One-Pan Greek Chicken Rice Bowls
Equipment
Ingredients
Chicken
chicken breasts (raw)
4 piece
plain Greek yogurt
80 g
extra virgin olive oil
60 ml
paprika
7 g
garlic powder
6 g
oregano
4 g
salt
12 g
black pepper
4 g
thyme
1 g
garlic cloves (minced)
8 piece
roasted chicken base
15 g
lemon (juiced)
0.5 piece
Greek Pilaf
butter
42 g
yellow onion (diced)
1 piece
garlic cloves (minced)
5 piece
garlic powder
6 g
salt
12 g
black pepper
4 g
turmeric
4 g
long-grain white rice
300 g
chicken stock
720 ml
fresh parsley (chopped)
12 g
lemon (juiced)
0.5 piece
Tzatziki
plain Greek yogurt
240 g
fresh dill (finely_chopped)
6 g
cucumber (grated, squeezed_dry)
0.25 piece
red wine vinegar
15 ml
garlic cloves (minced)
3 piece
olive oil
30 ml
salt
10 g
Greek Salad
cherry tomatoes (halved)
150 g
cucumber (quartered, sliced)
150 g
red onion (sliced)
75 g
feta cheese
75 g
Dijon mustard
3 g
oregano
1 g
salt
6 g
black pepper
2 g
extra virgin olive oil
60 ml
red wine vinegar
45 ml
garlic clove (minced)
1 piece
Instructions
Prepare and marinate the chicken
Pound chicken breasts to even thickness if thick. Mix chicken with yogurt, olive oil, spices, garlic, lemon juice, and bouillon base until evenly coated. Marinate.
Cook the chicken
Heat pan over medium-high, add olive oil. Shake off excess marinade and cook chicken until golden and internal temp reaches 74°C, about 5-7 minutes per side. Rest on cutting board.
Prepare Greek lemon herb rice pilaf
In same pan, melt butter, cook onion until translucent. Add garlic and spices, cook until fragrant. Toast rice 2 minutes, add stock, bring to boil, cover and simmer 20 minutes until fluffy. Stir in parsley and lemon juice.
Prepare tzatziki and Greek salad
While rice cooks, mix all tzatziki ingredients in one bowl and Greek salad ingredients in another bowl. Combine well.
Assemble the bowls
Slice rested chicken. Divide rice among bowls, top with sliced chicken, Greek salad, and a generous dollop of tzatziki. Serve immediately.
Original recipe
Storage
Store components separately for best texture. Tzatziki keeps up to 4 days. Chicken and rice reheat well.
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