20 Minute Greek Chicken Rice Bowl (w/ marinade)



  • 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


  • boneless skinless chicken thighs can also use chicken breasts
  • chopped seedless cucumbers
  • tomatoes chopped
  • kalamata olives optional
  • chopped red onion coarsely chopped
  • crumbled feta cheese optional but recommended
  • hummus
  • 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.
  • To each bowl, add rice, some of the feta cheese, cucumbers, tomatoes, onions, and olives add a dollop of hummus or chickpeas and top with chicken.
  • Serve with whole grain pita or flatbread if desired.