Busy night? 30-Min Greek-Inspired Rice Bowl

It feels like the clock is working against us – particularly during that magic weeknight hour between 5-6pm. Between after-school activities, work deadlines, and the never-ending to-do list, dinner easily becomes “grab what you can” or whatever fast food restaurant is closest. However, I’ve found that with a little bit of planning and a handful of flavorful shortcuts, you can still sit down to a meal that is fresh, delicious, and—most importantly—doable in 30 minutes or less. Yes, you’re tired, but this is totally worth it.

This Greek-inspired rice bowl has become one of my family’s go-to weeknight saviors. It’s colorful, customizable, and layered with so many vibrant flavors: creamy homemade tzatziki, tangy Greek vinaigrette, crisp romaine, roasted chickpeas, juicy rotisserie chicken, and a quick cucumber-tomato salad tossed in my all-purpose blend available on Etsy at: Simply Seasoned. It’s weeknight efficiency with Mediterranean flair—and it all comes together without feeling rushed or complicated. And the healthy part is a big deal…keep reading to learn with a Mediterranean-style diet makes a huge positive impact on health outcomes.

By the way, I implore you to ask your children to help with this recipe. It’s low cooking but high assembly; many hands make light work. Plus – kids love to show ownership through cooking!

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Why I Love This Bowl for Weeknights

I’ll be honest: I used to think “30-minute meals” meant cutting corners that left me unsatisfied. But this rice bowl proves otherwise.

And perhaps my favorite part: an “eat the rainbow”-style colorful bowl that’s beautiful, fresh, healthy, and looks like I tried. It’s the perfect way to end a hectic day. Plus – you’ll have plenty of leftovers for your next lunch or dinner.

By the way, if you haven’t heard of the MIND Diet for brain health, this is a great time (once you’re done with dinner) to read all about it. The MIND Diet is based on Mediterranean cuisine, emphasizing its ability to improve brain health and reduced risk of Alzheimer’s Disease. So…this bowl will do your body good!

Click here to check out the official MIND Diet book on Amazon.

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The Ingredients Breakdown

Here’s what goes into the bowl and why:

• Brown Rice: Cooked in the rice cooker with a simple 1 cup rice to 2 cups water ratio plus a 1/2 teaspoon of salt. The rice provides a hearty, wholesome base.
• Rotisserie Chicken: Your best weeknight friend. Shred it into bite-sized pieces for effortless protein. Tired of grocery store chickens? Call your fav restaurant; you’ll be surprised at how many sell rotisserie chickens.
• Cucumber-Tomato Salad: Diced cucumbers and tomatoes tossed with my Simply Seasoned all-purpose seasoning—a one-step flavor booster that brings out the freshness of the veggies. Optional add that doesn’t work well for my family is sliced red onion and a handful of feta to round out the flavors.
• Romaine Lettuce: Torn into bite-sized leaves for crunch and freshness; no need to chop because – who has that kind of time???
• Olives & Pepperoncini: Straight from the jar, adding briny, tangy bursts that feel authentically Greek. I put pepperocinis on everything, by the way!
• Crispy Chickpeas: Trader Joe’s Greek chickpeas plus one drained can of garbanzos roasted at 350°F for 20 minutes. Simply stir once during cooking and you’ll have crispy, salty, flavorful goodness to top the bowl.
• Homemade Tzatziki: Cooling, creamy, and herby—it wouldn’t be right without it!
• Greek Vinaigrette: Bright, tangy, and punchy. It’s so easy to make, and a drizzle over the bowl pulls all the layers together.

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Step-by-Step: Building the Perfect Greek Rice Bowl

Step 1: Start the Rice

In your rice cooker, combine 1 cup brown rice, 2 cups water, and 1/2 teaspoon salt. Press “cook” and let it do its magic. If you don’t have a rice cooker, stovetop instructions are easy too—simmer covered for 20-25 minutes until tender. You can also use white rice or quinoa for this recipe. Quinoa is a great protein-add.

Step 2: Roast the Chickpeas

Preheat your oven to 350°F. On a foil-lined baking sheet, spread 1 can Trader Joe’s Greek chickpeas plus 1 drained can of garbanzo beans. There’s enough seasoning in the TJ can to cover the plain garbanzos. Stir well and roast for 20 minutes, stirring halfway through, until golden and crisp. Set aside to cool slightly—they’ll crisp even more as they cool. These are almost like a protein-/fiber-rice crouton substitute!

Step 3: Make the Tzatziki

In a blender, pulse together:

• 2 Persian cucumbers
• 4 cloves garlic
• 3–4 fresh mint leaves
• 5–6 fresh sprigs of dill

Drain the mixture, then stir into:

• 7 oz plain Greek yogurt
• 2 tbsp olive oil
• 2 tbsp lemon juice (fresh is best)
• ½ tsp salt (more to taste)
• ½ tsp pepper (more to taste)

Chill in the fridge until ready to serve. This recipe makes a generous 1 1/2 cups of Tzatziki.

Step 4: Blend the Vinaigrette

Whisk or blend together:

• ¼ cup red wine vinegar
• 1 cup extra virgin olive oil
• 1 tbsp Dijon mustard
• 1 tbsp lemon juice
• 2 cloves garlic
• ½ tsp dried oregano
• ½ tsp dried basil (or 3 fresh leaves)
• 1 tsp salt
• ½ tsp pepper

Taste and adjust as needed. Store leftovers in the fridge up to 4 days. Makes approximately 3/4 cup dressing.

TIP: You can totally make the dressing by shaking everything together in a jar, but using a smoothie blender makes the work even quicker!

Step 5: Assemble the Bowls

Layer your bowls in this order:

1. A scoop of warm brown rice
2. A handful of torn romaine leaves (because again, who has time to chop?!)
3. A generous spoonful of cucumber-tomato salad
4. Shredded rotisserie chicken
5. Crispy chickpeas
6. Olives and pepperoncini scattered on top
7. A dollop of tzatziki
8. A drizzle of vinaigrette

Finish with a few extra sprigs of dill or mint. Optional adds: a bit of fresh feta cheese and warmed pita bread. Have time to make pita from scratch? Check it out here, from Love & Lemons: Fresh Pita Bread.

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Tips for Success

• Batch Prep: Make the tzatziki and vinaigrette on Sunday night so you can use it all week long for both dinner & snacks (think carrots dipped in tzatziki!). Batch prep is important to me as Chief Nourishment Officer of my home.
• Kid-Friendly: If your kids are like mine, there’s always one that doesn’t want different foods touching. Serve all the ingredients buffet-style so everyone can build their own meals.
• Shortcuts: Rotisserie chickens saved my life during the first 5 years of parenthood. It never declines to come to my rescue.
• Vegetarian/Vegan Option: Use a non-dairy/vegan base for the Tzatziki and prep tofu or tempeh for the protein.
• Make-Ahead Lunches: Pre-assemble bowls in mason jars as a salad bowl, or wrap all the ingredients in a pita. Try to keep tzatziki and vinaigrette separate and cooled until serving.

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Why This Dinner Feels “Seasoned”

You know I’m a big believer in meals shouldn’t just fill the belly, they should also fill the soul. This Greek-inspired rice bowl does exactly that, helping me feel accomplished and allowing me to provide deliciousness for dinner.

It’s a marker of the powerful joy of putting something nourishing in front of the people you love—even on your busiest days.

Because living “seasoned” isn’t about striving for perfect or gourmet. It’s about layering your everyday life with flavor, joy, and intention. This dinner is proof that with a few fresh ingredients and a little creativity, 30 minutes is all it takes.

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Final Thoughts

The next time you’re staring at the kitchen at 5pm, wondering what on earth is for dinner, remember this rice bowl. It proves that 30 minutes is all you need to pull together something delicious, filling, and healthy. Plus, why stop at Cava or Kairos when you have a Mediterranean bowl at home?

A seasoned life isn’t about waiting for big, perfect moments; it’s about appreciating the present moment and recognizing that you actually do have a small handle on the chaos. You can do this, my friend!

Stay seasoned,
Shauna

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