Greek Chicken Rice Bowl with Vegetables and Feta
A Mediterranean-inspired rice bowl layered with lemon-herb grilled chicken, vibrant roasted or fresh vegetables, fluffy rice, tangy feta, and a drizzle of creamy tzatziki or yogurt sauce. Every bite is zesty, fresh, and satisfying — a wholesome one-bowl meal you’ll love all year round.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Ingredients
For the Chicken Marinade:
500g boneless chicken breasts or thighs
3 tbsp olive oil
2 tbsp lemon juice
1 tsp lemon zest
2 garlic cloves, minced
1 tsp dried oregano
½ tsp thyme or rosemary
Salt & black pepper to taste
For the Rice:
1 cup basmati or long-grain rice
2 cups water or chicken broth
1 tbsp olive oil
Salt to taste
Optional: ½ tsp lemon zest for extra freshness
For the Vegetables:
1 cup cherry tomatoes, halved
1 small cucumber, diced
½ red onion, thinly sliced
1 bell pepper, sliced
1 cup baby spinach or arugula
Optional (if roasting): zucchini or asparagus
For Toppings:
¼ cup crumbled feta cheese
1 tbsp chopped parsley or dill
Lemon wedges for serving
For the Yogurt or Tzatziki Sauce:
½ cup Greek yogurt
¼ cucumber, grated and squeezed dry
½ tbsp olive oil
½ tbsp lemon juice
1 small garlic clove, minced
Salt & pepper to taste
Instructions
Step 1: Marinate the Chicken
In a bowl, mix olive oil, lemon juice, zest, garlic, oregano, thyme, salt, and pepper.
Add the chicken and coat evenly.
Let marinate for at least 30 minutes (or up to 3–4 hours for more flavor).
Step 2: Cook the Rice
In a saucepan, heat olive oil, add rice, and toast for 1 minute.
Add water/broth and salt, bring to a boil.
Cover and simmer for 12–15 minutes until fluffy.
Fluff with a fork and set aside.
Step 3: Cook the Chicken
Grill, pan-sear, or bake the chicken until golden and cooked through (6–8 minutes per side, or 75°C / 165°F internal temp).
Rest for 5 minutes, then slice.
Step 4: Prepare the Vegetables
For a fresh version: Keep the cucumber, tomato, onion, and spinach raw for crunch.
For a roasted version: Roast bell peppers, zucchini, and onions with olive oil, salt, and pepper at 200°C (400°F) for 15–20 minutes.
Step 5: Make the Yogurt Sauce
Combine Greek yogurt, cucumber, olive oil, lemon juice, garlic, salt, and pepper.
Stir until creamy and chill until serving.
Step 6: Assemble the Bowls
Add a base of rice to your bowl.
Top with sliced chicken, vegetables, feta, and a spoonful of yogurt sauce.
Garnish with parsley, lemon wedge, and a drizzle of olive oil.
Notes & Tips
Use brown rice or quinoa for extra fiber.
Make it vegetarian by replacing chicken with grilled halloumi or chickpeas.
The bowl keeps well for up to 3 days — store the dressing separately.
Add a sprinkle of sumac or smoked paprika for extra Mediterranean flair.
Serving Ideas
Serve warm or chilled — both work beautifully.
Pair with warm pita bread or roasted potatoes for a heartier meal.
Great for meal prep — assemble in containers and add sauce just before eating.
Nutritional Information
Calories: 480 kcal
Protein: 42g
Fat: 18g
Carbohydrates: 40g
Fiber: 4g