Greek Chicken Lemon Tahini Bowl (Print View)

Grilled chicken, rice, vegetables, and lemon tahini combine for a vibrant, Mediterranean-inspired lunch bowl.

# Components:

→ Chicken

01 - 1 pound boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper

→ Rice

09 - 1 cup uncooked white or brown rice
10 - 2 cups water
11 - 1/2 teaspoon salt

→ Vegetables

12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1/2 red onion, thinly sliced
15 - 1 cup Kalamata olives, pitted and halved
16 - 1 cup baby spinach or mixed greens

→ Lemon Tahini Dressing

17 - 1/4 cup tahini
18 - 2 tablespoons lemon juice
19 - 2 tablespoons water, plus more as needed
20 - 1 garlic clove, minced
21 - 1 tablespoon extra virgin olive oil
22 - 1/2 teaspoon salt
23 - 1/4 teaspoon black pepper

→ Garnishes

24 - 1/4 cup feta cheese, crumbled
25 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper. Add chicken breasts and toss to coat evenly. Cover and marinate in the refrigerator for at least 15 minutes.
02 - Rinse rice thoroughly under cold running water. In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 to 18 minutes for white rice or 35 to 40 minutes for brown rice, until tender. Fluff with a fork and set aside.
03 - Preheat a grill pan or skillet over medium-high heat. Remove chicken from marinade and grill for 6 to 7 minutes per side until cooked through and juices run clear. Rest for 5 minutes, then slice into strips.
04 - While chicken cooks, halve the tomatoes, dice the cucumber, thinly slice the red onion, and halve the olives.
05 - In a small bowl, whisk together tahini, lemon juice, water, minced garlic, olive oil, salt, and black pepper until smooth. Add an extra splash of water as needed to reach a pourable consistency.
06 - Divide cooked rice among four meal prep containers. Layer with baby spinach, tomatoes, cucumber, red onion, Kalamata olives, and grilled chicken strips. Top with crumbled feta cheese.
07 - Drizzle each bowl with lemon tahini dressing and sprinkle with chopped fresh parsley. Seal containers and refrigerate for up to four days.

# Expert Advice:

01 -
  • Quick to prep and cook so it works for weeknights or meal prep
  • Packed with colorful vegetables and protein for balanced nutrition
  • Naturally gluten free and easy to adapt for different diets
  • Stays fresh in the fridge for days and actually tastes better as the flavors mingle
02 -
  • Great source of fiber thanks to veggies and brown rice if used
  • Meal preps in bulk without losing flavor or texture
  • Works for gluten free diets as long as no pita is added
03 -
  • Marinate the chicken as long as you can for more flavor even overnight if you have time
  • Rinse the rice and fluff it right after cooking for the lightest texture
  • Taste your dressing before using and adjust lemon or salt to match your personal tang preference

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