Greek Chicken Bowls
Juicy lemon-oregano chicken, cool homemade tzatziki, and crunchy veg over warm rice – all in 30 minutes. Better than takeout, and your family will ask for it again.
Equipment
- Large Cast-Iron Skillet
- Box Grater
- Fine-mesh strainer
- Instant-read thermometer
Ingredients
For the Chicken
- 1.5 lbs boneless skinless chicken thighs
- 1 large lemon, zested and juiced
- 2 tbsp olive oil
- 2 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Tzatziki
- 1/2 English cucumber, grated and squeezed dry
- 1 cup plain Greek yogurt, full-fat
- 1 clove garlic, grated
- 1 tbsp fresh lemon juice
- 2 tbsp fresh mint, chopped
- 1/4 tsp salt
For the Bowls Assembly
- 1 cup white rice (jasmine or basmati)
- 1/2 English cucumber, diced
- 1 cup cherry tomatoes, halved
- 4 oz feta cheese, crumbled (from block)
- 1/4 cup Kalamata olives
- 1 tbsp olive oil (for salad)
- 1 tsp lemon juice (for salad)
- 1/4 tsp dried oregano (for salad)
- Salt and pepper to taste
Instructions
- Zest and juice half the lemon into a bowl. Add 2 tbsp olive oil, 1 tsp dried oregano, and a generous pinch of salt and pepper. Toss the chicken in the marinade and set it aside for 10 minutes.
- In a small pot, combine 1 cup rice with 1.5 cups water and a pinch of salt. Bring to a boil, cover, reduce to low, and cook for 15 minutes. Turn off the heat and let it sit, covered, for 5 more minutes. Fluff with a fork.
- Grate half the cucumber using the large holes of a box grater. Toss with 1/2 tsp salt in a small bowl. Let sit 5 minutes, then squeeze out the liquid using a clean kitchen towel. Mix the squeezed cucumber with 1 cup Greek yogurt, 1 grated garlic clove, 1 tbsp lemon juice, and a pinch of chopped fresh mint. Season to taste.
- Heat 1 tbsp olive oil in a cast-iron skillet over medium-high heat until shimmering. Add the chicken in a single layer (work in batches if needed). Cook without moving for 5-6 minutes until deeply golden, then flip and cook another 5-6 minutes until internal temp reaches 165°F.
- Transfer the chicken to a cutting board and let rest for 5 minutes. Meanwhile, toss the remaining diced cucumber, halved cherry tomatoes, crumbled feta, and olives with a drizzle of olive oil, a splash of lemon juice, and a pinch of oregano.
- Slice the chicken against the grain into thick strips. Divide the rice among four bowls, top with the chicken, pile on the salad, and finish with a generous dollop of tzatziki. Serve immediately.
Notes
Don't overcrowd the pan – the chicken needs space to sear, not steam. Salt the cucumber for tzatziki – it's not optional. Warm the rice before serving for best texture. Taste the feta before buying – sheep's milk feta from brine is creamiest.
For meal prep: store components separately – chicken and rice in one container, chopped veg in another, tzatziki in its own jar. Stays good for 4 days. Cooked chicken freezes beautifully for up to 2 months. Tzatziki does not freeze well.
To make dairy-free: skip the feta and use a thick coconut-based yogurt for the tzatziki. For low-carb: serve over cauliflower rice or lettuce. Add red pepper flakes or harissa for heat. For a crowd, set up a bowl bar.