Greek Chicken Grain Bowl (Printer-friendly)
Marinated chicken with grains, fresh veggies, and creamy tzatziki in a Mediterranean-style bowl.
# What You Need:
→ Chicken Marinade
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 garlic cloves, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp smoked paprika
07 - 1/2 tsp kosher salt
08 - 1/4 tsp freshly ground black pepper
→ Grains
09 - 1 cup uncooked brown rice, farro, or quinoa (use quinoa or brown rice for gluten-free)
10 - 2 cups water or low-sodium chicken broth
11 - 1/2 tsp kosher salt
→ Vegetables & Garnishes
12 - 1 cup cherry tomatoes, halved
13 - 1 cup English cucumber, diced
14 - 1/2 medium red onion, thinly sliced
15 - 1/2 cup Kalamata olives, pitted and halved
16 - 1/2 cup crumbled feta cheese
17 - 1/4 cup fresh flat-leaf parsley, chopped
18 - Lemon wedges, for serving
→ Tzatziki Sauce
19 - 1 cup plain Greek yogurt
20 - 1/2 cup cucumber, grated and moisture squeezed dry
21 - 1 tbsp fresh dill, chopped
22 - 1 garlic clove, minced
23 - 1 tbsp olive oil
24 - 1 tbsp fresh lemon juice
25 - Kosher salt and freshly ground black pepper, to taste
# How to Make It:
01 - In a mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Add the chicken and toss to coat evenly. Cover and marinate at room temperature for at least 15 minutes, or refrigerate up to 2 hours for deeper flavor penetration.
02 - While the chicken marinates, rinse the grains thoroughly under cold water. Combine with water or chicken broth and salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover tightly, and simmer until tender — approximately 20 minutes for brown rice or farro, 15 minutes for quinoa. Fluff with a fork and set aside.
03 - In a small bowl, combine the Greek yogurt, grated and squeezed cucumber, fresh dill, minced garlic, olive oil, and lemon juice. Stir until smooth and well incorporated. Season with salt and pepper to taste, then refrigerate until ready to serve to allow the flavors to meld.
04 - Heat a skillet or grill pan over medium-high heat until lightly smoking. Remove the chicken from the marinade, allowing excess to drip off, and cook for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
05 - Divide the cooked grains among four bowls. Arrange the halved cherry tomatoes, diced cucumber, sliced red onion, Kalamata olives, crumbled feta, and sliced chicken over the grains in sections. Drizzle generously with tzatziki sauce, sprinkle with fresh parsley, and serve immediately with lemon wedges alongside.
# Expert Tips:
01 -
- The chicken marinates in just 15 minutes but tastes like you planned it all day.
- Everything components so you can prep on Sunday and eat well until Wednesday without getting bored.
- Tzatziki is addictive enough that you will start putting it on everything from sandwiches to roasted vegetables.
02 -
- Squeezing the grated cucumber for tzatziki is non negotiable because skipping it turns your sauce into a watery puddle.
- Letting the chicken rest before slicing is the single thing that separates a good bowl from a great one.
- Marinating beyond 2 hours can make the lemon juice start to break down the meat texture in an unpleasant way.
03 -
- Use chicken thighs instead of breasts if you want more forgiveness on cook time because they stay juicy even if you get distracted.
- Cooking the grains in chicken broth instead of water adds a background richness that people always comment on.