Dinner / Mediterranean-inspired
Lemon Herb Chicken Rice Bowls
Bright, make-ahead chicken and rice bowls with cucumber, greens, and a quick yogurt dressing.
Ingredients
Metric
- 500 g chicken thighs
- 300 g cooked rice
- 1 cucumber, chopped
- 120 g spinach
- 150 g plain yogurt
- 1 lemon
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tbsp olive oil
US
- 1.1 lb chicken thighs
- 2 cups cooked rice
- 1 cucumber, chopped
- 4 cups spinach
- 2/3 cup plain yogurt
- 1 lemon
- 2 garlic cloves, minced
- 1 tsp dried oregano
- 1 tbsp olive oil
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Method
- Season chicken with oregano, half the garlic, lemon zest, salt, and pepper.
- Cook in oil over medium heat until browned and cooked through; rest for 5 minutes.
- Stir yogurt with lemon juice, remaining garlic, and a pinch of salt.
- Warm the rice and divide it between four bowls.
- Top with spinach, cucumber, sliced chicken, and yogurt dressing.
- Pack the dressing separately if making ahead.
Substitutions
Chicken thighs
chicken breast, firm tofu
Rice
quinoa, couscous
Yogurt
tahini thinned with water and lemon, dairy-free yogurt
Storage and Reheating
- Keep components refrigerated for up to 3 days.
- Store dressing separately for the best texture.
- Reheat chicken and rice until hot; add cold vegetables afterwards.
FAQ
Can I use leftover chicken?
Yes. Warm it with a spoonful of water before building the bowls.
How do I make this dairy-free?
Use a plant yogurt or a tahini-lemon dressing.