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Greek chicken bowl with feta and tzatziki

Greek Chicken Bowls

Juicy marinated chicken with fresh veggies, feta, and homemade tzatziki over fluffy rice.
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Ingredients Method Notes

Ingredients
  

  • 1.5 lbs boneless skinless chicken thighs
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 3 cloves garlic minced
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and pepper to taste
  • 2 cups cooked rice
  • 1 cup cherry tomatoes halved
  • 1 small cucumber sliced
  • 1/4 cup kalamata olives
  • 1/4 red onion thinly sliced
  • 1/2 cup crumbled feta
  • 1 cup Greek yogurt
  • 1/2 cucumber grated and squeezed dry
  • 1 tablespoon lemon juice
  • 1 clove garlic minced
  • 1 tablespoon fresh dill

Method
 

  1. Marinate. Toss chicken with olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Rest 15 minutes.
  2. Sear. Cook chicken in a hot skillet 5 to 6 minutes per side until charred and cooked through. Rest and slice.
  3. Mix. Combine yogurt, grated cucumber, lemon juice, garlic, dill, and salt for tzatziki.
  4. Prep. Halve tomatoes, slice cucumber and red onion, crumble feta.
  5. Build. Layer rice, chicken, veggies, and feta in bowls. Drizzle with tzatziki and a squeeze of lemon.

Notes

Chicken thighs work best for juiciness. If using breasts, pound thin.
Squeeze grated cucumber dry before adding to tzatziki.
Tzatziki can be made 2 days ahead and stored in the fridge.