Greek Chicken Bowls Flavor (Print)

Juicy chicken, herbed rice, vegetables, and tzatziki unite in a vibrant Greek bowl full of Mediterranean freshness.

# Components:

→ Chicken Marinade

01 - 1.1 lb boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper

→ Herbed Rice

10 - 1 cup long-grain rice (e.g., basmati or jasmine)
11 - 2 cups water
12 - 1 tablespoon olive oil
13 - 1/2 teaspoon salt
14 - 2 tablespoons chopped fresh parsley

→ Fresh Toppings

15 - 1 medium cucumber, diced
16 - 1 large tomato, chopped
17 - 1/2 small red onion, thinly sliced
18 - 3.5 oz feta cheese, crumbled
19 - 12 pitted Kalamata olives, halved

→ Tzatziki Sauce

20 - 3/4 cup Greek yogurt
21 - 1/2 cucumber, grated and squeezed dry
22 - 1 clove garlic, minced
23 - 1 tablespoon olive oil
24 - 1 tablespoon lemon juice
25 - 1 tablespoon chopped fresh dill
26 - Salt and black pepper, to taste

# Directions:

01 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, smoked paprika, salt, and black pepper. Add chicken pieces and toss to ensure even coating. Cover and refrigerate for a minimum of 15 minutes, or up to 2 hours for enhanced flavor infusion.
02 - Rinse the rice thoroughly under cold running water. In a saucepan, combine the rinsed rice, water, olive oil, and salt. Bring the mixture to a rolling boil, then reduce the heat to low, cover tightly, and simmer for 12–15 minutes, or until all the water has been absorbed. Remove from heat, gently fluff the rice with a fork, and stir in the chopped fresh parsley.
03 - In a separate bowl, whisk together the Greek yogurt, grated and squeezed cucumber, minced garlic, olive oil, lemon juice, chopped fresh dill, salt, and pepper until well combined. Chill this sauce until ready for assembly.
04 - Preheat a grill pan or skillet over medium-high heat. Place the marinated chicken onto the hot surface and cook for 5–7 minutes per side, or until the chicken is cooked through and exhibits a golden-brown sear. Allow the cooked chicken to rest for 5 minutes before slicing it into desired portions.
05 - Divide the prepared herbed rice evenly among four serving bowls. Arrange the sliced chicken over the rice. Artfully place the diced cucumber, chopped tomato, thinly sliced red onion, crumbled feta cheese, and halved Kalamata olives on top. Finish by drizzling generously with the prepared tzatziki sauce.
06 - Serve the Greek Chicken Bowls immediately. Optional garnishes include extra chopped fresh dill or lemon wedges.

# Chef Secrets:

01 -
  • Ready in just 45 minutes from start to finish
  • Uses simple ingredients you can find at any grocery store
  • Perfectly balanced meal with protein, veggies, and grains
  • Versatile recipe that works great for meal prep
  • Bright Mediterranean flavors that satisfy without being heavy
02 -
  • Perfect for meal prep and stays fresh in the refrigerator for up to 3 days
  • Each bowl provides a complete nutritional profile with protein, complex carbs, and healthy fats
  • Can easily be customized to accommodate different dietary preferences
  • The tzatziki sauce is the secret weapon in this recipe that ties everything together
03 -
  • For the juiciest chicken, try brining it before marinating. A simple solution of 1 tablespoon salt dissolved in 4 cups of water works wonders in just 30 minutes.
  • Warm your serving bowls in the oven for a few minutes before assembling for a restaurant quality presentation that keeps everything at the perfect temperature.
  • For a time saving hack, prepare double batches of the chicken and freeze half after cooking for quick future meals.

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