Greek Chicken Bowls (Printable version)
Wholesome Mediterranean bowls with herbed grilled chicken, fresh vegetables, fluffy rice, and tangy tzatziki sauce.
# What you need:
→ Chicken & Marinade
01 - 1.1 lbs 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 - 2 cups cherry tomatoes, halved
16 - 1 small red onion, thinly sliced
17 - 1/3 cup Kalamata olives, pitted and halved
18 - 1/3 cup feta cheese, crumbled
→ Tzatziki Sauce
19 - 1/2 cup 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 & pepper to taste
→ Garnishes
26 - Fresh parsley or dill, chopped
27 - Lemon wedges
# How To:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper. Add the chicken breasts, tossing to coat evenly. Cover and refrigerate to marinate for at least 20 minutes, or up to 2 hours for enhanced flavor.
02 - Heat olive oil in a saucepan over medium heat. Add the rice and stir continuously for 1 minute to toast the grains. Pour in the water and salt, bringing the mixture to a boil. Cover the saucepan, reduce the heat to a simmer, and cook for 12-15 minutes until the liquid is absorbed. Remove from heat and let rest for 5 minutes before fluffing with a fork.
03 - Combine the Greek yogurt, grated cucumber, chopped dill, minced garlic, olive oil, and lemon juice in a small bowl. Season with salt and pepper to taste, mix thoroughly, and chill in the refrigerator until ready to serve.
04 - Preheat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and grill for 5-6 minutes per side, or until fully cooked through and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing.
05 - Divide the prepared rice evenly among serving bowls. Arrange the sliced grilled chicken, diced cucumber, cherry tomatoes, red onion, Kalamata olives, and crumbled feta over the rice. Drizzle generously with the tzatziki sauce and garnish with fresh herbs and lemon wedges.
# Expert Advice:
01 -
- The contrast of warm, heavily spiced chicken against the cool crunch of fresh cucumber is an absolute game changer for tired weeknights.
- Tzatziki is incredibly forgiving, so even if you slightly overcook the rice, this vibrant sauce covers everything with creamy perfection.
02 -
- Squeezing every last drop of liquid from the grated cucumber is the only way to prevent a runny, sad sauce.
- Letting the chicken rest after it leaves the pan keeps all those incredible juices locked inside the meat.
03 -
- Marinate the chicken in the morning before work so dinner comes together in a flash later.
- Use a spoon to scrape the seeds out of the cucumber before grating to ensure maximum crunch.