Vibrant Greek Chicken Bowl (Print Version)

Greek-seasoned chicken with herbed rice, fresh salad, olives, and creamy tzatziki in one satisfying bowl.

# Components:

→ Herbed Rice

01 - 1 cup long-grain white rice
02 - 2 cups water
03 - 1 tablespoon olive oil
04 - 1 teaspoon dried oregano
05 - 1/4 cup chopped fresh parsley
06 - 1/2 teaspoon salt

→ Greek Chicken

07 - 1.5 pounds boneless, skinless chicken breasts or thighs
08 - 2 tablespoons olive oil
09 - 2 tablespoons lemon juice
10 - 2 cloves garlic, minced
11 - 1 tablespoon dried oregano
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper

→ Tomato-Cucumber Salad

16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, diced
18 - 1/4 cup red onion, finely sliced
19 - 2 tablespoons olive oil
20 - 1 tablespoon red wine vinegar
21 - 1 tablespoon chopped fresh dill
22 - Salt and pepper to taste

→ Assembly

23 - 1/2 cup Kalamata olives, pitted and halved
24 - 1 cup tzatziki sauce
25 - Lemon wedges for serving
26 - Extra chopped parsley or dill for garnish

# Directions:

01 - Rinse rice under cold water until water runs clear. Heat olive oil in medium saucepan over medium heat. Add rice and sauté for 1-2 minutes. Add water, dried oregano, and salt. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand 5 minutes, then fluff with fork and stir in chopped parsley.
02 - Whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in bowl. Add chicken and toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours refrigerated.
03 - Heat grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice.
04 - Combine cherry tomatoes, cucumber, red onion, olive oil, red wine vinegar, dill, salt, and pepper in bowl. Toss gently to combine.
05 - Divide herbed rice among four bowls. Top each bowl with sliced chicken, tomato-cucumber salad, olives, and generous dollop of tzatziki sauce. Garnish with extra herbs and lemon wedges.

# Expert Advice:

01 -
  • Every component can be prepped ahead and assembled in minutes when hunger strikes.
  • The flavors are bright and satisfying without feeling heavy, even on warm evenings.
  • It's endlessly adaptable, you can swap proteins, add feta, or double the tzatziki without guilt.
02 -
  • Don't skip resting the chicken after cooking, cutting into it too soon releases all the juices and leaves you with dry, sad slices.
  • If your rice turns out mushy, you probably didn't rinse it enough or used too much water, measure carefully and trust the simmer.
  • Marinate the chicken in a sealed bag or covered bowl in the fridge if you're doing it ahead, the acid in the lemon will start to break down the protein and make it extra tender.
03 -
  • Toast the rice in olive oil before adding water, it deepens the flavor and keeps the grains from clumping.
  • If your tzatziki is too thick, thin it with a spoonful of lemon juice or water so it drizzles beautifully over the bowl.
  • Grill extra chicken and keep it in the fridge, it turns this into a five-minute meal later in the week.
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