Greek Chicken Bowl (Printer View)

Juicy spiced chicken over herbed rice with fresh vegetables, olives, and tzatziki sauce.

# What you'll need:

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

→ Assembly

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

# Method:

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

# Expert Advice:

01 -
  • Everything comes together in under an hour, but it tastes like you spent all afternoon in the kitchen.
  • The marinade does most of the work, infusing the chicken with bold, tangy flavor while you chop vegetables.
  • Each component can be prepped ahead and assembled right before serving, making it perfect for busy weeknights or meal prep.
  • It's endlessly customizable: swap proteins, add feta, or double the tzatziki without throwing off the balance.
02 -
  • Don't skip rinsing the rice, I learned this the hard way when my first batch turned into a sticky, clumpy mess that stuck to the bottom of the pot.
  • Let the chicken rest after cooking, cutting into it immediately sends all those flavorful juices running onto the cutting board instead of staying in the meat.
  • Marinate the chicken for at least 15 minutes, anything less and the flavors sit on the surface instead of soaking in.
  • Use a hot pan for the chicken so it gets a good sear, a lukewarm skillet will steam the meat instead of giving it that golden, slightly crispy exterior.
03 -
  • Pound chicken breasts to an even thickness before marinating so they cook at the same rate and stay tender throughout.
  • Toast the rice briefly in olive oil before adding water, this extra step adds a subtle nuttiness that makes the whole bowl taste more complex.
  • Use Greek yogurt in your tzatziki if making it from scratch, it's thicker and tangier than regular yogurt and clings better to the chicken and rice.
  • Let the tomato-cucumber salad sit for 10 minutes before serving so the vinegar softens the onions and the vegetables release their juices into a light, flavorful dressing.
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