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Healthy Greek chicken bowl with lemon rice, cucumber salad, feta, and tzatziki sauce

Greek Chicken Bowls

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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 servings
Calories: 545
Ingredients Method

Ingredients
  

  • 1.5 lbs boneless skinless chicken breast, cubed into 1-inch pieces
  • 3 tablespoons extra virgin olive oil, divided
  • 1 tablespoon dried oregano
  • 3 cloves garlic , minced
  • 2 medium lemons , juiced and divided
  • 1 cup basmati rice, rinsed
  • 2 cups chicken broth
  • 1 cup cherry tomatoes, halved
  • 1 large English cucumber, diced
  • 1/4 red onion , thinly sliced
  • 1/2 cup kalamata olives, pitted
  • 1/2 cup feta cheese, crumbled
  • 1/2 cup tzatziki sauce
  • 0.5 teaspoon kosher salt
  • 0.25 teaspoon black pepper

Method
 

  1. In a large bowl, whisk together 2 tablespoons olive oil, dried oregano, minced garlic, half of the lemon juice, salt, and pepper.
  2. Add the cubed chicken to the marinade and refrigerate for 15 to 30 minutes.
  3. In a medium saucepan, combine the rinsed rice and chicken broth; bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until tender.
  4. Heat a large non-stick skillet over medium-high heat. Add chicken and cook for 8-10 minutes, stirring occasionally, until the internal temperature reaches 165°F (74°C).
  5. In a small mixing bowl, toss the tomatoes, cucumber, and red onion with the remaining 1 tablespoon of olive oil and the remaining lemon juice.
  6. Assemble the bowls by layering a base of cooked rice followed by the grilled chicken and the vegetable salad mixture.
  7. Top each bowl with kalamata olives, crumbled feta cheese, and a generous dollop of tzatziki sauce.