Greek Chicken Rice Bowl

Post-Thanksgiving recovery. Turkey leftovers in every form: sandwiches, soup, pot pie, casserole. By Friday, Mason said, "I'm thankful Thanksgiving is over," which is both ungrateful and relatable. I made a non-turkey dinner Friday — pasta with pesto, garden pesto from the frozen basil I stashed in September. The change of pace was welcomed like a liberation. Pesto after turkey is the culinary equivalent of taking off uncomfortable shoes.

I've been thinking about the year. It's almost December. 2018 is ending. This was the year of reconstruction — the surgery, the fills, the implants, the mirror moment, the bra shopping. It was also the year of expansion — new friends, book club, Jen, the growing table. The year I stopped surviving and started living. The year I carved my own turkey and said my own grace and built something that twelve people wanted to sit at. Not a bad year. Not a bad year at all.

Hank is slowing down. He's ten now, three-legged and arthritic and deaf in one ear (the right one — I've learned to approach from the left). He sleeps more. His walks are shorter. He still wags his tail when I come home, but the wag is slower, the tail moving through a thicker medium, like he's wagging underwater. I know what this means. I've worked in veterinary medicine for seventeen years. I know the arc. But knowing the arc doesn't make watching it any easier. Hank has been with me through everything — the marriage, the cancer, the divorce, the kitchen floor, the bell. He is the only creature who was there for all of it. And he is getting old, and old is just another word for time running out.

I held him on the couch this week, long after the kids were asleep. Just held him. His warm body against mine, his three-legged frame familiar and dear, his breathing slow and steady. I said, "Thank you, Hank. For all of it." He licked my hand. He probably wanted a treat. But I'll take it as understanding.

I made Hank his favorite dinner: plain cooked chicken, rice, a spoonful of pumpkin (good for digestion — the vet tech in me never turns off). He ate it slowly, savoring in the way old dogs savor, and then he lay on the kitchen floor in his usual spot and sighed, and the sigh was the most eloquent thing anyone has said in this kitchen all week.

After holding Hank on the couch and watching him savor his simple little chicken-and-rice dinner with such quiet dignity, I found myself wanting the same thing — something honest and uncomplicated, nothing that asked too much of me. The Greek Chicken Rice Bowl I’d been meaning to make all fall suddenly felt exactly right: bright lemon, warm rice, a handful of good things scattered on top. It’s the kind of meal that doesn’t perform, it just nourishes — and some weeks, that’s the whole point.

Prep Time: 15 min | Cook Time: 25 min | Total Time: 40 min | Servings: 4

Ingredients

1 1/2 lbs boneless, skinless chicken breasts or thighs
3 tablespoons olive oil, divided
3 tablespoons fresh lemon juice (about 1 large lemon)
3 cloves garlic, minced
1 1/2 teaspoons dried oregano
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 1/2 cups long-grain white rice
3 cups low-sodium chicken broth
1 cup cherry tomatoes, halved
1 English cucumber, diced
1/2 small red onion, thinly sliced
1/2 cup kalamata olives, pitted and halved
1/2 cup crumbled feta cheese
3/4 cup tzatziki sauce (store-bought or homemade)
2 tablespoons fresh parsley or dill, chopped

Instructions

Marinate the chicken. In a bowl or zip-top bag, whisk together 2 tablespoons olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add chicken and turn to coat. Marinate at least 15 minutes at room temperature, or up to 8 hours in the refrigerator.
Cook the rice. In a medium saucepan, combine rice and chicken broth. Bring to a boil over medium-high heat, then reduce to a low simmer, cover, and cook 18 minutes until liquid is absorbed. Remove from heat and let steam, covered, for 5 minutes. Fluff with a fork.
Sear the chicken. Heat remaining 1 tablespoon olive oil in a large skillet over medium-high heat. Remove chicken from marinade and cook 5—6 minutes per side, or until cooked through and golden, with an internal temperature of 165°F. Let rest 5 minutes, then slice or dice.
Assemble the bowls. Divide rice evenly among four bowls. Arrange sliced chicken over the rice, then top with cherry tomatoes, cucumber, red onion, and olives.
Finish and serve. Spoon tzatziki sauce over each bowl, scatter feta and fresh herbs on top, and serve immediately with extra lemon wedges if desired.

Nutrition (per serving)

Greek Chicken Rice Bowl — The Meal That Reminded Me Why Simple Things Matter Most