Greek Chicken Bowls (Printable)
Marinated chicken, herbed rice, fresh vegetables, feta and tzatziki for a Mediterranean-inspired, protein-packed bowl.
# What You'll Need:
→ Chicken and 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)
# How to Cook:
01 - In a mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, smoked paprika, salt, and black pepper. Add the chicken strips and toss to coat evenly. Allow to 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. Reduce heat to low, cover, and simmer for 15 to 18 minutes until liquid is absorbed. Fluff with a fork, then fold in chopped parsley and olive oil. Cover and set aside.
03 - Grate the cucumber half and squeeze firmly to remove excess moisture. In a bowl, combine Greek yogurt, drained cucumber, dill, garlic, olive oil, and lemon juice. Season with salt and pepper to taste. Stir until smooth and refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from the marinade and cook for 5 to 7 minutes per side, turning occasionally, until golden brown and the internal temperature reaches 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, halved cherry tomatoes, red onion slices, Kalamata olives, diced cucumber, and crumbled feta over each portion. Add a generous dollop of tzatziki sauce and garnish with lemon wedges. Serve immediately with warm grilled pita if desired.
# Expert Advice:
01 -
- The marinade doubles as a dressing if you make extra, which means one less thing to wash.
- Everything cooks in under thirty minutes once you start, so it feels like actual fast food but tastes like Sunday dinner.
- The tzatziki is so good you will want to eat it with a spoon straight from the bowl while nobody is looking.
02 -
- Squeezing the grated cucumber dry is not optional because wet tzatziki will pool at the bottom of your bowl and make the rice soggy.
- Do not skip the five minute rest on the chicken because slicing too early lets all the juices run out onto your board instead of staying inside the meat.
- The marinade needs at least fifteen minutes but if you can give it an hour in the fridge the flavor transformation is remarkable.
03 -
- Rub your dried oregano and thyme between your palms directly over the marinade bowl to wake up the essential oils before they hit the chicken.
- Let your grill pan get genuinely hot before the chicken touches it because that initial sear is what creates the caramelized edges that make these bowls feel restaurant quality.