Greek Chicken Bowls (Print Version)
Marinated chicken with herbed rice, fresh veggies and tzatziki for a bright, protein-packed Mediterranean bowl.
# What You'll Need:
→ Chicken and 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 Make It:
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 tender and 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 and squeeze out excess moisture using a clean towel or cheesecloth. In a bowl, combine Greek yogurt, drained cucumber, fresh dill, minced garlic, olive oil, lemon juice, salt, and pepper. Stir thoroughly, taste and adjust seasoning, then refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat and lightly oil the surface. Remove chicken from the marinade, shaking off excess, and arrange in a single layer. Cook for 5 to 7 minutes, turning once, 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 sliced grilled chicken over the rice and surround with cherry tomatoes, red onion, Kalamata olives, diced cucumber, and crumbled feta. 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 works its magic in just fifteen minutes, making this perfect for those evenings when hunger has already arrived.
- Everything cooks in one pan and one pot, so cleanup is almost nonexistent.
02 -
- Wet cucumber in tzatziki will thin the sauce into soup, so squeeze it like you mean it in a dish towel.
- Crowding the pan with chicken drops the temperature and steams instead of searing, so cook in two batches if needed.
03 -
- Let the chicken rest sliced side up so the juices redistribute back through the meat instead of pooling on the cutting board.
- A pinch of salt in the tzatziki at the very end, right before serving, wakes up every flavor at once.