Greek Chicken Bowls
Juicy lemon-herb marinated chicken served over fluffy rice or quinoa with fresh cucumber, tomatoes, feta, and creamy tzatziki. A fresh, filling dinner that comes together in about 40 minutes.
Ingredients
For the Chicken Marinade:
- 4 boneless skinless chicken breasts (about 6–7 oz each)
- ¼ cup olive oil
- 3 tablespoons fresh lemon juice about 2 lemons
- 3 cloves garlic minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
For the Bowls:
- 2 cups cooked white rice or quinoa
- 1 cup cherry tomatoes halved
- 1 large English cucumber diced
- ½ red onion thinly sliced
- ¾ cup crumbled feta cheese
- ⅓ cup pitted Kalamata olives optional
- ¼ cup fresh parsley roughly chopped
- ¾ cup tzatziki sauce store-bought or homemade
- Extra olive oil and lemon wedges for serving
Instructions
Marinate the chicken:
- In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken breasts and toss to coat evenly. Let marinate for at least 30 minutes at room temperature, or cover and refrigerate for up to 8 hours.
Cook the chicken :
- Heat a grill pan or cast iron skillet over medium-high heat. Remove chicken from the marinade and cook for 6–7 minutes per side, until golden and cooked through (internal temperature of 165°F). Transfer to a cutting board and rest for 5 minutes, then slice.
Prepare the grain :
- While the chicken cooks, prepare the rice or quinoa per package instructions. Season with a pinch of salt and a drizzle of olive oil. Fluff and set aside.
Prep the vegetables:
- Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Keep everything separate until assembly.
Assemble the bowls:
- Divide the rice or quinoa evenly among 4 bowls. Top with sliced chicken, then arrange the tomatoes, cucumber, and red onion alongside. Add olives if using.
Finish and serve:
- Crumble feta cheese over each bowl. Add a generous scoop of tzatziki. Garnish with fresh parsley and a lemon wedge on the side. Serve immediately.
Notes
- For a deeper flavor, marinate the chicken overnight in the fridge.
- Chicken thighs work great here and stay even juicier than breasts.
- To mellow the raw red onion, soak slices in cold water for 10 minutes, then drain.
- Leftovers keep well for up to 4 days — store components separately for best results.
- Cauliflower rice makes a great low-carb swap for the grain base.