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Greek Chicken & Rice

A fresh take on comfort food, Greek chicken and rice is my go-to on busy weeknights and when unexpected company stops by. Boost the health benefits and toss in chopped spinach. —Savannah Lay, Baker City, Oregon
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    4 servings


  • 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 2 teaspoons olive oil
  • 1 jar (12 ounces) marinated quartered artichoke hearts, drained and chopped
  • 1 jar (12 ounces) roasted sweet red peppers, drained and chopped
  • 1/3 cup oil-packed sun-dried tomatoes, chopped
  • 1/3 cup Greek olives, sliced
  • 1 package (8.8 ounces) ready-to-serve brown rice
  • 1 tablespoon minced fresh parsley


  • Sprinkle chicken with garlic powder and pepper. In a large skillet, heat oil over medium heat. Add chicken; cook and stir until no longer pink, 8-10 minutes. Stir in artichokes, roasted peppers, tomatoes and olives. Cook and stir until heated through, 3-5 minutes.
  • Meanwhile, prepare rice according to package directions. Serve with chicken. Sprinkle with parsley.
Nutrition Facts
1-1/4 cups: 436 calories, 21g fat (4g saturated fat), 63mg cholesterol, 1008mg sodium, 29g carbohydrate (3g sugars, 7g fiber), 26g protein.

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Average Rating:
  • Donna
    May 13, 2020

    In spite of all the ingredients this was a trifle bland. I'd add a few garlic cloves, salt and pepper to the skillet instead of sprinkling on the chicken. As in another review a sprinkle of lemon juice might help too. Otherwise it was quick, easy and okay.

  • NH-rescue
    May 9, 2020

    I've never been a real fan of artichokes, but this recipe helped me enjoy them. I like this recipe because it makes a hearty meal in a very short time (even if you cooked your own rice, it would still be done by the time the meal is ready.) A little added lemon juice makes the flavor pop!

  • Laurie
    Apr 8, 2020

    The flavors did not come together for me. It was more like a Greek stir fry, but with no cohesive sauce. I added garlic and lemon juice which helped, and the a little corn starch to thicken the liquid in the pan.

  • mythyagain
    Apr 6, 2020

    I love this dish! I now make it about once a month. When I'm unable to find roasted sweet peppers, I add the fresh equivalent and it seems to work well.

  • xlsalbums
    Mar 29, 2020

    good flavors in here.

  • SharonScanlan
    Mar 24, 2020

    My husband really liked this recipe. Nice flavor and very easy to prepare. I added some asparagus and mushrooms that I wanted to use up. It made enough for two meals.

  • Richard
    Mar 12, 2020

    The flavors did not come together until the next day. This was very bland and the olives were the mail flavor enhancers. I added extra olives...doubled the amount. I will also cook the rice--I had no instant so used long cooking rice--with chicken broth next time. I will also add some lemon zest during cooking and a couple squirts of lemon juice at serving time to brighten-up dish. Otherwise, a very nice and easy change for dinner. Expensive, but if you do it right, you can use pretty much everything several times.

  • Janiece
    Mar 8, 2020

    Very tasty! The combination of strong flavors made additional seasoning unnecessary.

  • Rellierae
    Mar 4, 2020

    Tasty and easy! I made regular brown rice. Start it early since the rest of the meal comes together quickly.

  • dermoof
    Feb 26, 2020

    Delicious and different. The flavors just popped! Looks beautiful in the pan/platter. I am going to try it with tofu when my vegetarian friends come over. But, for carnivores, this is a company meal just as it is.