Greek Chicken Bowls (Printable)
Marinated chicken, herbed rice, fresh veggies, olives and tzatziki come together in a vibrant 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)
# Directions:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced 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, then reduce heat to low, cover, and simmer according to package directions until tender and liquid is absorbed. Fluff with a fork, then fold in the chopped parsley and olive oil. Cover and set aside.
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 smooth and well blended, then refrigerate until ready to serve to allow the flavors to meld.
04 - Heat a grill pan or large 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, turning once, until golden brown on the outside and cooked through to an internal temperature of 165°F. Transfer to a plate and rest for 5 minutes before slicing against the grain.
05 - Divide the herbed rice evenly among four bowls. Arrange the grilled chicken slices, cherry tomatoes, red onion, Kalamata olives, diced cucumber, and crumbled feta over the rice in each bowl. Add a generous dollop of tzatziki sauce, garnish with lemon wedges, and serve with warm grilled pita on the side if desired.
# Expert Suggestions:
01 -
- The marinade comes together in about two minutes and makes the chicken taste like you spent all day on it.
- Every component can be prepped ahead, so weeknight assembly is almost absurdly fast.
02 -
- Skip the cucumber squeezing step in the tzatziki and you will end up with a watery puddle instead of a luscious sauce.
- 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 takes about fifteen minutes from start to finish.
- Make double the tzatziki because you will want to put it on everything for the rest of the week.