Greek Chicken & Rice Bowl
A bright and savory bowl featuring tender grilled chicken over nutty, high-protein rice, topped with crisp cucumbers, sweet cherry tomatoes, salty feta, and a cool Greek yogurt drizzle.
Ingredients
For the Base
- 1 cup Kaizen low carb high protein rice If unavailable, substitute with cooked brown rice or cauliflower rice.
- Salt and pepper to taste For rice cooking water.
For the Chicken
- 2 pieces chicken breasts (about 1 to 1 1/4 lb total / 450–550 g) Boneless skinless thighs can be used for more fat and flavor.
- 1 tablespoon olive oil (15 ml) Can substitute with avocado oil.
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano Can be swapped with thyme or fresh oregano.
- Salt and pepper to taste
To Serve
- 1 cup diced cucumbers
- 1 cup cherry tomatoes, halved
- 1/4 cup feta cheese (about 1 oz / 28 g), crumbled Can substitute with goat cheese or omit for dairy-free options.
- 1/4 cup Greek yogurt (about 60 ml) Can use dairy-free alternatives.
Instructions
Cooking the Rice
- Cook the Kaizen low carb high protein rice according to package instructions. Season the cooking water with a pinch of salt if suggested. The rice should be slightly chewy and firm when done.
Seasoning the Chicken
- Pat the chicken breasts dry and rub with olive oil, garlic powder, oregano, and salt and pepper to taste.
Cooking the Chicken
- Heat a grill or large skillet over medium-high heat. Cook the chicken for 6–7 minutes per side until fully cooked, reaching an internal temperature of 165°F (74°C).
Resting and Slicing
- Let the chicken rest for 5 minutes, then slice into strips across the grain.
Assembling the Bowls
- In bowls, layer the cooked rice, sliced chicken, diced cucumbers, halved cherry tomatoes, and crumbled feta. Drizzle Greek yogurt over the top just before serving.
Notes
For extra flavor, finish with a squeeze of lemon. Let the chicken rest at least 5 minutes to keep it juicy.