Greek Chicken Bowls

A Greek Chicken Bowl with rice, seared chicken, tzatziki, red onion, and lemon slices with pita bread on the side.

These fresh Greek Chicken Bowls layer juicy yogurt marinated chicken, homemade cucumber tzatziki, and warm pita over fluffy white rice.

Course Main Course

Cuisine Greek

Keyword Greek Chicken Bowls

Prep Time 20

Cook Time 10

Marinade Time 30

Servings servings

Calories 223kcal

Author Jason Decker

Ingredients

For the tzatziki:

1 cup plain Greek yogurt
1 cup seedless cucumber small diced
1 tablespoon fresh squeezed lemon juice
2 garlic cloves minced
1 tablespoon white vinegar or apple cider vinegar
2 tablespoons fresh dill chopped
Salt and pepper to taste

For the bowls:

4 garlic cloves minced
1/4 cup lemon juice
1 tablespoon extra virgin olive oil
1/2 cup plain Greek yogurt
1 teaspoon fresh or dried dill
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper
1 lb boneless skinless chicken breasts, cut into 1-inch pieces
Easy tzatziki sauce for serving
Diced red onion for serving
Pita bread for serving
Lemon wedges for serving
cooked white rice for serving

Instructions

Make the tzatziki sauce first. Combine plain yogurt, diced cucumber, lemon juice, minced garlic, vinegar, and dill in a medium bowl.
1 cup plain Greek yogurt, 1 cup seedless cucumber, 1 tablespoon fresh squeezed lemon juice, 2 garlic cloves, 1 tablespoon white vinegar or apple cider vinegar, 2 tablespoons fresh dill
Carefully stir until well combined—season with salt and pepper to your liking. Chill until serving.
Salt and pepper to taste
Add minced garlic, lemon juice, extra virgin olive oil, plain Greek yogurt, dill, thyme, salt, and pepper in a large bowl. Mix until combined.
4 garlic cloves, 1/4 cup lemon juice, 1 tablespoon extra virgin olive oil, 1/2 cup plain Greek yogurt, 1 teaspoon fresh or dried dill, 1 teaspoon dried thyme, 1 teaspoon salt, 1/2 teaspoon black pepper
Add the chicken and coat well. Let the chicken marinate for at least 30 minutes.
1 lb boneless
Preheat a non-stick skillet over medium-high heat. Add 2 tablespoons of olive oil.
Remove most of the marinade from the chicken before adding it to the skillet, or else it will burn.
Add chicken in an even layer to the skillet, and leave some space between the chicken pieces so they’ll brown rather than steam. You may need to work in batches depending on how big your skillet is.
Cook the chicken for 3-4 minutes and then flip the chicken and cook for an additional 3-4 minutes or until the internal temp of the chicken reaches 165°F.
Remove the chicken to a plate to rest.
Serve chicken over rice with a dollop (or two) of easy tzatziki sauce, diced red onion, pita bread, and a lemon wedge over white rice.
Easy tzatziki sauce, Diced red onion, Pita bread, Lemon wedges, cooked white rice

Notes

Nutrition is calculated without rice or additional garnishes.

Marinate the chicken for at least 30 minutes to let the flavors meld.
Cook the chicken on medium-high heat for a nice sear.
Let the chicken rest for a few minutes after cooking for juicier meat.
Dice the veggies into small, bite-sized pieces for easier eating.
Drizzle some extra lemon juice on top for added freshness.
If using a food processor for the marinade, blend until smooth.

Nutrition