Description
Flavorful Greek chicken bowls with lemon-herb rice, homemade tzatziki sauce, and fresh toppings. A healthy and delicious meal perfect for lunch or dinner!
Ingredients
Scale
- 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1/4 cup olive oil
- 1/4 cup lemon juice, freshly squeezed
- 2 cloves garlic, minced
- 2 tablespoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon olive oil
- 1 cup long-grain rice, rinsed
- 2 cups chicken broth
- 1/4 cup lemon juice, freshly squeezed
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
- 1 cup plain Greek yogurt (full-fat or non-fat)
- 1/2 cup cucumber, peeled, seeded, and grated
- 1 clove garlic, minced
- 1 tablespoon lemon juice, freshly squeezed
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
- 1 pint cherry tomatoes, halved
- 1 cucumber, peeled, seeded, and diced
- 1/2 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- Fresh parsley, chopped, for garnish
- Pita bread or naan, warmed (optional)
Instructions
- Marinate the Chicken: In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. Add chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes (preferably 2-4 hours, or overnight for maximum flavor, but no longer than 24 hours).
- Prepare the Lemon-Herb Rice: Rinse rice until water runs clear. In a medium saucepan, heat olive oil over medium heat. Add rice and cook for 1-2 minutes, stirring constantly. Pour in chicken broth and lemon juice. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes, or until rice is cooked through. Remove from heat and let stand, covered, for 5-10 minutes. Fluff with a fork and stir in parsley and dill. Season with salt and pepper to taste.
- Make the Tzatziki Sauce: Grate cucumber and squeeze out excess liquid using a kitchen towel or cheesecloth. In a medium bowl, combine Greek yogurt, squeezed cucumber, minced garlic, lemon juice, olive oil, and dill. Season with salt and pepper to taste. Cover and refrigerate for at least 30 minutes.
- Cook the Chicken:
- Grilling: Preheat grill to medium-high heat. Thread chicken onto skewers. Grill for 8-10 minutes, turning occasionally, until cooked through (internal temperature of 165°F/74°C). Let rest for a few minutes.
- Baking: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Spread chicken in a single layer. Bake for 15-20 minutes, or until cooked through (internal temperature of 165°F/74°C). Let rest for a few minutes.
- Pan-Frying: Heat olive oil in a large skillet over medium-high heat. Add chicken in a single layer (cook in batches if needed). Cook for 6-8 minutes, turning occasionally, until cooked through and golden-brown (internal temperature of 165°F/74°C). Let rest for a few minutes.
- Assemble the Bowls: Divide rice among bowls. Top with cooked chicken, cherry tomatoes, cucumber, red onion, and Kalamata olives. Spoon tzatziki sauce over the top. Sprinkle with feta cheese and parsley. Serve immediately with warmed pita bread or naan (optional).
Notes
- Marinating the chicken overnight yields the best flavor.
- Squeezing the excess liquid from the cucumber is crucial for a thick tzatziki sauce.
- Adjust the amount of lemon juice, garlic, and herbs to your preference.
- Chicken can be cooked using your preferred method (grilling, baking, or pan-frying).
- Customize your bowl with your favorite toppings!
- Prep Time: 30 minutes
- Cook Time: 25 minutes