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With its zesty dressing, succulent chicken thighs, and a medley of vibrant veggies, this Chicken and Rice Bowl will whisk you away to the Mediterranean with every bite.
If you’re on the hunt for a fresh and flavorful meal, you have to try this Chicken and Rice Bowl with Greek flavors.
Both Jeremy and Lily absolutely adore this recipe. It’s the perfect combination of protein, veggies, and carbs that makes for a wholesome and delicious meal any time of the week.
The real magic lies in the marinade, which doubles as a dressing for the bowls. The mix of olive oil, red wine vinegar, lemon juice, oregano, and garlic gives this dish its irresistible Mediterranean flavor.
Pair it with white rice or jasmine rice, and you have the base for a mouthwatering meal. All these fresh flavors blend amazingly!
Plus, the chicken thighs are juicy and tender after soaking up the marinade, making them a flavorful option for any chicken recipe.
I like to keep some leftover chicken from this recipe to add to other meals, like burrito bowls or other chicken rice bowls. This Greek Chicken and Rice Bowl is perfect for meal prep and can be a great option for quick lunches or easy weeknight dinners.
With this chicken and rice bowl, you can add your favorite veggies, like cucumbers, tomatoes, red onions, and bell peppers, to create a colorful and tasty meal that the whole family will love.
Some of our other favorite chicken recipes we have on our site include: Popcorn Chicken, Easy Sweet Chili Sauce Chicken Recipe, and Easy Cilantro Lime Chicken Recipe.
WHY THIS RECIPE WORKS:
- Flavorful Chicken: The marinade adds a burst of Mediterranean flavors, making the chicken thighs juicy and savory.
- Easy Recipe: Simple ingredients and straightforward steps make these chicken bowls ideal for busy weeknights.
- Perfect Meal: It’s a balanced combination of protein, grains, and veggies for a wholesome meal.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Olive oil
- Red wine vinegar
- Lemon juice
- Dried oregano
- Garlic
- Salt
- Black pepper
- Chicken thighs
- Cucumber
- Cherry tomatoes
- Olives
- Rice
- Red onion
- Hummus
HOW TO MAKE CHICKEN AND RICE BOWL:
- In a small bowl, mix together the olive oil, vinegar, lemon juice, salt, pepper, oregano, and garlic. We will use half as a marinade and leave the other half for dressing.
- In a separate bowl, mix the chicken thighs with half of the marinade and place covered in the fridge for 2 hours to marinate.
- Add the oil to a large skillet over medium heat. Cook the chicken, turning every few minutes, until its internal temperature reaches 165°F, 12-15 minutes.
- Cut the chicken thighs into bite-sized pieces.
- Add warm cooked rice to your serving bowl.
- Add chopped tomatoes, cucumbers, onions, and olives.
- Add the cooked chicken thighs and hummus.
- Drizzle with the remaining dressing and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
HOW TO COOK RICE?
Cooking white rice is simple on the stovetop.
- Rinse the rice until the water runs clear.
- Add the rice to a pot with water (2:1 ratio) and a pinch of salt.
- Bring to a boil, then reduce to low heat, cover, and simmer until the water is absorbed and the rice is tender, 20 minutes.
- Take off the heat and let it sit covered for 5 minutes; fluff with a fork, and serve.
I also love cooking rice in the instant pot these days.
- Just like other times, you want to rinse the rice.
- Then, add it to the instant pot with water at a 1:1 ratio.
- Set it to high pressure for 3 minutes and let it release naturally for 10 minutes.
- Then hit the quick release and let loose the remaining steam. Bam! Perfectly cooked rice!
WHAT KIND OF CHICKEN IS THE BEST TO USE?
Chicken thighs are ideal for this recipe due to their rich flavor and tender texture.
Boneless, skinless chicken breasts can be used as a substitute for a leaner option, but thighs remain the best part.
ANY ADDITIONS?
This is one of my favorite recipes. Probably because these bowls are a great way to enjoy the summer months.
These additions only make that more true!
- Feta cheese crumbles
- Sliced avocado
- Fresh dill
- Fresh parsley
- Artichoke hearts
- Roasted red peppers
- Pine nuts
- Tzatziki sauce
- Sun-dried tomatoes
- Crumbled pita chips
- Garlic powder
- Fresh Salsa
- Green onions
- Blue cheese
- Green bell pepper
- Red pepper flakes
- Baby corn
ANY SUBSTITUTIONS?
With such an easy weeknight meal, there have got to be some easy swaps. Healthy recipes like these are the way to go.
- Cauliflower rice for rice
- Black beans for olives
- Soy sauce for salt
- Lime juice for lemon juice
- Mixed greens for rice
- Quinoa for rice
- Greek yogurt for hummus
HOW TO STORE:
Refrigerator: Store leftovers in an airtight container for up to 3 days.
These bowls are just as tasty the next day!
To make sure the veggies stay fresh and the chicken retains its flavor, store them separately in different containers. This will prevent the rice from getting soggy and the veggies from losing their crunch.
When you’re ready to eat, just reheat the chicken and rice in the microwave or on the stove and add the fresh veggies on top.
Freezer: Freeze the chicken in a freezer bag or airtight container for up to 3 months. When freezing, make sure the chicken is fully cooled before placing it in the freezer to prevent ice crystals from forming.
Label the bag with the date to keep track of storage time.
Fresh veggies don’t freeze well, so add them later to make sure they keep their crispness and flavor.
When you’re ready to use the chicken, thaw it in the refrigerator overnight and reheat gently before serving with freshly chopped veggies and cooked rice.
DANA’S TIPS AND TRICKS:
- Marinate the Chicken: Let the chicken marinate for at least an hour for the best flavor.
- Add Fresh Herbs: Fresh dill or parsley will enhance the dish.
- Perfect Rice: Cook rice in chicken broth for extra flavor.
- Veggie Variety: Add your favorite veggies for a colorful bowl.
- Use Leftovers: Use leftover chicken in salads or wraps.
- Serve with Pita: Pair with warm pita bread for a complete meal.
This Chicken and Rice Bowl is a family favorite and a perfect weeknight dinner.
The combination of savory chicken, fresh veggies, and zesty dressing makes this dish a wholesome and delicious meal.
The best part is that you can customize it with your favorite toppings and flavors and make it all your own!
If you like this recipe, you might also like:
If you’ve tried this CHICKEN AND RICE BOWL, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Greek Chicken and Rice Bowl with Vinaigrette
Ingredients
For the dressing/marinade:
- 4 tablespoons olive oil
- 1/2 tablespoon red wine vinegar
- juice of 1 lemon
- 1/2 tablespoon dried oregano
- 2 cloves garlic minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the bowl:
- 6 chicken thighs boneless, skinless
- 2 tablespoons olive oil
- 2 cups cooked white rice
- 1 cup cherry tomatoes quartered
- 2 persian cucumbers cut into half-moons (or English cucumber)
- 1/4 cup red onion thinly sliced
- 1/4 cup kalamata olives
- 1 cup prepared hummus
- scallions thinly sliced, optional garnish
Instructions
- In a small bowl, mix together the olive oil, vinegar, lemon juice, salt, pepper, oregano, and garlic. We will use half as a marinade and leave the other half for dressing.4 tablespoons olive oil, 1/2 tablespoon red wine vinegar, juice of 1 lemon, 1/2 tablespoon dried oregano, 2 cloves garlic, 1/2 teaspoon salt, 1/4 teaspoon black pepper
- In a separate bowl, mix the chicken thighs with half of the marinade and place covered in the fridge for 2 hours to marinate.6 chicken thighs
- Add the olive oil to a large skillet over medium heat. Cook the chicken, turning every few minutes, until its internal temperature reaches 165°F, 12-15 minutes.2 tablespoons olive oil
- Cut the chicken thighs into bite-sized pieces.
- Add warm cooked rice to your serving bowl.2 cups cooked white rice
- Add chopped tomatoes, cucumbers, onions, and olives.1 cup cherry tomatoes, 2 persian cucumbers, 1/4 cup red onion, 1/4 cup kalamata olives
- Add the cooked chicken thighs and hummus.1 cup prepared hummus
- Drizzle with the remaining dressing, optional scallion garnish, and serve.scallions
Notes
- Marinate the Chicken: Let the chicken marinate for at least an hour for the best flavor.
- Add Fresh Herbs: Fresh dill or parsley will enhance the dish.
- Perfect Rice: Cook rice in chicken broth for extra flavor.
- Veggie Variety: Add your favorite veggies for a colorful bowl.
- Use Leftovers: Use leftover chicken in salads or wraps.
- Serve with Pita: Pair with warm pita bread for a complete meal.
Nutrition
Love This Recipe?
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