Greek Chicken Bowls With Tzatziki
Greek chicken bowls with tzatziki are packed with juicy marinated chicken, fresh vegetables, rice, feta, and creamy homemade tzatziki sauce.
Servings: 4 bowls
Calories: 610kcal
Ingredients
For the chicken
- 1 1/2 lbs boneless skinless chicken thighs
- 3 tablespoons olive oil
- 1 lemon zested and juiced (about 2 tablespoons juice + 2 teaspoons zest)
- 3 garlic cloves minced
- 1 1/2 teaspoons dried oregano
- 1 teaspoon paprika
- 1 teaspoon honey
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
For the tzatziki sauce
- 1/2 cup grated cucumber
- 1 cup plain Greek yogurt
- 1 garlic clove grated
- 1 tablespoon lemon juice
- 1/2 tablespoon olive oil
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon salt
For the bowls
- 3 cups cooked rice
- 1 cup cherry tomatoes halved
- 1 cup cucumber chopped into large pieces
- 1/2 small red onion thinly sliced
- 1/2 cup kalamata olives
- 1/2 cup crumbled feta cheese
- Fresh parsley for garnish (optional)
Instructions
Cook the chicken
- In a large bowl, whisk together olive oil, lemon juice and zest, garlic, oregano, paprika, honey, salt, and pepper. Add chicken and toss to coat well. Let marinate for at least 30 minutes, or up to overnight.
- Heat a large skillet over medium-high heat until hot. Lightly shake off some of the excess marinade, then add the chicken to the pan in a single layer.
- Cook for 3-5 minutes without moving, until golden and it releases easily from the pan. Flip and cook another 3-5 minutes.
- Reduce the heat to medium and continue cooking for a few more minutes, until the chicken is cooked through (the internal temperature should reach 165°F).
- Transfer to a cutting board and let rest 5 minutes, then slice.
Make the tzatziki
- Squeeze as much liquid as possible from the grated cucumber using a clean towel or paper towels.
- Add it to a bowl together with yogurt, garlic, lemon juice, olive oil, dill, and salt. Stir until thick and creamy. Refrigerate until ready to use.
Assemble the bowls
- Divide rice between bowls. Top with the sliced chicken, tomatoes, cucumber, red onion, olives, and feta.
- Spoon over some tzatziki and sprinkle with chopped parsley. Drizzle with a bit of lemon juice and serve.
Notes
- Chicken breast can also be used for this recipe. Butterfly it or pound it to an even thickness to help it cook evenly.
- If you do not have fresh dill for Tzatziki sauce on hand, skip it or use a small amount of dried dill. Also, store-bought sauce can be used instead.
- Extra toppings like hummus, avocado, pepperoncini, or thinly sliced romaine work well here. I also like to serve pita bread on the side.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days.
- Marinate the chicken longer for even more flavor.
- Squeeze the cucumber well to keep the tzatziki thick and creamy.
- Let the chicken rest before slicing to help retain juices.
- Prep ingredients ahead for easy meal assembly.
- Store the chicken, rice, vegetables, and tzatziki separately in airtight containers in the refrigerator for up to 3–4 days.
- For the best texture, assemble the bowls just before serving.
Nutrition
Serving: 1bowl | Calories: 610kcal | Carbohydrates: 47g | Protein: 45g | Fat: 27g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 0.03g | Cholesterol: 181mg | Sodium: 1237mg | Potassium: 796mg | Fiber: 3g | Sugar: 6g | Vitamin A: 681IU | Vitamin C: 28mg | Calcium: 226mg | Iron: 3mg
