This Greek chicken and rice bowl is gluten-free with a paleo and keto option, easy to throw together and incredibly delicious. It’s perfect for dinner or you can meal prep it to have lunch throughout the week!
This Greek Chicken and Rice Bowl recipe is great for easy meal prep and midweek work lunches!
So we live in walking distance of Cava. If you’re not familiar with Cava, it’s like a Mediterranean/Greek Chipotle. And it’s AWESOME. But ya know, it costs money and they probably use industrialized oils to cook their food. That’s the thing about eating out – you never know the ingredients.
So instead of spending my hard earned money on less than stellar ingredients, I decided to make my own version of their Greek chicken and rice bowl.
Why you’ll love this recipe:
Paleo Greek chicken and rice bowl is an awesome recipe for your healthy meal prep because it tastes better the longer it sits – the flavors just intensify. Add this to your paleo meal plan next week!
I add veggies like spinach and onions to the Greek rice, to make it a bit lower carb and to increase the nutrient density. You can get that recipe for my Greek rice here – it’s insanely good.
How to make Paleo Greek Chicken and Rice Bowls:
Mix olive oil, herbs and garlic powder in a measuring cup.
Place two chicken breasts in a freezer storage ziplock bag.
Pour the marinade over the chicken, seal the bag and massage the chicken to coat in the marinade. Repeat with the other two breasts, or, if you have a big enough freezer bag, place all four breasts into one bag.
Let the chicken marinate for an hour while you prepare the Greek Rice (follow this recipe) and toss all ingredients for the salad.
Preheat the oven to 375 F. Once done marinating, place chicken on a baking sheet and bake for 25-30 minutes or until internal temperature reaches 165°F (75°C).
Chop up the chicken, season salad with salt, pepper and freshly chopped herbs and arrange all on a bed of rice along with a dollop of tzatziki.
Tips for making this Chicken and Rice Bowl recipe:
- Boneless, skinless chicken breast is very lean and should be grilled quickly over high heat to make sure it is nice and juicy. Chicken on the bone or large un-pounded breasts should be grilled more slowly over medium-high heat. That way the outside doesn’t burn while we wait for the inside to reach an internal temperature of 165 degrees.
- Boneless skinless breasts (pounded 3/4-inch thick) should be cooked on high heat for 10 to max. 12 minutes. To test for doneness, carefully press the chicken at the thickest end with a finger. If there’s no resistance, it’s done.
- Bone-in chicken grills on medium heat for 20 to 25 minutes, depending on the size, until it reaches an internal temperature of 165 degrees.
- For the homemade tzatziki use a high-quality yogurt! Go for the full fat varieties, if possible, for the best flavor.
- It’s best to remove the seeds from the cucumber. Also, if it’s not organic, peel it. Grate the cucumber with a box grater and squeeze out all the water with a kitchen towel. That way your tzatziki won’t get watery.
- This chicken and rice bowl recipe makes enough for four people or enough for four lunches throughout the week.
Variations on this Greek Chicken and Rice Bowl recipe:
- If you’re keto, strict paleo or just wanting to lower your carbs or heal your gut, use cauliflower rice! It’s an incredibly easy substitute that increases the overall nutrient density of this recipe.
- You can use fresh instead of dried herbs for the marinade as well as freshly grated garlic instead of powder.
- If you’re avoiding dairy, use coconut yogurt or cashew sour cream instead of yogurt for the tzatziki.
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Greek Chicken and Rice Bowl (Gluten-Free)
Ingredients
- 4 chicken breasts or thighs
- 1/4 cup olive oil
- 1/2 tbsp dried dill
- 1/2 tbsp dried oregano
- 1 tsp garlic powder
- 2 tomatoes, diced
- 1 red onion, diced
- 1 large cucumber, diced
- 1 serving Greek Rice
- 1 cup tzaziki sauce (just yogurt with finely diced cucumber and dill) 1/2 cup yogurt (full-fat), 1/2 cup grated cucumber, 1 tbsp fresh dill, salt and pepper
Instructions
- Marinate the chicken in the olive oil and herbs for at least one hour.
- While the chicken is marinating, make the Greek rice (use cauliflower for paleo or keto).
- While the rice is going, make the salad. Toss the tomatoes, red onion and cucumber with salt. Feel free to add fresh dill and parsley.
- After the chicken has marinated, either grill it, cook it in a pan or bake at 375 for about 20 minutes.
- Now assemble! Add rice to the bottom of a bowl, add the chopped chicken, some of the salad and a spoonful of tzaziki!
Notes
- Boneless, skinless chicken breast is very lean and should be grilled quickly over high heat to make sure it is nice and juicy. Chicken on the bone or large un-pounded breasts should be grilled more slowly over medium-high heat. That way the outside doesn’t burn while we wait for the inside to reach an internal temperature of 165 degrees.
- Boneless skinless breasts (pounded 3/4-inch thick) should be cooked on high heat for 10 to 12 minutes. To test for doneness, carefully press the chicken at the thickest end with a finger. If there’s no resistance, it’s done.
- Bone-in chicken grills on medium heat for 20 to 25 minutes, depending on the size, until it reaches an internal temperature of 165 degrees.
- For the homemade tzatziki use a high-quality yogurt! Go for the full-fat varieties, if possible, for the best flavor.
- It’s best to remove the seeds from the cucumber. Also, if it’s not organic, peel it. Grate the cucumber with a box grater and squeeze out all the water with a kitchen towel. That way your tzatziki won’t get watery.
- This chicken and rice bowl recipe makes enough for four people or enough for four lunches throughout the week.
