Home Greek Chicken + Rice & Veggies

Greek Chicken + Rice & Veggies

Sometimes dinner recipes are happenstance. This one is exactly that. After being on a Greek food kick for a couple months and becoming fairly familiar with the palette of spices, I threw together this dish and it did not disappoint | Panko-crusted baked lemon chicken with balsamic Brussels sprouts and Parmesan roasted cauliflower and onions.

What You’ll Need:

  • Thinly sliced chicken breasts
  • Head of cauliflower
  • Fresh brussels sprouts
  • 1 Lemon
  • 1 cup Basmati rice
  • Vegetable stock
  • Yellow onion
  • Olive oil
  • Panko breadcrumbs
  • Sprig of rosemary
  • Cilantro
  • 2 eggs
  • Balsamic glaze
  • Parmesan cheese
  • Minced garlic
  • Feta cheese
  • Garlic powder
  • Black pepper
  • Sea salt
  • Paprika


  1. Half Brussels sprouts and chop cauliflower off the head. Spread on cookie sheet covered in nonstick spray. Finely chop yellow onion.
  2. Cover veggies in olive oil and toss. Sprinkle generously with sea salt, black pepper, garlic powder, paprika, and onion.
  3. Drizzle balsamic glaze on Brussels sprouts and Parmesan cheese on cauliflower.
  4. Place in bottom rack of oven on 400 degrees for 45 minutes. Shake pan every ten minutes to avoid veggies burning and sticking to pan.
  5. Lightly coat chicken breasts in salt and pepper.
  6. Dredge breasts in egg and panko breadcrumbs; place on greased baking sheet.
  7. Finely chop cilantro; sprinkle 1/4 of the cilantro on chicken breasts.
  8. Squeeze 1/2 lemon’s juice over chicken breasts. Place half of lemon on baking sheet, nestled in chicken breasts.
  9. Place sprig of rosemary over chicken breasts.
  10. Bake chicken in oven for 15-18 minutes depending on thickness at 400 degrees. Check internal temperature with meat thermometer until it reaches165 degrees internally.
  11. Place 1 cup of Basmati rice in 2 cups of vegetable stock. Bring to a boil then reduce heat to a simmer. Rest covered on low heat for 15 minutes – do not remove lid.
  12. After 15 minutes, fluff rice with fork, add remaining cilantro, 1/2 tablespoon of minced garlic, 1 tablespoon of lemon juice, and 1 teaspoon of black pepper; Stir.
  13. Serve chicken breast over rice and sprinkle with feta cheese.

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