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5

Greek Chicken Rice Bowls

Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 4
Calories 287kcal
Author Lauren Keating

Ingredients

  • 4 bone-in skin-on chicken thighs
  • 1 tablespoon Greek seasoning I used Greek Freak by Spiceologist
  • 2 tablespoons olive oil
  • 1 lemon juiced
  • 1 zucchini cut into 1/4-inch rounds
  • 1 cucumber half chopped and half grated
  • 2 large tomatoes chopped
  • 1 cup plain Greek yogurt
  • 1 tablespoon red wine vinegar
  • 1 teaspoon olive oil
  • 1 clove garlic minced
  • 1 tablespoon freshly chopped dill
  • 2 cups cooked white rice

Instructions

  • Place the chicken thighs in a shallow dish, skin-side up. Combine the Greek seasoning, olive oil, and lemon juice; pour over chicken. Cover and refrigerate 1 hour.
  • Grill or broil the chicken over high heat for 10 minutes on each side, or until cooked through. Brush the zucchini with olive oil and grill 3-5 minutes per side, or until soft.
  • While the chicken cooks, combine the chopped cucumber and tomato. Season with salt and pepper.
  • Make the tzatziki by combining the yogurt, shredded zucchini, vinegar, 1 teaspoon olive oil, garlic, and dill. Season to taste with salt.
  • Serve the chicken, zucchini, tomato cucumber salad, and tzatziki over rice.

Nutrition

Calories: 287kcal | Carbohydrates: 35g | Protein: 10g | Fat: 12g