Name: Greek Lemon Rice Bowl with Grilled Fish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 1/2 cups long-grain white rice; 3 cups low-sodium chicken broth; 2 tablespoons olive oil, divided; 1 lemon (zest and juice, divided); 2 teaspoons dried oregano; 1 teaspoon garlic powder; 4 (5-6 oz) white fish fillets (cod, tilapia, or haddock); Salt and pepper, to taste; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup Kalamata olives, pitted and sliced; 1/4 cup red onion, thinly sliced; 1/2 cup tzatziki sauce; 2 tablespoons chopped fresh dill or parsley (optional, for garnish)

From craving to table

Instructions

1
In a medium saucepan, combine rice, chicken broth, 1 tablespoon olive oil, half the lemon zest, and a pinch of salt. Bring to a boil, cover, reduce heat, and simmer for 15 minutes or until rice is tender.
2
Remove from heat, fluff rice with a fork, and mix in half the lemon juice.
3
Pat fish fillets dry and season both sides with oregano, garlic powder, salt, pepper, and the remaining lemon zest.
4
Heat 1 tablespoon olive oil in a large non-stick skillet or grill pan over medium-high heat. Cook fish for 3-4 minutes per side, or until cooked through and golden. Squeeze remaining lemon juice over the fish.
5
To assemble bowls, divide lemon rice among four bowls. Top each with grilled fish, cherry tomatoes, cucumber, olives, and red onion.
6
Drizzle each bowl with tzatziki sauce and sprinkle with fresh dill or parsley, if using. Serve immediately.

Greek Lemon Rice Bowl with Grilled Fish

Instructions

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