Greek Chicken Bowls
These Greek Chicken Bowls are packed with flavorful chicken, fresh veggies, olives, feta cheese, and homemade tzatziki.
Ingredients
For the chicken
- 2 large chicken breasts (sliced in half lengthwise to make 4 filets)
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 tablespoon minced garlic
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
For the tzatziki
- ½ medium cucumber (grated)
- 1 cup full-fat Greek yogurt
- 1 clove garlic (grated)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill (or 1 teaspoon dried dill)
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the bowls
- 2 cups cooked rice (I use basmati)
- 2 cups shredded lettuce
- 2 cup cherry tomatoes (halved)
- 2 cup diced cucumber
- ½ small red onion (thinly sliced)
- ⅔ cup Kalamata olives (halved)
- ⅔ cup crumbled feta cheese
Instructions
For the tzatziki
- Place the grated cucumber in a kitchen towel and wring out as much water as you can. This prevents the sauce from getting watery.
- Add the squeezed cucumber to a bowl, along with the rest of the ingredients. Cover and refrigerate for at least 30 minutes.
For the chicken souvlaki
- In a medium bowl, combine the olive oil, lemon juice, minced garlic, oregano, paprika, salt, and black pepper. Add the chicken and coat them thoroughly. Cover and marinate in the refrigerator for at least 30 minutes.
- Heat a grill pan over medium-high heat. Coat the pan with oil, then cook the chicken for 3-4 minutes on each side, or until the center reaches 155°F. Remove to a plate.
For the bowls
- Divide the cooked rice into four bowls. Top each with the cooked chicken, shredded lettuce, cherry tomatoes, cucumber, red onion, olives, and feta cheese.
- Drizzle on the tzatziki sauce and optionally serve with some fresh pita. Enjoy!