Greek Chicken Bowls (Printable)
Grilled marinated chicken with fresh Mediterranean vegetables, feta, and creamy tzatziki over fluffy rice.
# What You Need:
→ For the Chicken
01 - 1.1 lb boneless, skinless chicken breast, cut into bite-sized pieces
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1 tsp ground cumin
07 - 1/2 tsp paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ For the Bowls
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 tbsp fresh parsley, chopped
→ For the Tzatziki
18 - 7 oz Greek yogurt
19 - 1/2 cucumber, finely grated
20 - 1 clove garlic, minced
21 - 1 tbsp lemon juice
22 - 1 tbsp olive oil
23 - 1 tbsp fresh dill, chopped
24 - Salt and pepper to taste
# How To Make It:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, ground cumin, paprika, salt, and black 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 - In a small bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and fresh dill. Season with salt and pepper to taste. Stir until smooth, then cover and refrigerate until ready to serve.
03 - Heat a grill pan or large skillet over medium-high heat. Cook the marinated chicken pieces for 6 to 8 minutes, turning occasionally, until golden brown and cooked through with light charring. Internal temperature should reach 165°F.
04 - Divide the cooked rice among four serving bowls. Arrange the grilled chicken, diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, and halved Kalamata 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 Advice:
01 -
- The marinade does all the heavy lifting so the rest feels effortless, like you somehow cheated your way to an incredible dinner.
- Everything cooks in under twenty minutes, which means you can pull this off on a weeknight without breaking a sweat.
02 -
- If you crowd the pan the chicken will steam instead of char and you will lose that irresistible grilled flavor entirely.
- Squeezing the grated cucumber dry before mixing it into tzatziki is the difference between a luscious sauce and a watery puddle.
03 -
- Let the chicken rest for two minutes after cooking before slicing or assembling so the juices redistribute instead of running out onto your cutting board.
- Making the tzatziki a few hours ahead and letting it chill in the fridge deepens every flavor and makes it taste like it came from a restaurant.