Description
Greek Chicken Bowls combine juicy marinated grilled chicken thighs with a flavorful medley of fresh vegetables, feta cheese, and a creamy homemade tzatziki sauce over a bed of your choice of rice, couscous, quinoa, or cauliflower rice. This recipe is perfect for a healthy, satisfying meal that brings the vibrant flavors of Greece to your table in about an hour and a quarter.
Ingredients
Scale
For the 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
For the 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)
For the 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
- Make the Marinade: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, paprika, kosher salt, and Greek yogurt until the mixture is smooth and well combined.
- Marinate the Chicken: Add the chicken thighs to the marinade, turning them to coat evenly. Cover and let marinate for at least 30 minutes, or up to overnight in the refrigerator for deeper flavor penetration.
- 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, or until they are golden brown, juicy, and fully cooked through. Transfer to a cutting board, let rest for a few minutes, then slice into strips.
- Prepare Tzatziki Sauce: In a separate bowl, combine Greek yogurt, grated and thoroughly squeezed dry cucumber, lemon juice, olive oil, grated garlic, chopped dill, and kosher salt. Stir until well blended. Refrigerate the tzatziki sauce until ready to serve to allow flavors to meld.
- Assemble the Bowls: Divide the cooked rice, couscous, quinoa, or cauliflower rice evenly among four serving bowls as the base layer.
- Add Toppings: Top each bowl with sliced grilled Greek chicken, halved cherry tomatoes, diced cucumbers, thinly sliced red onion, kalamata olives, and crumbled feta cheese.
- Serve: Spoon generous amounts of tzatziki sauce over the assembled bowls. Garnish with fresh dill or parsley and finish with an optional squeeze of lemon juice. Serve warm or chilled, based on preference.
Notes
- Marinating the chicken overnight enhances the flavor but 30 minutes is sufficient if short on time.
- For a lighter option, substitute cauliflower rice for the grains.
- Make sure to squeeze out excess moisture from the cucumber for the tzatziki to avoid watery sauce.
- Use fresh herbs like dill or parsley to brighten the dish.
- Leftovers keep well refrigerated for up to 3 days and are great for meal prep.
