Print

Flavorful Greek Chicken Bowls Recipe with Easy Creamy Tzatziki Sauce

Greek chicken bowls - featured image
Print Recipe

A quick and easy Greek chicken bowl featuring marinated chicken thighs, fluffy rice, fresh veggies, and a homemade creamy tzatziki sauce. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs
  • 3 cloves garlic, minced
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • Salt and freshly ground black pepper to taste
  • 1 cup Greek yogurt, full-fat
  • 1/2 medium cucumber, peeled and grated
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • 2 cups cooked basmati or jasmine rice (or quinoa)
  • 1 cup cherry tomatoes, halved
  • 1/2 cup kalamata olives, pitted and sliced
  • 1/2 red onion, thinly sliced
  • Fresh parsley or oregano for garnish

Instructions

  1. Prepare the marinade by combining minced garlic, lemon juice, olive oil, oregano, salt, and pepper in a medium bowl; whisk until blended.
  2. Add chicken thighs to the marinade, coat evenly, cover, and refrigerate for at least 30 minutes (up to 2 hours).
  3. Peel and grate the cucumber; squeeze out excess water using a clean kitchen towel.
  4. In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, and salt; stir until smooth and chill for at least 15 minutes.
  5. Cook rice or quinoa according to package instructions; fluff and keep warm.
  6. Heat a large skillet or grill pan over medium-high heat; cook marinated chicken thighs for 6-7 minutes per side until internal temperature reaches 165°F and chicken is browned.
  7. While chicken cooks, halve cherry tomatoes, slice olives and red onion, and chop fresh parsley.
  8. Assemble bowls by dividing rice or quinoa, topping with sliced chicken, tomatoes, olives, red onion, and a dollop of tzatziki sauce; garnish with fresh herbs.

Notes

Squeeze out excess water from grated cucumber to avoid watery tzatziki. Marinate chicken for at least 30 minutes or up to overnight for more flavor. Let chicken rest a few minutes after cooking to keep it juicy. If tzatziki is too thick, add a splash of cold water or lemon juice to lighten.

Nutrition

Keywords: Greek chicken bowl, tzatziki sauce, easy dinner, Mediterranean, healthy chicken recipe, weeknight meal

Find it online: https://rowanrecipes.com/flavorful-greek-chicken-bowls-recipe-with-easy-creamy-tzatziki-sauce/