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From Babcio’s cookbook

Greek Chicken & Rice Bowls

35 min · Easy · Serves 4

Greek Chicken & Rice Bowls, cooked and served. A generated image, not a photograph.

What you need

Written for 4. Change that in the app and the amounts follow.

Tick things off as you get them ready.

Continue to the method ↓

How it goes

  1. Toss the chicken with 2 tbsp olive oil, the oregano, two crushed garlic cloves, the juice of half the lemon and a teaspoon of salt. Leave it while the rice cooks.

  2. Cook the rice and let it steam with the lid on at the end.

  3. Fry or grill the chicken over medium-high heat, 5–6 minutes a side, then let it rest and slice it.

  4. Mix the yogurt with the last garlic clove, the rest of the lemon and a pinch of salt for the sauce.

  5. Dice the cucumber and halve the tomatoes. Build the boxes: rice, chicken, then the vegetables and feta on top.

  6. Pack the yogurt sauce in a separate small pot.

What she’d tell you

Four boxes, built in the same order every time: rice, then chicken, then the cold things, then the sauce in a separate pot. Assembled in the right order they are still good on Thursday.

If you haven’t got it

  • Chicken Thighs

    chicken breast, or halloumi for a vegetarian box

  • Rice

    couscous or orzo, both of which pack just as well

Keeping it

Four days in the fridge, assembled in boxes.

Two minutes in the microwave, or eat it cold: it is good either way.

What’s for dinner tomorrow?

More dishes →