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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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