Greek Chicken Bowls (Printable)
Herbed grilled chicken with rice, fresh veggies, feta, and tangy tzatziki in every bite.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1 tsp dried thyme
07 - 1/2 tsp paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Rice
10 - 1 cup basmati or long grain rice
11 - 1 3/4 cups water
12 - 1 tbsp olive oil
13 - 1/2 tsp salt
→ Fresh Vegetables
14 - 1 small cucumber, diced
15 - 7 oz cherry tomatoes, halved
16 - 1 small red onion, thinly sliced
17 - 1.75 oz Kalamata olives, pitted and halved
18 - 1.75 oz feta cheese, crumbled
→ Tzatziki Sauce
19 - 4.4 oz Greek yogurt
20 - 1/2 small cucumber, grated and squeezed dry
21 - 1 tbsp fresh dill, chopped
22 - 1 garlic clove, minced
23 - 1 tbsp olive oil
24 - 1 tbsp lemon juice
25 - Salt and pepper to taste
→ Garnishes
26 - Fresh parsley or dill, chopped
27 - Lemon wedges
# How To Make:
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.
02 - Heat olive oil in a saucepan over medium heat. Add the rice and stir for 1 minute to lightly toast the grains. Pour in the water and salt, bring to a boil, then cover, reduce heat to low, and simmer for 12 to 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.
03 - Grate half a cucumber and squeeze out excess moisture using a clean towel. Combine the grated cucumber with Greek yogurt, chopped dill, minced garlic, olive oil, lemon juice, salt, and pepper. Stir until smooth and refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and grill for 5 to 6 minutes per side, or 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 the rice in sections. Spoon tzatziki generously over the top and finish with fresh herbs and lemon wedges.
# Expert Tips:
01 -
- The marinade doubles as a salad dressing if you make extra, so nothing goes to waste.
- Everything components ahead, which means weeknight dinner comes together in minutes.
- Tzatziki is addictive enough that you will want to put it on everything from sandwiches to roasted potatoes.
02 -
- Skipping the cucumber squeeze for tzatziki turns your sauce into a watery puddle, so wring it out like you mean it.
- Letting the chicken rest after grilling is the difference between juicy slices and dry, rushed pieces.
03 -
- Pound the chicken to even thickness before marinating so every piece finishes cooking at the same time and nothing dries out.
- Pulling the tzatziki out of the fridge 15 minutes before serving lets the cold dullness fade and the flavors shine.