Greek Chicken Bowls (Printable)
Herbed grilled chicken with rice, fresh veggies, feta, and cool tzatziki in every bite.
# 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
# Steps:
01 - In a mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper. Add the chicken breasts and 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 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.
03 - Combine Greek yogurt, grated and squeezed cucumber, fresh dill, minced garlic, olive oil, lemon juice, salt, and pepper in a bowl. Stir thoroughly until smooth and refrigerate until ready to serve.
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 fully cooked through and golden. Transfer to a cutting board and rest for 5 minutes before slicing.
05 - Divide the fluffed rice among four bowls. Arrange sliced grilled chicken, diced cucumber, halved cherry tomatoes, red onion, Kalamata olives, and crumbled feta on top. Spoon tzatziki generously over each bowl and finish with fresh herbs and lemon wedges.
# Expert Tips:
01 -
- The marinade doubles as a salad dressing if you thin it with a splash more lemon, which means one less thing to wash.
- Everything components can be prepped ahead, so dinner on Tuesday takes about ten minutes of actual effort.
- Tzatziki keeps for three days in the fridge and somehow tastes better on day two.
02 -
- Squeezing the grated cucumber dry is non negotiable, wet tzatziki turns into a watery puddle that ruins the whole bowl.
- Letting the chicken rest before slicing keeps the juices inside where they belong instead of running across your cutting board.
- Check labels on processed ingredients like olives and feta to confirm gluten free status if that matters for your table.
03 -
- Slice the chicken against the grain at a slight angle for pieces that are tender and visually appealing.
- Make extra tzatziki because it disappears fast on crackers, sandwiches, and straight off the spoon.