Greek Chicken Bowls (Printable Version)
Herbed grilled chicken with fresh vegetables, fluffy rice, and tangy tzatziki.
# What You Need:
→ Chicken & Marinade
01 - 1.1 pounds 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 kosher salt
09 - 1/4 teaspoon freshly ground black pepper
→ Rice
10 - 1 cup basmati or long grain white rice
11 - 1 3/4 cups water
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon kosher salt
→ Fresh Vegetables & Toppings
14 - 1 small cucumber, diced
15 - 7 ounces cherry tomatoes, halved
16 - 1 small red onion, thinly sliced
17 - 1.75 ounces Kalamata olives, pitted and halved
18 - 1.75 ounces feta cheese, crumbled
→ Tzatziki Sauce
19 - 1/2 cup 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 fresh lemon juice
25 - Kosher salt and freshly ground black pepper to taste
→ Garnishes
26 - Fresh parsley or dill, chopped
27 - Fresh lemon wedges
# How To Make It:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, paprika, salt, and black pepper. Submerge the chicken breasts in the marinade, ensuring they are well coated. Cover and refrigerate for a minimum of 20 minutes, or up to 2 hours for deeper flavor penetration.
02 - Heat olive oil in a saucepan over medium heat. Toast the rice for approximately 1 minute until slightly fragrant. Pour in the water and salt, bringing the liquid to a rolling boil. Secure the lid, reduce the heat to a gentle simmer, and cook for 12 to 15 minutes until the liquid is fully absorbed. Remove from heat and let the rice steam covered for 5 minutes before fluffing with a fork.
03 - Combine the Greek yogurt, grated and thoroughly squeezed cucumber, fresh dill, minced garlic, olive oil, and lemon juice in a bowl. Season generously with salt and pepper, mix until smooth, and refrigerate to allow the flavors to meld.
04 - Preheat a grill pan or cast-iron skillet over medium-high heat. Remove the chicken from the marinade and grill for 5 to 6 minutes per side, or until the internal temperature reaches a safe 165 degrees Fahrenheit. Transfer to a cutting board and rest for 5 minutes before slicing diagonally.
05 - Scoop a generous portion of warm rice into the base of each serving bowl. Arrange the sliced grilled chicken, diced cucumbers, cherry tomatoes, red onions, Kalamata olives, and crumbled feta over the rice. Spoon the chilled tzatziki sauce on top, and garnish with fresh herbs and a squeeze of lemon.
# Helpful Hints:
01 -
- The marinade works absolute magic on chicken breasts, keeping them incredibly juicy inside.
- It completely reinvents your weekday lunch routine into something vibrant and satisfying.
02 -
- Squeezing every drop of liquid from the grated cucumber is the only way to ensure a thick, luxurious tzatziki instead of a sad soup.
- Resting the chicken before slicing is a strict requirement if you want to avoid losing all those flavorful juices to the cutting board.
03 -
- If you have the time, letting the chicken marinate for a full two hours in the refrigerator makes a massive difference in tenderness.
- Bring the tzatziki sauce out of the refrigerator about fifteen minutes before eating to take the chill off and enhance its flavor.