Greek Chicken Bowl (Print)

Juicy Greek chicken with herbed rice, fresh salad, and tzatziki in one wholesome bowl.

# Ingredients:

→ 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 fresh parsley, chopped
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 fresh 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, thinly sliced
19 - 2 tablespoons olive oil
20 - 1 tablespoon red wine vinegar
21 - 1 tablespoon fresh dill, chopped
22 - Salt and black pepper to taste

→ Assembly

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

# Directions:

01 - Rinse rice under cold water until water runs clear. Heat olive oil in a medium saucepan over medium heat. Add rice and sauté for 1-2 minutes. Pour in water, oregano, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand 5 minutes, fluff with a fork, and stir in parsley.
02 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper. Add chicken and toss until fully coated. Marinate for at least 15 minutes, or up to 2 hours refrigerated.
03 - Heat a 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 until evenly coated.
05 - Divide herbed rice among four bowls. Top each with sliced chicken, tomato-cucumber salad, olives, and a generous dollop of tzatziki. Garnish with fresh herbs and lemon wedges.

# Expert Tips:

01 -
  • Everything cooks quickly and comes together in under an hour, making weeknight dinners feel less like a chore.
  • The marinated chicken stays juicy and flavorful, even if you accidentally leave it on the heat a minute too long.
  • You can prep the rice and salad ahead, then just grill the chicken when hunger strikes.
  • Each bowl feels like a full meal without heaviness, and leftovers taste even better the next day.
02 -
  • Do not skip rinsing the rice, the first time I forgot, it turned into a gluey mess that stuck to the bottom of the pan.
  • Let the chicken rest after cooking, cutting it immediately releases all the juices and leaves the meat dry.
  • Marinate the chicken for at least 15 minutes, anything less and the flavors stay on the surface instead of soaking in.
  • Taste the salad before serving and adjust the vinegar or salt, every batch of tomatoes and cucumbers tastes a little different.
03 -
  • Heat your grill pan until it is smoking hot before adding the chicken, this gives you those beautiful charred lines and locks in moisture.
  • If your tzatziki is too thin, drain Greek yogurt in a cheesecloth for an hour before mixing it, the thicker texture clings to the chicken and rice instead of pooling at the bottom.
  • Save a little marinade before adding the raw chicken, then toss the cooked slices in it for an extra punch of flavor.
  • Double the rice and salad, they keep well and make assembly even faster the second time around.
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