Greek Chicken Bowls (Print View)
Herbed grilled chicken with rice, fresh vegetables, feta, and tzatziki in a Mediterranean bowl.
# What You 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, combine olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper. Add the chicken breasts and turn 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 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 with a clean towel. In a bowl, combine Greek yogurt, the grated cucumber, chopped dill, minced garlic, olive oil, lemon juice, salt, and pepper. Stir until smooth and chill 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, 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 sauce generously on top and finish with fresh herbs and lemon wedges.
# Expert Hints:
01 -
- The marinade does most of the work for you, turning plain chicken into something that tastes like it took hours.
- Every component can be prepped ahead, making this the rare weeknight dinner that actually holds up as leftovers the next day.
- It is naturally gluten free and packed with protein, so you feel genuinely full without the afternoon slump.
02 -
- Squeezing the grated cucumber dry is the single most important step for tzatziki that is thick and luscious rather than watery and sad.
- Do not skip the chicken rest period because slicing too early lets all the juices run out onto the board instead of staying inside the meat where they belong.
03 -
- Pound the chicken to an even half inch thickness before marinating and every piece will finish cooking at the same time with no rubbery thick ends.
- Let the assembled bowl sit for two minutes after adding the tzatziki so the sauce can drizzle down through the layers and season everything it touches.