Description
This Greek Chicken Bowl recipe combines tender, marinated chicken with fresh Mediterranean ingredients and creamy tzatziki sauce for a vibrant, healthy meal. Perfect for a quick dinner, the bowls feature a flavorful blend of lemon, oregano, and garlic-infused chicken served over fluffy basmati rice and topped with crisp vegetables, feta cheese, and Kalamata olives.
Ingredients
Scale
For the Chicken Marinade and Cooking
- 1 lb boneless skinless chicken breasts, cut into bite-sized pieces
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- Salt and pepper, to taste
For the Bowls
- 2 cups cooked basmati or jasmine rice
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/2 cup red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/3 cup kalamata olives, pitted and sliced
- 1/2 cup tzatziki sauce
- Fresh parsley, chopped (for garnish)
Instructions
- Marinate the Chicken: In a mixing bowl, combine the bite-sized chicken pieces with olive oil, fresh lemon juice, dried oregano, garlic powder, salt, and pepper. Toss everything together to ensure the chicken is evenly coated. Cover and let it marinate for at least 15 minutes to absorb flavors.
- Cook the Rice: While the chicken marinates, prepare the basmati or jasmine rice according to the package directions. Once cooked, set aside and keep warm.
- Cook the Chicken: Heat a large skillet over medium heat. Add the marinated chicken pieces and cook for 6 to 8 minutes, stirring occasionally, until the chicken is cooked through and has a golden brown color on the outside.
- Assemble the Bowls: Begin by placing a layer of cooked rice at the base of each bowl. Top evenly with the sautéed chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, crumbled feta cheese, and sliced kalamata olives.
- Add Sauce and Garnish: Drizzle each assembled bowl with creamy tzatziki sauce. Garnish with freshly chopped parsley, adding a bright herbal finish before serving.
Notes
- For extra flavor, marinate the chicken for up to 2 hours if time allows.
- You can substitute chicken thighs for a juicier option.
- Serve with warm pita bread on the side for a more traditional Greek meal.
- To make it gluten-free, just ensure the tzatziki sauce does not contain additives with gluten.
- Leftover bowls can be refrigerated for up to 3 days and reheated gently.
