Description
A mini-vacation in a bowl, these Greek Chicken Bowls combine tender, marinated chicken, fluffy rice, crisp veggies, and a creamy tzatziki sauce. This recipe is perfect for meal prep, offering a healthy, balanced, and customizable meal packed with vibrant Mediterranean flavors. It’s a quick and easy solution for a delicious weeknight dinner.
Ingredients
1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
1/4 cup olive oil
1/4 cup fresh lemon juice
2 tbsp red wine vinegar
4 cloves garlic, minced
2 tsp dried oregano
1 tsp salt
1 tsp black pepper
1 cup plain full-fat Greek yogurt
1/2 cup cucumber, grated and squeezed of excess water
1 tbsp fresh lemon juice
1 tbsp fresh dill, finely chopped
1clove garlic, minced
4 cups cooked rice (white, brown, or quinoa)
1 cup cherry tomatoes, halved
1 cup cucumber, diced
1/2 cup red onion, thinly sliced
1/2 cup feta cheese, crumbled
1/2 cup Kalamata olives, pitted and halved
Fresh parsley, for garnish (optional)
Instructions
- In a medium bowl or a large zip-top bag, combine the chicken pieces with all the marinade ingredients: olive oil, 1/4 cup lemon juice, red wine vinegar, 4 cloves minced garlic, oregano, salt, and pepper. Mix thoroughly. Let it marinate in the refrigerator for at least 30 minutes, or up to 4 hours
- While the chicken marinates, prepare the tzatziki. Grate the cucumber and squeeze out as much excess water as possible. In a small bowl, combine the squeezed cucumber, Greek yogurt, 1 tbsp lemon juice, fresh dill, and 1 clove minced garlic. Stir well, season with a pinch of salt, and refrigerate until ready to serve
- Heat a large skillet or grill pan over medium-high heat. Add the chicken in a single layer, working in batches if necessary to avoid overcrowding. Cook for 6-8 minutes, turning occasionally, until golden brown and cooked through
- While the chicken cooks, prepare the toppings: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and halve the Kalamata olives
- Divide the cooked rice evenly among four bowls. Top each with a portion of the cooked Greek chicken. Arrange the tomatoes, diced cucumber, red onion, and olives around the chicken. Finish with crumbled feta cheese, a large dollop of tzatziki, and a garnish of fresh parsley before serving
Notes
For the juiciest chicken, use thighs and allow them to marinate for at least 30 minutes. For even more flavor, marinate for 2-4 hours.
The key to creamy, thick tzatziki is to thoroughly squeeze all excess water from the grated cucumber before mixing it with the yogurt.
This recipe is highly customizable. You can swap chicken for shrimp, salmon, or chickpeas. Use other grains like quinoa or farro, or serve over lettuce for a low-carb option.
For meal prep, store the cooked chicken/rice, fresh veggies, and tzatziki in separate airtight containers in the fridge for up to 4 days. Assemble just before eating.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Category: Dinner
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 580 kcal
- Sugar: 6g
- Sodium: 850mg
- Fat: 23g
- Saturated Fat: 7g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 5g
- Protein: 45g
- Cholesterol: 160mg