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Fresh Greek Lemon Chicken and Rice Bowls

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A quick and easy Mediterranean-inspired recipe featuring juicy lemon-herb marinated chicken served over fluffy rice with fresh veggies and creamy tzatziki.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
  • 3 tablespoons fresh lemon juice (about 1 large lemon)
  • 2 tablespoons olive oil (extra virgin recommended)
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, finely chopped)
  • Salt and freshly ground black pepper to taste
  • 1 teaspoon honey or maple syrup
  • 1 cup long-grain white rice (or jasmine rice)
  • 2 cups water or low-sodium chicken broth
  • Pinch of salt
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced (English cucumber preferred)
  • 1/4 red onion, thinly sliced (optional)
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 2 tablespoons fresh parsley or dill, chopped
  • 1/2 cup tzatziki sauce (store-bought or homemade)

Instructions

  1. Marinate the Chicken: In a large bowl, whisk together fresh lemon juice, olive oil, minced garlic, oregano, honey, salt, and pepper. Add chicken breasts and coat thoroughly. Cover and refrigerate for at least 15 minutes, up to 2 hours.
  2. Cook the Rice: Rinse rice under cold water until water runs clear. Combine rice, water or chicken broth, and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, reduce to low, cover, and simmer for 15 minutes. Turn off heat and let steam, covered, for 10 minutes. Fluff with a fork.
  3. Prepare Veggies and Toppings: Halve cherry tomatoes, dice cucumber, thinly slice red onion, halve olives, crumble feta cheese, and chop fresh parsley or dill. Set aside.
  4. Cook the Chicken: Heat a non-stick skillet or grill pan over medium-high heat. Remove chicken from marinade, letting excess drip off. Cook 5-6 minutes per side until golden and cooked through (internal temp 165°F/74°C). Let rest 5 minutes, then slice thinly against the grain.
  5. Assemble the Bowls: Divide cooked rice among serving bowls. Top with sliced chicken, fresh veggies, olives, feta, and a dollop of tzatziki sauce. Sprinkle with chopped herbs.

Notes

Pat chicken dry before cooking for better sear. Avoid overcrowding pan to prevent steaming. Rinse rice to remove excess starch for fluffy texture. Use fresh lemon juice for best flavor. Let chicken rest after cooking to retain juiciness. Slice chicken against the grain for tenderness.

Nutrition

Keywords: lemon chicken, Greek chicken, rice bowls, Mediterranean recipe, easy dinner, healthy chicken recipe, lemon herb chicken, tzatziki, quick meals

Find it online: https://emmastirs.com/fresh-greek-lemon-chicken-and-rice-bowls-easy-homemade-recipe-for-flavorful-meals/