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greek rice bowl with chicken

Greek Rice Bowl with Chicken

Say goodbye to plain chicken and rice, and introduce a greek rice bowl into your life. Packed with fresh veggie, hummus, and a tangy lemon tahini sauce, this will transport you right to the Mediterranean.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Entree, Lunch, Main Course
Cuisine: Greek, Mediterranean
Ingredients Method

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

Method
 

Lemon Tahini Dressing
  1. 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
  1. Prepare rice according to package directions. Once water is absorbed, turn off heat and allow to steam. Fluff with a fork and set aside.
  2. 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.
  3. 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.
  4. To assemble the bowl, scoop about 1 cup of cooked rice into a bowl. Top with 4-6 oz of sliced chicken breast.
  5. 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.
  6. Drizzle with lemon tahini dressing or serve on the side. Serve immediately