Greek Chicken Bowl with Tzatziki
Juicy lemon-oregano marinated chicken over fluffy rice with cucumber, tomatoes, red onion, Kalamata olives, feta and a cool, creamy homemade tzatziki. It's one of the easy, wholesome bowls from the Hearth & Bowls kitchen — simple ingredients, big flavor, and ready in 30 minutes.
Ingredients
- Greek chicken
- 1.5 lb (680 g) boneless skinless chicken thighs or breast
- 3 tbsp olive oil
- 2 tbsp lemon juice
- 2 tsp dried oregano
- 3 garlic cloves, minced
- ½ tsp salt + black pepper
- Bowls
- 1½ cups (300 g) rice or quinoa, uncooked
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- ½ red onion, thinly sliced
- ½ cup Kalamata olives
- ½ cup crumbled feta
- Tzatziki
- 1 cup (240 g) plain Greek yogurt
- ½ cucumber, grated and squeezed dry
- 1 small garlic clove, grated
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
Instructions
Marinate the chicken
Whisk olive oil, lemon juice, oregano, garlic, salt and pepper. Toss with the chicken and let it marinate for at least 10 minutes (or overnight).
Cook the chicken
Sear the chicken in a hot skillet or grill pan 5–6 minutes per side until golden and cooked through. Rest 5 minutes, then slice.
Cook the rice
Cook the rice or quinoa according to the package directions and fluff with a fork.
Make the tzatziki
Stir the Greek yogurt with grated squeezed cucumber, garlic, lemon juice, dill and a pinch of salt until creamy.
Prep the veggies
Halve the tomatoes, dice the cucumber, slice the red onion and get your olives and feta ready.
Build the bowls
Divide rice among 4 bowls, top with sliced chicken, tomatoes, cucumber, onion, olives and feta, and finish with a big dollop of tzatziki.
Nutrition
Approximate values per serving.
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