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Greek Chicken Bowls

Print Recipe
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken
  • For the Bowl Base
  • For the Tzatziki
  • Crunchy + Fresh Toppings
  • Quick-Pickled Onions (optional but recommended)
  • 1.5 lbs boneless, skinless chicken thighs or breasts, pounded to even thickness
  • 3 tbsp extra-virgin olive oil
  • Zest and juice of 1 large lemon
  • 4 garlic cloves, minced
  • 2 tsp dried oregano
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 2 cups cooked rice, quinoa, or cauliflower rice
  • 1/4 cup chopped fresh parsley or dill
  • 1 tbsp olive oil
  • 1/2 tsp salt, to taste
  • 1 cup Greek yogurt 2% or whole
  • 1/2 English cucumber, grated and squeezed dry
  • 1 tbsp lemon juice
  • 1 tbsp extra-virgin olive oil
  • 1 small garlic clove, grated
  • 1 tbsp chopped fresh dill
  • Pinch of salt and pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 English cucumber, diced
  • 1/4 small red onion, thinly sliced or quick-pickled
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta
  • Lemon wedges, for serving
  • Fresh mint or parsley, chopped optional but elite
  • 1/4 cup red wine vinegar
  • 1/4 cup hot water
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1/2 red onion, thinly sliced

Method
 

  1. Marinate the chicken. In a bowl, combine olive oil, lemon zest and juice, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add chicken and toss to coat. Marinate 20–30 minutes (or up to 12 hours in the fridge). Short on time? Even 10 minutes helps.
  2. Make tzatziki. Mix yogurt, grated/squeezed cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper. Chill to let flavors develop. Thick and dreamy = you did it right.
  3. Quick-pickle the onions (optional). Stir vinegar, hot water, sugar, and salt until dissolved. Add onions and let sit 15 minutes while you cook. They'll turn bright and mellow—chef's kiss.
  4. Cook your base. Warm cooked rice or quinoa. Toss with olive oil, chopped herbs, and salt. If using cauliflower rice, sauté in a little oil for 3–4 minutes until tender.
  5. Cook the chicken. Heat a skillet or grill pan over medium-high. Add a slick of oil. Cook chicken 4–6 minutes per side (thighs) or 3–4 minutes per side (breasts) until browned and internal temp hits 165°F/74°C . Rest 5 minutes, then slice.
  6. Prep toppings. Halve tomatoes, dice cucumber, slice olives, crumble feta, chop herbs. This is your edible jewelry box—load it up.
  7. Assemble the bowls. Add herby rice base. Top with sliced chicken, tomatoes, cucumber, olives, pickled onions, and a generous dollop of tzatziki. Finish with feta, herbs, and a squeeze of lemon.
  8. Taste and adjust. More salt? More lemon? A drizzle of olive oil? Small tweaks = big flavor payoffs, IMO.