Description
Savor Mediterranean flavors with these greek chicken bowls that blend tender marinated protein, crisp vegetables, and tangy tzatziki sauce. Fresh ingredients and zesty seasonings create a wholesome meal perfect for quick weeknight dinners you’ll want to enjoy again and again.
Ingredients
Scale
- 1.5 lbs (680 g) boneless, skinless chicken breasts (or thighs)
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ cup red onion, thinly sliced
- ½ cup kalamata olives, halved
- ½ cup crumbled feta cheese
- 1 cup Greek yogurt
- ½ cup cucumber, grated and squeezed dry
- ¼ cup fresh parsley, chopped
- 2 tbsps olive oil
- 1 tbsp olive oil
- 2 tbsps lemon juice
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- 1 clove garlic, minced
- 1 tsp dried oregano
- ½ tsp salt
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp paprika
- 1 tbsp fresh dill or parsley, chopped
Instructions
- Marinade Preparation: Whisk herbs, oils, and seasonings in a spacious container to create a vibrant, aromatic liquid that will infuse the chicken with Mediterranean flavors.
- Marination Process: Submerge chicken completely in the prepared marinade, ensuring thorough coating. Refrigerate for 30 minutes, allowing ingredients to deeply penetrate and tenderize the meat.
- Cooking Technique: Heat grill pan or skillet to medium-high, creating an ideal surface for developing a golden-brown exterior. Carefully place marinated chicken onto the hot surface, cooking each side until perfectly caramelized and internal temperature reaches 165F/75C, approximately 5-6 minutes per side.
- Resting Period: Remove chicken from heat and let it rest for 5 minutes, enabling juice redistribution and ensuring maximum succulence.
- Tzatziki Creation: Blend Greek yogurt with grated cucumber, lemon juice, minced garlic, olive oil, salt, and dill in a mixing bowl, creating a creamy, refreshing sauce.
- Bowl Assembly: Layer a base of rice or quinoa, then strategically arrange sliced chicken strips. Artfully distribute tomatoes, cucumber, red onion, olives, and crumbled feta around the protein.
- Final Presentation: Generously drizzle tzatziki sauce over the bowl and garnish with freshly chopped parsley, adding a vibrant touch of color and herbaceous flavor.
Notes
- Marinate for Maximum Flavor: Allow chicken to soak in marinade for at least 30 minutes, but overnight refrigeration will intensify herb and spice profiles for deeper taste complexity.
- Achieve Perfect Chicken Texture: Pat chicken dry before marinating to help seasonings adhere better and ensure a crispy, golden-brown exterior when grilling or pan-searing.
- Control Heat Precisely: Use a meat thermometer to guarantee chicken reaches 165F/75C, preventing undercooking while avoiding dry, tough meat that loses juiciness.
- Customize for Dietary Needs: Swap rice with cauliflower rice for low-carb version, use plant-based yogurt in tzatziki for dairy-free option, or replace chicken with tofu for vegetarian adaptation.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 5
- Calories: 570
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 4 g
- Protein: 40 g
- Cholesterol: 120 mg