Light Greek Chicken Bowls (Printable)

Grilled marinated chicken with fresh vegetables, fluffy rice, and creamy tzatziki for a light Mediterranean bowl.

# What you need:

→ Chicken Marinade

01 - 1.1 lb boneless, skinless chicken breast, cut into 1 inch cubes
02 - 2 tablespoons extra virgin olive oil
03 - 2 tablespoons fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon smoked paprika
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon freshly ground black pepper

→ Tzatziki Sauce

10 - 7 oz Greek yogurt, 2% or nonfat
11 - 1/2 medium cucumber, grated with excess liquid squeezed out
12 - 1 small garlic clove, finely minced
13 - 1 tablespoon fresh dill, chopped
14 - 1 tablespoon fresh lemon juice
15 - 1 tablespoon extra virgin olive oil
16 - 1/4 teaspoon salt
17 - Freshly ground black pepper to taste

→ Bowl Assembly

18 - 1 cup cooked brown rice or white rice
19 - 1 medium cucumber, diced
20 - 1 large tomato, diced
21 - 1/2 small red onion, thinly sliced
22 - 1 small red bell pepper, diced
23 - 1/2 cup Kalamata olives, pitted and halved
24 - 1/4 cup crumbled feta cheese, optional

# How to make it:

01 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper. Add chicken cubes and toss to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours for deeper flavor development.
02 - While chicken marinates, combine Greek yogurt, grated cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper in a small bowl. Mix until smooth and creamy. Refrigerate until ready to serve.
03 - Thread marinated chicken onto metal or soaked wooden skewers if grilling, or prepare for stovetop cooking in a grill pan without skewers.
04 - Preheat grill or grill pan to medium-high heat. Cook chicken 3 to 4 minutes per side, turning once, until golden brown and cooked through. Internal temperature should reach 165°F when tested with a meat thermometer.
05 - Divide cooked rice evenly among 4 serving bowls. Top each bowl with grilled chicken, diced cucumber, diced tomato, sliced red onion, diced bell pepper, Kalamata olives, and crumbled feta cheese if using.
06 - Spoon tzatziki sauce over each bowl or serve on the side for individual preference. Garnish with additional fresh dill if desired. Serve immediately.

# Expert Advice:

01 -
  • The chicken stays tender and juicy because you let it marinate long enough to really soak up those Mediterranean flavors.
  • Homemade tzatziki tastes nothing like the store-bought version, and once you make it, you'll never go back.
  • Everything comes together in one bowl, so cleanup is refreshingly simple.
  • It's naturally high in protein and works beautifully whether you eat gluten-free, low-carb, or vegetarian.
02 -
  • Squeezing the water out of your grated cucumber is non-negotiable if you want tzatziki that's creamy instead of watery; I learned this the hard way with runny sauce.
  • Don't skip the marinating time no matter how hungry you are; those 20 minutes transform plain chicken into something that actually tastes like it was meant to be here.
  • Cook your chicken on high enough heat to get color and develop flavor, but not so screaming hot that the outside burns before the inside cooks through.
03 -
  • Don't crowd the chicken on the grill; give each piece breathing room or you'll steam it instead of searing it, and you'll lose that golden crust that makes it taste grilled.
  • Taste the tzatziki before serving and adjust the salt and lemon juice; it should make your mouth water and want more, not disappear into the background.
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