Greek Chicken Bowl (Printable)

Juicy spiced chicken over herbed rice with fresh salad and tangy tzatziki sauce.

# 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. Pour in 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 parsley.
02 - Whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Add chicken and toss to coat thoroughly. Marinate for at least 15 minutes or up to 2 hours in refrigerator.
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 a bowl. Toss gently to combine.
05 - Divide herbed rice among four serving bowls. Top each with sliced chicken, tomato-cucumber salad, olives, and generous dollop of tzatziki. Garnish with fresh herbs and lemon wedges.

# Expert Advice:

01 -
  • Everything cooks in under an hour, but tastes like you spent all day marinating and planning.
  • The lemon and oregano brighten up plain chicken in a way that feels exciting every single time.
  • You can prep the salad and rice ahead, then just grill the chicken when hunger hits.
  • It's infinitely adaptable: swap proteins, add feta, toss in roasted peppers, and it still works.
02 -
  • Don't skip rinsing the rice or it will turn sticky and clumpy instead of light and separate.
  • Let the chicken rest after cooking or all the juices will run out onto the cutting board instead of staying inside.
  • Marinate the chicken for at least 15 minutes, but not overnight or the lemon juice will start to turn the texture mushy.
  • Taste the salad before serving and adjust the vinegar and salt, cucumbers and tomatoes vary in sweetness and need balancing.
03 -
  • Use a meat thermometer to check the chicken, 165°F in the thickest part means it's done and you won't have to guess or cut into it early.
  • If your skillet isn't hot enough the chicken will steam instead of sear, so wait until a drop of water sizzles and evaporates instantly before adding the meat.
  • Grate the cucumber for tzatziki and squeeze out the excess water with a towel, otherwise the sauce will be watery and thin.
  • Toast the cumin and paprika in a dry pan for 30 seconds before mixing the marinade, it wakes up the oils and makes the spices smell incredible.
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