Description

These Greek Chicken Bowls are a wholesome, colorful meal perfect for busy weeknights or meal prepping for the week. Juicy marinated chicken, fluffy rice, fresh vegetables, and a creamy homemade tzatziki sauce come together for a satisfying Mediterranean-inspired dinner that’s both delicious and nutritious.

Ingredients

Scale

For the Chicken Marinade:

1 ½ pounds boneless, skinless chicken breasts or thighs
3 tablespoons olive oil
3 cloves garlic, minced
Juice of 1 lemon
1 teaspoon dried oregano
½ teaspoon paprika
Salt and pepper, to taste

For the Rice:

1 cup long-grain white or brown rice
2 cups water or low-sodium chicken broth
½ teaspoon salt
1 teaspoon olive oil

For the Veggies:

1 cucumber, diced
2 medium tomatoes, chopped
1 small red onion, thinly sliced
1 cup shredded lettuce or mixed greens
¼ cup Kalamata olives, pitted and halved
1 tablespoon fresh parsley, chopped

For the Tzatziki Sauce:

1 cup plain Greek yogurt
½ cucumber, grated and drained
1 clove garlic, minced
1 tablespoon olive oil
1 teaspoon lemon juice
1 teaspoon fresh dill, chopped (or ½ teaspoon dried dill)
Salt and pepper, to taste

Optional Toppings:

Feta cheese, crumbled
Extra lemon wedges
A drizzle of olive oil

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Instructions

In a large bowl, combine olive oil, minced garlic, lemon juice, oregano, paprika, salt, and pepper. Add chicken and coat thoroughly. Cover and marinate in the fridge for at least 30 minutes, preferably 2 hours.
Rinse rice under cold water until the water runs clear. In a medium saucepan, bring water or broth, olive oil, and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15-20 minutes (white rice) or 40-45 minutes (brown rice) until tender. Let sit covered for 5 minutes and fluff with a fork.
Heat a grill pan or skillet over medium-high heat. Cook chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes, then slice into strips.
Chop cucumber, tomatoes, red onion, and lettuce. Combine with olives and parsley in a bowl.
In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper. Refrigerate 10 minutes.
Divide rice into serving bowls. Top with sliced chicken, veggie mix, and a dollop of tzatziki. Sprinkle feta and drizzle olive oil if desired. Serve with lemon wedges.

Notes

Marinate chicken longer for more flavor.
Drain grated cucumber for a thicker tzatziki.
Customize bowls with your favorite vegetables or grains.
Great for meal prepping; store components separately.

Prep Time: 15 minutes
Cook Time: 35 minutes