Greek High-Protein Chicken and Rice Bowl
Yogurt-marinated chicken served over rice with a fresh Greek salad, extracted from a cooking video for an easy high-protein meal.
Prep: 30 min
Cook: 20 min
The original video
Recipe from @shredhappens on YouTube
Ingredients
- 900 g (approximately 2 lb) chicken fillet (boneless, preferably chicken thighs)
- 3-4 tablespoons olive oil
- 200 g Greek yogurt
- Juice and zest of 1-2 lemons (to taste)
- Salt and pepper (to taste)
- Spices of your choice (e.g., oregano, garlic powder, paprika)
- 1-2 fresh cucumbers, finely chopped
- 1-2 tomatoes, diced
- 1 small red onion, finely chopped
- 1-2 sweet peppers, chopped
- 100 g olives (optional)
- 100 g feta cheese, crumbled
- Olive oil and lemon juice for dressing
- 2-3 cups cooked rice (regular rice, quinoa, cauliflower rice, or brown rice)
Instructions
- In a deep bowl, combine the olive oil, Greek yogurt, lemon juice and zest, salt, pepper, and chosen spices, then add the chicken and coat it evenly.
- Marinate the chicken for at least 30 minutes, or a few hours to overnight for better flavor.
- Heat a skillet over medium heat and cook the chicken until golden brown and fully cooked, about 6-8 minutes per side.
- Make the Greek salad by mixing the cucumbers, tomatoes, onion, sweet pepper, and olives, then add the crumbled feta and dress with olive oil and lemon juice.
- Plate the rice, top with the chicken, and add the Greek salad on the side, drizzling with olive oil if desired.
Inspired by the flavors of a Greek gyro plate, this bowl leans on a yogurt marinade to keep the chicken juicy and tangy while a crisp salad and feta balance the richness. Building it over rice, quinoa, or cauliflower rice makes it easy to dial the meal up or down.
Tips: The yogurt’s acidity tenderizes the chicken, so even a 30-minute marinate makes a difference, but an overnight soak is worth it if you can plan ahead. Cook the thighs undisturbed until they release cleanly from the pan to get that golden crust.