Greek Chicken Rice Bowls

It’s Sunday Funday & it’s all about hearty meals in a bowl today!

Soup and salad is my first thought.  Then ramen bowls.  Finally, I landed on rice bowls and decided to take a twist with a Greek Chicken Bowl.

I loved how the flavors all melded perfectly.  I was a little nervous about adding the dollop hummus, but it is the thing that brought the whole dish together. 

Check out these other meals in a bowl:

• Shredded Beef Taco Bowls from A Day in the Life on the Farm
• Greek Chicken Rice Bowls from Amy's Cooking Adventures
• Saffron Bulgur Bowl from Palatable Pastime
• Tofu and Sprouted Moong Buddha Bowl from Cook with Renu
• Shrimp Spring Roll Bowls from Food Lust People Love
• Cheesy Rice Bowl - Cafe McDonalds Style from Sneha’s Recipe
• Baked Falafel Bowl from Mayuri’s Jikoni

Recipe Note:

-I use homemade Greek Seasoning, feel free to substitute with a store bought mix, if you have it.

-I also use my own Hummus, store bought will also do.

Greek Chicken Rice Bowls

Adapted from The Chunky Chef

Chicken Marinade

1 ½ pound boneless skinless chicken breasts

¼ cup water

2 tablespoons olive oil

1 tablespoon lemon juice

1 ½ tablespoon Greek Seasoning

Salt & pepper

Rice

1 tablespoon olive oil

1 cup basmati rice

2 teaspoons Greek Seasoning

1 teaspoon dry minced onion

½ teaspoon dry minced garlic

Salt & pepper

2 cups chicken broth

To Serve

1 cucumber, diced

1 avocado, diced

Cherry tomatoes, cut in half

Roasted Red Pepper Hummus

Feta cheese crumbles

Kalamata olives

Place the chicken in a container or zipper bag.  Whisk the marinade ingredients and pour over the chicken.  Marinate 8 hours or overnight.

To cook, grill over medium heat until the chicken reaches and internal temperature of 165 degrees F.

While the chicken cooks, prepare the rice.  

Heat the oil in a medium saucepan over medium heat.  Add the rice, minced onion, and minced garlic and saute for 1 minute.  Stir in the Greek seasoning, salt, pepper, and chicken broth.  Bring to a boil, then cover, reduce heat and simmer for 18-20 minutes or until the liquid is absorbed.

To serve, place the chicken on a bed of rice.  Add a dollop of hummus and the rest of the toppings.