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20 Minute Greek Chicken Rice Bowl | Ready in just 20 minutes or less, this rice bowl is packed with great Greek and Mediterranean flavors!  It's also perfect for meal prep or a back to school lunch box idea! | http://thechunkychef.com
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4.28 from 25 votes

Greek Chicken Rice Bowl

This rice bowl is packed with hearty grains, crisp vegetables and lean protein! The Greek marinade also doubles as a dressing, making it easy to make!
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Entree, Main Course
Cuisine: Mediterranean
Servings: 4 servings
Author: Amanda

Ingredients

GREEK MARINADE/DRESSING:

  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (juice of 1-2 lemons)
  • 1/2 Tbsp red wine vinegar
  • 2 tsp minced garlic (or garlic paste)
  • 1 1/2 Tbsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

RICE BOWL:

  • 8-12 boneless skinless chicken thighs (can also use chicken breasts)
  • 2 cups chopped seedless cucumbers
  • 4 roma tomatoes, chopped
  • 1 cup kalamata olives, sliced
  • 1 medium red onion, coarsely chopped
  • 1 cup crumbled feta cheese optional but recommended
  • hummus (I highly recommend this roasted garlic version)
  • 2 Minute Ready to Serve Family Bowls white rice

Instructions

PREPARE DRESSING:

  • To a small mixing bowl, add dressing ingredients and whisk to combine well.  Save 1/2 of the dressing (about 1/4 cup) in an airtight container to use later as a dressing.

RICE BOWL:

  • Add remainder of dressing to a large resealable plastic bag with chicken thighs.  Close bag and massage marinade into the chicken.  Refrigerate for several hours if desired.
  • Heat a large skillet over MED-HIGH heat and drizzle a bit of olive oil into the skillet.  Pat chicken thighs with a paper towel to remove excess marinade and cook chicken, about 4-5 minutes per side, until golden and cooked through.
  • Remove chicken to a plate to rest while you prepare the other ingredients.
  • Chop cucumber, onion, tomatoes, and olives and set aside.
  • Microwave rice bowls according to package directions and divide evenly among 4 bowls.
  • To each bowl, add some of the feta cheese, cucumbers, tomatoes, onions, and olives.  Add a dollop of hummus to the bowls and add 2-3 chicken thighs per bowl.
  • Serve with whole grain pita or flatbread if desired.

Notes

FOR MEAL PREP:
  • Prepare recipe as directed.
  • Line up containers and assemble bowl with rice on the bottom, then chicken thighs and cucumber, tomato, onion and olives.  
  • Place a portion of feta cheese, hummus and Greek dressing into 3 separate small condiment containers with lids.