Greek Chicken Bowl (Print Version)

Juicy Greek-seasoned chicken over herbed rice with fresh salad, olives, and 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 chopped fresh parsley
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, finely sliced
19 - 2 tablespoons olive oil
20 - 1 tablespoon red wine vinegar
21 - 1 tablespoon chopped fresh dill
22 - Salt and pepper to taste

→ Assembly

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

# How to Make It:

01 - Rinse rice under cold running water until water runs clear. Heat olive oil in a medium saucepan over medium heat. Add rice and sauté for 1-2 minutes until lightly toasted. Pour in water, add dried oregano and salt, then bring to a boil. Reduce heat to low, cover with a lid, and simmer for 15 minutes. Remove from heat and let stand covered for 5 minutes. Fluff with a fork and fold in chopped fresh parsley.
02 - In a mixing bowl, whisk together olive oil, fresh lemon juice, minced garlic, dried oregano, ground cumin, smoked paprika, salt, and black pepper until well combined. Add chicken pieces and toss thoroughly to coat all surfaces evenly. Marinate at room temperature for 15 minutes, or refrigerate for up to 2 hours for enhanced flavor development.
03 - Heat a grill pan or skillet over medium-high heat until hot. Cook marinated chicken for 5-7 minutes per side, or until internal temperature reaches 165°F (74°C) and juices run clear when pierced. Transfer to a cutting board and let rest for 5 minutes to retain moisture, then slice into bite-sized pieces.
04 - In a mixing bowl, combine halved cherry tomatoes, diced cucumber, and finely sliced red onion. Drizzle with olive oil and red wine vinegar, then add fresh chopped dill. Season with salt and pepper to taste. Toss gently to combine all ingredients without crushing the vegetables.
05 - Divide herbed rice evenly among four serving bowls. Layer sliced chicken, tomato-cucumber salad, pitted Kalamata olives, and a generous dollop of tzatziki sauce on top of each bowl. Finish with extra fresh herbs and lemon wedges for serving.

# Additional Tips::

01 -
  • Everything comes together in under an hour, and half that time is just marinating and resting.
  • You can prep components ahead and assemble bowls whenever hunger strikes, making weeknight dinners feel effortless.
  • The flavor payoff is enormous—briny, herbaceous, tangy, and creamy all at once without feeling heavy.
  • It's naturally gluten-free and adaptable to whatever proteins or vegetables you have on hand.
02 -
  • Don't skip resting the chicken; it's the difference between juicy slices and dry, disappointing pieces that fall apart.
  • Taste your rice after fluffing and adjust salt if needed—underseasoned rice will make the whole bowl feel flat no matter how good everything else is.
  • If you're buying tzatziki, look for one with actual yogurt and cucumber as the main ingredients; the ultra-thick brands often rely on cornstarch or gums instead of quality.
03 -
  • If your chicken breasts are thick, pound them to an even thickness before marinating so they cook evenly without the edges drying out while the centers finish.
  • Toast your spices in the olive oil for 30 seconds before adding the lemon juice; it wakes them up and makes the marinade taste noticeably more aromatic and alive.
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