If you've been around my blog for any time at all, it is pretty obvious I love comfort food. But what might not be as obvious, is I just as equally love a dish that not only feeds my soul, but my body too. I love coming up with recipes that make me feel good after I eat it-- filled with vitamins, nutrients, and lean protein-- but not skimping on flavor or satisfaction in any way.
I came up with this lemon-packed Greek chicken bowl with just that in mind. I wanted a dinner (or even meal-prepped lunch) that filled me up, kept me sustained, didn't weigh me down, but was a flavor explosion. Lemony grilled chicken is paired with a smooth and tangy Greek yogurt and feta sauce which are balanced out by the sweet crunch of cucumber and burst of tomato. It all sits on a bed of simple rice cooked in chicken broth for extra flavor and an option sprinkle of kalamata olives that add an unparalleled salty finish.
I don't normally post a whole dish, but this one really needs all the components to bring it together. Nothing is overly complicated, but it is all incredibly delicious. Having said that, the chicken on its own with whatever sides you want to serve would be great.
As the weather warms up and we're all looking for lighter dishes, this is the perfect one to add to your recipe book. This is a newer one in our house, but it quickly became a favorite and I'm sure it will be in your house too!
(The recipe below looks like a lot, but I assure you it is pretty simple. I broke it down into a few different sections to make prep and cooking clearer and easier to understand.)
Greek Lemon Chicken Kabob Bowls
Makes ~ 2 servings
Prep time: 20 minutes | Cook time: 15-20 minutes | Idle time: 30 minutesClick the file below to download and print the recipe
I recommend reading the recipe all the way through, including the recipe notes at the bottom, before you start cooking.
Ingredients:
Lemon Chicken Kabobs
1 lb. chicken breast
Juice of 1/2 a lemon (~ 2TB)
1 tsp. dried oregano
1 garlic clove, finely minced or grated
1/4 tsp. salt
Pinch of pepper
1/4 C. olive oil
Feta Greek Yogurt Sauce
5 oz. plain Greek yogurt
Juice of 1/2 a lemon
2 tsp. of minced fresh dill
1.5 oz. crumbled feta cheese
Pinch of salt and pepper
Other Ingredients
3/4 C. plain white rice
1.5 C. low sodium chicken broth
4 oz. English cucumber cut into 1/4" thick wedges
3-4 oz. cherry tomatoes cut in half (or 1-2 vine ripened tomatoes diced)
2 TB chopped kalamata olives or mediterranean olive blend (optional)
Red wine vinegar (optional)
Pita, naan, or other flatbread (options)
Special equipment:
Short (6-7") bamboo skewers or reusable metal skewers
Directions:
To prep the chicken:
In a measuring cup or bowl, mix together all of the ingredients for the marinade except the chicken. Set aside.
Cut the chicken breast into approximately 1 inch chunks.
Add the chicken to a zip top bag (or bowl) and pour the marinade over the chicken. Squish the chicken around in the bag so everything is evenly coated in the marinade. Seal the bag and place in the refrigerator for at least 30 minutes, but up to 1 day.
To prep the yogurt sauce:
Mix everything together in a bowl, cover, and refrigerate for at least 20 minutes until you're ready to serve. This can be made several days in advance. Stir the sauce again before serving.
To bring it all together:
Preheat your grill to medium-high heat (around 400°)
Cook the rice by adding the rice and chicken broth (or water) to a sauce pan with a pinch of salt. Cook according to package instructions which should be about 15-20 minutes. Fluff with a fork and set aside off heat until ready to serve.
Make your kabobs by skewering the chicken pieces together on a bamboo skewer. You want the piece to be pushed closely together with no separation between them. This helps the chicken stay moist while it grills.
Place the kabobs on the preheated grill and cook them until they are completely cooked through, turning every 3-4 minutes so all sides get grill marks. This should take about 15-20 minutes total depending on the thickness of the chicken and the heat of the grill.
To assemble, spoon rice into two wide bowls (or on a plate) and distribute chicken kabobs to each bowl. Scoop as much of the Greek yogurt sauce as you'd like into the bowl, then top with cucumbers and tomatoes. If desired, dash some red wine vinegar over the cucumbers and tomatoes. If using, add chopped olives to the bowls.
Serve with grilled pita or naan if you wish and enjoy!
*Recipe notes + Variations*
If you are using bamboo skewers (recommended), try soaking them in water for 10 minutes before skewering. This will help them from catching on fire while grilling. I prefer to use the shorter ones (they're about 6-7" long) for this recipe.
If you don't have chicken broth for the rice, simply use water. The chicken broth just adds more depth of flavor to the rice.
Instead of red wine vinegar, feel free to do an extra squeeze of lemon over the bowls before serving.