Greek Chicken Bowls (Printable)
Marinated grilled chicken with herbed rice, fresh veggies, feta and tangy tzatziki — Mediterranean flavors in one bowl.
# What You'll 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 - 1⅔ 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 olive oil, lemon juice, garlic, oregano, thyme, smoked paprika, salt, and black pepper. Add the chicken strips and toss until evenly coated. Let marinate for at least 15 minutes at room temperature or refrigerate for up to 2 hours for deeper flavor.
02 - Bring water and salt to a boil in a saucepan. Add the rice, stir once, reduce heat to low, cover, and simmer according to package directions until the liquid is absorbed. Remove from heat, fluff with a fork, and fold in chopped parsley and olive oil. Cover and set aside.
03 - Grate the cucumber half and squeeze out excess moisture using a clean towel or fine mesh strainer. Combine the drained cucumber with Greek yogurt, fresh dill, minced garlic, olive oil, lemon juice, salt, and pepper in a bowl. Stir until smooth and refrigerate until ready to serve.
04 - Heat a grill pan or heavy skillet over medium-high heat. Arrange the marinated chicken strips in an even layer and cook for 5 to 7 minutes, turning once halfway through, 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 evenly among four bowls. Arrange grilled chicken slices, halved cherry tomatoes, red onion, Kalamata 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 grilled pita on the side if desired.
# Expert Advice:
01 -
- The marinade does all the heavy lifting so you get bold layered flavor with barely any effort.
- Everything components at once means dinner lands on the table in 45 minutes flat.
- It is endlessly adaptable so picky eaters and adventurous ones can sit at the same table happily.
02 -
- Squeezing the grated cucumber dry is non negotiable because wet tzatziki pools at the bottom of the bowl and waters everything down.
- Letting the chicken rest after grilling keeps the juices inside where they belong instead of running across your cutting board.
- Marinating longer than 15 minutes even up to overnight in the fridge transforms the flavor from good to unforgettable.
03 -
- Pat the chicken dry before marinating so the oil and citrus cling to the meat instead of sliding off.
- Use full fat Greek yogurt for tzatziki because the lower fat versions break and get watery when stirred.