Greek Chicken Bowls

The first time I made these bowls, it was a Tuesday night when I needed something that felt special but wouldn't keep me in the kitchen forever. My husband walked in mid-chop, saw all those vibrant vegetables spread across the counter, and actually asked if we were having guests over.

Last summer my sister came to visit and I made these for her birthday dinner. She's notoriously picky about restaurant-style Mediterranean food at home, but she went back for seconds and asked me to write down exactly what I'd done.

Ingredients

• 1 ½ lbs chicken breasts or thighs: Boneless and skinless works best here, though thighs stay juicier on the grill
• 3 tbsp olive oil: Part of the marinade and also used for toasting the rice
• 2 tbsp lemon juice: Fresh squeezed makes all the difference in the marinade
• 2 cloves garlic, minced: Divide between the chicken marinade and tzatziki sauce
• 1 tsp dried oregano: The backbone of Greek flavor that ties everything together
• 1 tsp dried thyme: Pairs beautifully with oregano in the chicken marinade
• 1 tsp salt: Adjust based on your preference and whether you use salted butter
• ½ tsp black pepper: Freshly cracked adds the best aroma
• 1 cup long-grain white rice: Basmati works wonderfully here for its fragrant aroma
• 2 cups water or chicken broth: Broth adds extra depth if you have it on hand
• 1 tbsp olive oil: For toasting the rice before adding liquid
• 2 tbsp chopped fresh parsley: Adds bright color and fresh flavor to the rice
• 1 tbsp chopped fresh dill: Use some in rice, some in tzatziki
• 1 cup cherry tomatoes, halved: Grape tomatoes work too, just cut them in half
• 1 cup cucumber, diced: English cucumbers have fewer seeds and stay crunchier
• ½ cup red onion, thinly sliced: Soak in cold water for 10 minutes to mellow the bite
• ½ cup Kalamata olives: These briny gems are essential for authentic Greek flavor
• ½ cup feta cheese, crumbled: Get the good stuff packed in brine, not pre-crumbled
• 1 cup Greek yogurt: Full fat makes the silkiest tzatziki
• ½ cup cucumber, grated and squeezed dry: Remove excess moisture so your sauce doesn't get watery
• 1 clove garlic, minced: One goes a long way in tzatziki
• 1 tbsp lemon juice: Brightens up the creamy yogurt
• 2 tbsp chopped fresh dill: Fresh herbs are non-negotiable here
• Salt and pepper: To taste for the tzatziki sauce
• Pita bread, optional: Warm it up for scooping or use gluten-free if needed

Instructions

Marinate the chicken:

Whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper in a bowl. Add chicken and let it sit for at least 20 minutes, though longer in the fridge develops deeper flavor.

Make the herbed rice:

Heat olive oil in a saucepan over medium heat, add rice, and toast for 1 minute until fragrant. Pour in water or broth with a pinch of salt, bring to a boil, then reduce heat, cover, and simmer for 15 minutes until fluffy. Stir in parsley and dill.

Prepare the tzatziki sauce:

Combine Greek yogurt with grated cucumber, garlic, lemon juice, dill, salt, and pepper. Mix thoroughly and refrigerate until serving to let flavors meld.

Grill the chicken:

Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until golden and cooked through. Let it rest for 5 minutes before slicing.

Assemble your bowls:

Divide herbed rice among four bowls and top with sliced chicken. Arrange cherry tomatoes, cucumber, red onion, olives, and feta around the chicken. Drizzle generously with tzatziki sauce and serve with warm pita bread.

Save

My friend's seven-year-old, who normally refuses anything green, tried these bowls and declared the tzatziki to be his new favorite thing in the world. Sometimes the simplest combinations surprise us the most.

Make Ahead Magic

You can marinate the chicken up to 24 hours in advance and keep the tzatziki in the fridge for 3 days. The rice actually benefits from being made ahead and reheated with a splash of water.

Vegetarian Swaps

Grilled halloumi or marinated chickpeas make excellent substitutes for chicken. I've even used roasted cauliflower steaks when I wanted something lighter.

Serving Suggestions

Set everything out family-style and let everyone build their own perfect bowl. It turns dinner into an interactive experience and means everyone gets exactly what they want.

• Warm the pita bread directly over the gas burner for char marks
• Offer extra lemon wedges for squeezing over the top
• Keep a small bowl of extra tzatziki within reach

Save

These bowls have become my go-to for busy weeknights when I want something that feels like a treat but doesn't require a restaurant reservation.

Recipe FAQs

→ How do I marinate the chicken for the best flavor?

Mix olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Coat the chicken and marinate for at least 20 minutes, preferably up to 2 hours in the fridge.

→ Can I use a different grain instead of white rice?

Yes, brown rice or quinoa can be used as wholesome alternatives to white rice, adding a nuttier flavor and extra nutrients.

→ How is the tzatziki sauce prepared?

Combine Greek yogurt with grated cucumber, minced garlic, lemon juice, fresh dill, salt, and pepper. Chill until ready to serve for a refreshing finish.

→ What are some good substitutions for chicken?

Grilled halloumi or chickpeas can replace chicken for a vegetarian variation that holds up well with the flavors in the bowl.

→ What is the best way to cook the chicken evenly?

Use a grill pan or skillet over medium-high heat, cooking chicken for 6–7 minutes per side until golden and cooked through. Let rest before slicing.