Greek Chicken and Rice Bowls
Prep time
Cook time
Total time
Copyright Toby Amidor, The Best Rotisserie Chicken Cookbook, Robert Rose, 2020. Photo courtesy of Gail Watson Photography.
Cuisine: Main Dishes
Serves: 4 servings
  • For the rice:
  • 2 cups reduced-sodium ready-to-use chicken broth
  • 1 cup long-grain white rice or long-grain brown rice
  • For the salad:
  • 1 English (hothouse) cucumber, chopped
  • 2 plum (Roma) tomatoes, chopped
  • ¼ cup pitted kalamata olives, halved lengthwise
  • ¼ cup crumbled feta cheese
  • 1 tbsp extra virgin olive oil
  • Juice of 1 lemon
  • ¼ tsp salt
  • ⅛ tsp freshly ground black pepper
  • For the chicken:
  • 1 tbsp olive oil or canola oil
  • 1 clove garlic, minced
  • 4 cups shredded rotisserie chicken
  • Juice of 1 lemon
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ¼ tsp salt
  • ⅛ tsp freshly ground black pepper
  • ¼ cup store-bought tzatziki sauce
  1. For the rice: Add the chicken broth and rice to a medium saucepan and bring to a boil over high heat. Lower the heat to medium-low and simmer, covered, until the rice is cooked, 15 to 20 minutes (or 40 minutes if using brown rice). Set aside to slightly cool.
  2. For the salad: In a medium bowl, toss together the cucumbers, tomatoes, and olives. Add the feta cheese, oil, lemon juice, salt and pepper and toss to combine.
  3. For the chicken: Heat the oil in a medium saucepan over medium heat. When the oil is shimmering, add the garlic and cook, stirring occasionally, until fragrant, 30 seconds. Add the chicken, lemon juice, rosemary, thyme, oregano, salt and pepper and toss to combine. Cook until the chicken is heated through, 5 minutes.
  4. To assemble the bowl, scoop ½ cup of the rice into each of the four bowls. Next, spoon 1 cup of the chicken mixture next to the rice in each bowl and place about 1 cup of the salad alongside it. Top the salad with 2 tbsp of the Tzatziki Sauce.
Nutrition Information
Serving size: 1 bowl
Recipe by Toby Amidor Nutrition at