High Protein Greek Chicken and Rice Bowl 🔥

Ingredients

• 1.5 lbs Chicken Breast (boneless, skinless)
• 2 tbsp Olive Oil (extra virgin)
• 0.25 cup Greek Yogurt (plain, full‑fat)
• 2 tbsp Lemon Juice (freshly squeezed)
• 2 cloves Garlic (minced)
• 1 tsp Dried Oregano (ground)
• 0.5 tsp Dried Thyme (ground)
• 1 tsp Salt (kosher or table)
• 0.5 tsp Black Pepper (freshly ground)
• 2 cups Cauliflower Rice (pre‑riced, frozen or fresh)
• 1 medium Cucumber (diced)
• 0.25 cup Red Onion (thinly sliced)
• 0.5 cup Bell Pepper (green, diced)
• 1 cup Cherry Tomatoes (halved)
• 0.25 cup Kalamata Olives (pitted, sliced)
• 0.25 cup Feta Cheese (crumbled)
• 1 tbsp Olive Oil (extra virgin, for dressing)
• 1 tbsp Red Wine Vinegar (for dressing)
• 0.5 tsp Dried Oregano (ground, for dressing)

Instructions

1. Prepare Marinade

   In a mixing bowl, combine olive oil, Greek yogurt, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper. Whisk until smooth.

   Time: PT5M

2. Marinate Chicken

   Add the chicken breasts to the bowl (or place in a zip‑top bag), toss to coat evenly, cover, and refrigerate for at least 15 minutes, up to 2 hours.

   Time: PT15M

3. Prep Salad Veggies

   While the chicken marinates, dice the cucumber, thinly slice the red onion, dice the bell pepper, halve the cherry tomatoes, and slice the olives. Transfer everything to a large bowl.

   Time: PT10M

4. Mix Dressing

   In a small bowl, whisk together olive oil, red wine vinegar, dried oregano, a pinch of salt, and a pinch of black pepper.

   Time: PT2M

5. Cook Rice

   If using cauliflower rice, heat a drizzle of olive oil in a skillet over medium heat, add the cauliflower rice, season with salt, and sauté 5‑7 minutes until tender. If using regular rice, bring 2 cups water to a boil, add 1 cup rice, reduce heat, cover, and simmer 15 minutes.

   Time: PT15M

   Temperature: Medium heat

6. Cook Chicken

   Heat a skillet over medium‑high heat, add a little olive oil, then place the marinated chicken breasts. Cook 5‑6 minutes per side, or until an instant‑read thermometer registers 165°F (74°C). Let rest 3 minutes before slicing.

   Time: PT12M

   Temperature: Medium‑high heat

7. Assemble Bowl

   Divide the cooked rice among four serving bowls. Slice the rested chicken and arrange on top. Spoon the Greek salad mixture over the chicken, drizzle with dressing, and finish with crumbled feta.

   Time: PT5M

Nutrition Facts

Calories

450

Protein

40g

Carbohydrates

12g

Fat

22g

Fiber

5g