Description
Greek Chicken Bowls combine juicy marinated chicken thighs grilled to perfection with fresh, vibrant Mediterranean ingredients including cherry tomatoes, cucumbers, kalamata olives, and crumbled feta cheese. Served over a bed of fluffy rice or your choice of couscous, quinoa, or cauliflower rice, and finished with a creamy homemade tzatziki sauce, these bowls offer a flavorful, healthy, and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Chicken Marinade
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 1 lemon (juiced)
- 4 cloves garlic (minced)
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 2 tablespoons Greek yogurt
Base and Toppings
- 2 cups cooked rice (or couscous, quinoa, or cauliflower rice)
- 1 cup cherry tomatoes (halved)
- 2 Persian cucumbers (diced)
- ½ red onion (thinly sliced)
- ½ cup kalamata olives
- ½ cup feta cheese (crumbled)
- Fresh dill or parsley for garnish
Tzatziki Sauce
- 1 cup Greek yogurt
- 1 tablespoon olive oil
- 1 clove garlic (grated)
- 1 tablespoon lemon juice
- ¼ cucumber (finely grated and squeezed dry)
- ¼ teaspoon kosher salt (or more to taste)
- ¼ cup dill (chopped)
Instructions
- Prepare the marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, paprika, kosher salt, and Greek yogurt until the mixture is smooth and combined.
- Marinate the chicken: Add the boneless skinless chicken thighs to the marinade, turning them to coat evenly. Cover and refrigerate for at least 30 minutes or up to overnight to deepen the flavor.
- Cook the chicken: Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for 5 to 6 minutes on each side until they are golden brown, juicy, and cooked through. Transfer the chicken to a cutting board, let it rest briefly, then slice it into strips.
- Make the tzatziki sauce: In a separate bowl, combine Greek yogurt, finely grated and well-squeezed cucumber, lemon juice, olive oil, grated garlic, chopped dill, and kosher salt. Stir well and refrigerate until ready to serve.
- Prepare the bowls: Divide the cooked rice or your choice of couscous, quinoa, or cauliflower rice evenly among four serving bowls to form the base.
- Add toppings: Top each bowl with the sliced grilled Greek chicken, halved cherry tomatoes, diced cucumbers, thinly sliced red onion, kalamata olives, and crumbled feta cheese.
- Finish and serve: Spoon the chilled tzatziki sauce over each bowl, garnish with fresh dill or parsley, add a squeeze of lemon juice, and serve warm or cold as desired.
Notes
- Marinate the chicken overnight for the best flavor and tenderness.
- You can substitute the rice with couscous, quinoa, or cauliflower rice to suit dietary preferences.
- Tzatziki sauce can be made a day ahead and kept refrigerated.
- For a spicier kick, add a pinch of red pepper flakes to the marinade or tzatziki sauce.
- Grilling the chicken outdoors can add a smoky flavor; alternatively, use a grill pan or skillet on the stovetop.
