Greek Chicken Bowls (Printable)
Marinated chicken over rice with Mediterranean vegetables and creamy yogurt sauce.
# What You'll Need:
→ Chicken
01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Rice Base
09 - 1 cup uncooked basmati or jasmine rice
10 - 2 cups water
11 - 1/2 teaspoon 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 tablespoon lemon juice
20 - 1 tablespoon olive oil
21 - 1 clove garlic, minced
22 - 1 tablespoon fresh dill, chopped
23 - Salt and pepper, to taste
# How To Make It:
01 - Whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper in a bowl. Add chicken and coat thoroughly. Cover and refrigerate for 15 minutes to 2 hours.
02 - Rinse rice under cold water. Combine rice, water, and salt in a saucepan. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes until tender and water is absorbed. Fluff with fork.
03 - Mix Greek yogurt, lemon juice, olive oil, garlic, dill, salt, and pepper in a small bowl until smooth. Refrigerate until serving.
04 - Heat grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 5-6 minutes per side until cooked through and golden. Let rest 5 minutes before slicing.
05 - Portion rice evenly among 4 bowls. Arrange sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta on top. Drizzle with yogurt sauce and garnish with fresh parsley.
06 - Serve bowls immediately while chicken is warm.
# Expert Tips:
01 -
- Everything can be prepped ahead, so dinner actually happens on busy nights
- The yogurt sauce ties all the fresh, tangy flavors together into something magical
02 -
- Cold chicken won't cook evenly, so let it sit at room temperature for 20 minutes before hitting the pan
- The yogurt sauce needs at least 10 minutes in the fridge to let the garlic mellow and flavors marry
03 -
- Pound the chicken to even thickness before marinating for more consistent cooking
- Slice the onion as thin as possible so it doesn't overpower each bite