Greek Chicken Bowls (Printable)
Herbed grilled chicken with rice, fresh Mediterranean vegetables, and creamy tzatziki sauce in one satisfying bowl.
# 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 - 1.75 oz Kalamata olives, pitted and halved
18 - 1.75 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, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried 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 toast, stirring constantly, for 1 minute. Pour in the water and salt, bring to a boil, then cover tightly. Reduce heat to low and simmer for 12 to 15 minutes. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
03 - Grate the half cucumber and squeeze out excess moisture using a clean towel. In a small bowl, combine the Greek yogurt, grated cucumber, fresh dill, minced garlic, olive oil, lemon juice, salt, and pepper. Stir thoroughly, then refrigerate 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, thinly sliced red onion, Kalamata olives, and crumbled feta over each portion. Spoon tzatziki generously on top and finish with fresh parsley or dill and lemon wedges.
# Expert Advice:
01 -
- The marinade doubles as a dressing if you make extra, which feels like a small act of genius on a busy night.
- Everything components in one bowl, so cleanup is almost nothing and you get crunch, creaminess, and char in every single bite.
02 -
- Do not skip resting the chicken after grilling because cutting into it immediately releases all the juices and leaves you with dry, sad strips.
- Squeezing the grated cucumber for tzatziki is non negotiable, I once skipped it and watched my beautiful sauce turn into a disappointing soup over the course of dinner.
03 -
- Pound the chicken to an even thickness before marinating so you never end up with one end overcooked and rubbery while the other is still underdone.
- Make double the marinade and reserve half before adding raw chicken, then drizzle it over the finished bowls for an extra hit of bright, herby flavor.