Greek Chicken And Rice Bowls

Greek Chicken and Rice Bowls are a delicious and healthy meal that is perfect for a quick and easy dinner. The tender and juicy chicken is marinated in a blend of flavorful Mediterranean spices, then cooked to perfection.

Served over a bed of fluffy rice, and topped with a colorful assortment of fresh vegetables, this meal is not only delicious but also packed with protein and nutrients. Whether you’re looking for a satisfying lunch or a filling dinner, these Greek Chicken and Rice Bowls are sure to satisfy your cravings and leave you feeling satisfied and energized.

This Greek chicken recipe is one of those easy meals that you can make for your family and feel good about serving it. With ingredients like Greek yogurt, lemons, oil, and spices, it infuses all of those yummy greek flavors into the chicken.

Ingredients

• 4 garlic cloves, minced
• 1/4 cup lemon juice
• 1 tbsp extra virgin olive oil
• 1/2 cup plain Greek yogurt
• 1 tsp fresh or dried dill
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1 lb boneless, skinless chicken breasts, cut into 1-inch pieces

How to Make

1. In a large bowl, add minced garlic, lemon juice, extra virgin olive oil, plain Greek yogurt, dill, thyme, salt, and pepper. Mix until combined.
2. Add chicken and coat well. Let the chicken marinate for at least 15 minutes.
3. Preheat a non-stick skillet over medium-high heat. Add 2 tablespoons of olive oil.
4. Remove most of the marinade from the chicken before adding it to the skillet, or else it will burn.
5. Add chicken in an even layer to the skillet, leave some space between the chicken pieces so they’ll brown rather than steam. You may need to work in batches depending on how big your skillet is.
6. Cook the chicken for 3-4 minutes and then flip the chicken and cook for an additional 3-4 minutes or until the internal temp of the chicken reaches 165°F.
7. Remove chicken to a plate to rest.
8. Serve chicken over rice with a dollop (or two) of easy tzatziki sauce, diced red onion, fresh dill, pita bread, and a lemon wedge.

Recipe Notes

1. If the chicken is burning because of the marinade in the pan, I’ve found adding a splash of chicken broth or water to the pan helps and creates a flavorful browning on the chicken.
2. You can cook the chicken breasts whole instead and dice the chicken after it’s fully cooked. Same instructions except you will cook the chicken breasts for 6-7 minutes on each side until cooked, or until the internal temp of the chicken reaches 165°F.
3. Want to cook this on the grill? No problem. Keep the chicken breasts whole (do not cut into 1-inch chunks) and grill as you normally would, or follow these instructions:
   1. Preheat grill to medium-high heat.
   2. Place chicken on the grill for 6-7 minutes. Flip over and cook an additional 6-7 minutes or until the internal temp of the chicken reaches 165°F.
   3. Rest the chicken for 5 minutes before slicing.
4. Live next to a Trader Joe’s? Go buy their Garlic Spread Dip (usually located next to the hummus) and add a dollop to your Greek chicken. It’s A-M-A-Z-I-N-G!

Check out some of my other favorite recipes:

1. Pan-Seared Skirt Steak with Blue Cheese Cream Sauce
2. Joanna Gaines’ Creamy Chicken Poblano Soup
3. Instant Pot Cheesy Garlic Chicken Pasta

If you make this recipe or any of my others, we would love to hear your thoughts. You can find us on Facebook and Pinterest!