Greek Chicken Grain Bowl (Print Version)
Tender marinated chicken with grains, fresh veggies, and creamy tzatziki in a Mediterranean-style bowl.
# What You'll Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp kosher salt
08 - 1/4 tsp freshly ground black pepper
→ Grains
09 - 1 cup uncooked brown rice, farro, or quinoa (use quinoa or brown rice for gluten-free)
10 - 2 cups water or low-sodium chicken broth
11 - 1/2 tsp kosher salt
→ Vegetables & Garnishes
12 - 1 cup cherry tomatoes, halved
13 - 1 cup English cucumber, diced
14 - 1/2 medium red onion, thinly sliced
15 - 1/2 cup Kalamata olives, pitted and halved
16 - 1/2 cup crumbled feta cheese
17 - 1/4 cup fresh flat-leaf parsley, chopped
18 - Lemon wedges, for serving
→ Tzatziki Sauce
19 - 1 cup plain Greek yogurt
20 - 1/2 cup cucumber, grated and squeezed dry
21 - 1 tbsp fresh dill, chopped
22 - 1 garlic clove, minced
23 - 1 tbsp olive oil
24 - 1 tbsp fresh lemon juice
25 - Kosher salt and freshly ground black pepper, to taste
# How to Make It:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - While the chicken marinates, rinse the grains thoroughly under cold water. Combine with water or chicken broth and salt in a saucepan. Bring to a rolling boil, then reduce heat to low, cover, and simmer until tender — approximately 20 minutes for brown rice or farro, 15 minutes for quinoa. Fluff with a fork and set aside.
03 - In a small bowl, combine the Greek yogurt, grated and squeezed cucumber, fresh dill, minced garlic, olive oil, and lemon juice. Stir until smooth and well incorporated. Season with salt and pepper to taste, then refrigerate until ready to serve.
04 - Heat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
05 - Divide the cooked grains among four bowls. Arrange the halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, and crumbled feta over the grains. Top each bowl with sliced chicken, drizzle generously with tzatziki sauce, and garnish with fresh parsley. Serve immediately with lemon wedges on the side.
# Expert Advice:
01 -
- The marinade doubles as a salad dressing if you thin it with a little extra lemon juice, so nothing goes to waste.
- Everything components means you can prep on Sunday and eat differently all week.
- Tzatziki tastes even better on day two, which gives you something to look forward to.
02 -
- Do not skip the rest period after cooking the chicken because slicing too early means dry meat and a puddle on your cutting board.
- Squeezing the grated cucumber for tzatziki is the difference between a lush sauce and a watery mess.
- Marinating longer than two hours can make the chicken texture mushy due to the acid.
03 -
- Make a double batch of tzatziki because you will want it on sandwiches, eggs, and straight off a spoon all week.
- Cooking the grains in broth instead of water is the single easiest upgrade you can make to this entire bowl.