Why You’ll Love This Greek Chicken and Rice Bowl

• It’s a complete meal in one. Seriously, you get your protein, your carbs, and a generous serving of fresh veggies all layered together beautifully. No need to fuss with multiple side dishes—everything you need is right here in the bowl.
• The marinade does all the heavy lifting. A simple mix of lemon juice, olive oil, garlic, and oregano creates the most incredible aroma and infuses the chicken with so much flavor. It’s a little goes a long way situation that delivers maximum impact with minimal effort.
• It’s endlessly customizable. Not a fan of red onion? Swap in some chopped kalamata olives. Want to make it vegan? Use chickpeas instead of chicken. This bowl is a fantastic template that welcomes your own creative twists.
• The leftovers are legendary. Honestly, the flavors meld and improve overnight. Pack it up for lunch the next day and you’ll be the envy of the breakroom. It’s a meal that keeps on giving.

Ingredients & Tools

• For the Chicken & Marinade:
• 2 boneless, skinless chicken breasts (about 1 lb or 450 g)
• 3 tbsp extra virgin olive oil
• Juice of 1 large lemon (about 3 tbsp)
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Rice:
• 1 cup long-grain white rice (like jasmine or basmati)
• 1 3/4 cups chicken broth
• 1 tbsp olive oil
• 1/2 tsp dried dill
• For the Toppings:
• 1 large cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• For the Tzatziki (Optional but Recommended):
• 1/2 cup Greek yogurt
• 1/4 cup grated cucumber (squeezed dry)
• 1 tbsp fresh dill, chopped
• 1 tsp lemon juice
• 1 small garlic clove, minced
• Salt and pepper to taste

Tools: A medium bowl for marinating, a large skillet with a lid (or a Dutch oven), a small bowl for the tzatziki, and a sharp knife.

The quality of your ingredients really shines here. Using a good, rich chicken broth for the rice instead of water adds a lovely depth, and fresh lemon juice makes all the difference in the marinade compared to the bottled stuff. Don’t skip the fresh herbs at the end—they add a burst of brightness that ties the whole bowl together.

Serves: 4 | Prep Time: 20 minutes (plus 30 mins marinating) | Cook Time: 25 minutes | Total Time: about 1 hour 15 minutes

Before You Start: Tips & Ingredient Notes

• Chicken breast thickness matters. If your chicken breasts are very thick, I highly recommend pounding them to an even ½-inch thickness. This ensures they cook quickly and evenly, staying juicy instead of drying out on the outside while the inside catches up.
• Don’t rush the marinade. Even 20-30 minutes of marinating time will impart wonderful flavor. If you can plan ahead, letting the chicken hang out in the lemon-herb mixture for a few hours in the fridge is even better. The acid in the lemon juice also helps tenderize the meat.
• To rinse or not to rinse the rice? For this recipe, I don’t typically rinse my rice because the light starchiness helps the rice absorb the flavorful broth. If you prefer less sticky rice, give it a quick rinse under cold water until the water runs clear before cooking.
• Squeeze that cucumber! If you’re making the quick tzatziki, this is the most important step. After grating the cucumber, use your hands or a clean kitchen towel to squeeze out as much excess water as possible. This prevents your sauce from becoming watery and diluting the delicious flavors.

How to Make Greek Chicken and Rice Bowl

Serving Suggestions

Complementary Dishes

• Lemon-Garlic Roasted Asparagus — The bright, savory notes of roasted asparagus complement the Mediterranean flavors beautifully without overpowering the main event.
• A Simple Greek Salad — If you want to go all-in on the theme, a classic salad with lettuce, olives, and pepperoncini makes a fantastic starter.
• Warm Pita Bread or Naan — Perfect for scooping up every last bit of rice, tzatziki, and feta from the bottom of the bowl.

Drinks

• A Crisp White Wine like Sauvignon Blanc — Its acidity and citrus notes are a perfect match for the lemon and herbs in the chicken.
• Sparkling Water with Lemon — A non-alcoholic option that cleanses the palate and enhances the fresh, zesty flavors of the dish.
• A Light Greek Lager — A cold, refreshing beer is a classic pairing that cuts through the richness of the feta and yogurt.

Something Sweet

• Baklava — The honey, nuts, and flaky phyllo pastry offer a decadent, traditional Greek finish that contrasts wonderfully with the savory bowl.
• Lemon Sorbet — A light, palate-cleansing dessert that echoes the citrus in the main course without being too heavy.
• Greek Yogurt with Honey and Walnuts — A simple, healthy, and incredibly satisfying way to end the meal, continuing the theme with elegance.

Top Mistakes to Avoid

• Mistake: Overcooking the chicken. This is the quickest way to end up with dry, tough meat. Use a meat thermometer if you have one—165°F is your target. And remember, letting it rest is non-negotiable!
• Mistake: Lifting the lid while the rice is cooking. I know it’s tempting to check, but that precious steam is what’s cooking the rice. Lifting the lid lets the steam escape and can result in undercooked, crunchy grains.
• Mistake: Skipping the toasting step for the rice. It only takes a minute, but toasting the rice in the oil before adding the liquid adds a subtle depth of flavor that really elevates the entire bowl.
• Mistake: Adding the toppings too early. The fresh veggies like cucumber and tomato will release water and can make the rice soggy if they sit on it for too long. Assemble the bowls just before you’re ready to serve for the best texture.

Expert Tips

• Tip: Use the same pan for a flavor boost. After removing the cooked chicken, you can deglaze the hot skillet with a splash of the chicken broth, scraping up all the browned bits. Stir this flavorful liquid into your cooked rice for an extra layer of savory goodness.
• Tip: Make it a meal prep superstar. Cook the chicken and rice, but keep the toppings separate. Store everything in airtight containers in the fridge. Then, assemble a fresh bowl each day for lunch. The components will stay fresh and crisp for up to 4 days.
• Tip: Try using chicken thighs. If you’re worried about dry chicken, boneless, skinless thighs are a fantastic alternative. They’re more forgiving and have a richer flavor that stands up beautifully to the marinade.
• Tip: Add a quick pickle to your red onions. For an extra zing, soak your sliced red onions in a mixture of red wine vinegar, a pinch of sugar, and salt for 15-30 minutes before serving. It tames the sharpness and adds a lovely tangy crunch.

FAQs

Can I use brown rice instead of white rice?
Absolutely! Brown rice is a great whole-grain alternative. Just be aware that it will change the cooking time and liquid ratio significantly. You’ll typically need to use about 2 ¼ cups of broth and simmer for 40-45 minutes. The nuttier flavor of brown rice works really well with the other ingredients, so it’s a healthy and delicious swap.

I don’t have dried dill for the rice. What can I use?
No problem! You can simply omit it, or substitute with another herb. A ½ teaspoon of dried oregano or thyme would be lovely. If you have fresh parsley on hand, you can stir in a tablespoon of it at the end, after the rice is cooked, for a fresh herbal note.

How can I make this dish ahead of time?
This is a fantastic make-ahead meal. Prepare the chicken, rice, and tzatziki sauce separately and store them in airtight containers in the fridge for up to 3 days. Chop the fresh vegetables (cucumber, tomato, onion) and store them separately as well. When ready to serve, you can enjoy the components cold, or gently reheat the chicken and rice before assembling your bowl.

Is there a good substitute for feta cheese?
If you’re not a fan of feta’s salty tang, you could try crumbled goat cheese (chèvre), which is creamier and less salty. For a dairy-free option, a sprinkle of nutritional yeast can provide a cheesy flavor, or you could use diced avocado for a creamy element. The bowl will be different, but still delicious.

My tzatziki sauce turned out watery. What happened?
The most common culprit is not squeezing enough moisture out of the grated cucumber. Cucumbers are mostly water, and that liquid will seep into your yogurt. Next time, really wring it out in a clean kitchen towel or with your hands over the sink. Also, if you make the sauce too far in advance, it may separate; stirring it well before serving should bring it back together.