Description
This Greek Chicken Bowls recipe features juicy, marinated grilled chicken served atop fluffy jasmine or basmati rice, complemented by fresh cherry tomatoes, crisp cucumber, red onion, kalamata olives, and tangy feta cheese. Finished with a creamy Greek yogurt sauce infused with lemon, dill, and parsley, this bowl delivers vibrant Mediterranean flavors in a healthy and satisfying meal.
Ingredients
Scale
Chicken Marinade
- 1 1/2 pounds boneless skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Rice Base and Toppings
- 3 cups cooked jasmine or basmati rice
- 1 cup cherry tomatoes, halved
- 1 cup diced cucumber
- 1/2 cup thinly sliced red onion
- 1/2 cup kalamata olives, halved
- 1/2 cup crumbled feta cheese
Sauce
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill
- 1 tablespoon chopped fresh parsley
- 1 tablespoon olive oil (for cooking chicken)
Instructions
- Prepare the Marinade: In a bowl, whisk together 2 tablespoons olive oil, lemon juice, minced garlic, dried oregano, thyme, paprika, salt, and black pepper until well combined.
- Marinate the Chicken: Add the boneless skinless chicken breasts to the marinade and toss to coat evenly. Cover and refrigerate for at least 30 minutes or up to 4 hours to allow the flavors to infuse.
- Preheat the Cooking Surface: Heat a grill pan or skillet over medium heat and brush with the remaining 1 tablespoon olive oil to prevent sticking and add flavor.
- Cook the Chicken: Place the marinated chicken breasts on the grill pan and cook for 5 to 7 minutes per side, until the internal temperature reaches 165°F and the chicken is fully cooked with a slight char.
- Rest and Slice: Remove the chicken from heat and let it rest for 5 minutes to retain juices. Slice the chicken into thin strips or bite-sized pieces for serving.
- Prepare the Sauce: In a small bowl, combine plain Greek yogurt, lemon juice, chopped fresh dill, and chopped fresh parsley. Stir until smooth and well blended.
- Assemble the Bowls: Divide the cooked jasmine or basmati rice evenly among four bowls. Top each bowl with sliced chicken, halved cherry tomatoes, diced cucumber, thinly sliced red onion, kalamata olives, and crumbled feta cheese.
- Serve with Sauce: Drizzle the prepared Greek yogurt sauce over each bowl and serve immediately for a fresh and flavorful meal.
Notes
- For enhanced flavor, marinate the chicken overnight in the refrigerator.
- Substitute the rice with quinoa or cauliflower rice as a nutritious alternative.
- Add a dollop of hummus or a drizzle of extra olive oil for additional richness and creaminess.
