Greek Chicken Bowls (Printable)
Herbed grilled chicken with rice, fresh vegetables, and creamy tzatziki in a vibrant Mediterranean bowl.
# What You’ll Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breasts
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1 tsp dried thyme
07 - 1/2 tsp paprika
08 - 1/2 tsp salt
09 - 1/4 tsp black pepper
→ Rice
10 - 1 cup basmati or long grain rice
11 - 1 3/4 cups water
12 - 1 tbsp olive oil
13 - 1/2 tsp salt
→ Fresh Vegetables
14 - 1 small cucumber, diced
15 - 7 oz cherry tomatoes, halved
16 - 1 small red onion, thinly sliced
17 - 1.75 oz Kalamata olives, pitted and halved
18 - 1.75 oz feta cheese, crumbled
→ Tzatziki Sauce
19 - 4.4 oz Greek yogurt
20 - 1/2 small cucumber, grated and squeezed dry
21 - 1 tbsp fresh dill, chopped
22 - 1 garlic clove, minced
23 - 1 tbsp olive oil
24 - 1 tbsp lemon juice
25 - Salt and pepper to taste
→ Garnishes
26 - Fresh parsley or dill, chopped
27 - Lemon wedges
# How-To Steps:
01 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper. Add the chicken breasts and coat evenly. Cover and refrigerate for at least 20 minutes or up to 2 hours for deeper flavor.
02 - Heat olive oil in a saucepan over medium heat. Add the rice and stir for 1 minute to toast slightly. Pour in water and salt, bring to a boil, then cover, reduce heat to low, and simmer for 12 to 15 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
03 - Grate the cucumber and squeeze out excess moisture using a clean towel. In a bowl, combine Greek yogurt, the grated cucumber, chopped dill, minced garlic, olive oil, lemon juice, salt, and pepper. Stir until smooth and refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Remove the chicken from the marinade and grill for 5 to 6 minutes per side until fully cooked through and golden. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
05 - Divide the fluffed rice among four bowls. Arrange sliced grilled chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and crumbled feta over each portion. Spoon tzatziki generously on top and finish with fresh parsley or dill and lemon wedges.
# Expert Tips:
01 -
- The marinade works magic in just 20 minutes, so you never feel like you planned too far ahead.
- Every component can be prepped while something else cooks, making this feel effortless even on busy nights.
02 -
- Skip the cucumber squeezing step and your tzatziki will turn into a puddle by the time you sit down to eat.
- Resting the chicken is not optional because slicing too early releases all the juices and leaves the meat dry.
03 -
- Make double the tzatziki because you will want it on everything from sandwiches to roasted vegetables for the next three days.
- Let the chicken come to room temperature for 15 minutes before grilling so it cooks evenly from edge to center.