Greek Chicken Bowls (Printable version)

Marinated chicken over rice with Mediterranean toppings and creamy yogurt sauce.

# What you'll need:

→ Chicken and Marinade

01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Rice Base

09 - 1 cup uncooked basmati or jasmine rice
10 - 2 cups water
11 - 1/2 tsp salt

→ Mediterranean Toppings

12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1/2 cup red onion, thinly sliced
15 - 1/2 cup Kalamata olives, pitted and sliced
16 - 1/2 cup feta cheese, crumbled
17 - 1/4 cup fresh parsley, chopped

→ Yogurt Sauce

18 - 1/2 cup plain Greek yogurt
19 - 1 tbsp lemon juice
20 - 1 tbsp olive oil
21 - 1 clove garlic, minced
22 - 1 tbsp fresh dill, chopped
23 - Salt and pepper to taste

# Directions:

01 - Whisk together olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper in a bowl. Add the chicken pieces and toss thoroughly to coat. Cover and refrigerate for a minimum of 15 minutes, allowing up to 2 hours for deeper flavor penetration.
02 - Rinse the rice under cold running water until the water runs clear. Combine the rinsed rice, water, and salt in a saucepan. Bring to a rolling boil, then reduce heat to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed and rice is tender. Fluff gently with a fork before serving.
03 - Combine Greek yogurt, lemon juice, olive oil, minced garlic, chopped dill, salt, and pepper in a small bowl. Whisk until smooth and fully incorporated. Refrigerate until ready to serve to allow flavors to meld.
04 - Preheat a grill pan or skillet over medium-high heat. Remove chicken from the marinade, allowing excess to drip off. Cook for 5 to 6 minutes per side until internal temperature reaches 165°F and the exterior develops golden-brown grill marks. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
05 - Divide the cooked rice evenly among 4 serving bowls. Arrange sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta over the rice in sections. Drizzle generously with the yogurt sauce and garnish with fresh chopped parsley. Serve immediately while chicken is still warm.

# Expert Advice:

01 -
  • Everything comes together in under an hour but tastes like you spent all day cooking
  • The marinade does double duty making the chicken incredibly tender and flavorful
  • You can prep all the toppings ahead and assemble whenever hunger strikes
02 -
  • Don't skip resting the chicken after cooking, those juices need time to redistribute
  • The yogurt sauce tastes better after it sits for a bit, make it first if you can
  • Warm rice pairs beautifully with the cold toppings, don't let it get completely cold
03 -
  • Pound your chicken to even thickness so it cooks evenly and stays tender
  • Use a microplane for the garlic in the sauce so it practically disappears
  • Let your feta come to room temperature for the creamiest texture

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