Greek Chicken Bowls (Printable)
Marinated chicken over rice with Mediterranean vegetables and creamy yogurt sauce
# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Rice Base
09 - 1 cup uncooked basmati or jasmine rice
10 - 2 cups water
11 - 1/2 tsp salt
→ Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1/2 cup red onion, thinly sliced
15 - 1/2 cup Kalamata olives, pitted and sliced
16 - 1/2 cup feta cheese, crumbled
17 - 1/4 cup fresh parsley, chopped
→ Yogurt Sauce
18 - 1/2 cup plain Greek yogurt
19 - 1 tbsp lemon juice
20 - 1 tbsp olive oil
21 - 1 clove garlic, minced
22 - 1 tbsp fresh dill, chopped
23 - Salt and pepper, to taste
# Directions:
01 - In a bowl, combine olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add the chicken, toss to coat, cover, and refrigerate for at least 15 minutes, up to 2 hours for deeper flavor penetration.
02 - Rinse the rice under cold water until water runs clear. In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until rice is tender and liquid is absorbed. Fluff with a fork.
03 - In a small bowl, whisk together Greek yogurt, lemon juice, olive oil, minced garlic, chopped dill, salt, and pepper until smooth. Refrigerate until ready to serve.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 5-6 minutes per side, or until internal temperature reaches 165°F and exterior is golden brown. Let rest for 5 minutes before slicing.
05 - Divide cooked rice among 4 serving bowls. Arrange sliced chicken on top, then add cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta. Drizzle with yogurt sauce and garnish with fresh parsley.
06 - Serve immediately while chicken is warm and vegetables are crisp.
# Expert Tips:
01 -
- Everything comes together in under an hour but tastes like you spent all day cooking
- The combination of warm seasoned chicken and cool crisp toppings is incredibly satisfying
02 -
- I learned the hard way that cold chicken straight from the fridge will stick to your pan, let it sit at room temperature for 15 minutes before cooking
- The yogurt sauce thickens as it chills, so stir in a teaspoon of water if it is too thick to drizzle
03 -
- Cut your chicken against the grain into thin slices, this makes each bite more tender
- Let the yogurt sauce come to room temperature for 10 minutes before serving, the flavors really pop