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Greek Grilled Chicken and Rice Bowl with Feta Recipe

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4.3 from 75 reviews

  • Author: Ezabella
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

Description

A vibrant Greek Grilled Chicken and Rice Bowl featuring tender grilled chicken, tangy lemon, fresh cucumber and cherry tomato salad, creamy feta cheese, all brought together with a zesty fresh oregano vinaigrette. This Mediterranean-inspired dish is perfect for a wholesome, flavorful main course that’s easy to prepare using grilling, baking, or air frying methods.

Ingredients

Chicken and Rice Bowl

  • 1 lb. boneless skinless chicken breasts
  • 6 cups cooked rice pilaf
  • 2 cups cherry tomatoes
  • 2 lemons
  • 1 cucumber
  • 6 oz. feta cheese

Fresh Oregano Vinaigrette

  • 2/3 cup extra virgin olive oil
  • 1/4 cup lemon vinegar
  • 2 Tbsp. Dijon mustard
  • 1 Tbsp. fresh oregano, minced

Instructions

  1. Prepare the Chicken: Choose your cooking method—grill, oven, or air fryer. Lightly coat the chicken breasts with extra virgin olive oil and season generously with salt and pepper.
  2. Grill the Chicken: Preheat the grill to 400°F. Place chicken on the grill and cook for about 6-7 minutes per side until fully cooked. During the last 5 minutes, place lemon quarters on the grill to soften and char slightly. Remove chicken and lemons from the grill and let the chicken rest for 10 minutes before slicing into bite-sized pieces.
  3. Oven-Bake the Chicken: Preheat the oven to 375°F. Place the oiled and seasoned chicken breasts in a baking dish along with lemon quarters. Bake for 20-25 minutes or until the chicken is fully cooked. Rest the chicken for 10 minutes, then slice into bite-sized pieces.
  4. Air Fry the Chicken: Preheat the air fryer to 350°F. Place the prepared chicken breasts inside the air fryer basket. Cook for 18 minutes, flipping halfway through to ensure even cooking. Once done, let the chicken rest before slicing into bite-sized pieces.
  5. Make the Dressing: In a small bowl, whisk together lemon vinegar and Dijon mustard until smooth. Slowly drizzle in the extra virgin olive oil while whisking constantly to emulsify. Stir in the minced fresh oregano to complete the fresh oregano vinaigrette.
  6. Prepare the Veggies: Slice the cucumber into bite-sized pieces and halve the cherry tomatoes. Combine them in a small bowl to form a fresh tomato-cucumber salad.
  7. Assemble the Bowl: Divide the cooked rice pilaf evenly among four bowls. Top with sliced chicken, grilled or roasted lemon quarters, the tomato-cucumber salad, and cubes of creamy feta cheese. Drizzle liberally with the fresh oregano vinaigrette before serving.

Notes

  • You can substitute rice pilaf with quinoa or couscous for variety.
  • Letting the chicken rest after cooking ensures juicier slices.
  • Grilled lemon adds a smoky zest that’s great squeezed over the dish.
  • Fresh oregano is key for authentic flavor; dried oregano can be used but will be less vibrant.
  • The salad and dressing can be prepped ahead to save time.
  • Adjust seasoning and dressing quantity to taste for a personalized flavor profile.
  • Prep Time: 25 minutes
  • Cook Time: 25 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: American, Greek, Mediterranean

Find it online: https://kitchenloving.com/greek-grilled-chicken-and-rice-bowl-with-feta-recipe/