Greek Chicken Bowls with Lemon Rice
These Greek chicken bowls pair lemon rice and oregano-seasoned chicken with crisp vegetables, feta, and creamy yogurt.
Prep
: 10
Total
: 25 minutes
Ingredients
Ingredients
- 1 pound boneless skinless chicken thighs cut into bite-size pieces
- 2 tablespoons olive oil divided
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt divided
- 1/4 teaspoon black pepper
- 1 cup long-grain white rice rinsed
- 1 3/4 cups low-sodium chicken broth
- 1 lemon zested and juiced
- 1 cup cucumber diced
- 1 cup cherry tomatoes halved
- 1/2 cup crumbled feta
- 1/4 cup plain Greek yogurt
- 2 tablespoons fresh parsley chopped
Instructions
Instructions
- Toss the chicken with 1 tablespoon olive oil, oregano, garlic powder, 1/4 teaspoon salt, and pepper.
- Warm the remaining olive oil in a large skillet over medium-high heat. Cook the chicken for 8 to 10 minutes, turning occasionally, until browned and cooked through.
- Combine the rice, broth, lemon zest, lemon juice, and the remaining salt in a saucepan. Bring to a boil, cover, reduce the heat, and simmer for 18 minutes. Rest covered for 5 minutes, then fluff.
- Divide the lemon rice among four bowls. Add the chicken, cucumber, tomatoes, feta, yogurt, and parsley.
- Finish each bowl with a squeeze of lemon and serve warm.