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Greek Chicken and Tzatziki Rice Bowls - Fresh, Flavorful, and Easy

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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • For the Chicken: 1.5 pounds boneless, skinless chicken thighs (or breasts, pounded to even thickness)
  • 3 tablespoons olive oil
  • Zest and juice of 1 large lemon
  • 3 cloves garlic, minced
  • 1.5 teaspoons dried oregano (or 1 tablespoon fresh, minced)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon paprika (optional, for color)
  • For the Tzatziki: 1 cup plain Greek yogurt (whole milk for creamier texture)
  • 1/2 large English cucumber, grated and squeezed dry
  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 small garlic clove, grated
  • 1 tablespoon fresh dill, finely chopped (or 1 teaspoon dried)
  • 1/4 teaspoon kosher salt, plus more to taste
  • For the Rice and Toppings: 3 cups cooked rice (jasmine, basmati, or brown)
  • 1 cup cherry tomatoes, halved
  • 1/2 English cucumber, diced
  • 1/4 small red onion, thinly sliced
  • 1/3 cup Kalamata olives, pitted and halved
  • 1/3 cup feta, crumbled
  • Fresh parsley or dill, chopped, for garnish
  • Lemon wedges, for serving

Method
 

  1. Marinate the chicken: In a bowl, whisk olive oil, lemon zest and juice, garlic, oregano, salt, pepper, and paprika. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes, up to 8 hours.
  2. Cook the rice: Prepare rice according to package directions. Fluff with a fork and keep warm. For extra flavor, stir in a squeeze of lemon and a drizzle of olive oil.
  3. Make the tzatziki: Grate the cucumber on the large holes of a grater, then squeeze out excess water with a clean towel. In a bowl, combine yogurt, cucumber, olive oil, lemon juice, garlic, dill, and salt. Adjust salt and lemon to taste. Chill until serving.
  4. Prep the toppings: Halve tomatoes, dice cucumber, thinly slice red onion, chop herbs, and crumble feta. Set aside.
  5. Cook the chicken: Heat a large skillet or grill pan over medium-high. Lightly oil the surface. Cook chicken 5–6 minutes per side (thighs) or 4–5 minutes per side (breasts), until browned and cooked through. Internal temperature should reach 165°F (74°C). Rest 5 minutes, then slice.
  6. Assemble the bowls: Add a scoop of rice to each bowl. Top with sliced chicken, a generous dollop of tzatziki, tomatoes, cucumber, red onion, olives, and feta. Finish with fresh herbs and a squeeze of lemon.
  7. Taste and tweak: Add a pinch of salt, extra tzatziki, or a drizzle of olive oil if needed. Serve warm with lemon wedges.