Greek Chicken Bowls (Printable View)
Marinated chicken over rice with Mediterranean vegetables and yogurt sauce
# Ingredient List:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Rice Base
09 - 1 cup uncooked basmati or jasmine rice
10 - 2 cups water
11 - 1/2 tsp salt
→ Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1/2 cup red onion, thinly sliced
15 - 1/2 cup Kalamata olives, pitted and sliced
16 - 1/2 cup feta cheese, crumbled
17 - 1/4 cup fresh parsley, chopped
→ Yogurt Sauce
18 - 1/2 cup plain Greek yogurt
19 - 1 tbsp lemon juice
20 - 1 tbsp olive oil
21 - 1 clove garlic, minced
22 - 1 tbsp fresh dill, chopped
23 - Salt and pepper to taste
# How to Make It:
01 - Whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper in a bowl. Add chicken and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes, up to 2 hours for maximum flavor penetration.
02 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a rolling boil over high heat, then reduce to low heat, cover tightly, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
03 - Combine Greek yogurt, lemon juice, olive oil, minced garlic, dill, salt, and pepper in a small bowl. Whisk until smooth and creamy. Cover and refrigerate until serving time to allow flavors to meld.
04 - Heat grill pan or skillet over medium-high heat until hot. Remove chicken from marinade, allowing excess to drip off. Cook chicken for 5 to 6 minutes per side until internal temperature reaches 165°F and exterior is golden brown with char marks. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain into strips.
05 - Divide cooked rice evenly among 4 serving bowls. Arrange sliced chicken on one side. Arrange cherry tomatoes, cucumber, red onion, olives, and feta in sections over the rice. Drizzle generously with yogurt sauce and garnish with fresh parsley. Serve immediately while chicken is warm.
# Expert Suggestions:
01 -
- The chicken stays incredibly juicy because that lemon garlic marinade does all the heavy lifting for you
- You can prep everything in about 20 minutes and let the marinade work its magic while you chop vegetables
- The contrast between warm spiced chicken and cool tangy sauce makes every bite exciting
02 -
- Letting the chicken rest after cooking is non negotiable, cutting it immediately will release all those juices onto your cutting board instead of keeping them in the meat
- The yogurt sauce needs at least 10 minutes in the fridge to let the garlic mellow out and flavors come together
03 -
- Pat the chicken dry before adding it to the marinade, this helps the flavors actually penetrate instead of sliding off
- Toast your rice in a dry pan for 2 minutes before adding water, it adds a subtle nutty flavor that makes the whole dish taste more restaurant quality