Greek Chicken and Rice

Here’s a tasty main dish that’s almost a whole meal in one. Pair it with a salad and you’ll be dining in style! Our Greek Chicken and Rice combines a crispy, moist chicken, with flavorful rice. Tomatoes and olives give it some extra zip!

Just add a few extras to the rice before cooking and you’ll have a perfect blend. The tomatoes and olives add moisture and a savory boost to this Mediterranean dish.

Dipping the chicken in our yogurt blend gives you moist and juicy meat with a lemony-garlic zing, and the crisp outer coating adds dimension to the textures. Sprinkle feta cheese on top for the finale! It’s a winning combo we’re sure you’ll love!



Greek Chicken and Rice

Yield: 6 servings


  • 2 pounds chicken breast tenders
  • 1 sleeve Ritz Crackers, crushed
  • 6 Roma tomatoes, sliced in ½ inch slices
  • ¼ cup kalamata olives, pitted and sliced (or sliced green olives)
  • 1 cup feta cheese, crumbled
    For Rice
  • 4 cups water
  • 2 cups rice
  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley flakes
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
    For Marinade
  • 2 cups plain non-fat Greek yogurt
  • juice of 1 lemon
  • 2 teaspoons dried parsley
  • 1 teaspoons garlic powder
  • 1 teaspoon lemon and pepper seasoning
  • 1 teaspoon dried dill weed
  • 1 teaspoon dried oregano leaves
  • 1 teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon black pepper


    For Rice
  1. Make rice (using 4 cups water and 2 cups rice) in pot or rice cooker.
  2. Add garlic powder, parsley, onion powder, salt and pepper to rice before cooking.
    For Marinade
  1. In a shallow bowl, mix together: yogurt, lemon juice, parsley, garlic powder, lemon and pepper seasoning, dill, oregano, onion powder, salt and pepper.
    To make:
  1. Cut chicken tenders into strips about 1 inch x 4 inches.
  2. Cut tomatoes and olives.
  3. Crush crackers and place in a shallow bowl.
  4. Spray 9 x 13 inch pan with oil spray (such as Pam).
  5. Place all cooked rice in prepared pan, and pat down firmly.
  6. Neatly layer all tomatoes slices on top of rice and place olive slices between tomatoes.
  7. Prepare chicken by dipping strips into yogurt marinade mixture.
  8. Lay covered chicken strips in crushed crackers and carefully coat, then place chicken strips neatly over tomatoes and olives.
  9. Repeat until all coated chicken is in pan.
  10. Sprinkle with feta cheese.
  11. Bake at 350 degrees for 30-45 minutes until chicken is thoroughly cooked.




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