Greek Chicken Grain Bowl (Printable Version)
Marinated Greek chicken served over grains with fresh veggies, feta, and creamy tzatziki sauce.
# What You Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp kosher salt
08 - 1/4 tsp freshly ground black pepper
→ Grains
09 - 1 cup uncooked brown rice, farro, or quinoa (use quinoa or brown rice for gluten-free)
10 - 2 cups water or low-sodium chicken broth
11 - 1/2 tsp kosher salt
→ Vegetables & Garnishes
12 - 1 cup cherry tomatoes, halved
13 - 1 cup English cucumber, diced
14 - 1/2 medium red onion, thinly sliced
15 - 1/2 cup Kalamata olives, pitted and halved
16 - 1/2 cup crumbled feta cheese
17 - 1/4 cup fresh flat-leaf parsley, chopped
18 - Lemon wedges, for serving
→ Tzatziki Sauce
19 - 1 cup plain Greek yogurt
20 - 1/2 cup cucumber, grated and moisture squeezed dry
21 - 1 tbsp fresh dill, chopped
22 - 1 garlic clove, minced
23 - 1 tbsp olive oil
24 - 1 tbsp fresh lemon juice
25 - Kosher salt and freshly ground black pepper, to taste
# Directions:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Add the chicken and toss to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - While the chicken marinates, rinse the grains thoroughly. Combine them with the water or chicken broth and salt in a saucepan. Bring to a rolling boil over medium-high heat, then reduce to low, cover, and simmer until tender — approximately 20 minutes for brown rice or farro, 15 minutes for quinoa. Fluff with a fork and set aside.
03 - In a small bowl, combine the Greek yogurt, grated and squeezed cucumber, fresh dill, minced garlic, olive oil, and lemon juice. Stir until smooth, season with salt and pepper to taste, and refrigerate until ready to serve.
04 - Heat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade and cook for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
05 - Divide the cooked grains among four bowls. Arrange the cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, crumbled feta, and sliced chicken over the grains. Drizzle generously with tzatziki sauce, sprinkle with fresh parsley, and serve with lemon wedges on the side.
# Expert Tips:
01 -
- The marinade works magic in just 15 minutes, so you get huge flavor without planning ahead.
- Tzatziki is the cooling, creamy hero that ties every single component together.
- It scales effortlessly from a solo lunch to a crowd pleasing dinner.
02 -
- Wet tzatziki is sad tzatziki, so squeeze that grated cucumber like you mean it.
- Resting the chicken is not optional. Slice too early and you lose every bit of juiciness you worked for.
03 -
- A cast iron skillet gives the chicken a crust that no nonstick pan can match.
- Let the tzatziki sit for at least 30 minutes before serving so the garlic and dill fully bloom.