Greek Chicken Bowls (Printable Version)
A vibrant mix of marinated grilled chicken, fresh vegetables, herbed rice, and tangy tzatziki sauce.
# What You'll Need:
→ Chicken & Marinade
01 - 1 ½ lbs boneless, skinless chicken breasts or thighs
02 - 3 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1 tsp dried thyme
07 - 1 tsp salt
08 - ½ tsp black pepper
→ Herbed Rice
09 - 1 cup long-grain white rice
10 - 2 cups water or chicken broth
11 - 1 tbsp olive oil
12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp chopped fresh dill
14 - Salt, to taste
→ Toppings
15 - 1 cup cherry tomatoes, halved
16 - 1 cup cucumber, diced
17 - ½ cup red onion, thinly sliced
18 - ½ cup Kalamata olives, pitted and halved
19 - ½ cup feta cheese, crumbled
→ Tzatziki Sauce
20 - 1 cup Greek yogurt
21 - ½ cup cucumber, grated and squeezed dry
22 - 1 clove garlic, minced
23 - 1 tbsp lemon juice
24 - 2 tbsp chopped fresh dill
25 - Salt and pepper, to taste
→ Optional
26 - Pita bread, sliced (use gluten-free if needed)
# How To Make It:
01 - Whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a bowl. Add chicken and coat thoroughly. Marinate for at least 20 minutes, or refrigerate up to 2 hours for deeper flavor penetration.
02 - Heat olive oil in a saucepan over medium heat. Add rice and toast for 1 minute until fragrant. Pour in water or broth and add a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, let stand covered for 5 minutes, then fluff with a fork and stir in fresh parsley and dill.
03 - Combine Greek yogurt, grated cucumber (excess moisture squeezed out), minced garlic, lemon juice, dill, salt, and pepper in a mixing bowl. Stir until fully incorporated. Refrigerate until ready to serve to allow flavors to meld.
04 - Preheat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6 to 7 minutes per side until golden brown and internal temperature reaches 165°F. Thighs may require additional time. Transfer to a cutting board and let rest for 5 minutes before slicing into strips.
05 - Divide herbed rice evenly among 4 serving bowls. Arrange sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese on top of the rice. Generously drizzle with tzatziki sauce. Serve with pita bread on the side if desired.
# Expert Advice:
01 -
- Everything happens in about 45 minutes but tastes like you spent all day cooking
- The bowls are endlessly adaptable for picky eaters or dietary restrictions
- Leftovers taste even better the next day as flavors meld together
02 -
- Squeezing excess water from the cucumber before making tzatziki prevents your sauce from becoming watery
- Letting chicken rest after cooking is non-negotiable for juicy slices
- Room temperature ingredients marinate more evenly than cold ones
03 -
- Double the tzatziki recipe and keep it in your fridge for snacks all week
- Butterflying chicken breasts gives you more surface area for the marinade to work