Greek Chicken Bowls (Printable Version)
A fresh bowl featuring marinated grilled chicken, herbed rice, veggies, and creamy tzatziki sauce.
# What You Need:
→ Chicken & Marinade
01 - 1 ½ lbs boneless, skinless chicken breasts or thighs
02 - 3 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1 tsp dried thyme
07 - 1 tsp salt
08 - ½ tsp black pepper
→ Herbed Rice
09 - 1 cup long-grain white rice
10 - 2 cups water or chicken broth
11 - 1 tbsp olive oil
12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp chopped fresh dill
14 - Salt, to taste
→ Toppings
15 - 1 cup cherry tomatoes, halved
16 - 1 cup cucumber, diced
17 - ½ cup red onion, thinly sliced
18 - ½ cup Kalamata olives, pitted and halved
19 - ½ cup feta cheese, crumbled
→ Tzatziki Sauce
20 - 1 cup Greek yogurt
21 - ½ cup cucumber, grated and squeezed dry
22 - 1 clove garlic, minced
23 - 1 tbsp lemon juice
24 - 2 tbsp chopped fresh dill
25 - Salt and pepper, to taste
→ Optional
26 - 1 pita bread per person, sliced (use gluten-free if needed)
# Directions:
01 - Whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a bowl. Add chicken and marinate for at least 20 minutes, up to 2 hours in the refrigerator for optimal flavor development.
02 - Heat olive oil in a saucepan over medium heat. Add rice and toast for 1 minute. Pour in water or broth and add a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and fold in parsley and dill.
03 - Combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper in a mixing bowl. Stir thoroughly until well blended. Refrigerate until ready to serve.
04 - Preheat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F. Thighs may require slightly longer cooking time. Let chicken rest for 5 minutes before slicing against the grain.
05 - Divide herbed rice evenly among 4 serving bowls. Arrange sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese on top. Generously drizzle with tzatziki sauce. Serve with warm pita bread on the side if desired.
# Expert Advice:
01 -
- Everything cooks in under 45 minutes but tastes like it simmered all day
- You get that perfect bite of tangy, creamy, fresh, and savory in every single spoonful
02 -
- Letting chicken rest after grilling keeps all those juices inside instead of running onto your cutting board
- Squeezing excess water from the grated cucumber prevents your tzatziki from separating
03 -
- Pound thicker pieces of chicken to even thickness so everything finishes cooking at the same time
- Reserve a handful of fresh herbs to scatter on top right before serving for maximum impact