Greek Chicken Bowl (Print)

Juicy Greek-seasoned chicken with herbed rice, fresh vegetable salad, olives, and tzatziki.

# 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

# Instructions:

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, add oregano and salt, then 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 - Whisk together olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Add chicken and toss thoroughly to coat. 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 5-7 minutes per side until cooked through and juices run clear. Let rest for 5 minutes before slicing.
04 - Combine cherry tomatoes, cucumber, red onion, olive oil, red wine vinegar, dill, salt, and pepper in a bowl. Gently toss to combine.
05 - Divide herbed rice among four bowls. Top each with sliced chicken, tomato-cucumber salad, Kalamata olives, and a generous dollop of tzatziki sauce. Garnish with fresh herbs and lemon wedges.

# Pro Tips:

01 -
  • Everything cooks in under an hour, yet it tastes like you spent the afternoon in the kitchen.
  • The combination of warm spiced chicken, cool creamy tzatziki, and bright crunchy salad hits every texture and temperature you crave.
  • Leftovers actually get better as the flavors meld, making this perfect for meal prep or next-day lunches.
  • You can swap proteins or go vegetarian without losing any of the satisfying Mediterranean vibe.
02 -
  • Don't skip rinsing the rice, because the starch that washes away is what makes it gummy and clumpy instead of light and separate.
  • Let the chicken rest after cooking or all those flavorful juices will spill out the moment you slice it, leaving the meat dry.
  • If your tzatziki is too runny, it will make the rice soggy, so drain any excess liquid from store-bought versions or strain your homemade batch.
03 -
  • Toast the oregano in the olive oil for just 30 seconds before adding the rice, it blooms the flavor and makes the whole kitchen smell like a Greek taverna.
  • If your chicken breasts are uneven in thickness, pound them gently with a meat mallet so they cook at the same rate and stay tender.
  • Make a double batch of the marinade and freeze half, then you can thaw it and toss with chicken on a busy weeknight without measuring anything.
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