Mediterranean Chicken Bowl (Printer-friendly)
Grilled chicken with herbed rice, vegetables, feta and tzatziki for a bright Mediterranean bowl.
# What You Need:
→ Chicken & Marinade
01 - 1.1 lb boneless, skinless chicken breasts
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 ground cumin
07 - 1/2 tsp smoked paprika
08 - Salt and freshly ground black pepper to taste
→ Herbed Rice
09 - 1 cup basmati or jasmine rice
10 - 2 cups water
11 - 1 tbsp olive oil
12 - 1/2 tsp dried oregano
13 - Salt to taste
→ Vegetables & Toppings
14 - 1 cup cherry tomatoes, halved
15 - 1 cucumber, diced
16 - 1/2 small red onion, thinly sliced
17 - 1/2 cup Kalamata olives, pitted and halved
18 - 3.5 oz feta cheese, crumbled
19 - 2 tbsp fresh parsley, chopped
20 - 1 cup baby spinach or arugula
→ Tzatziki Sauce
21 - 1 cup Greek yogurt
22 - 1/3 cup cucumber, grated and well drained
23 - 1 tbsp fresh lemon juice
24 - 1 garlic clove, finely minced
25 - 1 tbsp fresh dill or mint, chopped
26 - 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, ground cumin, smoked paprika, salt, and pepper. Add the chicken breasts and turn to coat evenly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor penetration.
02 - Rinse the rice under cold running water until it runs clear. Heat olive oil in a saucepan over medium heat, add the rice, and toast for 1 to 2 minutes, stirring gently. Pour in the water, season with oregano and salt, then bring to a rolling boil. Reduce the heat to low, cover tightly, and simmer for approximately 12 minutes until all liquid is absorbed. Remove from heat and fluff with a fork.
03 - Grate the cucumber and squeeze out excess moisture using a clean towel or fine mesh strainer. In a small bowl, combine the Greek yogurt, drained cucumber, lemon juice, minced garlic, chopped dill or mint, salt, and pepper. Stir until smooth and refrigerate until ready to serve.
04 - Preheat a grill pan or heavy-bottomed skillet over medium-high heat until it begins to smoke lightly. Remove the chicken from the marinade, allowing excess to drip off, and place onto the hot surface. Cook for 6 to 7 minutes per side until golden char marks appear and the internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
05 - Spoon a portion of herbed rice into each of four bowls. Arrange a bed of spinach or arugula alongside the rice. Layer sliced grilled chicken over the greens, then scatter cherry tomatoes, diced cucumber, red onion slices, and halved Kalamata olives around the bowl. Finish with crumbled feta cheese and a generous drizzle of tzatziki sauce.
06 - Sprinkle freshly chopped parsley over each bowl and serve immediately while the chicken is still warm.
# Expert Tips:
01 -
- The marinade does all the heavy lifting, so you get restaurant level flavor with almost zero effort.
- Everything cooks in under 45 minutes, which makes it perfect for those evenings when you want real food but cannot spend hours in the kitchen.
- The tzatziki sauce is so good you will want to put it on everything from sandwiches to roasted vegetables.
02 -
- Skipping the rest time after grilling will leave you with dry chicken and a puddle of juice on your cutting board, so be patient.
- Not draining the grated cucumber for tzatziki will turn your sauce into a watery mess within minutes, so really wring it out.
03 -
- Let the chicken come to room temperature for 15 minutes before grilling so it cooks evenly from edge to center.
- Double the tzatziki recipe because it disappears fast and tastes even better the next day after the flavors meld.