Greek Chicken Bowls With Tzatziki
There is something about a Greek Chicken bowl that just feels like sunshine in a bowl. The bright, lemony chicken, the cool and creamy tzatziki, the crisp vegetables. It all comes together in a way that feels fresh and satisfying without taking a ton of time or effort. These Greek chicken bowls have become one of my favorite dishes to make when I want a dinner that feels special and comforting yet completely weeknight friendly.
Servings: 4 servings
Ingredients
For the Chicken
- 4 4-6 ounce boneless skinless, chicken breasts
- ½ cup plain Greek yogurt, I like whole milk yogurt the best
- 2 lemons, zest of 1 and the juice of 2
- 2 cloves garlic, grated
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- ½ teaspoon dried dill
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For The Bowls
- 3 cups cooked rice
- 1 cup tzatziki sauce, store bought or homemade
- 2 tablespoons olive oil
- 2 tablespoons red wine vinegar
- ¼ teaspoon dried oregano
- fresh dill
- salt and pepper to taste
- 1 cup grape or cherry tomatoes, halved
- 1 cup cucumbers, cut in small slices
- ⅓ cup kalamata olives
- ¼ cup sliced red onion
- ¼ cup feta cheese
Instructions
- In a large bowl mix the Greek yogurt, lemon zest, lemon juice, grated garlic, oregano, dill salt and pepper. Add the boneless skinless chicken breast and stir to coat the chicken in the yogurt marinade. Let the chicken marinate for at least 1 hour or up to 4 hours in the refrigerator.
- While the chicken is marinating mix together the red wine vinegar, olive oil, oregano, fresh dill, salt and pepper. Add the chopped tomatoes, cucumbers, olives, and red onions. Stir to coat the vegetables in the vinaigrette. Chill in the refrigerator until ready to serve.
- Preheat grill to 450℉. Use a wadded paper towel dipped in oil to grease the grill grates. Add the chicken to the hot grill shaking off as much excess marinade as possible.
- Grill for 7-8 minutes so the chicken has time to brown and achieve good grill marks. Carefully flip the chicken and grill for another 7-8 minutes or until the chicken reaches 165℉when tested with a meat thermometer.
- Once the chicken is removed from the grill, set aside to allow the meat to rest for about 5 minutes before slicing.
- Divide the rice among four bowls, then top with the tomato salad, tzatziki, and sliced grilled chicken. Garnish with crumbled feta cheese and extra fresh dill if desired.