Greek Chicken Bowls (Print View)
Marinated chicken with herbed rice, fresh veggies, olives, feta and tzatziki for a vibrant, high-protein Greek bowl.
# What You Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1 tsp dried thyme
07 - ½ tsp smoked paprika
08 - ½ tsp salt
09 - ¼ tsp black pepper
→ Herbed Rice
10 - 1 cup long-grain rice
11 - 1 ⅔ cups water
12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp olive oil
14 - ½ tsp salt
→ Tzatziki Sauce
15 - 7 oz plain Greek yogurt
16 - ½ cucumber, finely grated and squeezed dry
17 - 2 tbsp fresh dill, chopped
18 - 1 clove garlic, minced
19 - 1 tbsp olive oil
20 - 1 tbsp fresh lemon juice
21 - Salt and pepper, to taste
→ Bowl Toppings
22 - 1 cup cherry tomatoes, halved
23 - 1 small red onion, thinly sliced
24 - ½ cup Kalamata olives, pitted and halved
25 - 1 small cucumber, diced
26 - 3.5 oz feta cheese, crumbled
27 - Lemon wedges, for serving
28 - Pita bread, grilled (optional)
# How-To Steps:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, smoked paprika, salt, and black pepper. Add the chicken strips and toss to coat evenly. Cover and let marinate for at least 15 minutes at room temperature or refrigerate for up to 2 hours.
02 - Combine rice, water, and salt in a saucepan and bring to a boil. Reduce heat to low, cover, and simmer until liquid is absorbed and rice is tender. Fluff with a fork, then stir in chopped parsley and olive oil. Set aside and keep warm.
03 - Grate the cucumber and squeeze out excess moisture using a clean towel. Combine with Greek yogurt, dill, garlic, olive oil, lemon juice, salt, and pepper in a bowl. Mix thoroughly, cover, and refrigerate until ready to serve to allow flavors to meld.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and rest for 5 minutes before slicing.
05 - Divide the herbed rice among four bowls. Arrange grilled chicken slices, cherry tomatoes, red onion, olives, diced cucumber, and crumbled feta over each portion. Add a generous dollop of tzatziki sauce and garnish with lemon wedges. Serve immediately with warm pita bread if desired.
# Expert Hints:
01 -
- The marinade works magic in just 15 minutes, so you get bold Mediterranean flavor without an all day soak.
- Everything cooks in under half an hour, making this faster than takeout and twice as satisfying.
- Tzatziki is honestly good enough to eat with a spoon, and it pulls the whole bowl together beautifully.
02 -
- If you rush the cucumber squeezing step your tzatziki will turn into a watery puddle by dinner time.
- Letting the chicken rest after cooking locks in juices that would otherwise bleed out onto your cutting board.
- The marinade can be prepped the night before, which means weeknight cooking becomes almost effortless.
03 -
- Pat the chicken strips dry with a paper towel before marinating so the oil and seasonings cling instead of sliding off.
- A hot pan is the single biggest secret to getting that restaurant worthy sear instead of pale steamed chicken.