Greek · Dinner
Lemon Chicken Rice Bowl (High-Protein)
Greek-style bowl featuring seared lemon-oregano chicken thigh over herbed rice, with chickpeas, cucumber, tomato, red onion, and crumbled feta, finished with a garlicky Greek yogurt sauce for over 50g protein per serving.
$5
15 minsPrep
18 minsCook
33 minsTotal
EasyLevel
Nutrition per serving
562Calories
57.1gProtein
19.4gFat
41.2gCarbs
5.8gSugar
7.4gFiber
695mgSodium
227mgChol
6.8gSat Fat
1055mgPotassium
245mgCalcium
4.2mgIron
1mcgVitamin B12
16mgVitamin C
protein-rich
high-fiber
high-protein
Instructions
1
Prep
Pat chicken thigh dry and cut into strips. Mince 2 garlic cloves and chop parsley.
2
Marinate
Toss chicken strips with 2 tbsp lemon juice, minced garlic, and dried oregano. Cover and marinate 15 minutes.
3
Sear
Heat 1 tbsp olive oil in a skillet over medium-high heat. Add chicken in a single layer and sear 7–8 minutes, turning occasionally, until edges are charred and cooked through.
4
Mix
Whisk Greek yogurt with grated garlic, 1 tsp lemon juice, and salt until smooth. Dice cucumber, tomato, and red onion.
5
Plate
Layer rice in a bowl, scatter chickpeas and vegetables, top with seared chicken, drizzle yogurt sauce, scatter feta and parsley, and season with salt and pepper.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g chicken thigh
- 4 tbsp4 tbsp lemon juice
- 4 cloves4 cloves garlic
- 2 tsp2 tsp dried oregano
- 2 tbsp2 tbsp olive oil
- 1 cup180g cooked white rice
- 2/3 cup120g cooked chickpeas
- 1/2 cup70g cucumber
- 1/2 cup70g tomato
- 4 tbsp30g red onion
- 2 oz56g feta
- 1/2 cup120g plain Greek yogurt
- 22 small clove garlic
- 2 tsp2 tsp lemon juice
- 2 tbsp2 tbsp fresh parsley
- salt, to taste
- black pepper, to taste
