Easy Greek Chicken And Rice Bowl

Closeup of overhead of a blue bowl of Greek chicken and rice with tomato, cucumber and feta salad and tsatziki.

5 from 1 vote

Easy Greek Chicken And Rice Bowl

This Greek chicken and rice bowl is my go-to for a quick, easy dinner with classic Greek flavors. Juicy, seasoned chicken thighs cook with lemony rice all in one pan, then it's all served with a simple tomato-cucumber-feta salad and a side of tzatziki.

Prep Time10

Cook Time30

Total Time40

Course: Easy mid-week meal

Cuisine: Greek

Diet: Gluten Free

Servings: to 6

Author: Helen Schofield

Equipment

Ingredients

For the chicken and rice

2 pounds skinless boneless chicken thighs
2 tablespoons dried oregano divided: 1 for the seasoning, 1 for the rice
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1½ teaspoon salt
¾ teaspoon pepper
4 tablespoons olive oil divided: 3 for cooking the chicken, 1 for cooking the onion
1 white onion chopped
1 cup long grain rice (uncooked - basmati or jasmine rice will also work)
2 cups chicken broth (stock)
1 medium lemon zest and juice

Chopped Greek salad

2 medium tomatoes
½ cucumber
½ red onion (¼ to ½, to taste)
3½ ounces feta cheese

Quick tsatziki (or use store-bought)

1 cup Greek yogurt
½ cucumber cubed
½ clove garlic crushed
2 tablespoons fresh dill chopped finely
2 squeezes lemon juice about ½ a lemon (optional)

To serve (optional)

½ cup fresh parsley (washed and chopped)
2 pita bread
extra lemon segments

cups/ounces - grams/ml

Instructions

Put the chicken thighs into a wide bowl. Mix together half of the oregano (1 tbsp), the paprika, the cumin, the garlic powder and the salt and pepper in a small bowl. Then sprinkle half of the mixture all over the chicken. Using kitchen tongs or a fork, turn the chicken over and sprinkle the rest of the seasoning over it until it's completely covered.
2 pounds skinless boneless chicken thighs, 2 tablespoons dried oregano, 1 tablespoon paprika, 1 teaspoon cumin, 1 teaspoon garlic powder, 1½ teaspoon salt, ¾ teaspoon pepper
In a large, wide non-stick pan with a lid, heat 3 tablespoons of olive oil on a medium-high heat. Put the chicken into the pan and brown it for a few minutes on each side. Then transfer the chicken and any juices to a bowl and set aside for now.
4 tablespoons olive oil
Mix together the chicken broth, the rest of the oregano, and the lemon zest and juice in a large jug.
2 cups chicken broth, 1 medium lemon
Add another tablespoon of olive oil to the pan, then cook and stir the onions for a couple of minutes until slightly softened. Stir in the uncooked rice until coated with the onions and oil.
1 white onion, 1 cup long grain rice
Pour the chicken broth mixture over the rice and stir again. Lay the browned chicken all over the top. Put the lid on the pan. Bring to the boil, then turn down the heat to medium and cook for 20 minutes, until the liquid has been absorbed, the rice is tender, and the chicken is cooked through.
Meanwhile, quickly make the salad and tsatziki. Chop the tomatoes, cucumber, and feta into small cubes. Add the finely chopped onion and mix together well. Add a drizzle of olive oil if you like. If making your own tsatziki, simply mix all the ingredients together.
2 medium tomatoes, ½ cucumber, ½ red onion, 3½ ounces feta cheese, 1 cup Greek yogurt, ½ cucumber, ½ clove garlic, 2 tablespoons fresh dill, 2 squeezes lemon juice
If you like, use a fork to fluff the rice a bit around the chicken, and sprinkle the pan with fresh parsley (if using).
½ cup fresh parsley
Assemble the Greek chicken and rice bowls. Put some rice with chicken on top in each bowl, then add a generous scoop of salad and tsatziki. Serve with pita bread on the side if you like. I usually cook them in a hot dry pan until they start to puff up, then slice into triangles like a pizza. Add 2 to 3 triangles to each bowl, along with extra lemon segments, if you have them.
2 pita bread, extra lemon segments

Notes

Chicken thighs: 2 pounds/1 kilo can be 4 to 9 thighs, depending on their size. This is fine, as long as you can comfortably fit them all into your pan to brown. If not, just brown them in two batches.

Cooking the chicken and rice: Don't peek! The pan with lid will act as a mini oven, keeping the chicken moist and tender. As long as your pan is non-stick, the rice will not stick.

Leftovers: Keep leftovers well covered or in an airtight container in the fridge for 3 to 4 days. Leftover Greek chicken and rice is great hot or cold for lunch the next day. Why not serve with an egg on top, or even in a wrap with leftover salad and tsatziki as well? Make sure you reheat until piping hot (a microwave is good for this!).

Nutrition