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20 Minute Greek Chicken Rice Bowl

20 Minute Greek Chicken Rice Bowl

Description

Ready in 20 minutes flat, these Greek Chicken Rice Bowls combine juicy seasoned chicken with fresh veggies and creamy tzatziki for a quick dinner that tastes like you spent hours in the kitchen.

Ingredients

Scale
  • 1 lb (450g) boneless, skinless chicken breasts, cut into 1-inch cubes
  • 2 tablespoons olive oil (for chicken)
  • 2 teaspoons dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon salt (for chicken)
  • 1/4 teaspoon black pepper
  • 1 cup (200g) white rice (basmati or jasmine)
  • 2 cups (480ml) chicken broth
  • 1 tablespoon olive oil (for rice)
  • 1/4 teaspoon salt (for rice)
  • 1 English cucumber, diced (about 1 cup)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted and halved
  • 1/2 cup (75g) crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup tzatziki sauce
  • Lemon wedges for serving

Instructions

  1. Rinse rice under cold water until water runs clear. In a medium saucepan, heat 1 tablespoon olive oil over medium heat. Add rice and toast for 1-2 minutes.
  2. Add chicken broth and 1/4 teaspoon salt to the rice. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.
  3. While rice cooks, combine chicken cubes in a bowl with 2 tablespoons olive oil, oregano, thyme, garlic powder, lemon juice, 1/2 teaspoon salt, and pepper.
  4. Heat a large skillet over medium-high heat. Add seasoned chicken in a single layer and cook for 3-4 minutes without disturbing.
  5. Flip chicken pieces and cook for another 3-4 minutes until golden brown and internal temperature reaches 165°F (74°C).
  6. Prepare fresh components by dicing cucumber, halving tomatoes, slicing red onion, and halving olives.
  7. Remove rice from heat and let rest covered for 5 minutes, then fluff with a fork.
  8. Assemble bowls by placing rice as the base, arranging chicken to one side, and grouping vegetables around the bowl.
  9. Sprinkle with crumbled feta cheese and fresh parsley. Drizzle tzatziki sauce over everything.
  10. Serve with lemon wedges on the side for squeezing over the top just before eating.

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Find it online: https://cookingcircuit.com/20-minute-greek-chicken-rice-bowl/