Greek Chicken Bowls (Printable Version)
Lemon-oregano chicken with herbed rice, fresh veggies, feta and tzatziki for a bright Mediterranean meal.
# Ingredient List:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breasts, cut into strips
02 - 3 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1 tsp dried thyme
07 - ½ tsp smoked paprika
08 - ½ tsp salt
09 - ¼ tsp black pepper
→ Herbed Rice
10 - 1 cup long-grain rice
11 - 1 ⅔ cups water
12 - 2 tbsp chopped fresh parsley
13 - 1 tbsp olive oil
14 - ½ tsp salt
→ Tzatziki Sauce
15 - 7 oz plain Greek yogurt
16 - ½ cucumber, finely grated and squeezed dry
17 - 2 tbsp fresh dill, chopped
18 - 1 clove garlic, minced
19 - 1 tbsp olive oil
20 - 1 tbsp fresh lemon juice
21 - Salt and pepper, to taste
→ Bowl Toppings
22 - 1 cup cherry tomatoes, halved
23 - 1 small red onion, thinly sliced
24 - ½ cup Kalamata olives, pitted and halved
25 - 1 small cucumber, diced
26 - 3.5 oz feta cheese, crumbled
27 - Lemon wedges, for serving
28 - Pita bread, grilled (optional)
# Directions:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, smoked paprika, salt, and black pepper. Add the chicken strips and toss to coat evenly. Allow to marinate for at least 15 minutes at room temperature or refrigerate for up to 2 hours for deeper flavor.
02 - Bring 1 ⅔ cups of water to a boil in a saucepan. Add the rice and salt, then reduce heat to low, cover, and simmer according to package directions until tender and liquid is absorbed. Remove from heat, fluff with a fork, and fold in the chopped parsley and olive oil. Cover and set aside.
03 - Grate half a cucumber and squeeze out excess moisture using a clean towel. In a bowl, combine the Greek yogurt, grated cucumber, fresh dill, minced garlic, olive oil, and lemon juice. Season with salt and pepper to taste. Stir until smooth and refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from the marinade, letting excess drip off, and arrange in a single layer. Cook for 5 to 7 minutes, turning once, until golden brown and the internal temperature reaches 165°F. Transfer to a plate and rest for 5 minutes before slicing.
05 - Divide the herbed rice among four bowls. Arrange sliced grilled chicken, halved cherry tomatoes, red onion slices, Kalamata olives, diced cucumber, and crumbled feta over each portion. Add a generous dollop of tzatziki sauce and garnish with lemon wedges. Serve immediately with warm grilled pita on the side if desired.
# Expert Tips:
01 -
- The marinade transforms ordinary chicken into something that tastes like it came from a seaside taverna with almost zero effort.
- Every component can be prepped ahead so you can assemble bowls in under five minutes on busy days.
- It is endlessly adaptable and works beautifully whether you eat it warm, cold, or somewhere in between.
02 -
- Do not skip squeezing the grated cucumber dry because wet tzatziki will pool at the bottom of your bowl and dilute every flavor it touches.
- Letting the chicken rest after cooking keeps the juices inside the meat where they belong instead of running all over your cutting board.
- Marinate the chicken for longer than fifteen minutes if you have time because thirty minutes to an hour in the fridge makes a noticeable difference in tenderness and flavor.
03 -
- Slice the chicken against the grain after resting because it makes every bite tender instead of chewy and makes the strips look more appetizing in the bowl.
- Taste the tzatziki right before serving and add an extra pinch of salt or squeeze of lemon because cold dulls flavors and a last minute adjustment makes all the difference.