Greek Lemon Chicken and Rice Bowls with Cucumber Yoghurt
Lemon and oregano chicken strips over fluffy rice with olives, tomatoes and a cool cucumber and mint yoghurt.
- Time35 min
- LevelEasy
- Costabout £1.75 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 693kcal
- 65gcarbs
- 9.5gof which sugars
- 21.8gfat
- 6.4gsaturates
- 57.4gprotein
- 5.4gfibre
- 2.6gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
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Method
- 1
Mix the chicken with 2 tbsp of the olive oil, the lemon zest, the juice of 1 lemon, the garlic, oregano, paprika and half the salt. Leave for 15 minutes, or up to 8 hours in the fridge.
15 min - 2
Rinse the rice and cook it in plenty of boiling water for 10 minutes. Drain well, return to the pan, cover and leave to steam for 5 minutes.
10 min - 3
Squeeze the grated cucumber dry in your hands. Stir it into the yoghurt with the mint, a squeeze of lemon and a pinch of salt.
- 4
Heat the remaining oil in a large frying pan over a medium high heat. Cook the chicken for 8 to 10 minutes, turning once, until golden and no pink remains in the middle.
9 min - 5
Toss the diced cucumber, tomatoes and red onion with a squeeze of lemon.
- 6
Spoon the rice into bowls, top with the chicken, the salad, olives and a big spoon of cucumber yoghurt. Finish with the last of the lemon juice.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
