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Mediterranean Lemon Chicken Bowl

Mediterranean Lemon Chicken Bowl

Juicy lemon-herb chicken served over fluffy white rice with a crisp Greek salad and creamy garlic-yogurt sauce. Fresh lemon, feta, vegetables, and herbs give the bowl a bright Mediterranean flavor.

2 servings50 minMediterranean

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Ingredients

  • 2 chicken breasts (Cross-sliced)
  • 3 tbsp Greek yogurt (For the chicken marinade)
  • 1 lemon lemon juice (For the chicken marinade)
  • 3 cloves garlic (Minced; for the chicken marinade)
  • 1 tbsp Italian mixed herbs (For the chicken marinade)
  • 1 tbsp paprika (For the chicken marinade)
  • 1 tsp chili powder (For the chicken marinade)
  • 1 tbsp olive oil (For the chicken marinade)
  • 8 cherry tomatoes (Halved)
  • 0.5 cucumber (Diced)
  • feta cheese (Crumbled; amount not specified)
  • 0.333 red onion (Thinly sliced)
  • fresh parsley (Amount not specified)
  • 2 tbsp balsamic or red wine vinegar (Use either balsamic vinegar or red wine vinegar)
  • 2 tbsp olive oil (For the Greek salad)
  • 5 tbsp Greek yogurt (For the yogurt sauce)
  • 1 clove garlic (Minced; for the yogurt sauce)
  • 1 lemon lemon juice (For the yogurt sauce)
  • white rice (Cooked; amount not specified, for serving)

Steps

  1. 1

    In a bowl, mix the Greek yogurt, lemon juice, minced garlic, Italian mixed herbs, paprika, chili powder, and olive oil to make the chicken marinade.

  2. 2

    Add the cross-sliced chicken breasts and coat them thoroughly with the marinade. Marinate for at least 20 minutes.

  3. 3

    Preheat the oven to 375°F (190°C). Place the marinated chicken in a baking dish and bake for 15–20 minutes, until cooked through.

  4. 4

    While the chicken cooks, combine the halved cherry tomatoes, diced cucumber, crumbled feta, thinly sliced red onion, and fresh parsley in a bowl.

  5. 5

    Toss the Greek salad with the balsamic or red wine vinegar and olive oil.

  6. 6

    In a separate bowl, stir together the Greek yogurt, minced garlic, and lemon juice to make the yogurt sauce.

  7. 7

    Serve the cooked chicken over white rice with the Greek salad. Finish with a generous drizzle of yogurt sauce.

Notes

The source does not specify amounts for feta, parsley, or cooked white rice. Chicken should be cooked through; no internal temperature is provided in the source.

Nutrition per serving

567Calories
61gProtein
21gCarbs
28gFat
5gFiber
  • main
  • Mediterranean
  • high-protein
  • baked
  • chicken
  • meal bowl
  • Greek salad

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