Greek Chicken Bowls (Printable)
Grilled herbed chicken with rice, fresh veggies, feta, and creamy tzatziki in one satisfying bowl.
# 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 - 1.8 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 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 Steps:
01 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, and black 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 liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.
03 - Combine Greek yogurt, grated and squeezed cucumber, chopped dill, minced garlic, olive oil, and lemon juice in a bowl. Season with salt and pepper to taste. Stir thoroughly until smooth and well blended. Refrigerate until ready to serve to allow flavors to meld.
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 and the exterior is golden with char marks. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
05 - Divide the fluffed rice among four bowls. Arrange sliced grilled chicken over the rice. Top with diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta cheese. Spoon tzatziki sauce generously over each bowl and garnish with fresh parsley or dill and lemon wedges.
# Expert Advice:
01 -
- The marinade doubles as a salad dressing if you thin it with extra lemon, so nothing goes to waste.
- Everything components at once and assembles in minutes, which means weeknight dinner feels almost effortless.
- Tzatziki made from scratch tastes nothing like the store version, and once you try it you will not go back.
02 -
- Under seasoned tzatziki is the most common mistake, so taste it after mixing and add salt in tiny pinches until it sings.
- Skipping the cucumber squeezing step turns tzatziki into a watery mess that pools at the bottom of your bowl.
- Letting the chicken rest is not optional because slicing too early sends all the juices running onto your board instead of staying in the meat.
03 -
- Cut all the vegetables roughly the same size so every forkful gives you a balanced mix of textures.
- Make double the tzatziki because you will find yourself putting it on everything from sandwiches to roasted potatoes.