Greek Chicken Bowls (Printable View)
Marinated chicken, herbed rice, fresh vegetables and tzatziki for a vibrant Mediterranean bowl in 45 minutes.
# What You’ll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1 tsp dried thyme
07 - ½ tsp smoked paprika
08 - ½ tsp salt
09 - ¼ tsp black pepper
→ Herbed Rice
10 - 1 cup long-grain rice
11 - 1 ⅔ cups water
12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp olive oil
14 - ½ tsp salt
→ Tzatziki Sauce
15 - 7 oz plain Greek yogurt
16 - ½ cucumber, finely grated and squeezed dry
17 - 2 tbsp fresh dill, chopped
18 - 1 clove garlic, minced
19 - 1 tbsp olive oil
20 - 1 tbsp fresh lemon juice
21 - Salt and pepper, to taste
→ Bowl Toppings
22 - 1 cup cherry tomatoes, halved
23 - 1 small red onion, thinly sliced
24 - ½ cup Kalamata olives, pitted and halved
25 - 1 small cucumber, diced
26 - 3.5 oz feta cheese, crumbled
27 - Lemon wedges, for serving
28 - Pita bread, grilled (optional)
# Cooking Steps:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, smoked paprika, salt, and black pepper. Add the chicken strips and toss until evenly coated. Let marinate for at least 15 minutes at room temperature or refrigerate for up to 2 hours for deeper flavor.
02 - Bring the water and salt to a boil in a saucepan. Add the rice, stir once, reduce heat to low, cover, and simmer according to package directions until tender and liquid is absorbed. Remove from heat, fluff with a fork, and fold in the chopped parsley and olive oil. Cover and set aside.
03 - Grate the cucumber half and squeeze firmly to remove excess moisture. In a bowl, combine the Greek yogurt, grated cucumber, dill, minced garlic, olive oil, lemon juice, salt, and pepper. Stir until smooth and well blended. Refrigerate until ready to serve to allow flavors to meld.
04 - Heat a grill pan or large skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and arrange in a single layer. Cook for 5 to 7 minutes, turning once, until golden brown on the outside and cooked through to 165°F internally. Transfer to a plate and rest for 5 minutes before slicing.
05 - Divide the herbed rice among four serving bowls. Arrange sliced grilled chicken over the rice in each bowl. Top with cherry tomatoes, red onion, Kalamata olives, diced cucumber, and crumbled feta. Add a generous dollop of tzatziki sauce and garnish with lemon wedges. Serve immediately with warm grilled pita if desired.
# Expert Tips:
01 -
- The chicken marinade comes together in about two minutes and makes the meat incredibly juicy every single time.
- You get a complete meal in one bowl, which means less dishes and more time to enjoy your evening.
02 -
- Do not skip squeezing the grated cucumber dry because wet tzatziki turns into a watery puddle that ruins the texture of the whole bowl.
- Letting the chicken rest after grilling keeps the juices inside the meat where they belong instead of running all over your cutting board.
03 -
- If you have time, marinate the chicken for an hour or even overnight because the texture and depth of flavor improve dramatically with patience.
- Make a double batch of tzatziki because it disappears fast on crackers, sandwiches, and straight off a spoon standing in front of the refrigerator.