Greek Chicken Bowls (Printable Version)
Marinated grilled chicken paired with herbed rice, fresh veggies, olives, feta, and creamy tzatziki sauce.
# What You'll Need:
→ Chicken & Marinade
01 - 1.5 lbs boneless skinless chicken breasts or thighs
02 - 3 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1 tsp dried thyme
07 - 1 tsp salt
08 - 0.5 tsp black pepper
→ Herbed Rice
09 - 1 cup long-grain white rice
10 - 2 cups water or chicken broth
11 - 1 tbsp olive oil
12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp chopped fresh dill
14 - Salt to taste
→ Toppings
15 - 1 cup cherry tomatoes, halved
16 - 1 cup cucumber, diced
17 - 0.5 cup red onion, thinly sliced
18 - 0.5 cup Kalamata olives, pitted and halved
19 - 0.5 cup feta cheese, crumbled
→ Tzatziki Sauce
20 - 1 cup Greek yogurt
21 - 0.5 cup cucumber, grated and squeezed dry
22 - 1 clove garlic, minced
23 - 1 tbsp lemon juice
24 - 2 tbsp chopped fresh dill
25 - Salt and pepper to taste
→ Optional
26 - 1 pita bread per person, sliced
# How to Make It:
01 - Whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Coat chicken thoroughly and marinate for 20 minutes to 2 hours refrigerated.
02 - Heat olive oil in saucepan over medium heat. Toast rice for 1 minute. Add liquid and salt. Bring to boil, reduce heat, cover, simmer 15 minutes until tender. Fluff with fork, fold in parsley and dill.
03 - Combine Greek yogurt, squeezed cucumber, garlic, lemon juice, dill, salt, and pepper. Mix thoroughly and refrigerate until ready to serve.
04 - Heat grill pan or skillet over medium-high. Cook chicken 6 to 7 minutes per side until golden and internal temperature reaches 165°F. Rest 5 minutes before slicing.
05 - Distribute rice among 4 bowls. Arrange sliced chicken, tomatoes, cucumber, onion, olives, and feta on top. Finish with tzatziki drizzle. Serve with pita bread if desired.
# Expert Tips:
01 -
- The marinated chicken stays incredibly juicy even after grilling, thanks to the lemon and olive oil working their magic
- Everything can be prepped ahead, meaning you are assembling dinner in under ten minutes when hunger hits
02 -
- Squeezing every drop of liquid from the grated cucumber is the secret to thick, creamy tzatziki that does not water out your bowl
- Letting the chicken rest before slicing locks in those juices so each bite stays tender and moist
03 -
- Pound the chicken to even thickness before marinating for more consistent cooking and quicker grill time
- Make a double batch of tzatziki because it disappears faster than you expect