Lemon-oregano chicken with deeply browned edges sits over hot brown rice with crisp cucumber, juicy tomatoes, and a cool lemon yogurt sauce for a practical Greek souvlaki-style lunch.
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Calories539
Protein50g
Carbs49g
Fat15.5g
Fiber4.4g
Per serving
Vitamins & minerals
Estimated · 100% data coverage
Vitamin A
61.35 mcg RAE6.8% DV100% coverage
Vitamin C
21.86 mg24.3% DV100% coverage
Vitamin D
0 mcg0% DV100% coverage
Vitamin B6
1.75 mg103.2% DV100% coverage
Vitamin B12
0.81 mcg33.6% DV100% coverage
Folate
57.09 mcg DFE14.3% DV100% coverage
Calcium
119.53 mg9.2% DV100% coverage
Iron
2.41 mg13.4% DV100% coverage
Magnesium
134.77 mg32.1% DV100% coverage
Potassium
1,134.27 mg24.1% DV100% coverage
Phosphorus
641.04 mg51.3% DV100% coverage
Zinc
2.87 mg26.1% DV100% coverage
% Daily Value uses US FDA Daily Values (2024). Coverage is the share of recipe ingredient weight represented by matched nutrient data.
Cook mode
Ingredients
Method
Useful swaps
Make a tofu souvlaki bowl: Replace the 170 g chicken with 200 g pressed extra-firm tofu cut into 2 cm cubes and replace the 60 g yogurt with 30 g tahini. Coat the tofu with 1 1/2 tsp olive oil, 2 tsp lemon juice, 2.8 g garlic, 3/4 tsp oregano, and 0.75 g salt; rest 5 minutes, then cook 8 to 10 minutes until browned and steaming hot. Warm 150 g rice in the remaining 1/2 tsp olive oil for 3 minutes. Stir the tahini with the remaining 1 tsp lemon juice, remaining 1/4 tsp oregano, and 20 g water until spoonable, then build the bowl with the rice, tofu, 52 g cucumber, 100 g tomatoes, and all of the tahini sauce. Makes the bowl vegan when the tofu and tahini are labeled suitable for a vegan diet. Removes milk, introduces soy and sesame, and requires checking packaged tofu and tahini for cross-contact when needed. The tofu and tahini version remains substantial but is usually lower in protein and higher in fat than the chicken and yogurt bowl.
Use red pepper instead of cucumber: Replace the 52 g cucumber with 75 g red bell pepper cut into thin strips. Coat 170 g chicken with 1 1/2 tsp olive oil, 2 tsp lemon juice, 2.8 g garlic, 3/4 tsp oregano, and 0.75 g salt; rest 5 minutes, then cook 6 to 8 minutes until every piece reaches 165°F. Warm 150 g rice in the remaining 1/2 tsp olive oil for 3 minutes. Stir 60 g yogurt with the remaining 1 tsp lemon juice and remaining 1/4 tsp oregano, then build the bowl with the rice, chicken, red pepper, 100 g tomatoes, and all of the yogurt sauce. Remains a balanced chicken meal. Still contains milk from the yogurt sauce. Red pepper keeps calories and protein similar while adding a sweeter flavor and slightly firmer crunch.
Storage and reheating
Refrigerate for up to 3 days.
Not marked as freezer-friendly.
Suggested reheating: Microwave, Pan.
About this recipe data
The recipe, ingredients, method, image, and nutrition estimates on this page are synchronized from the same published Raso catalog used by the app.
Nutrition is a planning estimate, not laboratory analysis or medical advice. Brands, exact weights, substitutions, and cooking loss can change the result.
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