Greek Chicken Bowls (Printable)
Vibrant Mediterranean bowls with herbed grilled chicken, crisp veggies, rice, and cool tzatziki.
# What You'll 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 - 7 oz cherry tomatoes, halved
16 - 1 small red onion, thinly sliced
17 - 1.75 oz Kalamata olives, pitted and halved
18 - 1.75 oz feta cheese, crumbled
→ Tzatziki Sauce
19 - 4.5 oz 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
# Method:
01 - In a bowl, mix olive oil, lemon juice, garlic, oregano, thyme, paprika, salt, and pepper. Add chicken, coat well, cover, and marinate for at least 20 minutes (up to 2 hours).
02 - In a saucepan, heat olive oil over medium heat. Add rice, stir for 1 minute. Pour in water and salt, bring to a boil, cover, reduce heat, and simmer for 12-15 minutes. Remove from heat and let rest for 5 minutes. Fluff with a fork.
03 - Combine yogurt, grated cucumber, dill, garlic, olive oil, lemon juice, salt, and pepper. Mix well and chill until ready to use.
04 - Heat a grill pan or skillet over medium-high heat. Grill marinated chicken for 5-6 minutes per side, until cooked through. Rest for 5 minutes, then slice.
05 - Arrange rice in bowls. Top with grilled chicken, cucumber, tomatoes, red onion, olives, and feta. Spoon over tzatziki and garnish with fresh herbs and lemon wedges.
# Insider Tips:
01 -
- You get that vibrant, zesty Mediterranean flavor without having to turn on the oven for hours.
- Everything can be prepped ahead, making it a lifesaver for busy weeknights or lunch prep.
02 -
- Squeezing the water out of the grated cucumber is the most critical step for a thick tzatziki.
- Letting the chicken rest for a few minutes after grilling ensures all the juices stay inside the meat rather than on the cutting board.
03 -
- If the chicken is sticking to the pan, it likely needs another minute to sear and release naturally.
- Taste the tzatziki before serving and add more salt or lemon if it tastes bland.