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Ground Chicken Greek Rice Bowls - Fresh, Fast, and Full of Flavor

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the rice: 1 cup long-grain white rice (or brown rice, see notes)
  • 1 3/4 cups low-sodium chicken broth (or water)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • Zest of 1 lemon
  • 2 tablespoons chopped fresh parsley or dill
  • For the ground chicken: 1 pound ground chicken
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon kosher salt, plus more to taste
  • 1/4 teaspoon black pepper
  • Juice of 1/2 lemon
  • For the toppings: 1 cup cherry tomatoes, halved
  • 1 small cucumber, diced
  • 1/4 small red onion, thinly sliced
  • 1/3 cup pitted Kalamata olives, sliced
  • 1/2 cup crumbled feta
  • Fresh parsley or dill, chopped (optional)
  • For the lemon-garlic yogurt sauce: 3/4 cup plain Greek yogurt
  • 1 tablespoon olive oil
  • 1 clove garlic, grated or very finely minced
  • 1–2 tablespoons lemon juice, to taste
  • 1–2 tablespoons water, to thin
  • Pinch of salt and pepper

Method
 

  1. Cook the rice: Rinse the rice until the water runs clear. In a small pot, heat 1 tablespoon olive oil over medium. Add rice and toast 1–2 minutes, stirring. Pour in broth, add 1/2 teaspoon salt, bring to a boil, then reduce to low, cover, and simmer 15 minutes (about 40 for brown rice). Rest 5 minutes off heat. Fluff, then fold in lemon zest and herbs.
  2. Make the yogurt sauce: In a bowl, whisk Greek yogurt, olive oil, garlic, lemon juice, water, salt, and pepper. Adjust thickness to be spoonable. Set aside in the fridge.
  3. Prep the veggies: Halve tomatoes, dice cucumber, slice red onion, and cut olives. Lightly season with a pinch of salt and a squeeze of lemon if you like.
  4. Cook the chicken: Heat 1 tablespoon olive oil in a large skillet over medium-high. Add ground chicken, breaking it into crumbles. Sprinkle with oregano, cumin, paprika, salt, and pepper. Cook 5–7 minutes until browned and cooked through. Stir in minced garlic for 30 seconds.
  5. Brighten the chicken: Turn off heat and squeeze in lemon juice. Taste and adjust seasoning with more salt or paprika if needed.
  6. Assemble the bowls: Add a scoop of herbed lemon rice to each bowl. Top with the spiced chicken, tomatoes, cucumber, onion, olives, and feta. Spoon over the lemon-garlic yogurt sauce. Finish with extra herbs and a drizzle of olive oil if you like.
  7. Serve: Enjoy warm, with lemon wedges on the side for extra brightness.