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Easy Greek Lemon Chicken Bowls

A fresh and vibrant Mediterranean-inspired bowl featuring lemon-marinated chicken, fluffy basmati rice, and crisp garden vegetables.
Print Recipe
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Marinade and Chicken
  • 1.5 lbs boneless, skinless chicken breast, cubed
  • 3 tbsp olive oil divided
  • 1/4 cup fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
Bowl Components
  • 2 cups cooked basmati rice
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, pitted
  • 1/4 cup red onion, finely diced
  • 1/4 cup crumbled feta cheese

Equipment

  • Large skillet
  • Medium mixing bowl

Method
 

Cooking Steps
  1. Whisk together 2 tablespoons of olive oil, lemon juice, garlic, oregano, salt, and pepper in a medium bowl.
  2. Add the chicken cubes to the marinade and let sit for 20 minutes.
  3. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat.
  4. Add the chicken to the skillet in a single layer and sear for 6–8 minutes until golden-brown and cooked through.
  5. Remove from heat and let the chicken rest for 3 minutes.
  6. Divide the cooked basmati rice into four bowls.
  7. Top each bowl with the seared chicken, diced cucumbers, cherry tomatoes, olives, red onion, and crumbled feta.

Notes

Store in an airtight container for up to 3 days. Keep fresh vegetables and feta separate from the chicken and rice if possible to maintain crispness.