Greek Chicken Bowls (Printable Version)
Herbed grilled chicken with rice, fresh Mediterranean vegetables, and creamy tzatziki sauce.
# What You'll Need:
→ 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 kosher salt
09 - 1/4 teaspoon freshly ground 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 kosher 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 plain 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 - Lemon wedges
# Directions:
01 - In a mixing bowl, whisk together 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 tender. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
03 - Combine Greek yogurt, grated and squeezed cucumber, chopped dill, minced garlic, olive oil, and lemon juice in a bowl. 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 and grill for 5 to 6 minutes per side, or until the internal temperature reaches 165°F. 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 the rice in each bowl. Spoon tzatziki generously on top and finish with fresh herbs and lemon wedges.
# Expert Hints:
01 -
- Everything comes together in under an hour but tastes like you spent all day cooking
- The marinated chicken stays incredibly juicy while developing this gorgeous charred crust
- These bowls are perfectly balanced and somehow taste even better as leftovers the next day
02 -
- The tzatziki needs time in the refrigerator for all the flavors to meld together so make it first
- Letting the chicken rest after grilling is absolutely crucial or all those juices will end up on your cutting board instead of in your bowl
- Squeeing every last drop of water out of the grated cucumber is what separates restaurant quality tzatziki from watery homemade versions
03 -
- Pound your chicken breasts to an even thickness before marinating so they cook uniformly and stay juicy
- Use a box grater for the cucumber then press it through a fine mesh sieve or squeeze it in clean hands to remove excess water