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I hate a boring lunched! Working from home for so long has taught me that I do not need to be shackled to the idea of a quick to-go lunch. No boring sandwiches or meal prepped salads around here anymore! And in that vein, I have said made a point to say goodbye to boring recipes when I have the time. No more plain chicken and rice for starters. Let me introduce greek rice bowls into your life. Packed with fresh veggie, hummus, and a tangy lemon tahini sauce, this will transport you right to the Mediterranean during your lunch break!
Greek Rice Bowls with Chicken
The think I love about any rice bowl, whether it be Mexican, Asian, or Mediterranean like this Greek rice bowl, is that they are so versatile. You can add or remove whatever ingredients you like best to customize your meal. And these Greek rice bowls in particular are awesome because they are so full of bright, fresh ingredients. You feel full and satisfied without being weighed down after a mid-day meal.
So let’s start with the base, rice. For this recipe, I used a long grained rice. I prefer basmati or jasmine, but use whatever you have on hand. You can even use cauliflower rice for a low carb option! Cook your rice according to package directions. For a perfectly fluffy rice, I like to turn the heat off as soon as the water is absorbed, and let the pot sit with the lid on for 15 minutes or so to steam, then fluff it with a fork.
While your rice is cooking, prepare your protein. I used chicken breast, but feel free to use your meat of choice. Gyro meat, steak, or even tofu could be a great substitute. Season both sides of the chicken breast with 1 tbsp za’atar, a mediterranean spice blend of sumac and sesame, ½ tbsp dried oregano, 1 tsp onion powder, and salt and pepper to taste. Sear in a saute pan on both sides for 4-5 minutes, or until internal the temperature reached 165°. Set aside and let rest for 5-10 minutes before slicing to prevent drying out.
Lemon Tahini Dressing
The element that ties this bowl together is an amazingly bright and tangy lemon tahini dressing. Not only does it add a burst of flavor, but the creamy dressing helps provide moisture to the otherwise dry ingredients. Start with 1/3 cup of tahini(sesame see paste). To that, grate in 1-2 tbsp of lemon zest and add the juice of one lemon, about 3-4 tbsps. Sprinkle in 1/2 tbsp of dried oregano, 1 tsp of onion powder, and salt and pepper to taste.
At this point the dressing will seem relatively pasty and thick, so add 1 tsp of water at a time until you reach your desired consistency. I like my dressing for this bowl to still have a lot of body, so I do not thin it out too much. This recipe is great on salads, though, so I like to add a bit more water or a few tablespoons of high quality olive oil to it when using it for that application. Once the dressing is made, set aside while you build your bowls.
Assembling the Bowls
This recipe is just as much about the visual beauty as it is about taste! The fun part is all of the colors these ingredients bring to the bowl, so take your time assembling the bowl because, remember, we eat with our eyes first. This recipe yields 4 servings, so while your chicken and rice cook, begin to prep the following:
- ½ cup seedless cucumber diced
- ½ cup tomato diced
- ⅓ cup red onion diced
- ¼ cup crumbled feta
- 3 tbsp pickled red onions
- ¼ cup red pepper hummus
- ¼ cup romesco sauce
Divide your cooked rice evenly into 4 bowls, followed by 4-6 oz of the sliced cooked chicken. Spoon an even amount of cucumbers, tomatoes, and onions around each bowl. Sprinkle on equal parts feta, and dollop an even amount of hummus onto each bowl. Carefully spoon the romesco sauce (optional if you can’t find it. I buy mine at Trader Joe’s) on top of your chicken. Finally, drizzle each bowl with the lemon tahini dressing and serve immediately. These Greek rice bowls are the perfect combination of warm cooked ingredients and fresh veggies and sauces. Who needs a boring meal prepped lunch ever again?
Want more rice bowl recipes?
- Korean BBQ Bowls
- Chipotle Shrimp Cauliflower Bowl
- Chicken Fajita Bowls
- Salmon Bowl With Turmeric Rice
- California Roll Sushi Bowl
Greek Rice Bowl with Chicken
Ingredients
- 1½ cups dried long grain rice
- 1 lb boneless skinless chicken
- 1 tbsp za'atar
- ½ tbsp dried oregano
- 1 tsp onion powder
- salt and pepper
- ½ cup seedless cucumber diced
- ½ cup tomato diced
- ⅓ cup red onion diced
- ¼ cup crumbled feta
- 3 tbsp pickled red onions
- ¼ cup red pepper hummus
- ¼ cup romesco sauce
Lemon Tahini Dressing
- ⅓ cup tahini paste
- ¼ cup lemon juice juice of 1 large lemon
- 2 tsp lemon zest
- ½ tbsp dried oregano
- 1 tsp salt
- 1 tsp cracked black pepper
- 2 tbsp water to thin dressing out
Instructions
Lemon Tahini Dressing
- Whisk together all ingredients in a small bowl. Adjust salt and pepper to taste and add water 1 tsp at a time to reach desired consistency. Set aside
Greek Rice Bowls
- Prepare rice according to package directions. Once water is absorbed, turn off heat and allow to steam. Fluff with a fork and set aside.
- While rice is cooking, heat a saute pan with drizzle of olive oil over medium high heat. Season chicken breasts on both sides with za'atar, oregano, onion powder, and salt and pepper to taste.
- Cook chicken breasts for 4-5 minutes on both sides or until internal temperature reached 165°. Set aside and let rest for 5-10 minutes before slicing to prevent drying out.
- To assemble the bowl, scoop about 1 cup of cooked rice into a bowl. Top with 4-6 oz of sliced chicken breast.
- Next, add in 2 tbsp chopped cucumber, 2 tbsp chopped tomato, 1½ tbsp diced red onion, 1 tbsp crumbled feta, a few pieces of pickled red onion, and 1 tbsp each of hummus and romesco sauce. Repeat with remaining bowls.
- Drizzle with lemon tahini dressing or serve on the side. Serve immediately
