Greek Chicken Bowls (Printable)
Marinated chicken, herbed rice, fresh veg, feta and tangy tzatziki layered in a Mediterranean-style bowl.
# What You’ll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 3 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - ½ teaspoon smoked paprika
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
→ Herbed Rice
10 - 1 cup long-grain rice
11 - 1 ⅔ cups water
12 - 2 tablespoons chopped fresh parsley
13 - 1 tablespoon olive oil
14 - ½ teaspoon salt
→ Tzatziki Sauce
15 - 7 oz plain Greek yogurt
16 - ½ cucumber, finely grated and squeezed dry
17 - 2 tablespoons fresh dill, chopped
18 - 1 clove garlic, minced
19 - 1 tablespoon olive oil
20 - 1 tablespoon 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)
# Directions:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, smoked paprika, salt, and black pepper. Add the chicken strips and toss until evenly coated. Allow to marinate for at least 15 minutes at room temperature or refrigerate for up to 2 hours for deeper flavor.
02 - Bring the water and salt to a boil in a saucepan. Add the rice, stir once, then reduce heat to low, cover, and simmer for 15 to 18 minutes until the liquid is fully absorbed. Remove from heat, fluff with a fork, and fold in the chopped parsley and olive oil. Cover and set aside.
03 - Grate the cucumber half and squeeze firmly to remove excess moisture. In a bowl, combine the Greek yogurt, grated cucumber, dill, minced garlic, olive oil, lemon juice, salt, and pepper. Stir until smooth and well blended. Refrigerate until ready to serve to allow the flavors to meld.
04 - Heat a grill pan or heavy skillet over medium-high heat. Remove the chicken from the marinade, letting excess drip off, and arrange in a single layer. Cook for 5 to 7 minutes per side, turning once, until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing.
05 - Divide the herbed rice evenly among four bowls. Arrange the sliced grilled chicken, halved cherry tomatoes, red onion, Kalamata olives, and diced cucumber over the rice in sections. Scatter crumbled feta across each bowl and add a generous dollop of tzatziki. Garnish with lemon wedges and serve with warm grilled pita on the side if desired.
# Expert Suggestions:
01 -
- The marinated chicken stays incredibly juicy and tender every single time
- You can prep everything ahead and assemble in minutes for weeknight dinners
- Each bowl feels like a little Mediterranean vacation right at home
02 -
- Squeezing every last drop of water from the grated cucumber makes all the difference between watery and creamy tzatziki
- Letting the chicken rest after cooking keeps it from drying out when you slice it
03 -
- Heat your pita bread directly over a gas flame for those authentic char marks
- Squeeze fresh lemon over the entire bowl right before eating to wake up all the flavors