Description
Delicious and healthy Greek Chicken Tzatziki Bowls featuring marinated grilled chicken served over rice with fresh vegetables and creamy homemade tzatziki sauce. Perfect for a nutritious Mediterranean-inspired meal.
Ingredients
Scale
Chicken and Rice
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked white or brown rice
Vegetables and Toppings
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1/4 red onion, thinly sliced
- 1/2 cup kalamata olives, pitted
- 1/2 cup crumbled feta cheese
- Fresh parsley for garnish (optional)
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
- 1/4 teaspoon salt
Instructions
- Cook the rice: Prepare rice according to package instructions. Set cooked rice aside to cool slightly before assembling bowls.
- Marinate the chicken: In a large bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add chicken breasts or thighs and toss until fully coated. Cover and marinate for at least 15 minutes or up to 4 hours in the refrigerator for best flavor.
- Prepare tzatziki sauce: In a bowl, combine Greek yogurt, grated cucumber (ensure excess water is squeezed out), minced garlic, lemon juice, olive oil, chopped fresh dill (or dried dill), and salt. Stir well and chill in the refrigerator until ready to use.
- Cook the chicken: Heat a skillet or grill pan over medium-high heat. Remove chicken from marinade and cook for 5 to 6 minutes per side until internal temperature reaches 165°F (74°C) and chicken is thoroughly cooked. Remove from heat and let rest for a few minutes before slicing.
- Assemble the bowls: Divide cooked rice among four serving bowls. Top each bowl with sliced chicken, cherry tomatoes, diced cucumber, thinly sliced red onion, kalamata olives, and crumbled feta cheese.
- Finish and serve: Drizzle a generous amount of chilled tzatziki sauce over each bowl. Garnish with fresh parsley if desired. Serve immediately and enjoy your Greek Chicken Tzatziki Bowls.
Notes
- Swap rice for quinoa or cauliflower rice for a lower-carb alternative.
- Chicken can be cooked in the oven at 400°F (200°C) for 20–25 minutes instead of stovetop or grill.
- Tzatziki sauce can be made ahead and stored in the refrigerator for up to 3 days for convenience.
- Use skinless chicken thighs for more moisture and flavor, or breasts for leaner protein.
- Ensure cucumber for tzatziki is well-drained to avoid watery sauce.
