Greek Chicken Bowls (Printable)
Grilled marinated chicken with fresh veggies, rice, and creamy tzatziki in a vibrant Mediterranean bowl.
# What You'll 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
# Steps:
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. Let marinate at room temperature for at least 15 minutes, or cover and refrigerate for up to 2 hours for deeper flavor.
02 - While the chicken marinates, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and fresh dill in a small bowl. Season with salt and pepper to taste. Stir well, cover, and refrigerate until ready to serve.
03 - Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken pieces for 6 to 8 minutes, turning occasionally, until fully cooked through and lightly charred on the edges. Transfer to a plate and let rest briefly.
04 - Divide the cooked rice among four 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. Crumble feta cheese generously on top.
05 - Drizzle each bowl with the prepared tzatziki and garnish with chopped fresh parsley. Serve immediately while the chicken is still warm.
# Expert Advice:
01 -
- The marinade doubles as a flavor bomb for the vegetables if you toss them in the leftover juices before serving.
- It comes together in forty minutes flat, and most of that is hands off marinating time.
- Leftovers taste even better the next day straight from the fridge, which almost never happens with fresh bowls.
02 -
- If you crowd the pan with too much chicken at once it will steam instead of char, so cook in two batches if necessary.
- Letting the tzatziki rest in the refrigerator for even ten minutes mellows the raw garlic and lets the dill infuse the yogurt.
03 -
- Pat the chicken pieces dry with a paper towel before adding them to the marinade so the spices adhere rather than slide off.
- A squeeze of extra lemon juice over the assembled bowl right before serving wakes up every flavor on the plate.