Greek Chicken Bowls (Print Version)
Marinated chicken over rice with Mediterranean toppings and yogurt sauce
# What You'll Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper
→ Rice Base
09 - 1 cup uncooked basmati or jasmine rice
10 - 2 cups water
11 - 1/2 tsp salt
→ Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1/2 cup red onion, thinly sliced
15 - 1/2 cup Kalamata olives, pitted and sliced
16 - 1/2 cup feta cheese, crumbled
17 - 1/4 cup fresh parsley, chopped
→ Yogurt Sauce
18 - 1/2 cup plain Greek yogurt
19 - 1 tbsp lemon juice
20 - 1 tbsp olive oil
21 - 1 clove garlic, minced
22 - 1 tbsp fresh dill, chopped
23 - Salt and pepper, to taste
# How to Cook:
01 - Whisk together olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper in a bowl. Add chicken and coat thoroughly. Cover and refrigerate for at least 15 minutes, up to 2 hours for deeper flavor.
02 - Rinse rice under cold water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil over high heat, then reduce to low, cover tightly, and simmer for 15 minutes until all liquid is absorbed. Remove from heat and let stand covered for 5 minutes before fluffing with a fork.
03 - Combine Greek yogurt, lemon juice, olive oil, minced garlic, dill, salt, and pepper in a small bowl. Mix until smooth and well incorporated. Refrigerate until serving time to allow flavors to meld.
04 - Preheat grill pan or skillet over medium-high heat. Remove chicken from marinade, shaking off excess. Cook for 5 to 6 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
05 - Divide fluffy rice evenly among four shallow bowls. Arrange sliced chicken on top. Scatter cherry tomatoes, cucumber, red onion, olives, and feta cheese around the chicken. Drizzle generously with yogurt sauce and garnish with fresh parsley.
06 - Serve bowls immediately while chicken is warm and vegetables are crisp. Offer extra yogurt sauce on the side for those who prefer additional dressing.
# Expert Advice:
01 -
- The marinated chicken stays impossibly tender even after grilling
- You can prep everything ahead and assemble in minutes
- That yogurt sauce will make you want to put it on everything
02 -
- Let the chicken rest after cooking or you will lose all those precious juices
- Room temperature yogurt sauce mixes more smoothly than cold
03 -
- Pound the chicken to even thickness so it cooks evenly
- Let the toppings come to room temperature before serving