Greek Chicken Bowls (Printable Version)
A vibrant dish featuring marinated grilled chicken, herbed rice, fresh vegetables, and creamy tzatziki sauce.
# What You 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 - 1 pita bread per person, sliced (use gluten-free if needed)
# How to Make It:
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 best flavor absorption.
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 rice is tender. Remove from heat, fluff with a fork, and stir in fresh parsley and dill.
03 - Combine Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, salt, and pepper in a mixing bowl. Blend thoroughly and refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6-7 minutes per side until golden brown and cooked through (thighs may require slightly longer time). Let chicken rest for 5 minutes before slicing against the grain.
05 - Divide herbed rice evenly among 4 bowls. Arrange sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese on top. Generously drizzle with tzatziki sauce. Serve with pita bread on the side if desired.
# Expert Advice:
01 -
- Everything comes together in under an hour but tastes like it took all afternoon
- The leftovers somehow taste even better the next day when the flavors really meld together
02 -
- Letting the chicken rest after cooking is absolutely non negotiable or you will lose all those delicious juices
- Squeezing the cucumber thoroughly for the tzatziki is the difference between sauce and soup
03 -
- Pound the chicken to even thickness before marinating so it cooks evenly on the grill
- Let the tzatziki sit for at least 30 minutes so the garlic flavor mellows and melds