Description
These Greek lemon chicken rice bowls are my easy summer dinner: juicy lemon-oregano chicken over fluffy seasoned rice with a crisp cucumber-tomato salad, salty feta, and a big dollop of cool tzatziki. Bright, fresh, and mostly assembly.
Ingredients
Scale
Ingredients
- 3 lb boneless chicken thighs
- 2 cups dry rice
- ¼ cup olive oil
- 3 lemons (juice plus a little zest)
- 6 garlic cloves, minced
- 2 tbsp dried oregano
- Salt and pepper
- 2 cucumbers, diced
- 2 pints cherry tomatoes, halved
- 1 white onion, thinly sliced
- 2 blocks feta, crumbled
- 2 tubs tzatziki
- Kalamata olives (optional)
Instructions
- Whisk olive oil, juice of 2 lemons, garlic, oregano, salt, and pepper. Set aside a few tablespoons for the salad dressing, then toss the rest with the chicken. Marinate 15 minutes.
- Cook rice per package directions. Fluff with lemon zest and a drizzle of olive oil.
- Sear or grill chicken 5 to 6 minutes per side until it reaches 165°F. Rest, then slice.
- Toss cucumber, tomatoes, and onion with the reserved dressing, a squeeze of the remaining lemon, and a pinch of salt.
- Build bowls with rice, sliced chicken, salad, feta, olives, and tzatziki.