Greek Chicken And Rice Bowls

Easy Greek Chicken and Rice Bowls make a healthy meal that’s also quick to make! It’s perfect to cook when you need an easy dinner but want something healthier than frozen foods. The tender, juicy chicken is marinated in a blend of flavorful Mediterranean spices, then cooked to perfection. It’s then served over a bed of fluffy rice with an assortment of colorful vegetables.

A healthy dinner or a filling lunch, these tasty Greek rice bowls will leave you satisfied and full of energy.

This Greek chicken recipe is one of those easy meals that you can make for your family and feel good about serving it. You can also try my nourishing chicken soup recipe, my family’s favorite chicken kebabs (made in the air fryer!), or my wildly popular teriyaki glazed chicken dinner. Swap out the Greek chicken for Gluten-Free Chicken Meatballs for a whole different spin!

What You’ll Love About Easy Chicken and Rice Bowls

• So yummy! The chicken and veggies are bursting with Mediterranean flavors.
• Anyone can make this – Simple and easy-to-follow instructions are perfect for beginners.
• You can customize your bowls – Picky eaters in the house? No problem – this is a versatile dish that can be customized with your favorite toppings.
• Nutritious – These bowls combine protein, grains, and fresh ingredients.

Ingredients

• Garlic: This adds a savory kick to the marinade.
• Lemon juice: Lemon provides a bright and tangy flavor.
• Extra virgin olive oil
• Greek yogurt: Creates a creamy and tenderizing marinade for the chicken.
• Dried dill: You can also use fresh dill, just double the amount.
• Dried thyme: If you’d like to use fresh thyme, double the amount.
• Salt & pepper
• Boneless, skinless chicken breasts: Breast meat will soak up the marinade well and cook up juicy and tender. You can also use boneless, skinless thigh meat for this recipe.
• For serving: Lemon wedges, tzatziki sauce, pita bread, red onion

How to Make

STEP ONE: Make the marinade. 

In a large bowl, add minced garlic, lemon juice, extra virgin olive oil, plain Greek yogurt, dill, thyme, salt, and pepper. Mix until combined. Add the chicken and coat well. Let the chicken marinate for at least 15 minutes (but a few hours is better!).

STEP TWO: Cook. 

Preheat a non-stick skillet over medium-high heat. Add 2 tablespoons of olive oil. Remove the chicken from the marinade and add it in an even layer to the skillet, leaving space between the chicken pieces so they’ll brown rather than steam. Work in batches, if needed. Cook the chicken for 3-4 minutes and then flip and cook for an additional 3-4 minutes or until the internal temp of the chicken reaches 165°F.

STEP THREE: Serve. 

Serve chicken over rice with a dollop of tzatziki sauce, diced red onion, fresh dill, pita bread, and a lemon wedge.

What can I serve with rice bowls?

These Greek chicken and rice bowls are a filling meal all on their own, but you can serve them with some extras to enhance the meal. Here are the extras I suggest you serve with your rice bowls.

Serve with warm pita or naan bread – This is great for scooping up the chicken and rice. In a pinch, a warmed tortilla wrap will work, too.

Squeeze a lemon wedge overtop – Squeeze some fresh lemon juice over the bowls to give everything a bit of extra zip and to bring out the flavor of the chicken and veggies.

Drizzle tzatziki sauce on top – This cool and tangy yogurt sauce adds a creamy element to the dish, which complements the flavors of the chicken marinade.

Sprinkle some freshly diced red onion – The onion adds a touch of crunch and a mild, sweet flavor.

Tips and Recipe Notes

• 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.
• You can cook the chicken breasts whole instead and dice the chicken after it’s fully cooked if you prefer. Use the 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.
• Live next to a Trader Joe’s? Buy their Garlic Spread Dip and add a dollop to your Greek chicken. It’s A-M-A-Z-I-N-G!

FAQ

Storage and Reheating Instrucions

In the fridge: Place any leftover chicken, rice, and toppings in separate airtight containers and refrigerate. Leftovers can be stored in the fridge for up to 3 days.

In the freezer: Freeze the leftover chicken separately from the rice and toppings, if possible. Place them in freezer-safe containers or zip-top bags. Frozen leftovers can be stored for up to 3 months. When you’re ready to enjoy again, thaw the frozen ingredients in the refrigerator overnight.

How to Reheat

Reheat the chicken in a skillet over medium heat until heated through. Rice and toppings can be reheated in the microwave in 30-second bursts until hot, or in a separate skillet.

Can this recipe be made gluten-free? Dairy-free?

Yes, it can be made gluten-free! Simply substitute gluten-free pita bread or use lettuce wraps as a gluten-free option. Then, ensure that all other ingredients and sauces used are also gluten-free.

To make this dairy-free, replace the Greek yogurt in the marinade. Instead of using Greek yogurt, you can use dairy-free alternatives like coconut yogurt or almond yogurt. Then make sure you choose a dairy-free tzatziki sauce. Pita bread sometimes contains milk, so you may need to choose a dairy-free pita brand. Check your other ingredients as well.

More Dinner Ideas

• Pan-Seared Skirt Steak with Blue Cheese Cream Sauce
• Joanna Gaines’ Creamy Chicken Poblano Soup
• 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!

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