Greek Chicken Bowls (Printer-friendly)
Tender marinated chicken over fluffy rice with fresh Mediterranean toppings and tangy yogurt sauce.
# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Rice Base
09 - 1 cup uncooked basmati or jasmine rice
10 - 2 cups water
11 - 1/2 tsp salt
→ Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1/2 cup red onion, thinly sliced
15 - 1/2 cup Kalamata olives, pitted and sliced
16 - 1/2 cup feta cheese, crumbled
17 - 1/4 cup fresh parsley, chopped
→ Yogurt Sauce
18 - 1/2 cup plain Greek yogurt
19 - 1 tbsp lemon juice
20 - 1 tbsp olive oil
21 - 1 clove garlic, minced
22 - 1 tbsp fresh dill, chopped
23 - Salt and pepper, to taste
# How to Prepare:
01 - In a bowl, combine olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add chicken and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes, up to 2 hours for deeper flavor penetration.
02 - Rinse rice under cold water until water runs clear. In a saucepan, combine rice, water, and salt. Bring to a boil over high heat, then reduce heat to low, cover tightly, and simmer for 15 minutes until rice is tender and liquid is absorbed. Remove from heat and fluff with a fork.
03 - In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper until smooth and well combined. Refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 5-6 minutes per side until internal temperature reaches 165°F and exterior is golden brown. Let rest for 5 minutes before slicing against the grain.
05 - Divide cooked rice evenly among 4 serving bowls. Arrange sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta over the rice. Drizzle with yogurt sauce and garnish with fresh parsley.
06 - Serve immediately while chicken is warm and vegetables are crisp.
# Expert Advice:
01 -
- The marinated chicken stays incredibly juicy and gets those gorgeous grill marks
- You can prep everything ahead and assemble in minutes
- Every bite has that perfect balance of creamy, tangy, fresh, and savory
02 -
- Letting the chicken rest after cooking is non-negotiable, slice too soon and all the juices run out
- The sauce needs at least 15 minutes in the fridge to let the garlic mellow
- Room temperature rice assembles better than piping hot rice
03 -
- Pound your chicken to even thickness before marinating for uniform cooking
- Grill your veggies alongside the chicken for extra charred flavor
- Double the sauce, you will want it on everything