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Greek Chicken Bowls

Satisfying grain bowls with lemon-herb marinated chicken, basmati rice, fresh vegetables, and cool tzatziki, making a delightful and customizable meal.
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Prep Time 40 minutes
Cook Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 650
Ingredients Method Notes

Ingredients
  

The Lemon-Herb Chicken
  • 1.5 lbs chicken breast or thighs, cut into bite-sized pieces Thighs are preferred for moisture and flavor.
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 3 cloves garlic, minced
  • 1 lemon Juice of 1 lemon
  • Salt and black pepper, to taste
The Bowl Base
  • 2 cups cooked basmati or jasmine rice, or quinoa
Fresh Toppings
  • 1 cup cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced Soak in ice water for 10 minutes if too sharp.
  • 1/4 cup Kalamata olives, pitted Preferred over generic black olives.
  • 1/4 cup crumbled feta cheese Buy block feta and crumble yourself for best flavor.
The Sauce
  • 1/2 cup tzatziki, store-bought or homemade Homemade is preferred if time allows.

Method
 

Preparation
  1. In a bowl or resealable bag, combine chicken with olive oil, oregano, minced garlic, lemon juice, salt, and pepper. Toss until coated and marinate for at least 30 minutes or up to 4 hours.
  2. Bring the chicken to room temperature for 10 minutes before cooking.
  3. Cook rice or quinoa according to package directions and prep all toppings: dice cucumber, halve cherry tomatoes, and slice red onion.
  4. Soak red onion slices in ice water if preferred to reduce sharpness.
Cooking
  1. Heat a large skillet over medium-high heat and add marinated chicken pieces in a single layer. Cook in batches if necessary.
  2. Cook chicken for 6 to 8 minutes, turning occasionally, until golden brown and internal temperature reaches 165°F.
Assembly
  1. Build bowls starting with a base of rice or quinoa (about half a cup).
  2. Layer cooked chicken on top, then distribute diced cucumber, cherry tomatoes, red onion, and olives over each bowl.
  3. Top generously with crumbled feta and add tzatziki. Serve with a lemon wedge.

Notes

For best results, marinate chicken overnight. Store components separately for freshness up to 4 days.