One-Pan Greek Chicken Rice Bowls

Bright Greek flavors in one pan

Juicy spiced chicken, lemon herb rice, creamy tzatziki and fresh Greek salad come together in this vibrant one-pan bowl.

75Min

4Servings

720Cal

MediumLevel

Gluten freeKid friendlySpicy 1/5high-protein

#one-pan#chicken#rice#healthy#summer

Equipment

Knife

Cutting board

Mixing bowl

Large frying pan

Stove

Measuring cup

Measuring spoon

Tongs

Spatula

Grater

Mixing spoon

Plate

Ingredients

Chicken

chicken breasts (raw)

4 piece

plain Greek yogurt

80 g

extra virgin olive oil

60 ml

paprika

7 g

garlic powder

4 g

oregano

2 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

4 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)

60 g

red wine vinegar

15 ml

garlic cloves (minced)

3 piece

olive oil

30 ml

salt

12 g

Greek Salad

cherry tomatoes (halved)

150 g

cucumbers (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 chicken

Pound chicken breasts to even thickness if needed. Mix with yogurt, olive oil, spices, garlic, lemon juice and bouillon.

15 mintimer 30 min

Marinate as long as possible for best flavor

Cook the chicken

Heat pan with olive oil. Cook chicken until golden and internal temperature reaches 74°C. Rest before slicing.

15 min180°Ctimer 7 min

Shake off excess marinade before frying

Cook the Greek pilaf rice

In same pan, melt butter, cook onion until translucent. Add garlic and spices, toast rice, add stock and simmer 20 minutes.

30 min100°Ctimer 2 min

Rice should be fluffy when done

Prepare tzatziki and Greek salad

Mix all tzatziki ingredients in one bowl. Combine all salad ingredients in another bowl.

10 min

Squeeze cucumber well to remove excess moisture

Assemble bowls

Slice rested chicken. Divide rice between bowls. Top with chicken, salad and tzatziki. Serve immediately.

5 min

Original recipe

YouTubeRecipe by Ben Chelin

Storage

Fridge: 3 days

Freezer: 60 days

Reheat: Microwave 3-4 minutes or skillet over medium heat

Store components separately for best texture. Tzatziki and salad keep 2 days.

Notes

• Chicken can be marinated overnight for deeper flavor

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