Description
These Greek Chicken Bowls with Tzatziki combine tender marinated chicken, fluffy lemon-infused rice, and a fresh cucumber-tomato salad for a vibrant and satisfying Mediterranean-inspired meal. Perfect for a quick weeknight dinner or a flavorful meal prep option.
Ingredients
Chicken Marinade
- 1½ pounds boneless skinless chicken breasts or thighs
- ¼ cup plain Greek yogurt
- 3 tablespoons olive oil, divided
- ¼ cup fresh lemon juice, divided
- 1 teaspoon fresh lemon zest
- 2 cloves garlic, minced
- ½ teaspoon salt (divided)
Rice
- 1½ cup long grain white rice
- 2¼ cups low-sodium chicken broth
- 2 tablespoons fresh parsley, chopped
- 2 tablespoons lemon juice (from the divided amount)
- ¼ teaspoon salt
Salad
- 1 cup cherry tomatoes, halved
- 1 medium English cucumber, diced
- ¼ medium red onion, thinly sliced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- ¼ teaspoon salt
Toppings
- 1 cup prepared tzatziki
- ½ cup crumbled feta cheese
- ¼ cup kalamata olives, pitted and halved
- Lemon wedges, for serving
Instructions
- Marinate the Chicken: In a medium bowl, whisk together Greek yogurt, 1 tablespoon olive oil, lemon zest, 1 tablespoon lemon juice, minced garlic, and ½ teaspoon salt. Add the chicken pieces and turn to coat evenly. Let marinate for at least 15 minutes at room temperature or cover and refrigerate up to 8 hours while preparing other ingredients.
- Cook the Rice: In a medium saucepan, combine the rice, chicken broth, and ¼ teaspoon salt. Bring to a boil over medium-high heat. Once boiling, reduce heat to low, cover, and simmer for 15 to 18 minutes until the liquid is absorbed and rice is tender. Remove from heat and let it sit covered for 5 minutes. Fluff with a fork, then stir in 2 tablespoons lemon juice and chopped parsley.
- Make the Salad: While the rice cooking, combine cherry tomatoes, diced cucumber, and red onion in a medium bowl. Add 1 tablespoon lemon juice, 1 tablespoon olive oil, and ¼ teaspoon salt. Toss to combine and set aside to let flavors meld.
- Cook the Chicken: Heat a large skillet over medium-high heat with 1 tablespoon olive oil. Remove chicken from marinade letting excess drip off; discard remaining marinade. Place chicken in skillet and cook breasts for 5 to 6 minutes per side or thighs for 4 to 5 minutes per side until nicely browned and internal temperature reaches 165°F. Transfer to cutting board and rest for 5 minutes before slicing against the grain.
- Assemble the Bowls: Divide lemony rice evenly among six bowls. Top each with sliced chicken and toss cucumber tomato salad on top. Add a generous spoonful of tzatziki, sprinkle crumbled feta, and top with kalamata olives. Serve with lemon wedges on the side for extra zest.
Notes
- Marinating the chicken longer (up to 8 hours) enhances flavor and tenderness.
- Use chicken thighs for juicier meat; breasts cook slightly longer but are leaner.
- To keep rice fluffy, avoid lifting the lid while it cooks.
- Tzatziki can be homemade or store-bought for convenience.
- This dish can be served warm or as a chilled Mediterranean-style bowl.
