Greek Chicken Bowls (Print Version)
Grilled herbed chicken with rice, fresh Mediterranean vegetables, and creamy tzatziki sauce.
# Recipe Ingredients:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1 teaspoon dried thyme
07 - 1/2 teaspoon paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
→ Rice
10 - 1 cup basmati or long grain rice
11 - 1 3/4 cups water
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon salt
→ Fresh Vegetables
14 - 1 small cucumber, diced
15 - 7 oz cherry tomatoes, halved
16 - 1 small red onion, thinly sliced
17 - 1.8 oz Kalamata olives, pitted and halved
18 - 1.8 oz feta cheese, crumbled
→ Tzatziki Sauce
19 - 4.4 oz Greek yogurt
20 - 1/2 small cucumber, grated and squeezed dry
21 - 1 tablespoon fresh dill, chopped
22 - 1 garlic clove, minced
23 - 1 tablespoon olive oil
24 - 1 tablespoon lemon juice
25 - Salt and pepper to taste
→ Garnishes
26 - Fresh parsley or dill, chopped
27 - Lemon wedges
# Directions:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, paprika, salt, and black pepper. Add the chicken breasts and turn to 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 the grains. Pour in the water and salt, bring to a boil, then cover, reduce heat to low, and simmer for 12 to 15 minutes until liquid is absorbed. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
03 - Grate half a cucumber and squeeze out excess moisture with a clean towel. In a small bowl, combine the Greek yogurt, grated cucumber, chopped dill, minced garlic, olive oil, lemon juice, salt, and pepper. Stir thoroughly, cover, and refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from the marinade and grill for 5 to 6 minutes per side, until the internal temperature reaches 165°F and juices run clear. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
05 - Divide the fluffy rice among four bowls. Arrange sliced grilled chicken, diced cucumber, halved cherry tomatoes, thinly sliced red onion, Kalamata olives, and crumbled feta over the rice in sections. Spoon tzatziki generously on top and finish with fresh parsley or dill and lemon wedges.
# Expert Advice:
01 -
- The marinade does all the heavy lifting, so you get bold Mediterranean flavor with almost no effort.
- Everything components at once means dinner comes together without the usual juggling act.
- Leftovers hold up beautifully, making this one of those rare bowls that tastes just as good cold from the fridge the next day.
02 -
- Squeezing the grated cucumber completely dry is the single step that determines whether your tzatziki is luxuriously thick or a watery disappointment.
- Letting the chicken rest after grilling keeps all the juices inside where they belong instead of running across your cutting board.
03 -
- Marinate the chicken in the morning before work and dinner comes together in under 15 minutes when you get home.
- Make double the tzatziki since you will want to put it on everything from sandwiches to roasted vegetables for the rest of the week.