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Greek Chicken Bowls Recipe

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★★★★★

4.2 from 24 reviews

This Greek Chicken Bowls recipe features marinated and skillet-cooked chicken thighs paired with a refreshing tomato cucumber salad, herbed lemon rice, crunchy romaine, and creamy tzatziki sauce. Perfectly balanced with Mediterranean flavors like oregano, marjoram, and fresh herbs, this dish is a wholesome and vibrant meal that comes together with easy steps and fresh ingredients.

Ingredients

Scale

Chicken and Marinade

  • 1 pound chicken thighs
  • 1 tablespoon olive oil (for marinade)
  • 1 tablespoon lemon juice
  • 1/2 tablespoon garlic powder
  • 1/2 tablespoon dried oregano
  • 1/2 tablespoon marjoram
  • Salt and pepper, to taste
  • 1 tablespoon olive oil (for cooking)

Tomato Cucumber Salad

  • 1 1/2 cups cherry tomatoes, halved (210 grams)
  • 1 1/2 cups diced cucumbers (215 grams)
  • 1/2 cup kalamata olives, halved (70 grams)
  • 1/2 cup diced red onion (45 grams)
  • 1/2 tablespoon red wine vinegar
  • 1/2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon dried oregano
  • Salt and pepper, to taste

Lemon Herb Rice

  • 1 cup white rice
  • 2 packed tablespoons parsley, roughly chopped
  • 2 packed tablespoons dill, roughly chopped
  • 1 packed tablespoon chives, roughly chopped
  • 1 packed tablespoon basil, roughly chopped
  • 1 tablespoon lemon juice
  • Salt and pepper, to taste

Other

  • 1/2 cup tzatziki sauce
  • 8 packed cups chopped romaine (430 grams)
  • Fresh herbs and lemon juice, for topping

Instructions

  1. Marinate the Chicken: Place the chicken thighs in a large baking dish or plastic bag. Add 1 tablespoon olive oil, lemon juice, garlic powder, dried oregano, marjoram, salt, and pepper. Toss well to coat. Let marinate for 1 to 2 hours in the refrigerator, being careful not to marinate too long to avoid breaking down the chicken.
  2. Prepare the Sides: While the chicken marinates, prepare the tzatziki sauce if making from scratch or chill the store-bought version. This will be served cold in the bowls.
  3. Make Tomato Cucumber Salad: Combine cherry tomatoes, cucumbers, kalamata olives, and red onion in a bowl. Add red wine vinegar, olive oil, lemon juice, dried oregano, salt, and pepper. Mix thoroughly and chill in the refrigerator until ready to serve.
  4. Cook the Rice and Add Herbs: Near the end of marinating, cook the white rice according to package instructions. Once ready, let it cool for a few minutes, then mix in lemon juice and the fresh parsley, dill, chives, basil, salt, and pepper to taste.
  5. Cook the Chicken: Heat 1 tablespoon olive oil in a large skillet over medium heat. Add chicken thighs without overcrowding the pan. Cook for about 10 minutes on one side, then flip and cook another 5-10 minutes until the chicken is fully cooked with no pink inside. Remove from heat, let rest for a few minutes, then slice into bite-size pieces.
  6. Assemble the Bowls: In serving bowls, evenly distribute the chopped romaine lettuce, lemon herb rice, tomato cucumber salad, and sliced chicken. Add dollops of tzatziki sauce on top, sprinkle with additional fresh herbs, and a squeeze of lemon juice if desired.
  7. Serve and Enjoy: Serve immediately for a fresh and vibrant Greek chicken bowl bursting with flavor and texture.

Notes

  • Do not over-marinate the chicken to prevent the lemon juice from breaking down the meat too much.
  • Feel free to substitute white rice with brown rice or quinoa for a healthier grain option.
  • Use store-bought tzatziki to save time, or make your own for a fresher taste.
  • Adjust seasoning and lemon juice in salad and rice according to your preference.
  • This recipe can be easily doubled for larger gatherings.

Keywords: Greek chicken bowls, Mediterranean chicken bowl, lemon herb chicken, tzatziki chicken bowl, healthy chicken bowl, skillet chicken, tomato cucumber salad, Greek recipe

Find it online: https://foodiecara.com/greek-chicken-bowls-recipe/