Description
Greek Chicken Bowls are a flavorful and healthy meal featuring marinated and pan-seared chicken breast served over fluffy white rice and topped with a refreshing Greek cucumber salad and crumbly feta. This vibrant dish combines bright lemon, oregano, garlic, and traditional Mediterranean ingredients for a satisfying 40-minute lunch or dinner that serves four.
Ingredients
Chicken Marinade
- 1-1/2 pounds fresh chicken breast (sliced in half to make thinner)
- 3 tbsp lemon juice (juice of one lemon)
- 1 tbsp white wine vinegar
- 2 tbsp oregano
- 1 tsp garlic powder
- 1/2 tsp thyme
- 1 tsp kosher salt (*use half if not using Kosher Salt)
- 1/2 tsp black pepper
Cooking
- 2 tsp olive oil (for cooking)
Greek Cucumber Salad
- 2 cups chopped cucumber (english cucumber or baby cucumbers)
- 4 roma tomatoes (flesh removed, chopped)
- 23 kalamata olives (sliced in half, black olives will work too)
- 1/4 small red onion (diced small)
- 1/2 cup crumbed feta cheese
- 1 tbsp olive oil
- 2 tbsp white wine vinegar
- 1 tsp oregano, dried
- 1 tsp garlic powder
- 1/4 tsp dill weed, dried
- 1 tsp Kosher salt (*salt to taste if not using kosher salt)
- Pepper (to taste)
Base
- 2 cups white rice, cooked (salted & peppered to taste)
Instructions
- Prepare the Marinade: In a large ziplock bag, combine the raw chicken breasts with lemon juice, white wine vinegar, oregano, garlic powder, thyme, kosher salt, and black pepper. Seal the bag and massage the marinade into the chicken to evenly coat. Refrigerate for at least 30 minutes, ideally up to 8 hours, to allow the flavors to infuse.
- Cook the Chicken: Remove the chicken from the marinade and discard any excess liquid. Pat the chicken lightly with paper towels to reduce excess moisture but leave some marinade for flavor. Heat a large skillet over medium heat and add 1 teaspoon of olive oil. Cook the chicken breasts for about 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove from the pan and let rest for 8-10 minutes to retain juices, then slice into strips.
- Make the Greek Cucumber Salad: In a bowl, combine chopped cucumber, diced roma tomatoes, halved kalamata olives, diced red onion, and feta cheese. Add olive oil, white wine vinegar, dried oregano, garlic powder, dill weed, kosher salt, and pepper. Mix well to evenly distribute all flavors.
- Assemble the Bowls: For immediate serving, place 1/2 cup cooked white rice in each bowl. Top with 3/4 cup of the cucumber salad and approximately 4 ounces of sliced chicken. Optionally, garnish with extra feta cheese. If preparing for later, portion rice and chicken together and keep the cucumber salad separate to maintain freshness.
Notes
- Marinate the chicken for at least 30 minutes, but longer marination (up to 8 hours) intensifies the flavor.
- Using Kosher salt is preferred, but if unavailable, use half the quantity of regular salt.
- Letting the chicken rest after cooking helps it stay juicy and tender.
- You can swap kalamata olives with black olives if desired.
- Store cucumber salad separately if making meal prep portions to prevent sogginess.
- Adjust salt and pepper to taste in both the marinade and salad.
