Healthy Marinated Greek Chicken with Rice
When warm evenings call for easy outdoor dining, this healthy marinated Greek chicken with rice is exactly the kind of meal that hits the spot. Juicy lemon-garlic chicken, fluffy brown rice pilaf and vibrant greens come together in a dish that feels fresh, satisfying and nourishing — perfect for barbecue season or a relaxed family dinner.
This isn’t your average chicken-and-rice combination. Inspired by classic Greek flavours, it’s loaded with herbs, citrus and wholesome ingredients that make every bite feel light yet comforting. It’s the kind of recipe you’ll come back to all summer long.
Why You’ll Love This Greek Chicken Recipe
Bright Mediterranean flavours – Lemon, garlic and herbs bring everything to life
Healthy and balanced – High in fibre and protein, with good fats
Great for meal prep – Keeps well and freezes beautifully
Perfect for entertaining – Easy to scale up for family or guests
Key Ingredients
Chicken thigh fillets – Juicier and more flavourful than breast; trim visible fat for a lighter dish
Lemon (rind & juice) – Adds freshness and classic Greek tang
Garlic & herbs – Paprika, oregano and chilli flakes create depth and warmth
Brown basmati rice – Lower GI and wonderfully fluffy
Broccolini & zucchini – Nutritious greens that add colour and crunch
Fresh parsley – Brightens the dish just before serving
Ingredients (15)
4 × 150g chicken thigh fillets, trimmed (500g total)
1 tsp ground paprika
1 tsp dried oregano leaves
½ tsp dried chilli flakes
2 tsp finely grated lemon rind
2 tbsp fresh lemon juice
1 tbsp extra virgin olive oil
3 garlic cloves, thinly sliced
1 brown onion, finely chopped
150g (¾ cup) brown basmati rice
500ml (2 cups) salt-reduced chicken stock
2 bunches broccolini, trimmed
2 small zucchini, sliced
2 tbsp chopped fresh continental parsley
Lemon wedges, to serve
Method
Step 1
Cut shallow diagonal slashes across each chicken thigh and place in a shallow dish. Sprinkle paprika, oregano, chilli flakes and half the lemon rind evenly over the chicken.
Step 2
Combine lemon juice, 2 teaspoons oil and 1 garlic clove in a jug. Drizzle over chicken and toss to coat. Cover and marinate in the fridge for at least 20 minutes.
Step 3
Heat remaining oil in a large non-stick pan over medium heat. Add onion and cook for 3–4 minutes until softened. Add remaining lemon rind and garlic, cooking for 1 minute until fragrant.
Step 4
Add rice to the pan and stir for 1–2 minutes until coated. Pour in stock and bring to the boil. Reduce heat, cover and simmer for 15 minutes, or until rice is al dente and liquid absorbed.
Step 5
Meanwhile, preheat a barbecue grill or chargrill pan on high. Cook chicken for 3–4 minutes per side until golden and cooked through.
Step 6
Steam, boil or microwave broccolini for about 3 minutes, until tender.
Step 7
Add zucchini to the rice, cover and simmer for 3 minutes until just tender. Remove from heat, stir through parsley, top with chicken and season to taste.
Serve with broccolini and lemon wedges on the side.
Chef’s Tip
This dish freezes well — portion the rice pilaf into airtight containers and freeze for up to 1 month. It also keeps in the fridge for up to 2 days, making it perfect for meal prep.
Nutrition (per serving)
Energy: approx. — kcal
Protein: High
Fibre: High
Saturated Fat: Low
(Nutrition values are estimates and may vary.)
