Greek Chicken Grain Bowl (Print)
Tender marinated chicken with grains, fresh veggies, and creamy tzatziki in a Mediterranean bowl.
# Ingredient list:
→ 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 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 - Salt and freshly ground black pepper, to taste
# Directions:
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 pieces and toss until evenly coated. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - Rinse the grains thoroughly under cold water. Combine with water or chicken broth and salt in a medium saucepan. Bring to a rolling boil, then reduce heat to low, cover tightly, and simmer until grains are tender and liquid is absorbed — 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 blended. 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. Sear the chicken 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 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 on the side.
# Expert Tips:
01 -
- The marinade does all the heavy lifting so you barely have to think about seasoning later.
- It reheats beautifully for lunch the next day and the tzatziki somehow tastes even better.
- Everything cooks in under 45 minutes and most of that is hands off.
02 -
- Squeezing the cucumber dry for tzatziki is non negotiable because wet cucumber turns the sauce into soup.
- Letting the chicken rest before slicing is the difference between juicy and dry.
- If you marinate the chicken longer than 2 hours the lemon starts to break down the texture too much.
03 -
- Use chicken thighs instead of breasts if you want more forgiveness on cooking time because they stay juicy even if you lose track of a minute.
- Cooking the grains in broth instead of water is the laziest flavor upgrade you will ever make.