One-Pan Greek Chicken Rice Bowls

Ingredients

• 4 large chicken breasts
• 0.333 cup Greek yogurt (For the chicken marinade)
• 0.25 cup olive oil (For the chicken marinade)
• 1 tbsp paprika (For the chicken)
• 2 tsp garlic powder (For the chicken)
• 2 tsp dried oregano (For the chicken)
• 2 tsp salt (For the chicken)
• 2 tsp black pepper (For the chicken)
• 1 tsp dried thyme (For the chicken)
• 8 garlic cloves (Minced; for the chicken)
• 1 tbsp roasted chicken base (For the chicken marinade)
• 0.5 lemon (Juiced; for the chicken)
• 3 tbsp butter (For the pilaf)
• 1 large yellow onion (Diced)
• 5 garlic cloves (Minced; for the pilaf)
• 2 tsp garlic powder (For the pilaf)
• 2 tsp salt (For the pilaf)
• 2 tsp black pepper (For the pilaf)
• 2 tsp turmeric (For the pilaf)
• 1.5 cup long-grain white rice
• 3 cup hot water (Combine with the chicken base)
• 3 tsp roasted chicken base (Dissolve in the hot water for the pilaf)
• 3 tbsp fresh parsley (Chopped)
• 0.5 lemon (For the pilaf; juice added at the end)
• 1 cup Greek yogurt (For the tzatziki)
• 1.5 tbsp fresh dill (Chopped)
• 0.25 cup cucumber (Grated and squeezed dry)
• 1 tbsp red wine vinegar (For the tzatziki)
• 3 garlic cloves (Minced; for the tzatziki)
• 2 tbsp olive oil (For the tzatziki)
• 2 tsp salt (For the tzatziki)
• 1 cup cherry tomatoes (Halved)
• 1 cup cucumbers (Quartered)
• 0.5 cup red onion (Sliced)
• 0.5 cup feta cheese
• 0.5 tsp Dijon mustard (For the Greek salad)
• 1 tsp dried oregano (For the Greek salad)
• 1 tsp salt (For the Greek salad)
• 1 tsp black pepper (For the Greek salad)
• 0.25 cup olive oil (For the Greek salad)
• 3 tbsp red wine vinegar (For the Greek salad)
• 1 garlic clove (Minced; for the Greek salad)
• olive oil (For cooking the chicken; the source does not specify an amount)

Steps

1. 1

   Combine the chicken breasts with the Greek yogurt, olive oil, paprika, garlic powder, oregano, salt, black pepper, thyme, minced garlic, roasted chicken base, and lemon juice. Mix thoroughly so the chicken is coated, then marinate for as long as your patience can handle.

2. 2

   Heat a large pan over medium-high heat and add olive oil for cooking.

3. 3

   Place the marinated chicken in the hot pan and cook until golden, about 5 to 7 minutes per side. Remove the chicken from the pan and let it rest.

4. 4

   Reduce the heat to medium-low. Add the butter and diced onion to the same pan, and cook until the onion is soft.

5. 5

   Add the minced garlic, garlic powder, salt, black pepper, and turmeric. Cook for 1 to 2 minutes.

6. 6

   Add the rice and toast it in the pan for 2 minutes.

7. 7

   Dissolve the roasted chicken base in the hot water, then pour the mixture into the pan. Stir and bring it to a boil.

8. 8

   Cover the pan, reduce the heat to low, and simmer the rice for 20 minutes.

9. 9

   Add the chopped fresh parsley and lemon juice to the finished rice.

10. 10

    Combine the cherry tomatoes, cucumbers, red onion, feta, Dijon mustard, oregano, salt, black pepper, olive oil, red wine vinegar, and minced garlic in a bowl. Mix well to make the Greek salad.

11. 11

    Combine the Greek yogurt, dill, grated and squeezed cucumber, red wine vinegar, minced garlic, olive oil, and salt in a separate bowl. Mix well to make the tzatziki.

12. 12

    Serve the rested chicken over the lemon-herb rice with the Greek salad and tzatziki.

Notes

The source does not specify a precise marinating time, chicken internal temperature, or detailed bowl-assembly instructions. The cooking oil added to the pan is listed separately because its amount is not specified.

Nutrition per serving

• main
• Mediterranean
• Greek-inspired
• one-pan
• chicken
• rice bowl
• summer
• high-protein