Greek Chicken Bowls (Printable Version)
Marinated chicken, herbed rice, tzatziki, fresh veggies, olives and feta for a colorful Mediterranean meal.
# What You Need:
→ 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)
# How To Make It:
01 - In a mixing bowl, whisk together olive oil, lemon juice, 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.
02 - Bring water and salt to a boil in a saucepan. Add the rice, stir once, reduce heat to low, cover, and simmer according to package directions until tender. Fluff with a fork, then fold in fresh parsley and olive oil. Set aside and keep warm.
03 - Combine Greek yogurt, grated and squeezed cucumber, fresh dill, minced garlic, olive oil, and lemon juice in a bowl. Season with salt and pepper to taste. Stir until well blended, then refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from the marinade and cook for 5 to 7 minutes, turning occasionally, until golden brown and cooked through to an internal temperature of 165°F. Transfer to a plate and let rest for 5 minutes before slicing.
05 - Divide the herbed rice evenly among four bowls. Arrange sliced grilled chicken, cherry tomatoes, red onion, Kalamata olives, diced cucumber, and crumbled feta over the rice in each bowl. Top with a generous dollop of tzatziki sauce and garnish with lemon wedges. Serve immediately with warm grilled pita if desired.
# Helpful Hints:
01 -
- Everything comes together in under an hour, but tastes like you spent all afternoon cooking
- The marinated chicken stays impossibly juicy, even after reheating the next day
- Each bowl is a complete meal with protein, fresh vegetables, and herbed rice
02 -
- Squeezing every last drop of water from the grated cucumber is the secret to thick, creamy tzatziki
- Letting the chicken rest after cooking prevents all those juices from running out onto your cutting board
- Room temperature tzatziki tastes better than cold, so pull it from the fridge 10 minutes before serving
03 -
- Double the tzatziki and keep it in the fridge for sandwiches, wraps, or as a vegetable dip all week
- Grill extra chicken and use it for salads or wraps the next day
- Warm your pita bread directly on the grill pan while the chicken rests