Greek Chicken Grain Bowl (Printable)
Tender marinated chicken with grains, fresh veggies, and creamy tzatziki in a Mediterranean-inspired bowl.
# What You'll Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon smoked paprika
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Grains
09 - 1 cup uncooked brown rice, farro, or quinoa (use quinoa or brown rice for gluten-free)
10 - 2 cups water or low-sodium chicken broth
11 - 1/2 teaspoon salt
→ Vegetables & Garnishes
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1/2 medium red onion, thinly sliced
15 - 1/2 cup Kalamata olives, pitted and halved
16 - 1/2 cup crumbled feta cheese
17 - 1/4 cup fresh parsley, chopped
18 - Lemon wedges, for serving
→ Tzatziki Sauce
19 - 1 cup Greek yogurt
20 - 1/2 cup 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
# How To Make:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - While the chicken marinates, rinse the grains thoroughly. Combine them with water or low-sodium chicken broth and salt in a saucepan. Bring to a rolling boil over medium-high heat, then reduce to low, cover, and simmer until tender — approximately 20 minutes for brown rice or farro, and 15 minutes for quinoa. Fluff with a fork and set aside.
03 - In a small bowl, combine the Greek yogurt, grated and squeezed cucumber, fresh dill, minced garlic, olive oil, and lemon juice. Mix thoroughly, season with salt and pepper to taste, and refrigerate until ready to serve to allow the flavors to meld.
04 - Heat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 5 to 6 minutes per side, until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
05 - Divide the cooked grains among four bowls. Arrange the halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, crumbled feta cheese, and sliced chicken over the grains. Drizzle generously with tzatziki sauce, sprinkle with fresh parsley, and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The lemon oregano marinade does all the heavy lifting, turning plain chicken into something that tastes like it came off a seaside grill in under thirty minutes.
- It components keep well separately in the fridge, so you can prep everything on Sunday and assemble fresh bowls through Wednesday without anything getting soggy.
02 -
- Do not rush the tzatziki drying step, I once skipped squeezing the cucumber and ended up with a watery puddle instead of a sauce.
- Letting the chicken rest after cooking keeps the juices inside where they belong, slicing too early means all that flavor runs onto the cutting board.
03 -
- The chicken marinade doubles as a fantastic dressing for any leftover vegetables, so make extra and keep a jar in the fridge.
- Warming the grains slightly before assembling the bowl releases their aroma and makes the feta soften just enough to become creamy on contact.