Greek Rice Bowls

I have to say these easy to make Greek Rice Bowls are by far my favourite dinner right now. The chicken and the rice go perfectly with all of the Greek flavoured toppings and best of all the side of pita bread. 

I got the idea to make these Chicken Greek Bowls from my Crispy Salmon Sushi Bowls and Taco Bowls that we have regularly for dinner and work lunch. The kids love them and it's a great way to use up any leftovers you might have.

How to make the Greek Flavoured Chicken

I marinate the chicken using this Greek Yoghurt Marinade and then fry it on the barbeque, but you could easily use a frypan or oven to cook your chicken. You could even use a pre cooked BBQ chicken from Woolworths which would make for an easy dinner!

How to make the Greek Lemon Rice

You could use plain rice or any flavoured rice as you like but I love this lemon rice as its flavours go perfectly with the rest of the recipe.  Cook the rice as you normally would either on the stovetop or in a rice cooker and just add these extra flavours

Ingredients

Feel free to use any ingredients you like and mix this recipe up to your own taste.

Greek Bowl

• Yoghurt marinated chicken or you could use a cooked BBQ chicken from Woolworths
• PITA or Naan bread (I only had naan bread on hand)
• Lemon greek rice

Toppings

• Greek yoghurt
• Lemon slices
• Fresh parsley
• Feta cheese
• Greek Salsa - Finely chopped cucumber, tomato, red onion mixed together with a dash of lemon juice and salt and pepper. 

See the recipe card for quantities.

Instructions

Mix all of the greek yoghurt marinade together and cover the chicken.

Cook the lemon rice or plain rice.

Make the salsa.

Create your Greek Rice Bowl using all of your ingredients.

Greek Rice Bowls

Oh So Busy Mum

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Ingredients

  

Greek Lemon Rice

• 2 cups Basmati Rice
• 3 cups Chicken Stock
• 1 Brown Onion diced
• 2 tablespoon Butter
• 2 tablespoon Lemon Juice
• 2 tablespoon Olive Oil
• 1 tablespoon Minced Garlic
• ¼ cup Fresh Chopped Parsley
• Salt & Pepper to taste

Chicken Marinade

• 2 Chicken breast, thigh or whole chicken
• 2 cups Greek yoghurt
• 2 tablespoon Lemon juice
• 2 tablespoon Olive oil
• 2 tablespoon Fresh parsley Chopped finely
• 2 tablespoon Oregano dried
• 2 tablespoon Thyme dried
• 2 tablespoon Minced garlic
• salt and pepper to taste

Greek Salsa

• 2 Tomatoes
• 1 Red onion
• 1 Cucumber
• 2 tablespoon Lemon juice
• ¼ cup Fresh Parsley chopped
• Salt & pepper

Toppings

• PITA or Naan bread I only had naan bread on hand
• Lemon slices
• Plain greek yoghurt
• Greek Feta crumbled

Instructions

 

Greek Lemon Rice

• Rinse rice until water runs clear. Using a saucepan on a medium heat, add oil and butter. Add diced onion and minced garlic to the saucepan. Simmer for 2 minutes while stirring. Add rice and simmer for a further minute. Add lemon juice, chicken stock salt and pepper. Allow it to come to a simmer (the edges should be bubbling and rice foaming)Place on the lid, turn down to low and continue to cook for 12 minutes (do not remove the lid). Remove from heat and allow to sit with the lid on for 5 minutes. Fluff up the rice with a fork and add chopped parsley. Serve with a slice of lemon.

Chicken Marinade

• Combine all of the marinade ingredients together. Cover chicken in marinade and cook chicken as desired.

Greek Salsa

• Combine together finely diced tomato, onion, cucumber with lemon juice, salt and pepper.

Assemble Greek Bowl

• Add rice to a bowl and top with chicken, salsa, lemon slices, greek yoghurt and naan bread.

The nutritional information provided is computer generated and is only an estimate. This data is provided as a courtesy for informational purposes only.

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