Greek Chicken Bowls (Printable)
Herbed grilled chicken with rice, fresh vegetables, feta, and creamy tzatziki in a Mediterranean bowl.
# What You Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Rice
10 - 1 cup basmati or long grain rice
11 - 1 3/4 cups water
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon salt
→ Fresh Vegetables
14 - 1 small cucumber, diced
15 - 7 oz cherry tomatoes, halved
16 - 1 small red onion, thinly sliced
17 - 1.8 oz Kalamata olives, pitted and halved
18 - 1.8 oz feta cheese, crumbled
→ Tzatziki Sauce
19 - 4.4 oz Greek yogurt
20 - 1/2 small cucumber, grated and squeezed dry
21 - 1 tablespoon fresh dill, chopped
22 - 1 garlic clove, minced
23 - 1 tablespoon olive oil
24 - 1 tablespoon lemon juice
25 - Salt and pepper to taste
→ Garnishes
26 - Fresh parsley or dill, chopped
27 - Lemon wedges
# How-To:
01 - In a mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper. Add the chicken breasts, turning to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor penetration.
02 - Heat olive oil in a saucepan over medium heat. Add the rice and stir for 1 minute to toast the grains. Pour in water and salt, bring to a boil, then cover, reduce heat to low, and simmer for 12 to 15 minutes until tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
03 - Grate half a cucumber and squeeze out excess moisture using a clean towel. Combine with Greek yogurt, chopped dill, minced garlic, olive oil, lemon juice, and season with salt and pepper. Stir thoroughly and refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from the marinade and grill for 5 to 6 minutes per side until the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
05 - Divide the fluffy rice among four bowls. Arrange sliced grilled chicken, diced cucumber, halved cherry tomatoes, red onion, Kalamata olives, and crumbled feta over each portion. Spoon tzatziki generously on top and finish with fresh herbs and lemon wedges.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, so you get boldly seasoned chicken with almost zero effort.
- Tzatziki made from scratch tastes nothing like store bought and takes about three minutes to throw together.
- Everything component can be prepped ahead, making this a weeknight dinner that actually works on a busy Tuesday.
02 -
- Skipping the rest period after grilling will leave you with chicken that leaks juices everywhere and ends up dry on the plate.
- Grated cucumber must be squeezed almost dry or your tzatziki turns into a watery puddle that ruins the bowl.
03 -
- Pound the chicken to an even half inch thickness before marinating and every piece will finish cooking at the same time, eliminating the dreaded combo of dry and undercooked.
- Let the tzatziki sit in the fridge for at least an hour before serving because the garlic and dill need time to bloom into the yogurt properly.