Greek Chicken Bowl (Printable)

Juicy spiced chicken over oregano rice with fresh vegetables, olives, and tangy tzatziki sauce.

# What You'll Need:

→ Herbed Rice

01 - 1 cup long-grain white rice
02 - 2 cups water
03 - 1 tablespoon olive oil
04 - 1 teaspoon dried oregano
05 - 1/4 cup fresh parsley, chopped
06 - 1/2 teaspoon salt

→ Greek Chicken

07 - 1.5 pounds boneless, skinless chicken breasts or thighs
08 - 2 tablespoons olive oil
09 - 2 tablespoons fresh lemon juice
10 - 2 cloves garlic, minced
11 - 1 tablespoon dried oregano
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper

→ Tomato-Cucumber Salad

16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, diced
18 - 1/4 cup red onion, thinly sliced
19 - 2 tablespoons olive oil
20 - 1 tablespoon red wine vinegar
21 - 1 tablespoon fresh dill, chopped
22 - Salt and black pepper to taste

→ Assembly

23 - 1/2 cup Kalamata olives, pitted and halved
24 - 1 cup tzatziki sauce
25 - Lemon wedges for serving
26 - Fresh parsley or dill for garnish

# How to Make It:

01 - Rinse rice under cold water until water runs clear. Heat olive oil in a medium saucepan over medium heat. Add rice and sauté for 1-2 minutes. Add water, oregano, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork and stir in fresh parsley.
02 - In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper. Add chicken and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours refrigerated.
03 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through and juices run clear. Allow to rest for 5 minutes, then slice into strips.
04 - In a bowl, combine cherry tomatoes, cucumber, red onion, olive oil, red wine vinegar, dill, salt, and pepper. Toss gently until well combined.
05 - Divide herbed rice evenly among four serving bowls. Top each with sliced chicken, tomato-cucumber salad, halved Kalamata olives, and a generous portion of tzatziki sauce. Garnish with additional fresh herbs and lemon wedges.

# Expert Advice:

01 -
  • It comes together faster than you'd expect, yet tastes like you spent hours layering Mediterranean flavors.
  • Everything can be prepped ahead, which means you're actually relaxing when dinner time rolls around instead of rushing.
  • One bowl somehow feels complete and nourishing without requiring any fancy techniques or obscure ingredients.
02 -
  • Marinating the chicken matters more than you think—it's the difference between it tasting good and it tasting authentically Greek and juicy.
  • Adding the parsley and dill after cooking preserves their brightness instead of letting heat cook it out into a muted shadow of itself.
  • Don't assemble the bowls too far ahead or the rice will absorb all the liquid from the salad and everything gets mushy.
03 -
  • Make the rice and chicken ahead and reheat gently—the salad and tzatziki are what keep things tasting fresh, so those should always be made the day of.
  • If your chicken is particularly thick, pound it to even thickness before marinating so it cooks through without the outside drying out.
  • Keep extra lemon wedges on the table so people can brighten their bowls as they eat, since fresh acid is addictive with this flavor combination.
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