Name: Greek Chicken Bowls
Total time: 35 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1.5 lb chicken breast; 3 tbsp olive oil; 2 whole lemon; 3 clove garlic; 1.5 tsp dried oregano; 1 tsp kosher salt; 0.5 tsp black pepper; 2 cup long-grain white rice; 4 cup water; 1 whole english cucumber; 1.5 cup cherry tomato; 0.75 cup kalamata olive; 0.75 cup feta cheese; 0.25 whole red onion

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485 cal38g protein48g carbs15g fat680mg sodium

Estimated, per serving — stays per-serving no matter how many you cook for.

From scratch35 min activeShortcut20 min active

Everyday 25nothing beyond the everyday cabinet

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Greek Chicken Bowls

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Grain Bowls35 minBeginner friendly

Serves−4+· written for 4 — change it and the ingredients follow

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Ingredients

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chicken breastpounded to even thickness1.5 lb

olive oil3 tbsp

lemon2 whole

garlicminced3 cloves

dried oregano1.5 tsp

kosher salt1 tsp

black pepper0.5 tsp

long-grain white rice2 cups

water4 cups

english cucumberdiced1 whole

cherry tomatohalved1.5 cups

kalamata olive0.75 cups

feta cheesecrumbled0.75 cups

red onionthinly sliced0.25 whole

Cook it to

Chicken165°F / 74°C

USDA minimum internal temperatures. Measure at the thickest part, away from bone.

Allergies at the table? The final check is always yours. Ingredients and "may contain" warnings vary by brand — read every label, every time.

Goes well with

Most sides finish faster than the main — start the quick ones last so everything lands hot.

Need a conversion?Cups to grams, Fahrenheit to fan — convert anything at BetterCalculator.

Steps

1Juice one lemon into a small bowl. Add 2 tbsp olive oil, minced garlic, oregano, salt, and pepper. Stir together to make a marinade.

2Pat chicken dry and place in a shallow dish. Pour half the marinade over chicken, turn to coat, and let sit for 15 minutes while you prep everything else.

3Combine the rice and 4 cups water in a saucepan and bring to a boil. Cover, reduce the heat to low, and simmer 18 minutes until the water is absorbed. Fluff with a fork and set aside.

4Heat a grill or grill pan to medium-high. Oil the grates. Grill chicken 6 to 7 minutes per side until cooked through and charred in spots. Transfer to a cutting board and let rest 5 minutes, then slice into bite-size pieces.

5Whisk the juice of the second lemon with remaining 1 tbsp olive oil to make a finishing drizzle.

6Divide cooked rice among four bowls. Top each with sliced chicken, cucumber, tomato, olives, red onion, and feta. Drizzle with lemon-oil dressing and serve.