Greek Chicken Bowls (Printable)

Marinated grilled chicken served with herbed rice, fresh vegetables, and a tangy yogurt sauce.

# What You'll Need:

→ Chicken & Marinade

01 - 1.5 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 - 0.5 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 - 0.5 cup red onion, thinly sliced
18 - 0.5 cup Kalamata olives, pitted and halved
19 - 0.5 cup feta cheese, crumbled

→ Tzatziki Sauce

20 - 1 cup Greek yogurt
21 - 0.5 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 (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 coat thoroughly. Marinate for at least 20 minutes, or refrigerate up to 2 hours for deeper flavor penetration.
02 - Heat olive oil in a saucepan over medium heat. Add rice and toast for 1 minute until fragrant. Pour in water or broth and add a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and fold in fresh parsley and dill.
03 - Combine Greek yogurt, grated cucumber, minced garlic, lemon juice, dill, salt, and pepper in a medium bowl. Mix until thoroughly incorporated. Refrigerate until ready to serve to allow flavors to meld.
04 - Heat a grill pan or skillet over medium-high heat. Cook marinated chicken for 6 to 7 minutes per side until golden-brown and internal temperature reaches 165°F. Thighs may require additional cooking time. Let chicken rest for 5 minutes before slicing against the grain.
05 - Divide herbed rice among 4 serving bowls. Arrange sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese on top. Generously drizzle with tzatziki sauce. Serve with warm pita bread if desired.

# Expert Advice:

01 -
  • Everything cooks in under 45 minutes but tastes like you spent all day preparing it
  • The combination of warm marinated chicken and cool crisp vegetables hits every craving
  • You can prep most components ahead and assemble when hunger strikes
02 -
  • Squeezing every drop of water from the grated cucumber keeps your tzatziki thick and creamy
  • Letting the chicken rest before slicing locks in all those marinated juices
  • The rice tastes significantly better when you toast it in oil before adding liquid
03 -
  • Pound your chicken to even thickness before marinating for more consistent cooking
  • Sumac or smoked paprika in the marinade adds a beautiful earthy depth
  • Let the assembled bowls sit for 5 minutes so all those flavors get acquainted

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