Greek Chicken Bowl (Printable)

Juicy spiced chicken over herbed rice with fresh salad, olives, and tzatziki

# What You'll Need:

→ Herbed Rice

01 - 1 cup long-grain white rice
02 - 2 cups water
03 - 1 tablespoon olive oil
04 - 1 teaspoon dried oregano
05 - 1/4 cup chopped fresh parsley
06 - 1/2 teaspoon salt

→ Greek Chicken

07 - 1.5 pounds boneless, skinless chicken breasts or thighs
08 - 2 tablespoons olive oil
09 - 2 tablespoons lemon juice
10 - 2 cloves garlic, minced
11 - 1 tablespoon dried oregano
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper

→ Tomato-Cucumber Salad

16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, diced
18 - 1/4 cup red onion, finely sliced
19 - 2 tablespoons olive oil
20 - 1 tablespoon red wine vinegar
21 - 1 tablespoon chopped fresh dill
22 - Salt and pepper to taste

→ Assembly

23 - 1/2 cup Kalamata olives, pitted and halved
24 - 1 cup tzatziki sauce
25 - Lemon wedges for serving
26 - Extra chopped parsley or dill for garnish

# How-To Steps:

01 - Rinse rice under cold water until water runs clear. Heat olive oil in medium saucepan over medium heat. Add rice and sauté for 1-2 minutes. Add water, dried oregano, and salt. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand 5 minutes, then fluff with fork and stir in chopped parsley.
02 - Whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in bowl. Add chicken and toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours in refrigerator.
03 - Heat grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice.
04 - Combine cherry tomatoes, cucumber, red onion, olive oil, red wine vinegar, dill, salt, and pepper in bowl. Toss gently to combine.
05 - Divide herbed rice among four bowls. Top each with sliced chicken, tomato-cucumber salad, olives, and generous dollop of tzatziki. Garnish with extra herbs and lemon wedges.

# Expert Tips:

01 -
  • It tastes like you spent hours in the kitchen when really you've got 50 minutes and barely a worry.
  • Everything comes together in bowls, so everyone builds exactly what they crave—no arguing over proportions.
  • The flavors hit you in waves: bright, briny, creamy, herbaceous—nothing boring about it.
02 -
  • If your chicken turns out dry, it overcooked—always pull it at 165 degrees internal temp because carryover heat keeps cooking it for another minute or two after it leaves the pan.
  • The salad can sit for a few minutes before serving, but if you let it sit too long, the vinegar breaks down the cucumber and everything goes soft and sad.
  • Room temperature chicken tastes bland compared to warm chicken, so time your cooking so the chicken finishes just as you're about to assemble.
03 -
  • Pat your chicken completely dry before marinating so it browns instead of steams, and use a hot pan—don't be afraid of the sizzle.
  • Taste the salad before plating and adjust the salt and vinegar; this is where most people underseasoned and end up with something that tastes flat.
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