Greek Chicken Bowl for One

Course Main Course

Cuisine American

Keyword chicken rice bowl, greek chicken bowl, greek rice bowl, lemon oregano chicken

Prep Time 20

Cook Time 25

Total Time 45

Servings 1 serving

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

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

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.