Greek Rice Bowls
This light and satisfying meal is brimming with flavor from the bottom of the bowl to the top! Lemony rice, moist chicken, fresh tomatoes and onion, salty olives and feta – all drizzled with a creamy, garlicky, dill-infused yogurt dressing. Healthy, easy, gluten-free, and ready in minutes.
Here’s why there’s so much flavor in this dish: First, the rice is seasoned with floral oregano and fresh lemon zest. Next, the rice is topped with cooked chicken, fresh tomatoes, Greek olives, red onion, and crumbled feta cheese. Now for the dressing – a creamy blend of yogurt, cucumber, dill, garlic, and lemon.
These Greek Rice Bowls can be made with any cooked chicken you have. That means, it can be leftover chicken from a previous meal, chicken you’ve quickly poached or roasted, or rotisserie chicken meat.
Serving Suggestion: If desired, serve the rice bowls with pita pockets or pita chips on the side.
Greek Rice Bowls
Ingredients
- 1 cup long grain white rice
- 1 tablespoon olive oil or butter
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper
- 1 teaspoon fresh lemon zest
For the Dressing
- 2 cups plain Greek yogurt
- 1 cup chopped English cucumber, unpeeled or peeled
- 2 tablespoons chopped fresh dill
- 2 cloves garlic, minced or grated
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
For the Bowls
- 2 cups cubed cooked chicken
- 1 cup cherry tomatoes or grape tomatoes, halved
- 1 cup kalamata, Greek olives, pitted and sliced
- 1/2 cup sliced red onion
- 1/2 cup crumbled feta cheese
- Lemon wedges for serving
Equipment
Instructions
- To make the rice, in a medium saucepan, combine the rice, oil (or butter), oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Add 2 cups of water and set the pan over high heat. Bring to a boil, reduce the heat to low, cover and cook for 15 to 20 minutes, until the liquid is absorbed, and the rice is tender. Fold in the lemon zest and fluff with a fork.
- Meanwhile, to make the dressing, combine all ingredients in a medium bowl and mix well. Season to taste with salt and black pepper.
- To assemble the bowls, spoon the rice into shallow bowls and top with the chicken, tomatoes, olives, and red onion. Sprinkle the feta cheese over top. Garnish with lemon wedges and serve with the dressing on the side.