Greek Chicken Rice Bowls (Printable Recipe)
Bite into juicy chicken, crisp cucumber salad, feta, olives, and fluffy rice. Taste a burst of Mediterranean in every bowl.
# Ingredients You'll Need:
→ Chicken Marinade
01 -
2 teaspoons olive oil for frying
02 -
0.5 teaspoon freshly ground black pepper
03 -
1 teaspoon garlic powder
04 -
1 tablespoon white wine vinegar
05 -
3 tablespoons fresh lemon juice
06 -
0.5 teaspoon dried thyme
07 -
680 g chicken breast, cut in half for thin pieces
08 -
1 teaspoon kosher salt
09 -
2 tablespoons dried oregano
→ Cucumber Salad
10 -
0.5 cup crumbled feta
11 -
4 Roma tomatoes, deseeded and chopped
12 -
2 tablespoons white wine vinegar
13 -
1 teaspoon garlic powder
14 -
0.25 teaspoon dried dill
15 -
2 cups diced English cucumber or mini cucumbers
16 -
1 teaspoon kosher salt
17 -
1 tablespoon olive oil
18 -
0.25 of a small red onion, minced
19 -
Fresh black pepper as you like
20 -
23 kalamata olives, sliced in half
21 -
1 teaspoon dried oregano
→ Base
22 -
2 cups cooked white rice, seasoned with salt and pepper
# Steps to Follow:
01 -
Spoon 125 grams of fluffy rice in each bowl. Add about 240 ml of cucumber salad and pile on 113 g of the tender chicken. Sprinkle on extra feta if you want. Eat right away or stash each part by itself in the fridge if you're meal prepping.
02 -
Toss together the cucumbers, tomatoes, red onion, olives, crumbled feta, olive oil, vinegar, oregano, garlic powder, dill, salt, and some black pepper in a bowl till it all looks even.
03 -
Wipe off the extra marinade with some paper towel after you pull the chicken out. Discard what's left of the marinade. Pour a teaspoon of olive oil into a big skillet and heat it over medium. Let the chicken brown for around 4 to 5 minutes on each side until golden and it hits 74°C inside. Let the chicken chill out for 8–10 minutes before cutting into strips.
04 -
Drop the chicken pieces into a large zip-top bag. Add in lemon juice, white wine vinegar, dried oregano, garlic powder, dried thyme, salt, and pepper. Squeeze out the air and zip it shut. Rub the marinade around by hand. Pop in the fridge for half an hour at least—up to 8 hours is even better.
# Extra Tips:
01 -
Let the chicken soak in the marinade as long as you can for best taste. Store the chicken with the rice, but keep the salad on its own to keep it crisp.