Greek Chicken Bowls (Print Version)
Herbed grilled chicken with rice, fresh veggies, feta, and tzatziki in a Mediterranean bowl.
# What You'll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon black pepper
→ Rice
10 - 1 cup basmati or long grain rice
11 - 1 3/4 cups water
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon kosher 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 tablespoon fresh dill, chopped
22 - 1 garlic clove, minced
23 - 1 tablespoon olive oil
24 - 1 tablespoon fresh lemon juice
25 - Kosher salt and black pepper to taste
→ Garnishes
26 - Fresh parsley or dill, chopped
27 - Lemon wedges
# How to Make It:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and 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 penetration.
02 - Heat olive oil in a saucepan over medium heat. Add the rice and stir for 1 minute to toast the grains. Pour in the water and salt, bring to a boil, then cover, reduce heat to low, and simmer for 12 to 15 minutes until liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.
03 - Grate half a cucumber and squeeze out excess moisture using a clean towel. In a bowl, combine the Greek yogurt, grated cucumber, chopped dill, minced garlic, olive oil, and lemon juice. Season with salt and pepper to taste. Stir well, cover, and 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 and the juices run clear. 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 alongside diced cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, and crumbled feta cheese. Spoon tzatziki generously over each bowl and finish with fresh herbs and lemon wedges.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, so you get big flavor with almost zero effort.
- Every component can be prepped ahead, making this a dream for busy weeknights.
- Tzatziki is basically a condiment and a vegetable at the same time, which feels like a loophole you should take advantage of.
02 -
- Skipping the cucumber squeezing step will give you watery tzatziki that pools at the bottom of the bowl and dilutes every flavor it touches.
- Resting the chicken is not optional because slicing immediately means you lose half the juices and end up with dry meat no matter how good your marinade was.
03 -
- Pound the chicken to an even thickness before marinating so every piece cooks at the same rate and you never end up with one dry edge and one undercooked center.
- Use full fat Greek yogurt for the tzatziki because the lower fat versions simply cannot deliver the same creamy, velvety texture that makes this sauce unforgettable.