Description
A vibrant and healthy Greek Chicken Bowl recipe featuring juicy marinated grilled chicken served over herbed rice, accompanied by a refreshing tomato-cucumber salad, Kalamata olives, and creamy tzatziki sauce. Perfect for a flavorful Mediterranean-inspired meal ready in under an hour.
Ingredients
Scale
For the Herbed Rice
- 1 cup long-grain white rice
- 2 cups water
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/4 cup chopped fresh parsley
- 1/2 teaspoon salt
For the Chicken Marinade
- 1.5 pounds boneless, skinless chicken breasts or thighs
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
For the Tomato-Cucumber Salad
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- 1/4 cup red onion, finely sliced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon chopped fresh dill
- Salt and pepper to taste
Additional Toppings and Garnishes
- 1/2 cup Kalamata olives, pitted and halved
- 1 cup tzatziki sauce
- Lemon wedges for serving
- Extra chopped parsley or dill for garnish
Instructions
- Prepare the herbed rice: Rinse the rice under cold water until the water runs clear to remove excess starch. Heat olive oil in a medium saucepan over medium heat. Add the rice and sauté for 1-2 minutes to lightly toast. Pour in the water, dried oregano, and salt. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff the rice with a fork and stir in the chopped fresh parsley for aroma and freshness.
- Marinate the chicken: In a bowl, whisk together olive oil, lemon juice, minced garlic, dried oregano, cumin, smoked paprika, salt, and black pepper. Add the chicken breasts or thighs and toss until thoroughly coated in the marinade. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
- Cook the chicken: Preheat a grill pan or skillet over medium-high heat. Place the marinated chicken in the hot pan and cook for 5-7 minutes per side, or until cooked through and juices run clear. Remove from heat and allow the chicken to rest for 5 minutes to retain juices. Then slice the chicken into strips for serving.
- Prepare the tomato-cucumber salad: In a bowl, combine halved cherry tomatoes, diced cucumber, finely sliced red onion, olive oil, red wine vinegar, chopped fresh dill, and salt and pepper to taste. Toss gently to blend all flavors and set aside.
- Assemble the bowls: Divide the herbed rice evenly among four serving bowls. Top each with sliced grilled chicken, a generous scoop of the tomato-cucumber salad, Kalamata olives, and a dollop of tzatziki sauce. Garnish with extra chopped parsley or dill and serve with lemon wedges on the side for an added citrusy zing.
Notes
- Rinsing the rice thoroughly before cooking helps to achieve fluffy, separate grains.
- Marinate the chicken for longer if time allows, to deepen the flavor.
- If you don’t have a grill pan, a regular skillet works well for cooking the chicken.
- Tzatziki sauce can be homemade or store-bought for convenience.
- Add a side of pita bread to make this meal more filling, if desired.
