Greek Chicken Bowls Flavorful (Printable)
Healthy Mediterranean bowl with grilled chicken, herbed rice, fresh vegetables, and creamy tzatziki.
# What you'll need:
→ Chicken & Marinade
01 - 1 ½ lbs boneless, skinless chicken breasts or thighs
02 - 3 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1 tsp dried thyme
07 - 1 tsp salt
08 - ½ tsp black pepper
→ Herbed Rice
09 - 1 cup long-grain white rice
10 - 2 cups water or chicken broth
11 - 1 tbsp olive oil
12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp chopped fresh dill
14 - Salt, to taste
→ Toppings
15 - 1 cup cherry tomatoes, halved
16 - 1 cup cucumber, diced
17 - ½ cup red onion, thinly sliced
18 - ½ cup Kalamata olives, pitted and halved
19 - ½ cup feta cheese, crumbled
→ Tzatziki Sauce
20 - 1 cup Greek yogurt
21 - ½ cup cucumber, grated and squeezed dry
22 - 1 clove garlic, minced
23 - 1 tbsp lemon juice
24 - 2 tbsp chopped fresh dill
25 - Salt and pepper, to taste
→ Optional
26 - Pita bread, sliced (use gluten-free if needed)
# Directions:
01 - Whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a bowl. Add chicken and marinate for at least 20 minutes, up to 2 hours in the refrigerator for optimal flavor development.
02 - Heat olive oil in a saucepan over medium heat. Add rice and toast for 1 minute. Pour in water or broth with a pinch of salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and rice is tender. Remove from heat, fluff with a fork, and fold in fresh parsley and dill.
03 - Combine Greek yogurt, grated cucumber, minced garlic, lemon juice, chopped dill, salt, and pepper in a mixing bowl. Stir until thoroughly blended. Refrigerate until ready to serve.
04 - Preheat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until golden brown and cooked through (thighs may require slightly longer time). Transfer to a cutting board and let rest for 5 minutes before slicing.
05 - Divide herbed rice evenly among 4 bowls. Arrange sliced chicken on top along with cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta. Drizzle generously with tzatziki sauce. Serve with warm pita bread if desired.
# Expert Suggestions:
01 -
- The marinated chicken stays juicy even after refrigerating, making it perfect for meal prep lunches that actually taste better the next day
- You can customize every element to please picky eaters without making four separate meals
02 -
- Letting the chicken rest after cooking prevents all those juices from running out onto your cutting board instead of staying in the meat
- Squeeing the excess water from the cucumber for tzatziki keeps the sauce thick instead of watery
03 -
- Pound chicken breasts to even thickness so they cook at the same rate and stay juicy throughout
- Make a double batch of tzatziki because it disappears faster than you expect