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overhead shot of a healthy Greek marinated chicken and rice bowl with tzatziki

Greek Chicken and Rice Bowl (Gluten-Free)

Dani
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!
5 from 1 vote
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Course Main Course
Cuisine Greek
Servings 4 servings
Calories 882 kcal

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.

Nutrition

Calories: 882kcal
Keyword chicken and rice bowl, Greek marinated chicken, meal prep chicken recipe
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