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4.58
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20 minutes minutes
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By: The Chunky Chefpublished: 07/26/2017
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This rice bowl is packed with hearty grains, crisp vegetables and lean protein! The Greek marinade also doubles as a dressing, making it easy to make!
Perfect for meal prep, make ahead lunches, or a wholesome dinner, this is a rice bowl that packs some serious Greek flavors! Rice, lean chicken thighs, cucumbers, tomatoes, kalamata olives, Feta cheese, red onion and hummus… plus a Greek marinade for the chicken that doubles as a dressing!
This delicious post is sponsored by Minute Ready to Serve Family Bowls.
Do you guys struggle with what to make for lunch? I do! Leftovers are always in our fridge, but most of the time, I’m not feeling like eating the same thing for lunch that we just had for dinner the night before. Sound familiar?
If you’re not a meal prepper, no worries, this rice bowl comes together in about 20 minutes (even less if you’ve chopped things ahead of time), so you can easily make it and enjoy it in half an hour.
Usually, rice takes a while to cook (sometimes even longer than the whole cook time for this meal!), which is why on a busy weeknight, I usually forgo rice at all.
That’s all changed now! Minute® Ready to Serve Family Bowls are SO convenient! They contain no preservatives, are gluten free, and also come in a 100% brown rice variety. I love how easy they are to make… just remove the film, and heat in the microwave for 2 minutes. Seriously simple, which is exactly what busy families need!
Rice bowls are such a fun idea for a weeknight dinner (or lunch!), because each family member can choose what they want in their bowl.
I mentioned how quickly this meal comes together, but the other part I love is that cleanup is a breeze! Since the Minute family bowls cook in their own container, the only dish you really need to wash is the skillet where you cook your chicken. Isn’t that the best?!
Plus, you can easily prep some of this meal ahead of time, which means it will take 10 minutes to cook this meal!
Prep Ahead Tips:
- Slice up cucumbers, tomatoes, onions and olives ahead of time, and keep refrigerated in airtight containers (I like to use a separate container for each veggie type, so they don’t get mushy)
- Make the marinade/dressing ahead of time and keep chicken marinating (with reserved dressing in an airtight container)
- If making your own hummus (this one is my favorite!), make it ahead of time and store it in the refrigerator
The next crazy weeknight, instead of reaching for the takeout menus, whip up this Greek Chicken Rice Bowl instead…. it’s wholesome, hearty, plus, it’s EASY thanks to Minute Ready to Serve Family Bowls!
If you’re into the meal prep thing, check out the recipe notes section below for my tips!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Greek Chicken Rice Bowl
4.58 from 42 votesAuthor: The Chunky Chef
Prep Time: 10 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 20 minutes minutes
Calories: 680
Servings: 4 servings
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This rice bowl is packed with hearty grains, crisp vegetables and lean protein! The Greek marinade also doubles as a dressing, making it easy to make!
Ingredients
GREEK MARINADE/DRESSING:
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (juice of 1-2 lemons)
- 1/2 Tbsp red wine vinegar
- 2 tsp minced garlic (or garlic paste)
- 1 1/2 Tbsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
RICE BOWL:
- 8-12 boneless skinless chicken thighs (can also use chicken breasts)
- 2 cups chopped seedless cucumbers
- 4 roma tomatoes, chopped
- 1 cup kalamata olives, sliced
- 1 medium red onion, coarsely chopped
- 1 cup crumbled feta cheese optional but recommended
- hummus (we love roasted garlic flavor)
- 2 cups cooked white rice
Instructions
PREPARE DRESSING:
To a small mixing bowl, add dressing ingredients and whisk to combine well. Save 1/2 of the dressing (about 1/4 cup) in an airtight container to use later as a dressing.
RICE BOWL:
Add remainder of dressing to a large resealable plastic bag with chicken thighs. Close bag and massage marinade into the chicken. Refrigerate for several hours if desired.
Heat a large skillet over MED-HIGH heat and drizzle a bit of olive oil into the skillet. Pat chicken thighs with a paper towel to remove excess marinade and cook chicken, about 4-5 minutes per side, until golden and cooked through.
Remove chicken to a plate to rest while you prepare the other ingredients.
Chop cucumber, onion, tomatoes, and olives and set aside.
Microwave rice bowls according to package directions and divide evenly among 4 bowls.
To each bowl, add some of the feta cheese, cucumbers, tomatoes, onions, and olives. Add a dollop of hummus to the bowls and add 2-3 chicken thighs per bowl.
Serve with whole grain pita or flatbread if desired.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
FOR MEAL PREP:
- Prepare recipe as directed.
- Line up containers and assemble bowl with rice on the bottom, then chicken thighs and cucumber, tomato, onion and olives.
- Place a portion of feta cheese, hummus and Greek dressing into 3 separate small condiment containers with lids.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
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Meet The Chunky Chef
Hey there! I'm Amanda. Wife, mother, photography nerd, and bacon lover! I believe that delicious meals should be easy to make. Now that you’re here, stay a bit, browse a few recipes, and let’s get cookin’!
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Jessica says
So good! I am addicted to rice bowls. Didn’t have hummus, so added fresh avocado.
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Crissy says
Wow, what an amazing recipe! I loved the marinade and it made an amazing dressing for the tomatoes, cucumber, etc. I put turmeric in my rice. Fantastic dinner! I love your recipes so much!
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rachel simpson says
My favorite recipe. I have recently changed things up a little by using the other half of the marinade and fresh herbs from my garden to season chopped peppers, whole cherry tomatoes, tons of garlic, and zucchini halves. I then grill them in aluminum foil until tender and use them as my toppings. Then I use hummus and taziki sauce as the dressing for my bowls and just add the feta and chopped red onion. It is to die for.
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Elvira Dannon says
I absolutely love this dish! I make at least once a month. It is flavorful as well as easy to make. I’m a huge of the chunky chef and follow her… she never disappoints.
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Debbie Nichols says
What a great quick meal. I am in love with Rice Bowls and this definitely made it on my favorites list!
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Solange says
Delicious recipe! Loved it! I added some chopped bell peppers, toasted pita and homemade pickled red onions and omitted the extra dressing.
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Becky says
Made this without red onion, olives, and subbed hummus for a can of chickpeas. Also only marinated the chicken for 40 min. Still would 100% recommend this!! So tasty! Next time I will cook the full recipe. I also love how quickly this came together.
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