Greek Power Bowl with Chicken
Seasoned chicken atop Mediterranean staples—fluffy rice, crisp cucumber, tangy feta—with a bright lemon-herb drizzle. Ready in under 40 minutes and packed with protein.
- Total time
- 40 min
- Servings
- 2
- Calories
- 545
- Protein
- 48g
Ingredients
- 1 lb chicken breast, boneless skinless
- 1 cup long-grain white rice
- 1 medium cucumber, halved lengthwise
- 1 cup cherry tomatoes
- ½ cup feta cheese, crumbled
- 1 whole lemon (zested + juiced)
- 1 tsp fresh oregano or dried oregano
- 3 tbsp olive oil
Instructions
- 1
Slice chicken breast horizontally to create two thin cutlets of even thickness.
- 2
Pat chicken dry with paper towels. Season both sides generously with salt, pepper, and oregano.
- 3
Slice cucumber into half-moons. Halve cherry tomatoes. Set vegetables aside.
- 4
Boil rice in salted water until tender and water is absorbed, ~18 minutes. Fluff with a fork.
- 5
While rice cooks, heat 2 tbsp olive oil in a 12-inch skillet over medium-high heat until shimmering.
- 6
Sear chicken 5–6 minutes per side without moving. Edges should look golden; centers cooked through.
- 7
Transfer chicken to a cutting board. Rest 3 minutes, then slice into bite-sized pieces.
- 8
Whisk lemon juice, lemon zest, and remaining 1 tbsp olive oil in a small bowl. Season with salt and pepper.
- 9
Divide cooked rice between two bowls. Top with chicken, cucumber, tomatoes, and feta.
- 10
Drizzle lemon dressing over the bowl. Serve immediately.
Tools you’ll need
- medium saucepan with lid
- 12-inch skillet
- cutting board
- chef's knife
- paper towels
- small bowl
- whisk
- two serving bowls
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