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Greek Chicken Bowls

Greek chicken bowls with lemon-herb chicken and a cool tzatziki sauce, served over fluffy rice with crisp vegetables. Pan-sear/grill the chicken, rest, then slice for juicy bites in every forkful.
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Prep Time 20 minutes
Cook Time 15 minutes
marinate 30 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb boneless skinless chicken breasts
  • 2 tbsp olive oil
  • 1 lemon juice of 1 lemon
  • 3 garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tsp salt
  • 0.5 tsp black pepper
Bowls
  • 3 cup cooked rice
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 0.5 red onion thinly sliced
  • 1 cup feta cheese crumbled
  • 0.5 cup kalamata olives
  • 2 tbsp parsley chopped
Tzatziki Sauce
  • 1 cup Greek yogurt
  • 0.5 cucumber grated and squeezed dry
  • 1 tbsp lemon juice
  • 1 garlic minced
  • 1 tbsp fresh dill
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Marinate the lemon-herb chicken
  1. In a bowl, combine olive oil, lemon juice, garlic, oregano, parsley, salt, and black pepper.
  2. Add chicken and marinate for at least 30 minutes.
Cook and rest the chicken
  1. Heat a cast iron skillet over medium-high heat, then grill or pan-sear chicken for 5–6 minutes per side until fully cooked.
  2. Allow chicken to rest for 5 minutes, then slice.
Mix the tzatziki sauce
  1. In a small bowl, combine Greek yogurt, grated squeezed-dry cucumber, lemon juice, garlic, fresh dill, salt, and black pepper, then mix well.
Assemble the bowls
  1. Divide cooked rice among serving bowls.
  2. Arrange cherry tomatoes, cucumber, red onion, feta cheese, and kalamata olives around the rice.
  3. Top with sliced chicken.
  4. Drizzle with tzatziki sauce and garnish with parsley, then serve.

Notes

For best flavor, marinate at least 30 minutes and slice the chicken only after it rests so the juices stay in. Store assembled bowls in the fridge up to 3 days; keep tzatziki separate if possible for the freshest texture. Freeze the cooked chicken for up to 2 months, but note veggies and rice do not freeze well. For a lighter option, use low-fat Greek yogurt to reduce calories while keeping the sauce creamy.