Greek Chicken Bowl for One
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A rice bowl with baked lemon-oregano chicken, tomatoes, cucumber, olives, feta, and a yogurt sauce.
Ingredients
Chicken marinade
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- ⅛ teaspoon garlic powder
- 1 boneless skinless chicken breast (5–6 ounces)
Yogurt-cucumber component
- ¼ medium English cucumber peeled and sliced
- ⅛ teaspoon salt
- 1 garlic clove minced or grated
- ¼ teaspoon lemon juice
- ½ tablespoon olive oil
- 3 tablespoons plain Greek yogurt
- ¼ teaspoon chopped dill
Rice bowl
- 1 cup cooked rice
- ½ cup halved grape tomatoes
- ½ cup chopped cucumber
- ¼ cup pitted sliced Kalamata olives
- 3–4 red onion slices
- 2 tablespoons crumbled feta
- Optional fresh dill or pita chips
Equipment
- baking sheet
- mixing bowl
- cutting board
Directions
- Heat the oven to 350°F. On a rimmed sheet pan, coat the chicken with the lemon juice, oil, paprika, oregano, salt, pepper, and garlic powder.
- Bake the chicken for about 25 minutes, until it reaches 165°F in the thickest part, then let it rest and slice it.
- Grate the cucumber for the yogurt mixture and squeeze out the extra liquid. In a small bowl, stir it together with the salt, garlic, lemon juice, olive oil, yogurt, and dill.
- Put the cooked rice in a bowl. Top with the sliced chicken, tomatoes, chopped cucumber, olives, red onion, and feta.
- Spoon the yogurt mixture over the top. Add fresh dill or pita chips if you like.
Nutrition
Serving: 726g | Calories: 769kcal | Carbohydrates: 65g | Protein: 53g | Fat: 34g | Saturated Fat: 7.3g | Trans Fat: 0g | Cholesterol: 143mg | Sodium: 1449mg | Potassium: 1221mg | Fiber: 4.2g | Sugar: 8g | Vitamin A: 1603IU | Vitamin C: 30mg | Calcium: 259mg | Iron: 6.2mg
Nutrition is an estimate per serving from USDA FoodData Central, for the whole recipe (1 serving); skinless chicken breast counted as raw chicken breast, clove (the first choice counted), plain Greek yogurt counted as nonfat Greek yogurt, ¼ teaspoon chopped dill counted as dried dill weed, cooked rice counted as cooked white rice, ¼ cup pitted sliced Kalamata olives counted as ripe olives (one 4-oz can 113 g). Brands and portions vary, so use it only as an approximation.