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Greek Lemon Chicken Bowls: A Delicious & Healthy Recipe

  • Total Time: 75 minutes
  • Yield: 4-6 servings 1x

Description

Flavorful Greek Lemon Chicken Bowls with tender marinated chicken, fluffy lemon rice, creamy tzatziki, and fresh toppings. A healthy and delicious meal!

Ingredients

Scale
  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 1/4 cup lemon juice, freshly squeezed
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon, zested
  • 1 tablespoon olive oil
  • 1 cup long-grain rice, rinsed
  • 2 cups chicken broth
  • 1/4 cup lemon juice, freshly squeezed
  • 1 tablespoon butter
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 lemon, zested
  • 1 cup plain Greek yogurt (full-fat or low-fat)
  • 1/2 cucumber, peeled, seeded, and grated
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice, freshly squeezed
  • 1 tablespoon fresh dill, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 pint cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • Fresh parsley, chopped, for garnish
  • Pita bread or naan, warmed (optional)

Instructions

  1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, pepper, and lemon zest.
  2. Add the cubed chicken to the bowl and toss to coat evenly.
  3. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
  4. Heat a large skillet or grill pan over medium-high heat.
  5. Remove the chicken from the marinade, letting any excess drip off. Reserve the marinade.
  6. Add the chicken to the hot skillet in a single layer, being careful not to overcrowd the pan. If necessary, cook in batches.
  7. Cook for 5-7 minutes per side, or until the chicken is cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
  8. Once the chicken is cooked, remove it from the skillet and set aside.
  9. Pour the reserved marinade into the same skillet. Bring it to a simmer and cook for 2-3 minutes, stirring occasionally, until it thickens slightly.
  10. In a medium saucepan, heat the olive oil over medium heat.
  11. Add the rinsed rice to the saucepan and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted.
  12. Pour in the chicken broth, lemon juice, butter, salt, pepper, and lemon zest. Bring the mixture to a boil.
  13. Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed.
  14. Remove the saucepan from the heat and let it sit, covered, for 5 minutes.
  15. Fluff the rice with a fork before serving.
  16. Grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible.
  17. In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper.
  18. Stir well to combine all the ingredients.
  19. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld together.
  20. Divide the lemon rice evenly among bowls.
  21. Top the rice with the cooked lemon chicken.
  22. Add a generous dollop of tzatziki sauce to each bowl.
  23. Garnish with halved cherry tomatoes, thinly sliced red onion, Kalamata olives, crumbled feta cheese, and fresh chopped parsley.
  24. Drizzle a little extra olive oil over the bowls, if desired.
  25. Serve immediately with warmed pita bread or naan, if desired.

Notes

  • Make it Vegetarian: Substitute the chicken with grilled halloumi cheese or chickpeas for a vegetarian option.
  • Add More Veggies: Feel free to add other vegetables to your bowls, such as bell peppers, cucumbers, or spinach.
  • Spice it Up: Add a pinch of red pepper flakes to the chicken marinade for a little heat.
  • Meal Prep Friendly: These bowls are perfect for meal prepping! Store the components separately and assemble just before eating.
  • Grilling Option: Instead of cooking the chicken in a skillet, you can grill it for a smoky flavor.
  • Herb Variations: Experiment with different herbs in the tzatziki sauce, such as mint or chives.
  • Lemon Infusion: For an extra lemony flavor, add a few slices of lemon to the rice while it’s cooking.
  • Serving Suggestions: Serve with a side of Greek salad for a complete meal. Offer a variety of toppings so everyone can customize their own bowl. These bowls are great for lunch, dinner, or even a casual gathering.
  • Storage Instructions: Store leftover chicken and rice separately in airtight containers in the refrigerator for up to 3 days. Store leftover tzatziki sauce in an airtight container in the refrigerator for up to 2 days. Reheat the chicken and rice in the microwave or on the stovetop before assembling the bowls.
  • Nutritional Information (approximate, per serving): Calories: 600-700, Protein: 40-50g, Fat: 30-40g, Carbohydrates: 50-60g
  • Prep Time: 30 minutes
  • Cook Time: 45 minutes

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Find it online: https://sweetbananachef.com/greek-lemon-chicken-bowls/