Hello, food lovers! I’m Meriem, your food blogger, and I’m excited to share a recipe that brings the sunny flavors of Greece to your table: Zesty Grilled Greek Chicken with Lemon Rice. This vibrant dish combines juicy, herb-marinated chicken with fragrant lemon-infused rice, tender baby potatoes, and bursts of fresh cherry tomatoes, all topped with creamy feta and fresh parsley. Perfect for a weeknight dinner or a weekend gathering, this Mediterranean-inspired meal is healthy, flavorful, and easy to make. Let’s dive into this delicious recipe that’s sure to brighten your plate and your day!
Table of Contents
Why You’ll Love This Recipe
- Bold Mediterranean Flavors: The zesty marinade and lemony rice pack a punch of fresh, tangy goodness.
- Healthy and Balanced: Lean chicken, whole grains, and fresh veggies make this a nutritious meal.
- Quick and Easy: Ready in just 45 minutes, it’s perfect for busy weeknights.
- Versatile: Serve it family-style or prep it for meal planning—it’s delicious hot or cold.
- Crowd-Pleaser: The vibrant colors and flavors make it ideal for entertaining.
What you will need ?
Here’s everything you need to create this Mediterranean masterpiece. I’ve included substitutions and their uses to make this recipe flexible for your kitchen.
- 4 boneless, skinless chicken breasts
Purpose: Lean protein that absorbs the marinade beautifully.
Substitution: Use boneless chicken thighs for richer flavor or tofu slabs for a vegetarian option (press tofu first to remove excess water). - 3 cloves garlic, minced
Purpose: Adds aromatic depth to the marinade.
Substitution: Use 1 tsp garlic powder or 2 tsp garlic paste if fresh garlic isn’t available. - ¼ cup lemon juice (about 2 lemons)
Purpose: Provides bright, tangy flavor to the marinade and rice.
Substitution: Use white vinegar or lime juice for a different citrusy note. - 3 tbsp olive oil
Purpose: Enhances the marinade and helps with grilling.
Substitution: Avocado oil for a neutral flavor or grapeseed oil for high-heat cooking. - 1 tbsp dried oregano
Purpose: Brings classic Greek herbal flavor.
Substitution: Use 2 tbsp fresh oregano or 1 tsp dried Italian seasoning for a similar herbaceous profile. - 1 tsp salt
Purpose: Seasons the chicken and enhances all flavors.
Substitution: Use sea salt or kosher salt; reduce to ½ tsp for low-sodium diets. - ½ tsp black pepper
Purpose: Adds a mild kick to the marinade.
Substitution: White pepper for a subtler heat or a pinch of red pepper flakes for extra spice. - 1 ½ cups long-grain rice
Purpose: Forms the fluffy, lemony base of the dish.
Substitution: Use basmati for a fragrant twist, brown rice for more fiber (increase cooking time), or quinoa for a gluten-free option. - 2 tbsp lemon zest (from 1–2 lemons)
Purpose: Infuses the rice with bright citrus flavor.
Substitution: Use orange zest for a sweeter citrus note or omit if unavailable (add extra lemon juice to rice). - 3 cups chicken broth
Purpose: Cooks the rice and adds savory depth.
Substitution: Use vegetable broth for a lighter flavor or water with a bouillon cube. - 1 lb baby potatoes, halved
Purpose: Adds hearty texture and balances the meal.
Substitution: Use fingerling potatoes, sweet potatoes (slightly sweeter), or cauliflower florets for a low-carb option. - 1 cup cherry tomatoes, halved
Purpose: Adds juicy freshness and color.
Substitution: Use grape tomatoes, diced Roma tomatoes, or roasted red peppers for a different twist. - ½ cup crumbled feta cheese
Purpose: Provides creamy, tangy contrast.
Substitution: Use goat cheese for a similar tang, vegan feta for dairy-free, or omit for a lighter dish. - 2 tbsp fresh parsley, chopped (for garnish)
Purpose: Adds freshness and a pop of color.
Substitution: Use fresh dill, cilantro, or green onions for a different herbaceous note.
Equipment Needed
- Mixing bowl (for marinating chicken)
- Grill or grill pan (stovetop works too)
- Medium saucepan (for rice)
- Small pot (for potatoes)
- Tongs (for grilling)
- Zester or microplane (for lemon zest)
- Knife and cutting board
- Measuring cups and spoons
Step-By-Step Guiding
Follow these detailed steps to create a perfectly zesty Greek chicken meal. I’ve added tips and extra steps to ensure success for cooks of all levels.
- Prepare the Marinade
- In a medium mixing bowl, whisk together 3 minced garlic cloves, ¼ cup lemon juice, 3 tbsp olive oil, 1 tbsp dried oregano, 1 tsp salt, and ½ tsp black pepper until well-combined.
- Add the 4 chicken breasts to the bowl, ensuring they’re fully coated in the marinade. Cover and refrigerate for at least 30 minutes (or up to 4 hours for deeper flavor).
- Tip: For even more flavor, poke the chicken with a fork before marinating to help the flavors penetrate. If short on time, marinate for 15 minutes at room temperature.
- Cook the Lemon Rice
- In a medium saucepan, bring 3 cups of chicken broth to a boil over medium-high heat.
- Stir in 1 ½ cups long-grain rice and 2 tbsp lemon zest. Reduce heat to low, cover, and simmer for 15–20 minutes, or until the rice is tender and has absorbed the liquid.
- Fluff with a fork and keep warm.
- Tip: For fluffier rice, rinse it under cold water before cooking to remove excess starch. Avoid lifting the lid while simmering to ensure even cooking.
- Boil the Baby Potatoes
- In a small pot, bring salted water to a boil. Add 1 lb halved baby potatoes and cook for 10–12 minutes, or until fork-tender.
- Drain and set aside. For extra flavor, toss with 1 tsp olive oil and a pinch of salt.
- Tip: Check doneness by piercing a potato with a fork—it should slide in easily but not fall apart. Cook in advance and reheat gently to save time.
- Grill the Chicken
- Preheat your grill (or grill pan) to medium-high heat (about 400°F/200°C). Lightly oil the grates to prevent sticking.
- Remove the chicken from the marinade, letting excess drip off. Grill for 5–6 minutes per side, or until the internal temperature reaches 165°F (74°C).
- Transfer to a plate, tent with foil, and let rest for 5 minutes before slicing.
- Tip: Use a meat thermometer for accuracy. If using a stovetop grill pan, cook over medium heat and cover loosely to trap heat. For oven cooking, bake at 375°F (190°C) for 20–25 minutes.
- Assemble the Dish
- On a large platter or individual plates, spoon a portion of lemon rice as the base.
- Arrange sliced grilled chicken over the rice. Add a side of boiled baby potatoes and scatter 1 cup halved cherry tomatoes around the plate.
- Sprinkle ½ cup crumbled feta cheese over the top and garnish with 2 tbsp chopped fresh parsley.
- Tip: For a family-style presentation, serve everything in a large bowl and let guests help themselves. Warm the potatoes slightly before serving if they’ve cooled.
- Optional Finishing Touch
- Drizzle with a squeeze of fresh lemon juice or a splash of extra virgin olive oil for an extra burst of flavor.
- Tip: Keep extra lemon wedges on the side for guests to customize their plates.
Topping Suggestions
Elevate your dish with these flavorful additions:
- Tzatziki Sauce: A cool, creamy yogurt dip for dipping chicken or drizzling.
- Kalamata Olives: Adds a briny, authentic Greek touch.
- Pickled Red Onions: For a tangy, colorful crunch.
- Extra Lemon Wedges: For a fresh squeeze of citrus.
- Chili Flakes: A pinch for those who love heat.
- Fresh Dill: Complements the parsley with a delicate flavor.
How to Store & Reheat
- Storage:
- Store leftovers in airtight containers in the refrigerator for up to 4 days. Keep chicken, rice, and potatoes separate to maintain textures.
- Tip: Store feta and tomatoes separately to prevent sogginess.
- Freezing:
- Freeze cooked chicken and rice in freezer-safe containers for up to 2 months. Potatoes and tomatoes don’t freeze well, so prepare fresh when serving.
- Tip: Slice chicken before freezing for easier portioning.
- Reheating:
- Microwave: Reheat chicken and rice for 1–2 minutes, stirring rice halfway. Add a splash of broth to keep rice moist.
- Oven: Reheat at 325°F (165°C) for 10–15 minutes, covered with foil.
- Tip: Warm potatoes separately in a skillet with a touch of olive oil for crispiness.
What to Serve with Zesty Grilled Greek Chicken
Pair this dish with these sides or beverages for a complete Mediterranean meal:
- Greek Salad: Cucumbers, red onions, olives, and feta with a lemon-oregano dressing.
- Pita Bread: Warm and soft for scooping up rice and toppings.
- Hummus and Veggies: A creamy dip with crunchy carrots and bell peppers.
- Iced Mint Tea: Refreshing and light for a non-alcoholic option.
Ingredient Substitutions Recap
For quick reference, here’s how substitutions affect the recipe:
- Chicken Breasts → Thighs: Richer, juicier flavor; may need slightly longer cooking.
- Lemon Juice → Lime Juice: Similar tang, slightly different citrus profile.
- Rice → Quinoa: Gluten-free, nuttier flavor; adjust cooking time.
- Feta → Goat Cheese: Similar tang, creamier texture.
- Potatoes → Cauliflower: Low-carb, lighter option; roast for better flavor.
FAQs
How do I keep the rice from getting mushy?
Rinse the rice before cooking to remove excess starch, and avoid overcooking. Let it rest covered for 5 minutes after cooking to absorb steam and stay fluffy.
Can I prepare Greek Chicken with Lemon Rice in advance?
Absolutely! Marinate the chicken up to 24 hours ahead, cook the rice and potatoes a day in advance, and store separately in the fridge. Reheat and assemble just before serving.
How can I make vegetarian Greek Chicken with Lemon Rice ?
Swap the chicken for tofu slabs or portobello mushrooms. Marinate as directed and grill or bake. Use vegetable broth for the rice and ensure the feta is vegetarian or omit it.
How do i make grilled greek chicken without a grill?
Yes! Use a stovetop grill pan over medium heat or bake the chicken at 375°F (190°C) for 20–25 minutes, flipping halfway, until it reaches 165°F (74°C) internally.
Zesty Grilled Greek Chicken with Lemon Rice: A Vibrant Mediterranean Feast
Ingredients
- 4 boneless skinless chicken breasts
- 3 cloves garlic minced
- ¼ cup lemon juice
- 3 tbsp olive oil
- 1 tbsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 ½ cups long-grain rice
- 2 tbsp lemon zest
- 3 cups chicken broth
- 1 lb baby potatoes halved
- 1 cup cherry tomatoes halved
- ½ cup crumbled feta cheese
- 2 tbsp fresh parsley chopped (for garnish)
Instructions
- In a bowl, mix garlic, lemon juice, olive oil, oregano, salt, and pepper. Add chicken breasts, coat well, and marinate for 30 minutes.
- Preheat your grill to medium-high heat. Grill the chicken for 5-6 minutes per side until fully cooked. Let rest, then slice.
- In a pot, bring chicken broth to a boil. Add rice and lemon zest, reduce heat, cover, and simmer for 15-20 minutes until tender.
- In a separate pot, boil baby potatoes until tender, about 10 minutes. Drain and set aside.
- Serve the sliced chicken over lemon rice, alongside potatoes and cherry tomatoes. Top with feta and parsley.
This Zesty Grilled Greek Chicken with Lemon Rice is a love letter to Mediterranean cuisine, bursting with fresh, vibrant flavors that are both comforting and exciting. The tender, herb-marinated chicken, fluffy lemon rice, and colorful veggies make it a feast for the senses, while its simplicity ensures it’s achievable for any home cook. Whether you’re cooking for family, friends, or just treating yourself, this dish is sure to impress. Try it out, experiment with the suggested toppings, and share your experience in the comments below. Happy cooking, and enjoy this taste of Greece!
