Greek Chicken Bowls (Printable Version)
Grilled marinated chicken on herbed rice with tomatoes, olives, cucumber and creamy tzatziki for a Mediterranean bowl.
# Ingredient List:
→ 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)
# Step-by-Step Instructions:
01 - In a mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, smoked paprika, salt, and pepper. Add the chicken strips and toss to coat evenly. Let marinate for at least 15 minutes at room temperature or refrigerate for up to 2 hours for deeper flavor.
02 - Bring water and salt to a boil in a saucepan. Add the rice, stir once, reduce heat to low, cover, and simmer for 15 to 18 minutes until liquid is absorbed. Remove from heat, fluff with a fork, and fold in chopped parsley and olive oil. Cover and set aside.
03 - Grate the cucumber half and squeeze out excess moisture using a clean towel. In a bowl, combine Greek yogurt, the grated cucumber, dill, garlic, olive oil, and lemon juice. Season with salt and pepper, mix thoroughly, and refrigerate until ready to serve.
04 - Heat a grill pan or large 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 cutting board and 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. Add a generous dollop of tzatziki sauce and garnish with lemon wedges. Serve immediately with warm pita bread on the side if desired.
# Tips from hearthlykitchen:
01 -
- Everything cooks in under 45 minutes, which means you get a meal that feels planned all day without actually requiring that effort.
- The tzatziki alone is worth keeping this recipe in your permanent rotation, and it doubles as a dip for anything left in your fridge.
- Each component can be prepped ahead, so weekday lunches become something you actually look forward to instead of tolerating.
02 -
- Skipping the cucumber squeezing step will leave you with watery tzatziki that pools at the bottom of the bowl instead of sitting in a satisfying dollop.
- Letting the chicken rest after cooking keeps the juices inside the meat where they belong instead of running all over your cutting board.
03 -
- If your grill pan is not hot enough when the chicken goes in, you will steam the meat instead of getting that gorgeous golden sear that makes these bowls look restaurant quality.
- A pinch of salt in the tzatziki at the very end, right before it hits the bowl, wakes up every flavor and makes the whole dish sing.