Creeach Fam Recipes

Greek Chicken Rice Bowl

4 servings


10 minutes

active time

20 minutes

total time


1/4 cup extra virgin olive oil

1/4 cup fresh lemon juice (juice of 1-2 lemons)

1/2 Tbsp red wine vinegar

2 tsp minced garlic (or garlic paste)

1 1/2 Tbsp dried oregano

1 tsp kosher salt

1/2 tsp black pepper

8-12 boneless skinless chicken thighs (can also use chicken breasts)

2 cups chopped seedless cucumbers

4 roma tomatoes, chopped

1 cup kalamata olives, sliced

1 medium red onion, coarsely chopped

1 cup crumbled feta cheese (optional but recommended)

hummus (we love roasted garlic flavor)

2 cups cooked white rice



To a small mixing bowl, add dressing ingredients and whisk to combine well. Save 1/2 of the dressing (about 1/4 cup) in an airtight container to use later as a dressing.


Add remainder of dressing to a large resealable plastic bag with chicken thighs. Close bag and massage marinade into the chicken. Refrigerate for several hours if desired.

Heat a large skillet over MED-HIGH heat and drizzle a bit of olive oil into the skillet. Pat chicken thighs with a paper towel to remove excess marinade and cook chicken, about 4-5 minutes per side, until golden and cooked through.

Remove chicken to a plate to rest while you prepare the other ingredients.

Chop cucumber, onion, tomatoes, and olives and set aside.

Microwave rice bowls according to package directions and divide evenly among 4 bowls.

To each bowl, add some of the feta cheese, cucumbers, tomatoes, onions, and olives. Add a dollop of hummus to the bowls and add 2-3 chicken thighs per bowl.

Serve with whole grain pita or flatbread if desired.


Serving Size



680 kcal

Total Fat

37 g

Saturated Fat

11 g

Unsaturated Fat

23 g

Trans Fat

1 g


248 mg


1734 mg

Total Carbohydrate

35 g

Dietary Fiber

4 g

Total Sugars

6 g


53 g

4 servings


10 minutes

active time

20 minutes

total time
Start Cooking