This Chicken Greek Bowl is the perfect 30 minute meal to make for an easy dinner. It is gluten free, dairy free and high in protein.
Chicken Greek Bowl: Ingredients
Organic Chicken
Jasmine Rice
Greek Dressing
Hummus
Cucumber
Cherry Tomato
Red Onion
Mint
Dill
Lemon
Hummus
Garlic Powder
Salt
The greek dressing makes this recipe super easy because I use it both for the chicken marinade and the cucumber tomato salad dressing. My favorite is the Primal Kitchen Greek Dressing that uses avocado oil and just a handful of other ingredients.
I love to make my own hummus, but to keep this meal under 30 minutes I always buy one from the store! My favorite store bought hummus hands down is Ithaca. The ingredients are the best I’ve found in a store bought brand that is found in a variety of stores. The lemon dill flavor goes perfectly with this recipe.
Feel free to swap out the jasmine rice and use cauliflower rice for a lower carb option.
Extra Tips
The longer you marinate the chicken, the better the flavor will be! Ideally, you can marinate it in the dressing the night before, allowing the flavors to fully absorb into the chicken. However, if you find yourself in a pinch and didn’t have time to prep it ahead of time, don’t worry— you can always marinate it right before you pop it into the oven. While it may not have as much time to soak up the flavors, it’ll still be delicious!
For the quickest version of this recipe, I recommend a bit of efficient planning. Start by prepping the chicken, then move on to the rice, and finish up by making the salad. This will allow you to multitask and make the entire process much quicker.
First Step: Begin by marinating the chicken and pop it into the oven. While the chicken is cooking, it’s a great time to focus on the other components of your meal.
Step Two: Get the rice cooking on the stove. Rice usually takes a little time to cook, so it’s best to start this step early. While the rice is simmering away, you’ll have plenty of time to prepare your salad.
Next Step: Prepare your cucumber tomato salad. This step is quick, so you’ll want to chop your veggies and toss them together with your dressing.
By the time you finish chopping the veggies and assembling the salad, the rice should be just about done, and the chicken will be almost ready to sear! This allows you to time everything so that the meal comes together seamlessly, and you’re not left waiting around for different components to finish.
*Note for the chicken: If you have a super thick chicken breast, it may need a few extra minutes in the oven. After searing on the cast iron, cut the chicken breast in half to ensure it is cooked through and no longer pink.
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Dill Salmon with Dairy Free Yogurt Sauce
Chicken Greek Bowls
Ingredients
- 2 lbs chicken breast
- 2 cups jasmine rice dry
- 2 cups cucumber chopped
- 2 cups cherry tomatoes halved
- 1 cup red onion chopped
- 1/2 cup greek dressing Primal Kitchen
- 1/2 cup hummus Ithaca Lemon Dill
- 1 lemon
- 1 tbsp fresh dill
- 1 tbsp mint
- 1 avocado sliced into 4
- salt
- pepper
- garlic powder
Instructions
- Preheat the oven to 425 degrees F.
- Marinate your chicken in 1/4 cup greek dressing.
- Place the chicken breast onto a parchment lined baking sheet and sprinkle each with a generous amount of salt and garlic powder.
- Bake in the oven for 20 minutes.
- Cook the rice according to package instructions.
- Add chopped cucumber, tomato, red onion and mint to a bowl and toss with 1/4 cup of the greek dressing. Set aside.
- Once the chicken is done baking, sear each chicken breast on a cast iron skillet for 2 minutes on each side.
- Once the rice is cooked, remove from heat and add the juice of 1 lemon, 1.5 tsp salt, 1 tsp garlic powder and 1/4 tsp pepper.
- Assemble each bowl with the rice, chicken, cucumber tomato salad, a scoop of hummus and avocado.
- Optional: top with extra dill, mint and lemon
