Greek Chicken Bowls (with Tzatziki)

Greek Inspired Chicken Bowl in a white dish topped with yogurt tahini sauce with a blue napkin on a white background.

Greek Chicken Bowls (with Tzatziki)

These Greek chicken bowls are made with yogurt-marinated chicken, lemon herb rice, fresh cucumber tomato salad, tzatziki, and feta. Ready in 40 minutes.

Course dinner, Main Course

Cuisine Greek, Mediterranean

Diet Gluten Free, Low Fat

Keyword Greek inspired chicken bowls, grilled, healthy, quick

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 488

Author Robyn Conley Downs

Equipment

Chef's Knife

Ingredients

For the Greek Yogurt Chicken

1½ pounds boneless skinless chicken breasts or thighs
¼ cup plain Greek yogurt
3 tablespoons olive oil, divided
¼ cup fresh lemon juice, divided
1 teaspoon fresh lemon zest

For the Lemony Rice

1½ cup long grain white rice
2¼ cups low-sodium chicken broth
2 tablespoons fresh parsley, chopped

For the Cucumber Tomato Salad

1 cup cherry tomatoes, halved
1 medium English cucumber, diced
¼ medium red onion, thinly sliced

For the Bowls

1 cup prepared tzatziki
½ cup crumbled feta cheese
¼ cup kalamata olives, pitted and halved

Instructions

Marinate the Chicken

In a medium bowl, whisk together the Greek yogurt, 1 tablespoon of the olive oil, lemon zest, 1 tablespoon of the lemon juice, garlic, and ½ teaspoon of the salt.
Add the chicken and turn to coat evenly. Let marinate for at least 15 minutes at room temperature while you prep the remaining ingredients (or cover and refrigerate for up to 8 hours, refrigerated).

Cook the Rice

Combine the rice, chicken broth and ¼ teaspoon of the salt in a medium saucepan and bring to a boil over medium-high heat.
Reduce the heat to low, cover, and simmer for 15 to 18 minutes until the liquid is absorbed and the rice is tender.
Remove from heat and let sit covered for 5 minutes, then fluff with a fork and stir in 2 tablespoons of the lemon juice and the parsley.

Make the Salad

While the rice cooks, combine the cherry tomatoes, cucumber, and red onion in a medium bowl. Add 1 tablespoon of lemon juice, 1 tablespoon of olive oil, and ¼ teaspoon of the salt. Toss to coat and set aside.

Cook the Chicken

Skillet: Heat a large skillet over medium-high heat along with 1 tablespoon of the olive oil. Remove the chicken from the marinade, letting any excess drip off, and discard the remaining marinade.
Cook for 5 to 6 minutes per side for breasts or 4 to 5 minutes per side for thighs, until golden and cooked through (165°F internal temp). Transfer to a cutting board and let rest for 5 minutes, then slice against the grain.

Oven Bake: Preheat to 425°F, place marinated chicken on a lined sheet pan, and bake for 20 to 25 minutes until cooked through.

Grill: preheat a gas or charcoal grill to medium-high heat (about 400°F) and oil the grates. Grill chicken breasts for 5 to 6 minutes per side or thighs for 4 to 5 minutes per side, until cooked through.

Assemble the Bowls

Divide the lemony rice among four bowls. Top each with sliced chicken and the cucumber tomato salad. Add tzatziki, crumbled feta, and a few kalamata olives. Serve with lemon wedges on the side.

Notes

Meal Prep: Store the chicken, rice and salad separately in airtight containers, which all keep well for 3 to 4 days in the fridge. Add the tzatziki and feta just before serving to keep everything fresh.

Nutrition