Chicken rice and mega greens mega bowl with tzatziki

Bowl your family over with this vitamin packed dinner. It's never been easier to your healthy eating goals!

  • 25 mins cooking
  • Serves 4
  • Print
This healthy dinner bowl with brown rice, grilled chicken, avocado, kale and brussel sprouts served with fresh tzatziki dressing for a nuritious meal
Wholegrains, like the brown rice in this recipe, are a major component of Mediterranean cooking, offering multiple health benefits. They are great plant sources of protein and fibre, and also contain a range of vitamins, minerals, and phytochemicals that improve your health.
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  • ⅓ cup (80ml) extra virgin olive oil, plus 1 tablespoon extra
  • 1 clove garlic, crushed
  • 2 x 250g (8oz) packets microwave brown rice
  • 600 grams brussels sprouts, trimmed, halved
  • 60 grams baby kale leaves
  • 1 teaspoon smoked paprika
  • 600 grams chicken breast fillets
  • 2 medium avocados (500g), halved
  • ⅓ cup (65g) pepitas (pumpkin seed kernels), toasted
  • 2 lebanese cucumbers (340g), seeded, grated coarsely
  • ½ teaspoon sea salt flakes
  • 1 cup (280g) greek yoghurt
  • 1 small clove garlic, crushed
  • 3 teaspoons lemon juice
  • 1½ tablespoons finely chopped fresh dill, plus extra Sprigs to serve


  • 1
    Make tzatziki. Combine cucumber and salt in a bowl; refrigerate for 20 minutes. Drain cucumber in a colander; squeeze out excess liquid. Transfer to a clean bowl. Add remaining ingredients; stir to combine. Season to taste.
  • 2
    Heat 2 tablespoons of the oil in a large frying pan over medium-high heat; cook garlic for 30 seconds. Add rice; cook, stirring, for 5 minutes or until starting to crisp. Transfer rice mixture to a bowl; season to taste. Cover to keep warm.
  • 3
    Heat 1 tablespoon of the oil in same pan; cook brussels sprouts, turning occasionally, for 5 minutes or until charred and tender. Add kale leaves; stir until wilted. Remove from pan; cover to keep warm.
  • 4
    Combine paprika and remaining oil in a large bowl; season. Add chicken; turn to coat. Heat extra oil in same pan over high heat; cook chicken, in batches, for 4 minutes each side or until cooked through. Remove from pan; slice thickly.
  • 5
    Divide rice among serving bowls; top with kale and brussels sprouts, avocado and pepitas, then chicken. Spoon over tzaztiki; sprinkle with extra dill.


For extra fibre and protein add a 400g can brown lentils, drained and rinsed, to the rice mixture.This recipe is best made just before serving.

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