Greek Chicken Bowls with Mediterranean (Printable Format)
Tender marinated chicken over fluffy rice with fresh Mediterranean toppings and tangy yogurt sauce.
# What You Need:
→ Chicken Marinade
01 - 1 pound boneless, skinless chicken breasts or thighs
02 - 2 tablespoons olive oil
03 - 2 tablespoons lemon juice
04 - 2 cloves garlic, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ Rice Base
09 - 1 cup uncooked basmati or jasmine rice
10 - 2 cups water
11 - 1/2 teaspoon salt
→ Mediterranean Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1/2 cup red onion, thinly sliced
15 - 1/2 cup Kalamata olives, pitted and sliced
16 - 1/2 cup feta cheese, crumbled
17 - 1/4 cup fresh parsley, chopped
→ Yogurt Sauce
18 - 1/2 cup plain Greek yogurt
19 - 1 tablespoon lemon juice
20 - 1 tablespoon olive oil
21 - 1 clove garlic, minced
22 - 1 tablespoon fresh dill, chopped
23 - Salt and pepper to taste
# How-To Steps:
01 - Whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper in a bowl. Add chicken pieces and turn to coat evenly. Cover and refrigerate for minimum 15 minutes or up to 2 hours for maximum flavor penetration.
02 - Rinse rice under cold running water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to boil over high heat, then reduce to low, cover tightly, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with fork.
03 - Combine Greek yogurt, lemon juice, olive oil, minced garlic, dill, salt, and pepper in small bowl. Whisk until smooth and fully incorporated. Refrigerate until assembly.
04 - Heat grill pan or skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Cook for 5 to 6 minutes per side until internal temperature reaches 165°F and exterior develops golden char. Transfer to cutting board and rest for 5 minutes before slicing across grain.
05 - Divide cooked rice evenly among four bowls. Arrange sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese over rice. Drizzle with yogurt sauce and garnish with fresh parsley. Serve immediately.
# Expert Suggestions:
01 -
- The marinade transforms ordinary chicken into something impossibly juicy and fragrant
- Everything comes together in under 45 minutes but tastes like it simmered all day
- Each bowl is a perfect balance of tangy, salty, fresh, and creamy
02 -
- Letting the chicken rest before slicing is non-negotiable it keeps all the juices inside
- The yogurt sauce needs at least 10 minutes in the fridge for flavors to meld properly
03 -
- Pound your chicken to even thickness before marinating for uniform cooking
- Double the yogurt sauce and keep it in the fridge for salads and wraps all week