Print

Easy Flavor-Packed Greek Chicken Bowls Recipe with Homemade Tzatziki Sauce

Greek Chicken Bowls - featured image
Print Recipe

A quick and easy Greek chicken bowl recipe featuring juicy herb-marinated chicken, fluffy rice, and a creamy homemade tzatziki sauce. Perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano (or 2 tablespoons fresh, chopped)
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 cup Greek yogurt (full-fat)
  • 1/2 cup finely grated cucumber (squeezed to remove excess water)
  • 1 tablespoon olive oil
  • 1 garlic clove, minced
  • 1 tablespoon chopped fresh dill (or fresh mint)
  • 1 teaspoon red wine vinegar or lemon juice
  • Salt and pepper, to taste
  • 2 cups cooked basmati or jasmine rice
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1/2 cup kalamata olives, pitted and halved
  • Fresh parsley or extra dill for garnish

Instructions

  1. Marinate the Chicken (15 minutes + 2-24 hours resting): In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper. Add the chicken thighs and toss until fully coated. Cover and refrigerate for at least 2 hours, ideally overnight for maximum flavor.
  2. Prepare the Tzatziki Sauce (10 minutes): Grate the cucumber using the fine side of a grater, then squeeze out excess moisture using a clean kitchen towel or paper towels. In a bowl, mix Greek yogurt, grated cucumber, olive oil, minced garlic, dill, and red wine vinegar. Season with salt and pepper to taste. Chill until ready to serve.
  3. Cook the Rice (15-20 minutes): Rinse the rice under cold water until the water runs clear to remove excess starch. Cook according to package instructions, or use a rice cooker for convenience. Fluff with a fork when done.
  4. Cook the Chicken (10-12 minutes): Heat a cast-iron skillet or non-stick pan over medium-high heat. Add the marinated chicken thighs in a single layer. Cook 5-6 minutes per side, or until internal temperature reaches 165°F (74°C) and chicken is golden with a slight char. Avoid overcrowding the pan; cook in batches if needed. Rest chicken 5 minutes before slicing.
  5. Assemble the Bowls (5 minutes): Start with a base of rice, top with sliced chicken, cherry tomatoes, red onions, and kalamata olives. Spoon a generous dollop of tzatziki over each bowl and sprinkle fresh parsley or dill on top.

Notes

Marinate chicken overnight for best flavor. Squeeze cucumber well to avoid watery tzatziki. Rest chicken after cooking to keep it juicy. Use chicken thighs for tenderness. Can substitute rice with cauliflower rice for low-carb option. For dairy-free, use coconut yogurt and skip cottage cheese blend.

Nutrition

Keywords: Greek chicken bowl, tzatziki sauce, easy Greek recipe, marinated chicken, healthy dinner, weeknight meal, Mediterranean

Find it online: https://perkypan.com/easy-flavor-packed-greek-chicken-bowls-recipe-with-homemade-tzatziki-sauce/