Description
Greek Chicken Tzatziki Bowls are a vibrant, healthy Mediterranean-inspired meal featuring marinated grilled chicken served over rice with fresh vegetables, olives, feta, and a creamy homemade tzatziki sauce. Perfect for a flavorful weeknight dinner or meal prep.
Ingredients
Scale
For the Chicken and Rice
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked white or brown rice
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- Fresh parsley for garnish (optional)
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- 1/4 teaspoon salt
Instructions
- Cook the Rice: Prepare the rice according to package instructions. Once cooked, set it aside to cool slightly while you prepare the other components.
- Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken breasts or thighs to the bowl and toss thoroughly to coat in the marinade. Cover and let marinate for at least 15 minutes, or up to 4 hours in the refrigerator for enhanced flavor.
- Prepare the Tzatziki Sauce: In a separate bowl, combine the Greek yogurt, grated cucumber (make sure to squeeze out excess moisture), minced garlic, lemon juice, olive oil, fresh or dried dill, and salt. Mix everything well and refrigerate until ready to serve.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Add the marinated chicken and cook for about 5 to 6 minutes on each side, ensuring the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Remove from heat and let it rest for a few minutes before slicing into strips.
- Assemble the Bowls: Divide the cooked rice evenly among serving bowls. Arrange the sliced chicken on top, then add cherry tomatoes, diced cucumber, red onion slices, kalamata olives, and crumbled feta cheese. Generously drizzle the bowls with the prepared tzatziki sauce. Garnish with fresh parsley if desired and serve immediately.
Notes
- For a lower-carb option, swap the rice for quinoa or cauliflower rice.
- The chicken can also be baked in the oven at 400°F (200°C) for 20–25 minutes instead of pan/grill cooking.
- Tzatziki sauce can be made in advance and stored in the refrigerator for up to 3 days.
