Greek chicken bowls make a light and easy meal that is just bursting with flavor. Juicy and crispy chicken, quick Greek salad, flavorful lemon rice, and zingy tzatziki sauce. You won’t have enough of this delicious dish!
Ingredients
Here’s what you need to make Greek chicken bowls:
- Greek-flavored chicken breasts – seasoned with lemon juice, lemon zest, garlic, and oregano then dredged in flour. You could omit dredging in flour but it makes the chicken breasts deliciously crispy and makes cooking cutlets easier (splatter-free from the marinade). You can also use boneless and skinless chicken thighs or chicken tenders.
- Quick and easy chopped Greek salad – with tomatoes, cucumbers, olives, red onion, and feta. Use what you have and skip what you don’t like.
- Lemon rice – flavorful rice seasoned with lemon juice, lemon zest, and parsley. You can also use just leftover rice for this recipe. Alternatively, you could serve this with quinoa or cauliflower rice.
- Tzatziki – delicious and zingy cucumber yogurt dip. Make sure to use thick Greek yogurt for this dip or your tzatziki will be runny.
Pita chips are also pictured on the photos, but they are strictly optional.
How to make Greek Chicken Bowls step by step
STEP 1: Make the tzatziki dip (I have a separate post on tzatziki dip if you need more step-by-step photos and information on tzatziki).
- Peel the cucumber and grate it on the large holes of a box grater. Sprinkle with 1 teaspoon of salt and let stand for about 20 minutes to help draw out moisture from the cucumber
- Wrap the grated cucumber in a clean kitchen cloth and wring as much water as possible. Discard the water.
- In a medium bowl, combine drained cucumbers, Greek yogurt, grated garlic clove, olive oil, vinegar, lemon juice, and finely chopped dill. Season the sauce with salt and pepper.
STEP 2: Make lemon rice (I have a separate post on lemon rice if you need more step-by-step photos and information about it).
- Finely chop garlic (preferably with a knife and not a garlic press). Heat the olive oil in a medium pot over low heat. When hot add the garlic and cook for 30 seconds until fragrant.
- Add the rice and cook, stirring, for about 30-60 seconds, until all the rice grains are coated in oil.
- Add oregano and chicken broth, close the pot with a tightly-fitting lid (preferably transparent so you can see when the rice starts to boil), bring to a boil then reduce the temperature to low and cook for 14 minutes. Take the pot off the heat and leave it (covered) to rest for 10 minutes.
- Fluff the rice with a spatula or wooden spoon and season with lemon zest, lemon juice, parsley, salt, and pepper. Stir gently until combined.
STEP 3: Make quick tomato cucumber salad:
- Peel the cucumber and cut into 1/2-inch cubes, cut tomatoes also into cubes. Dice red onion, chop parsley, slice olives.
- Add all the ingredients for the salad to a bowl and stir until combined. Season with salt and pepper.
STEP 4: Cook chicken
- Cook the chicken breasts in half horizontally so that you have thinner fillets (you can also pound them with a meat tenderizer). Add to a bowl with 1 tablespoon of oil, lemon juice, lemon zest, garlic powder, and oregano. Season with salt and pepper. Stir to coat and leave to marinate for 15-30 minutes.
- Remove the chicken from the marinade. Dredge in flour on all sides.
- Heat the remaining tablespoon of oil over medium-high heat in a frying pan. Cook chicken fillets in batches, until browned on both sides and cooked through in the center.
- Remove from the pan, let rest for at least 5 minutes then cut into slices.
STEP 5: Assemble
Divide cooked chicken breast, cucumber tomato salad, lemon rice, and tzatziki dip between 4 bowls.
Enjoy!
Storage
You can store the chicken for up to 3-4 days in the fridge.
Tzatziki will be good for up to 2-3 days but it’s the best on the day it’s made.
Salad will be good until the next day but it’s best on the day it was made.
Lemon rice can be stored in the fridge for up to 3-4 days.
If you liked this recipe you may also like out Chicken Fajita Bowls.
Did you make this recipe? RATE THE RECIPE or tell me in the COMMENTS how you liked it! You can also add a photo of your dish. It would make me very happy and will help other readers. Thank you!!
Greek Chicken Bowls
Greek chicken bowls make a light and easy meal that is just bursting with flavor. Juicy and crispy chicken, quick Greek salad, flavorful lemon rice, and zingy tzatziki sauce. You won’t have enough of this delicious dish!
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Servings 4 servings
Calories 660kcal
Ingredients
for the chicken:
- 1 1/2 lbs (675g) chicken breast
- 2 tablespoons frying oil divided
- 1 1/2 tablespoons lemon juice
- zest of 1 lemon
- 1/2 teaspoon garlic powder
- 1 tablespoon oregano
- 3 tablespoons flour
- salt and pepper to taste
tzatziki sauce:
- 1 English cucumber
- 1/2 cup Greek yogurt
- 2 teaspoons lemon juice
- 1 clove garlic
- 1 tablespoon chopped dill
- salt and pepper to taste
cucumber tomato salad:
- 1/3 English cucumber
- 2 medium tomatoes
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1/2 small red onion
- 1 tablespoon chopped parsley
- 1 1/2 ounces (45g) feta cheese crumbled
- 5 kalamata olives
- salt and pepper to taste
lemon rice:
- 2 tablespoons olive oil or butter
- 2 cloves garlic
- 1 cup (190g) uncooked long grain rice
- 1/4 teaspoon dried oregano
- 1 1/2 cups chicken broth
- zest of 1 lemon
- 1 tablespoon lemon juice
- 1 tablespoon chopped parsley
- salt and pepper to taste
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Instructions
Make tzatziki:
- Peel the cucumber and grate it on the large holes of a box grater. Sprinkle with 1 teaspoon of salt and let stand for about 20 minutes to help draw out moisture from the cucumber
- Wrap the grated cucumber in a clean kitchen cloth and wring as much water as possible. Discard the water.
- In a medium bowl, combine drained cucumbers, Greek yogurt, grated garlic clove, olive oil, vinegar, lemon juice, and finely chopped dill. Season the sauce with salt and pepper.
Make lemon rice:
- Finely chop garlic (preferably with a knife and not a garlic press). Heat the olive oil in a medium pot over low heat. When hot add the garlic and cook for 30 seconds until fragrant.
- Add the rice and cook, stirring, for about 30-60 seconds, until all the rice grains are coated in oil.
- Add oregano and chicken broth, close the pot with a tightly-fitting lid (preferably transparent so you can see when the rice starts to boil), bring to a boil then reduce the temperature to low and cook for 14 minutes. Take the pot off the heat and leave it (covered) to rest for 10 minutes.
- Fluff the rice with a spatula or wooden spoon and season with lemon zest, lemon juice, parsley, salt, and pepper. Stir gently until combined.
Make quick cucumber tomato salad:
- Peel the cucumber and cut into 1/2-inch cubes, cut tomatoes also into cubes. Dice red onion, chop parsley, slice olives.
- Add all the ingredients for the salad to a bowl and stir until combined. Season with salt and pepper.
Cook the chicken:
- Cook the chicken breasts in half horizontally so that you have thinner fillets (you can also pound them with a meat tenderizer). Add to a bowl with 1 tablespoon of oil, lemon juice, lemon zest, garlic powder, and oregano. Season with salt and pepper. Stir to coat and leave to marinate for 15-30 minutes.
- Remove the chicken from the marinade. Dredge in flour on all sides.
- Heat the remaining tablespoon of oil over medium-high heat in a frying pan. Cook chicken fillets in batches, until browned on both sides and cooked through in the center.
- Remove from the pan, let rest for at least 5 minutes then cut into slices.
Assemble:
- Divide cooked chicken breast, cucumber tomato salad, lemon rice, and tzatziki dip between 4 bowls.
- Enjoy!
Notes
Calories = 1 serving (1/4 of the recipe). This is only an estimate!
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