Greek Chicken Bowls (Printable Version)
Marinated chicken with herbed rice, fresh veggies, feta and creamy tzatziki for a bright, satisfying 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 olive oil, lemon juice, garlic, oregano, thyme, smoked paprika, salt, and 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 - Combine rice, water, and salt in a saucepan and bring to a boil over medium-high heat. Reduce heat to low, cover, and simmer according to package directions until liquid is absorbed. Fluff with a fork, then fold in chopped parsley and olive oil. Cover and set aside.
03 - Grate the cucumber and squeeze firmly to remove excess moisture. In a bowl, combine 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 flavors to meld.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from the marinade and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a cutting board and rest for 5 minutes before slicing.
05 - Divide the herbed rice evenly among four bowls. Arrange sliced grilled chicken alongside cherry tomatoes, red onion, Kalamata olives, diced cucumber, and crumbled feta. Add a generous dollop of tzatziki over each bowl and garnish with lemon wedges. Serve immediately with warm grilled pita on the side if desired.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, so you get boldly seasoned chicken with almost zero effort.
- Every component can be prepped ahead, making weeknight dinner feel like you ordered from a taverna.
02 -
- Skipping the cucumber squeezing step will turn your tzatziki into a watery mess within an hour, so press it firmly in a clean towel.
- Overcrowding the grill pan drops the temperature and steams the chicken instead of searing it, so work in two batches if needed.
03 -
- Pound the chicken to an even thickness before marinating so every strip finishes cooking at the same time and nothing dries out.
- Make a double batch of tzatziki because it disappears fast on everything from pita to roasted vegetables to sandwiches the next day.