Greek Chicken Bowl Recipe

Greek Chicken Rice Bowls with Tzatziki sauce.

Greek Chicken Bowl Recipe

Greek Chicken Rice Bowls that can be made quickly and easily! They’re gluten-free, so flavorful, and perfect for meal prepping. The tender chicken is marinated in a Greek yogurt sauce, the rice is seasoned while cooking, and the easy-to-make tzatziki sauce brings the bowls together. The bright and fresh flavors make every bite of these Greek Chicken Rice Bowls SO delicious!

Course Dinner

Cuisine American, Greek, Mediterranean

Diet Gluten Free

Prep Time 5

Cook Time 30

Marinating Time 30

Total Time 1 5

Servings Bowls

Calories 541kcal

Author Christine McMichael

Equipment

Baking Pan

Ingredients

Chicken Marinade

1 pound boneless skinless chicken breast cubed
1 teaspoon dried oregano
1 teaspoon lemon zest
2 Tablespoons minced garlic about 2 cloves
1 Tablespoon freshly chopped dill
2 Tablespoons olive oil
1 Tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon crushed red pepper flakes
1 cup plain Greek yogurt

Rice

1 cup jasmine rice
2 cups water
1/2 teaspoon salt
1/4 teaspoon oregano
1/4 teaspoon pepper

Tzatziki sauce

1 cup greek yogurt
1/2 cup grated cucumber
1 Tablespoon lemon juice
1/2 Tablespoon olive oil
1 Tablespoon minced garlic
1/4 teaspoon salt
1 Tablespoon chopped dill

Toppings

1 cup diced cucumber
1 cup halved grape tomatoes
1/4 cup halved or diced kalamata olives
4 Tablespoons crumbled feta cheese

Instructions

Chicken

In a small bowl, combine everything for the marinade (except the chicken) and mix well.
Place the chicken breasts in a large Ziploc bag or container, add the marinade mixture, seal the bag, and move the chicken and sauce around to ensure the chicken gets coated. Let sit for 30 minutes to 1 hour, or overnight.
Preheat the oven to 375 degrees F and line a baking sheet with foil.
Place the chicken on the baking sheet and bake for 25-30 minutes, until just cooked through.
Switch the oven to broil and place the pan on the broil rack. Broil for an additional 5-10 minutes, or until it reaches an internal temp of 160 degrees F and the chicken is brown and crispy in places.

Rice

While the chicken cooks, rinse the rice, 3-4 times until the water is clear.
In a medium saucepan add the rice, salt, oregano, pepper, and water. Stir and place over high heat; bring to a boil then cover and reduce to a simmer on low heat for 18 minutes.
Remove the saucepan from heat and fluff the cooked rice with a fork.

Tzatziki Sauce

Grate the cucumber, transfer it to a towel, and gently squeeze most of the excess water out.
In a medium bowl combine all the sauce ingredients and mix well.

Prepare The Bowls

Add 1 cup or desired amount of rice to each bowl.
Top with the chicken & veggies.
Top with the tzatziki sauce and enjoy!

Video

Notes

Shortcuts: Use store-bought tzatziki and pre-cooked rice. You can stir in the rice additions when it's warm and you'll still get the yummy flavors!

Make It Vegetarian: Substitute the chicken with extra firm tofu or chickpeas. The chickpea will need half the time in the oven but you can treat the tofu the same as the chicken.

Kick It Up: You can add some spice with additional crushed red pepper, diced onion, or a small dollop of harissa paste. A squeeze of fresh lemon juice or red wine vinegar over the top would be a great addition, too!

Make It Low Carb - Substitute the jasmine rice with cauliflower rice, or put all the ingredients over salad greens instead of rice.

Storing: Let the rice and chicken cool and store in an airtight container in the refrigerator for up to 3-5 days. The rice and chicken can be frozen for 1-2 months in an airtight container. While it's best to make the sauce and chopped veggie topping the day of, they can also be made ahead of time and stored in separate containers.

Nutrition