Greek Chicken Bowls (Print Version)
Grilled herbed chicken with rice, fresh vegetables, feta, and tzatziki for a wholesome Mediterranean bowl.
# What You Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1 tsp dried thyme
07 - 1/2 tsp paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Rice
10 - 1 cup basmati or long grain rice
11 - 1 3/4 cups water
12 - 1 tbsp olive oil
13 - 1/2 tsp salt
→ Fresh Vegetables
14 - 1 small cucumber, diced
15 - 7 oz cherry tomatoes, halved
16 - 1 small red onion, thinly sliced
17 - 1.75 oz Kalamata olives, pitted and halved
18 - 1.75 oz feta cheese, crumbled
→ Tzatziki Sauce
19 - 4.4 oz Greek yogurt
20 - 1/2 small cucumber, grated and squeezed dry
21 - 1 tbsp fresh dill, chopped
22 - 1 garlic clove, minced
23 - 1 tbsp olive oil
24 - 1 tbsp lemon juice
25 - Salt and pepper to taste
→ Garnishes
26 - Fresh parsley or dill, chopped
27 - Lemon wedges
# Directions:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, and black 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.
02 - Heat 1 tablespoon of olive oil in a saucepan over medium heat. Add the rice and stir for 1 minute to lightly 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. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork before serving.
03 - Combine the Greek yogurt, grated and squeezed cucumber, chopped dill, minced garlic, olive oil, and lemon juice in a bowl. Season with salt and pepper to taste. Stir until well blended 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, or until the internal temperature reaches 165°F and the juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing into strips.
05 - Divide the fluffy rice among four bowls. Arrange the sliced grilled chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta over the rice in each bowl. Spoon the tzatziki sauce generously on top and finish with fresh herbs and lemon wedges.
# Expert Tips:
01 -
- The marinade does all the heavy lifting so you get bold Mediterranean flavor with almost zero effort.
- Everything components in one bowl means easy cleanup and even easier weeknight dinners.
02 -
- Squeezing the grated cucumber dry is the single step that determines whether your tzatziki is thick and luscious or watery and disappointing.
- Letting the chicken rest after grilling keeps the juices inside the meat where they belong instead of running all over your cutting board.
03 -
- Pound the chicken to an even thickness before marinating so the thinner ends do not dry out while the thicker center finishes cooking.
- A cast iron grill pan gives you restaurant quality char marks that a regular skillet simply cannot match.