Greek-Style Grilled Chicken with Garlic Rice, Veggies, and Green Bean Sauce
This dish combines the best of Greek comfort and freshness — lemon-oregano marinated grilled chicken over fragrant garlic rice, served with colorful roasted veggies and a silky green bean sauce infused with olive oil, garlic, and herbs. It’s vibrant, satisfying, and nutrient-packed — a perfect Mediterranean dinner plate.
⏱️ Time
Prep time: 20 minutes
Marinate time: 30 minutes (recommended)
Cook time: 30 minutes
Total time: ~1 hour
Ingredients
For the Greek Grilled Chicken
1 ½ lbs (700 g) boneless, skinless chicken breasts or thighs
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
3 cloves garlic, minced
1 ½ tsp dried oregano
½ tsp dried thyme
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
For the Garlic Rice
1 cup basmati or jasmine rice, rinsed
2 tbsp olive oil or butter
3 cloves garlic, minced
2 cups chicken or vegetable broth
Salt, to taste
1 tbsp lemon juice (added after cooking)
For the Roasted Veggies
1 cup zucchini, chopped
1 cup bell peppers, sliced
1 small red onion, quartered
1 tbsp olive oil
Salt & pepper, to taste
½ tsp oregano
For the Green Bean Sauce
1 ½ cups fresh green beans, trimmed
1 tbsp olive oil
2 cloves garlic, minced
2 tbsp Greek yogurt or cream (optional for creaminess)
1 tbsp lemon juice
Salt & pepper, to taste
1 tbsp fresh parsley, chopped
Instructions
1. Marinate and Grill the Chicken
1. In a bowl, mix olive oil, lemon juice, zest, garlic, oregano, thyme, cumin, salt, and pepper.
2. Add chicken and catch evenly. Marinate for 30 minutes to 2 hours.
3. Grill on medium-high heat for 5–6 minutes per side, until golden and cooked through.
4. Rest for 5 minutes, then slice.
2. Make the Garlic Rice
1. Heat olive oil or butter in a pan over medium heat.
2. Add garlic and sauté for 30 seconds until fragrant.
3. Add rice and stir for 1 minute to coat.
4. Pour in broth, season with a pinch of salt, and bring to a boil.
5. Lower heat, cover, and simmer for 15 minutes until rice is fluffy.
6. Stir in lemon juice before serving.
3. Roast the Veggies
1. Preheat oven to 400°F (200°C).
2. Toss zucchini, peppers, and onion with olive oil, salt, pepper, and oregano.
3. Roast for 15–20 minutes, until tender and slightly charred.
4. Prepare the Green Bean Sauce
1. Steam or boil green beans for 5–6 minutes until soft, then drain.
2. In a skillet, heat olive oil, add garlic, and sauté for 30 seconds.
3. Add green beans, a pinch of salt and pepper, and lemon juice.
4. Mash lightly or blend half of it with Greek yogurt or a splash of broth for a creamy, herby sauce.
5. Stir in chopped parsley.
5. Assemble the Plate
1. Spoon garlic rice as the base.
2. Add grilled chicken slices on top.
3. Arrange roasted veggies on the side.
4. Drizzle or serve with green bean sauce for dipping.
5. Garnish with fresh parsley or lemon wedges.
Notes & Tips
Add a sprinkle of crumbled feta or tzatziki drizzle for extra creaminess.
You can blend green beans + garlic + olive oil + lemon for a smooth “Greek pesto-style” sauce.
To save time, cook chicken and veggies together on a sheet pan.
Works great for meal prep — stays fresh for 3–4 days in the fridge.
Nutritional Information
Calories: ~540 kcal
Protein: 44 g
Carbohydrates: 40 g
Fat: 20 g
Fiber: 5 g
Calcium: 15% DV