This one-pan Greek ground chicken and rice is packed with filling protein and fiber, bursts of flavor from roasted vegetables and fresh herbs, and just the right amount of tanginess from crumbled feta cheese. The recipe makes a big batch of food that reheats really well, making this ground chicken skillet perfect for meal prep. Every serving has 28 grams of protein with only 11 grams of fat and 280 calories. That leaves plenty of room for pairings like pita bread, creamy Tzatziki sauce, olives, and more feta!
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How to Make One-Pan Greek Ground Chicken and Rice
Below you’ll find a visual recipe walkthrough with extra notes for ingredient substitutions and modifications. There’s a full recipe card at the bottom of the post as well. If you skip down and have additional questions about the recipe, jump back to this section and you’ll probably find the answer.
Step 1: Cook the ground chicken and rice together with Greek seasoning.
I used 97% lean ground chicken, but you’re welcome to use ground turkey, beef, or even lamb. Though you may have trouble finding ground lamb that’s on the lean side. If you’re okay with a bit more fat, however, that would be a great option.
For the Greek seasoning, I used the same Cavender’s Greek seasoning I used in my Greek chicken meatballs and Ninja Foodi Greek chicken and veggies recipes. You can use other seasoning blends or even make your own Greek seasoning with some oregano, dill, garlic powder, and a few other ingredients. You’ll just want to be sure and taste as you go, especially in the salt department, when using other seasonings.
And finally, the Right Rice. If you’re unfamiliar, this is a chickpea and lentil based rice alternative that’s higher in protein and fiber. There are alternatives like Banza’s chickpea rice and Trader Joe’s risoni, but you could also use your choice of rice (as long as it’ll cook in with the chicken like this). You could even use cauliflower rice and just mix it in with everything else in step 2.
Step 2: Prepare vegetables, herbs, and other add-ins while the rice cooks.
The recipe calls for red onion, zucchini, cherry tomatoes, and bell pepper as well as some herbs, lemon juice and zest, and feta. You can get creative and make all the substitutions you want at this stage.
The only thing I wouldn’t add would be raw potatoes (since they won’t have time to cook all the way). If you wanted to add potatoes, you’ll probably want to cook them first or use canned diced potatoes like I used for my chorizo and potato breakfast quesadillas. Or you could play around with something like the diced radishes I used for my low carb cheeseburger skillet.
Step 3: Mix everything together and roast for 15-20 minutes in a 425ºF oven.
If you don’t have an oven safe skillet, or you’re working with a smaller pan with limited surface area, you could always transfer everything to a baking dish or quarter sheet pan. The more surface area, the better. You’ll get more crispy bits on the rice and veggies.
No matter the vessel, let the tomatoes be your guide on cook time. Once they begin to wrinkle and look ready to burst, you’re probably good to go.
How to Serve Your Ground Chicken and Rice Skillet
Greek chicken and veggie bowls are the obvious choice. A few Kalamata olives, pinch of feta, squeeze of lemon juice, and a little Tzatziki sauce are the perfect pairings, in my opinion. Bonus points for making your own fat free Tzatziki.
Another option for serving your Greek ground chicken and rice would be some homemade pita bread. Or if you’d rather go with store bought, we love Joseph’s pita bread. You can also buy in bulk for other recipes like my healthy Cheesy Gordita Crunch copycat.
Regardless of how you serve yours, I’d love to hear about it. So be sure to let me know in a comment or recipe review!
- 1 Tbsp (16g) Olive Oil
- 1 lb Ground Chicken (97/3)
- 1 Tbsp Cavender's Greek Seasoning
- 1 packet Right Rice*
- 1 1/2 C Water
- 1 medium (200g) Red Onion, chopped
- 1 (150g) Bell Pepper, chopped
- 1 large (200g) Zucchini, cut into small cubes
- 8 oz Cherry Tomatoes
- 1 small handful Fresh Mint Leaves, minced
- 1 small handful Fresh Dill, minced
- 6 oz Crumbled Feta
- Juice and Zest of 1 Lemon
- Preheat oven to 425ºF and heat the olive oil in an oven-safe skillet over medium-high heat.
- Add the chicken and brown both sides before fully mincing and fully cooking.
- Add the Greek seasoning and water. Bring to a boil and add the Right Rice. Turn off the heat and cover for at least 10 minutes while the rice absorbs the water. There shouldn't be any water remaining.
- Mix the remaining ingredients in a large bowl before adding to the skillet with the chicken and rice. Put the skillet in the oven, uncovered, for 15-20 minutes until the tomatoes begin to wrinkle and the veggies begin to slightly brown.
- Serve with pita bread or chips, fresh parsley, lemon wedges, feta, Kalamata olives, if desired.
*You can use Banza chickpea rice, Trader Joe's Risoni, or your choice of quick cooking (like instant) rice. Or you can skip the water and stir cooked rice or cauliflower rice straight in with the ground chicken and Greek seasoning before mixing with the remaining ingredients.
Each 8 oz serving of ground chicken and rice has 5 WW SmartPoints (blue).
Nutrition Information:Yield: 8 Serving Size: 8 oz
Amount Per Serving: Calories: 280Total Fat: 11gCarbohydrates: 22gProtein: 28g