High-Protein Greek Chicken Pita Bowls

Greek chicken pita bowls with rice, crisp cucumber and tomato, feta, and lemony Greek yogurt. An easy stovetop dinner ready in about 35 minutes.

Prep: 15 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups long-grain white rice
• 1 medium cucumber
• 1 large tomato
• 0.5 cup feta cheese
• 0.75 cup plain greek yogurt
• 1 medium lemon
• 3 cups water
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 1.25 teaspoons kosher salt
• 0.5 teaspoon black pepper

Cooking instructions

1. Combine rice, water, and 1/2 teaspoon salt in a saucepan. Bring to a boil over medium-high heat, then cover and simmer for 15 minutes, until the water is absorbed and the rice is tender. Remove from the heat and rest, covered, for 5 minutes. (about 20 min) — Bring to a boil, then simmer
2. Cut the cucumber and tomato into bite-size pieces. (about 3 min)
3. Stir the Greek yogurt with the zest and juice of half the lemon, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Cut the remaining lemon half into wedges. (about 2 min)
4. Pat the chicken dry and season with oregano, garlic powder, remaining 1/2 teaspoon salt, and remaining 1/4 teaspoon pepper. (about 2 min)
5. Heat olive oil in a large skillet over medium heat. Cook the chicken for 5 to 7 minutes per side, until browned and the thickest part reaches 165°F. Transfer to a cutting board and rest for 5 minutes, then slice. (about 15 min) — Medium heat; chicken to 165°F
6. Divide the rice among four bowls. Add cucumber and tomato, then top with sliced chicken and feta. Spoon over the lemon yogurt and serve with lemon wedges. (about 3 min)