Greek Rice Bowls
Lemony rice, moist chicken, fresh tomatoes and onion, salty olives and feta - all drizzled with a creamy, garlicky, dill-infused yogurt dressing.
Servings 4
Calories 530kcal
Equipment
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
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.
Nutrition
Calories: 530kcal | Carbohydrates: 48g | Protein: 39g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 81mg | Sodium: 837mg | Potassium: 571mg | Fiber: 3g | Sugar: 6g | Vitamin A: 465IU | Vitamin C: 15mg | Calcium: 269mg | Iron: 2mg