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Greek Chicken Rice Bowl with Creamy Greek Lemon Dressing

Ingredients

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This Greek Chicken Rice Bowl is a delicious and nutritious meal that’s easy to prepare and packed with flavor. The recipe combines tender marinated chicken, fresh vegetables and a tangy yogurt-based dressing to create a satisfying and well-balanced dish.

A deep green bowl filled with rice, sliced chicken with a Greek dressing on top, sliced avocado, chickpeas and sautéed bell peppers and zucchini.

Why You Should Make This Greek Chicken Bowl

  • Healthy Ingredients: Loaded with lean protein, fresh veggies and wholesome grains.
  • Quick and Easy: Perfect for busy weeknights with minimal prep and cook time.
  • Flavorful and Satisfying: A combination of Mediterranean spices and ingredients for a mouthwatering meal.
  • Versatile: Great for meal prep and can be customized with your favorite toppings.

Main Ingredients and Possible Substitutions

This Greek Chicken Rice Bowl is highly customizable, allowing you to easily swap ingredients.

  • Chicken: Easily substitute with shrimp, salmon or tofu for a vegetarian option.
  • White Rice: Substitute with brown rice, quinoa, couscous or cauliflower rice for a low-carb alternative.
  • Zucchini: Substitute with yellow squash or eggplant.
  • Bell Peppers: Substitute with green bell pepper, yellow bell pepper or roasted red peppers.
  • Avocado: Substitute with guacamole or omit if you prefer.
  • Chickpeas: Substitute with black beans, kidney beans or lentils.
  • Feta Cheese and Olives: Feel free to add these to this rice bowl.

For the Chicken Marinade

  • Plain Greek Yogurt: Substitute with regular plain yogurt, sour cream or a dairy-free yogurt alternative.
  • Dried Oregano: Substitute with dried thyme, dried basil or Italian seasoning.

For the Dressing

  • Plain Greek Yogurt: Substitute with regular plain yogurt, sour cream or a dairy-free yogurt alternative.
  • Golden Balsamic Vinegar: Substitute with regular balsamic vinegar, apple cider vinegar or white wine vinegar.
  • Dijon Mustard: Substitute with whole grain mustard or yellow mustard.

How to Prepare the Greek Chicken

  1. Marinate the Chicken: In a deep bowl or freezer bag, mix the Greek yogurt, olive oil, fresh lemon juice, salt, black pepper and dried oregano. Add the chicken breasts and marinate in the fridge for at least 10 minutes, longer if time allows.
  2. Cook the Chicken:
    • Air Fryer: Place the marinated chicken in the air fryer basket and air fry at 370°F (188°C) for 20 minutes, or until the internal temperature reaches 165°F (74°C).

Alternatives to Air Frying the Chicken

  • Baking in the Oven: Preheat the oven to 400°F. Place the marinated chicken on a baking sheet and bake for 25-30 minutes, or until the internal temperature reaches 165°F (74°C).
  • Grilling: Preheat the grill to medium-high heat. Grill the marinated chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C)
  • Cast Iron Pan: Heat a cast iron pan over medium-high heat. Add a little olive oil and cook the marinated chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (74°C).
  • Juicy Chicken 101: Alternatively, try preparing the chicken as was done in my in my recipe for Juicy Caprese Chicken.

How to Finish and Assemble Greek Chicken Rice Bowl

While the chicken cooks in the air fryer, you can simultaneously prepare the remaining components of the dish, ensuring a quick and efficient meal preparation process.

  1. While the chicken is marinating, cook the rice according to package instructions.
  2. While the chicken is in the air fryer, combine all of the ingredients for the dressing in a jar and shake well. Add the sliced zucchini and bell peppers to a bowl. Toss with olive oil, salt and black pepper.
  3. As the chicken is resting, heat a cast iron pan to medium-high. Sauté the vegetables until they are slightly browned.
  4. Slice the cooked chicken.
  5. In a bowl, layer the steamed rice, sautéed vegetables, sliced chicken, avocado, chickpeas and red onion.
  6. Drizzle the prepared dressing over the top to your liking.
  7. Garnish with fresh chopped parsley and a sprinkle of cracked black pepper.

How to Serve and Store Greek Chicken Rice Bowl

Serving Tips:

  • Serve the Greek Chicken Rice Bowl warm fresh, Homemade Pita.
  • Customize each bowl with additional toppings such as feta cheese, olives, or a squeeze of extra lemon juice for added brightness.

Storing Leftovers:

  • Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate and add just before serving to prevent the ingredients from becoming soggy.
  • Reheating: Reheat the chicken and vegetables in an air fryer or on the stovetop, until warm.

More Rice Bowl Recipes to Love

Print
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A deep green bowl filled with rice, sliced chicken with a Greek dressing on top, sliced avocado, chickpeas and sautéed bell peppers and zucchini.

Greek Chicken Rice Bowl with Creamy Greek Lemon Dressing


Description

This Greek Chicken Rice Bowl is a delicious and nutritious meal that’s easy to prepare and packed with flavor. 


Ingredients

Scale

For the Chicken and Rice Bowl:

  • 2 boneless chicken breasts
  • 1 cup white or brown rice
  • 2 small zucchini, cut in half moons
  • 1 red bell pepper, cut into bite-sized chunks
  • 1 orange bell pepper, cut into bite-sized chunks
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 avocado, sliced
  • 1/2 cup chickpeas, rinsed and drained
  • 1 tablespoon thinly sliced red onion
  • 1 teaspoon fresh chopped parsley, for garnish
  • cracked black pepper, for garnish

For the Chicken Marinade:

  • 2 tablespoons plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano

For the Dressing:

  • 2 tablespoons plain Greek yogurt
  • 1/3 cup olive oil
  • 1/4 cup golden balsamic vinegar
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon dried oregano

 


Instructions

  1. Start by cooking the rice according to package instructions.
  2. In a deep bowl or freezer bag, combine the ingredients for the marinade. Mix well.
  3. Add the chicken breasts and marinate in the fridge for at least 10 minutes.
  4. Place the marinated chicken in the air fryer basket and air fry at 370°F (188°C) for 18 minutes, flipping at least once.
  5. Turn the temperature up to 400°F (200°C) and finish air frying for another 2-3 minutes to brown the chicken. Use a meat thermometer to ensure the chicken as reached an internal temperature of 165°F (64°C).
  6. While the chicken is cooking, combine all of the ingredients for the dressing in a jar. Shake well until fully combined.
  7. Add the sliced zucchini and bell peppers to a bowl. Toss with the olive oil, salt and black pepper.
  8. Once the chicken is done, remove it from the air fryer and allow it to rest.
  9. In a heated cast iron pan over medium-high heat, sauté the vegetables until they are slightly browned.
  10. Slice the cooked chicken.
  11. In a bowl, layer the steamed rice, sautéed vegetables, sliced chicken, avocado, chickpeas and red onion.
  12. Drizzle the prepared dressing over the top to your liking.
  13. Garnish with fresh chopped parsley and a sprinkle of cracked black pepper.
  14. ENJOY!
 

Notes

  • If time allows, marinate the chicken longer.
  • Alternatively, cook the chicken in the oven, on the grill, or in a cast iron pan.
  • The vegetables should sauté at a high-heat for only a few minutes to sear without turning mushy.
  • Feel free to add additional toppings like feta cheese and/or olives.
  • Leftover dressing can be stored in an airtight container in the refrigerator for up to one week and used for salads, as a marinade for grilled vegetables or meats, or as a flavorful dip for fresh vegetables or bread.
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Dinner, Meal Prep
  • Method: Easy
  • Cuisine: American

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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!

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