Greek Chicken Bowls (Printable)
Grilled marinated chicken with fresh veggies, tzatziki, and feta over fluffy rice. A Mediterranean favorite.
# What You Need:
→ Marinated Chicken
01 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon ground cumin
07 - ½ teaspoon paprika
08 - ½ teaspoon kosher salt
09 - ¼ teaspoon freshly ground black pepper
→ Bowl Assembly
10 - 8.8 oz cooked basmati or brown rice
11 - 1 small cucumber, diced
12 - 7 oz cherry tomatoes, halved
13 - 1 small red onion, thinly sliced
14 - 1 bell pepper (red or yellow), diced
15 - 3.5 oz pitted Kalamata olives, halved
16 - 3.5 oz feta cheese, crumbled
17 - 2 tablespoons fresh parsley, chopped
→ Tzatziki Sauce
18 - 7 oz plain Greek yogurt
19 - ½ cucumber, finely grated and excess moisture squeezed out
20 - 1 clove garlic, minced
21 - 1 tablespoon fresh lemon juice
22 - 1 tablespoon olive oil
23 - 1 tablespoon fresh dill, chopped
24 - Kosher salt and freshly ground black pepper to taste
# Directions:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Add the chicken pieces and toss until evenly coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor.
02 - Combine the Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, and fresh dill in a small bowl. Season with salt and pepper to taste, stir well, and refrigerate until ready to serve.
03 - Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and cook for 6 to 8 minutes, turning occasionally, until the pieces are cooked through and lightly charred on the edges. Transfer to a plate and rest for 2 minutes.
04 - Divide the cooked rice among four bowls. Arrange the grilled chicken, diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, and halved olives over the rice in each bowl. Top with crumbled feta cheese.
05 - Drizzle each bowl generously with the prepared tzatziki sauce, garnish with chopped fresh parsley, and serve immediately.
# Expert Tips:
01 -
- The marinade doubles as a dressing if you thin it with a splash more lemon, which means fewer dishes and more flavor.
- Everything cooks in under ten minutes, so weeknight exhaustion never stands between you and a genuinely exciting dinner.
02 -
- Overcrowding the pan drops the temperature and steams the chicken instead of searing it, so work in two batches if necessary.
- Letting the tzatziki sit in the refrigerator while the chicken cooks transforms it from good to the kind of sauce people ask to take home.
03 -
- Pat the chicken completely dry before marinating because moisture is the enemy of a good sear.
- Make double the tzatziki because it disappears onto crackers, sandwiches, and straight off spoons within a day.