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n Rice Bowl with Lemon Feta Yogurt Sauce Recipe

n Rice Bowl with Lemon Feta Yogurt Sauce Recipe
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★★★★★

4.8 from 11 reviews

A vibrant and healthy grilled lemon Dijon chicken served over a bed of fluffy brown rice, topped with fresh vegetables and drizzled with a creamy lemon feta yogurt sauce. Perfect for a nutritious and flavorful meal that’s easy to prepare and packed with Mediterranean-inspired flavors.

Ingredients

Scale

For the Lemon Dijon Chicken

  • 2 large chicken breasts
  • 2 tbsp olive oil
  • 2 tbsp Dijon mustard
  • 3 tbsp fresh lemon juice
  • Zest of 1 lemon
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • ½ tsp paprika
  • Salt & black pepper, to taste

For the Brown Rice

  • 1½ cups brown rice
  • 3 cups water or low-sodium chicken broth
  • ½ tsp salt

For the Lemon Feta Yogurt Sauce

  • ¾ cup crumbled feta cheese
  • ½ cup plain Greek yogurt
  • 1 tbsp olive oil
  • 1 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 1 small garlic clove
  • Black pepper, to taste
  • 1–2 tbsp warm water to thin

Optional Toppings

  • ½ cup cherry tomatoes, halved
  • ½ cup cucumber, diced
  • ¼ cup red onion, thinly sliced
  • Fresh parsley or dill for garnish
  • Lemon wedges

Instructions

  1. Cook the Brown Rice: Rinse the brown rice thoroughly under cold water to remove excess starch. In a medium saucepan, bring 3 cups of water or low-sodium chicken broth to a boil. Add the rinsed rice and ½ teaspoon of salt. Reduce heat to low, cover the pan, and simmer gently for 35 to 40 minutes until the rice is tender and liquid is absorbed. Once cooked, fluff the rice with a fork and set aside.
  2. Prepare the Chicken: In a mixing bowl, whisk together olive oil, Dijon mustard, fresh lemon juice, lemon zest, minced garlic, dried oregano, paprika, salt, and black pepper until well combined. Coat the chicken breasts evenly with this marinade and let them sit for at least 20 minutes to absorb the flavors. Preheat your grill or grill pan over medium heat. Grill the chicken breasts for 5 to 7 minutes on each side, or until they are cooked through and have a nice golden sear. Allow the chicken to rest for 5 minutes before slicing to retain the juices.
  3. Make the Lemon Feta Yogurt Sauce: In a food processor or blender, combine the crumbled feta cheese, plain Greek yogurt, olive oil, fresh lemon juice, lemon zest, garlic clove, and black pepper. Blend the mixture until it forms a smooth, creamy sauce. If the sauce is too thick, add warm water one tablespoon at a time until you reach a pourable consistency suitable for drizzling.
  4. Assemble the Bowl: Divide the cooked brown rice evenly between serving bowls. Top each with sliced grilled lemon Dijon chicken. Add optional toppings such as halved cherry tomatoes, diced cucumber, and thinly sliced red onion for freshness and crunch. Drizzle generously with the lemon feta yogurt sauce. Garnish with fresh parsley or dill and serve with lemon wedges on the side for extra zing.

Notes

  • Marinate the chicken for longer (up to 2 hours) for more intense flavor.
  • Use low-sodium chicken broth to reduce salt content in the rice.
  • This recipe can be adapted to a gluten-free diet by ensuring all ingredients used are certified gluten-free.
  • Leftover grilled chicken and rice can be stored in airtight containers in the refrigerator for up to 3 days.
  • For a spicier kick, add a pinch of cayenne pepper to the chicken marinade.
  • Warm the brown rice slightly before assembling the bowls for best texture.

Nutrition

Keywords: lemon Dijon chicken, grilled chicken, brown rice bowl, lemon feta sauce, healthy dinner, Mediterranean chicken, yogurt sauce, easy chicken recipe

Find it online: https://maicook.com/n-rice-bowl-with-lemon-feta-yogurt-sauce-recipe/