Description
Greek Chicken Bowls combine tender marinated chicken thighs with vibrant Mediterranean ingredients, served over a base of cooked grains or cauliflower rice, topped with fresh vegetables, feta cheese, and a homemade tzatziki sauce. This flavorful and healthy dish is perfect for a quick, satisfying meal with a fresh Greek flair.
Ingredients
Scale
For the Chicken Marinade:
- 2 pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- 1 lemon (juiced)
- 4 cloves garlic (minced)
- 2 teaspoons dried oregano
- 1 teaspoon paprika
- 2 teaspoons kosher salt
- 2 tablespoons Greek yogurt
For the Bowl Base and Toppings:
- 2 cups cooked rice (or couscous, quinoa, or cauliflower rice)
- 1 cup cherry tomatoes (halved)
- 2 Persian cucumbers (diced)
- ½ red onion (thinly sliced)
- ½ cup kalamata olives
- ½ cup feta cheese (crumbled)
- fresh dill or parsley (for garnish)
For the Tzatziki Sauce:
- 1 cup Greek yogurt
- 1 tablespoon olive oil
- 1 clove garlic (grated)
- 1 tablespoon lemon juice
- ¼ cucumber (finely grated and squeezed dry)
- ¼ teaspoon kosher salt (or more to taste)
- ¼ cup dill (chopped)
Instructions
- Prepare the Marinade: In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, paprika, kosher salt, and Greek yogurt until the mixture is smooth and well combined, creating a flavorful marinade.
- Marinate the Chicken: Add the chicken thighs to the bowl, turning them to coat evenly with the marinade. Cover and refrigerate for at least 30 minutes or up to overnight to allow the flavors to deeply penetrate the meat.
- Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for 5 to 6 minutes on each side, or until the chicken is golden brown, juicy, and has reached an internal temperature of 165°F (74°C). Transfer to a cutting board and let rest for a few minutes before slicing into strips.
- Make the Tzatziki Sauce: In a separate bowl, combine Greek yogurt, finely grated and well-squeezed cucumber, lemon juice, olive oil, grated garlic, chopped dill, and kosher salt. Mix thoroughly and refrigerate until ready to serve to allow the flavors to meld.
- Assemble the Bowls: Divide the cooked rice, couscous, quinoa, or cauliflower rice evenly among four serving bowls as the base layer.
- Add Toppings: Top each bowl with slices of the cooked Greek chicken, cherry tomatoes, diced cucumbers, thinly sliced red onion, kalamata olives, and crumbled feta cheese to build vibrant, colorful bowls.
- Finish and Serve: Spoon generous amounts of the chilled tzatziki sauce over each bowl. Garnish with fresh dill or parsley and add a squeeze of lemon juice for brightness. Serve the bowls either warm or cold, depending on your preference.
Notes
- Marinate the chicken overnight for deeper flavor and more tender meat.
- You can substitute the rice with couscous, quinoa, or cauliflower rice to suit dietary preferences.
- Ensure the grated cucumber for tzatziki is well squeezed to avoid watery sauce.
- Leftover chicken can be stored in the refrigerator for up to 3 days.
- For a spicier variation, add a pinch of cayenne pepper to the marinade.
