Loaded Greek Chicken Rice Bowls
These Greek Chicken Rice Bowls are a perfect fusion of flavor and nutrition, ideal for meal prep and bursting with Mediterranean taste.
Equipment
- 1 grill pan or outdoor grill
- 1 Mixing Bowl
- 1 rice cooker optional
Ingredients
Marinade
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 3 cloves garlic minced
- 1 tsp dried oregano
- Salt and pepper to taste
Main Ingredients
- 1 lb boneless skinless chicken breasts
- 2 cups cooked white rice
- 1 cup cherry tomatoes halved
- 1 cucumber diced
- 1/2 red onion sliced
- 1/2 cup Kalamata olives pitted
- 1/2 cup feta cheese crumbled
Greek Dressing
- 1/4 cup olive oil
- 2 tbsp red wine vinegar
- 1 tsp dried oregano
- Salt and pepper to taste
Instructions
Preparation
- Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a mixing bowl. Add the chicken and coat well. Let it marinate for at least 30 minutes.
- Heat a grill pan over medium-high heat. Grill the chicken for 6-7 minutes on each side until fully cooked. Let it rest before slicing.
- Cook the rice according to package instructions. Fluff with a fork and keep warm.
- Whisk together olive oil, red wine vinegar, oregano, salt, and pepper in a bowl. Set aside.
- Divide the rice among bowls. Top with sliced chicken, tomatoes, cucumber, onion, olives, and feta.
- Drizzle the prepared Greek dressing over each bowl before serving.
Serving
- Serve immediately or pack into containers for meal prep.
Storage
- Store in airtight containers in the fridge for up to 4 days. Keep dressing separate until ready to serve.
Notes
Pro Tips: Marinate the chicken well to enhance flavor. Ingredient Substitutions: Swap white rice with brown rice for added fiber. How to Serve: Serve with pita bread. Storage & Freshness: Store without dressing for longer freshness. Make-Ahead Tips: Prep all ingredients and assemble when ready to eat.