Greek Chicken Bowls (Printable Version)
Marinated chicken, herbed rice, fresh vegetables and tangy tzatziki combine for a bright, protein-packed Mediterranean bowl.
# What You Need:
→ Chicken & 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 to coat evenly. 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 for 15 to 18 minutes until the liquid is absorbed. Remove from heat, fluff with a fork, and fold in the chopped parsley and olive oil.
03 - Grate the cucumber half and squeeze out excess moisture using a clean towel. In a bowl, combine the Greek yogurt, grated cucumber, fresh dill, minced garlic, olive oil, lemon juice, salt, and pepper. Stir until smooth and refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Arrange the marinated chicken strips in an even layer and cook for 5 to 7 minutes per side 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 among four bowls. Arrange the grilled chicken slices alongside cherry tomatoes, red onion, Kalamata olives, diced cucumber, and crumbled feta. Add a generous dollop of tzatziki sauce, garnish with lemon wedges, and serve with warm grilled pita if desired.
# Expert Advice:
01 -
- The tzatziki alone is worth making this recipe, and it doubles as a dip for everything else in your fridge.
- Everything cooks in under 45 minutes, and the components store beautifully for meal prep all week long.
02 -
- Do not skip squeezing the water out of the grated cucumber or your tzatziki will turn into a sad puddle by dinner time.
- Letting the chicken rest after grilling keeps the juices inside where they belong instead of running all over your cutting board.
03 -
- Marinate the chicken the night before and dinner the next day comes together in under twenty minutes.
- Toasting the dried oregano in a dry pan for thirty seconds before adding it to the marinade intensifies the flavor dramatically.