Greek Chicken Bowl (Printable Page)

Juicy seasoned chicken over herbed rice with fresh vegetables, olives, and tangy tzatziki sauce.

# What You 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 fresh parsley, chopped
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 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, thinly sliced
19 - 2 tablespoons olive oil
20 - 1 tablespoon red wine vinegar
21 - 1 tablespoon fresh dill, chopped
22 - Salt and black pepper to taste

→ Assembly

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

# Steps:

01 - Rinse rice under cold water until water runs clear. Heat olive oil in medium saucepan over medium heat. Sauté rice for 1-2 minutes. Add water, dried oregano, and salt. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand 5 minutes, then fluff with fork and stir in chopped parsley.
02 - Whisk together olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Add chicken and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours refrigerated.
03 - Heat grill pan or skillet over medium-high heat. Cook chicken 5-7 minutes per side until cooked through and juices run clear. Let rest 5 minutes, then slice into bite-sized pieces.
04 - Combine cherry tomatoes, cucumber, red onion, olive oil, red wine vinegar, dill, salt, and pepper in a bowl. Toss gently to combine.
05 - Divide herbed rice among four bowls. Top each with sliced chicken, tomato-cucumber salad, Kalamata olives, and generous dollop of tzatziki sauce. Garnish with fresh herbs and lemon wedges.

# Expert Advice:

01 -
  • It comes together faster than you'd expect: Everything cooks simultaneously, so you're not juggling pans for hours.
  • Each component tastes incredible on its own: You could honestly eat just the chicken or the salad and be satisfied, but together they're magic.
  • It's naturally forgiving: Slightly overcooked chicken, underripe tomatoes, or that one time you forgot the parsley—it all still works beautifully.
02 -
  • The chicken will continue cooking slightly after you remove it from heat: This means pulling it off the pan when it's just barely cooked through prevents that tough, dry texture that ruins everything else.
  • Marinating matters more than you'd think: Skipping it or rushing it means you're eating plain grilled chicken with Greek flavors on the side instead of flavors that have actually penetrated the meat.
  • Don't mix the rice while it's still hot: If you fluff it immediately, you'll break the grains and end up with mush; letting it rest for five minutes means it firms up slightly and stays light and fluffy.
03 -
  • If your chicken is thick, butterfly it or pound it slightly: Even cooking thickness means no dry edges and juicy centers, and everything finishes at the same time.
  • Taste your salad dressing before adding it to the vegetables: The vinegar-to-oil ratio should make your mouth water a little; if it tastes balanced to you straight, it'll taste perfect on the vegetables.
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