Greek Chicken Bowls (Printable Version)
Tender marinated chicken with herbed rice and fresh vegetables topped with tangy tzatziki sauce.
# What You Need:
→ Chicken & Marinade
01 - 1 ½ lbs boneless, skinless chicken breasts or thighs
02 - 3 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1 tsp dried thyme
07 - 1 tsp salt
08 - ½ tsp black pepper
→ Herbed Rice
09 - 1 cup long-grain white rice
10 - 2 cups water or chicken broth
11 - 1 tbsp olive oil
12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp chopped fresh dill
14 - Salt, to taste
→ Toppings
15 - 1 cup cherry tomatoes, halved
16 - 1 cup cucumber, diced
17 - ½ cup red onion, thinly sliced
18 - ½ cup Kalamata olives, pitted and halved
19 - ½ cup feta cheese, crumbled
→ Tzatziki Sauce
20 - 1 cup Greek yogurt
21 - ½ cup cucumber, grated and squeezed dry
22 - 1 clove garlic, minced
23 - 1 tbsp lemon juice
24 - 2 tbsp chopped fresh dill
25 - Salt and pepper, to taste
→ Optional
26 - Pita bread, sliced (use gluten-free if needed)
# How to Make It:
01 - Whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a bowl. Add chicken and coat thoroughly. Marinate for at least 20 minutes, up to 2 hours refrigerated for optimal flavor penetration.
02 - Heat olive oil in a saucepan over medium heat. Add rice and toast for 1 minute until fragrant. Pour in water or broth and add a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and fold in parsley and dill.
03 - Combine Greek yogurt, grated cucumber (excess moisture removed), garlic, lemon juice, dill, salt, and pepper in a mixing bowl. Stir until thoroughly incorporated. Refrigerate until ready to serve to allow flavors to meld.
04 - Preheat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6–7 minutes per side until golden brown and internal temperature reaches 165°F. Thighs may require slightly longer cooking time. Let rest for 5 minutes before slicing against the grain.
05 - Divide herbed rice evenly among 4 bowls. Arrange sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese on top of each bowl. Generously drizzle with tzatziki sauce. Serve with warm pita bread on the side if desired.
# Expert Advice:
01 -
- Everything comes together in under an hour but tastes like you spent all day cooking
- The tzatziki sauce makes everything better and keeps for days in the fridge
- You can prep most components ahead and assemble when everyone's ready to eat
02 -
- Squeezing every last drop of water from the grated cucumber is the secret to tzatziki that doesn't get watery
- Letting the chicken rest before slicing keeps all those juices inside where they belong
- The rice actually benefits from sitting for a few minutes off the heat, it absorbs the herbs better
03 -
- Sumac or smoked paprika in the marinade adds this incredible depth that makes people ask what's different
- Toasting the pita bread directly on the grill after the chicken cooks gives you those perfect char spots