Greek · Dinner
Lemon Chicken Rice Bowl
Grilled chicken breast marinated in lemon, garlic, and oregano, served over basmati rice with fresh cucumber and tomato. A Greek yogurt-dill sauce replaces heavier feta or oil-based dressings. Bright citrus and herbs carry Greek flavour while grilling keeps the bowl light and calorie-controlled.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
389Calories
46.3gProtein
8.9gFat
31.4gCarbs
4.8gSugar
2.3gFiber
230mgSodium
141mgChol
2.3gSat Fat
870mgPotassium
90mgCalcium
2.4mgIron
0.5mcgVitamin B12
22mgVitamin C
Goes well with
Greek White Wine (Assyrtiko)
local
Greek Coffee (Elliniko)
international
low-calorie
protein-rich
low-calorie
Instructions
1
Prep
Whisk lemon juice, garlic, dried oregano, olive oil, salt, and pepper together. Add chicken breast and coat evenly.
2
Marinate
Cover and let chicken sit at room temperature for 20 minutes.
3
Sear
Heat a grill pan over medium-high heat. Cook chicken 3 to 4 minutes per side until charred and cooked through.
4
Plate
Spoon cooked basmati rice into a bowl. Arrange cucumber and tomato alongside, fan chicken over rice, drizzle yogurt-dill sauce on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g chicken breast
- 4 tbsp60ml lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 2 tsp2 tsp olive oil
- 1 cup200g cooked basmati rice
- 2/3 cup100g cucumber
- 1/2 cup80g tomato
- 4 tbsp60g plain yogurt
- 2 tsp2 tsp fresh dill
- 1 tsp1 tsp lemon zest
- salt and black pepper to taste
- 22 lemon wedge, for serving
