Name: Greek Chicken Bowls: Your Quick & Healthy Recipe
Prep time: 30 min
Cook time: 35 min
Total time: 65 min
Yield: 4 servings
Ingredients: 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes; 1/4 cup olive oil; 1/4 cup lemon juice, freshly squeezed; 2 cloves garlic, minced; 2 tablespoons dried oregano; 1 teaspoon dried thyme; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 tablespoon olive oil; 1 cup long-grain rice, rinsed; 2 cups chicken broth; 1/4 cup lemon juice, freshly squeezed; 2 tablespoons chopped fresh parsley; 1 tablespoon chopped fresh dill; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cucumber, peeled, seeded, and diced; 1 pint cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1/2 cup Kalamata olives, pitted and halved; 4 oz feta cheese, crumbled; 2 tablespoons olive oil; 1 tablespoon red wine vinegar; 1/4 teaspoon salt; 1/8 teaspoon black pepper; 1 cup plain Greek yogurt (full-fat or non-fat); 1/2 cucumber, grated and squeezed dry; 1 clove garlic, minced; 1 tablespoon lemon juice, freshly squeezed; 1 tablespoon chopped fresh dill

Greek Chicken Bowls: Prepare to embark on a culinary journey to the sun-kissed shores of the Mediterranean! Imagine tender, marinated chicken nestled atop a bed of fluffy rice, vibrant vegetables, creamy tzatziki, and salty olives. Sounds divine, doesn't it? This isn't just a meal; it's an experience, a celebration of fresh flavors and wholesome ingredients that will transport your taste buds straight to Greece.

Greek cuisine is renowned for its simplicity and emphasis on quality ingredients. Many dishes, including variations of what we now know as Greek Chicken Bowls, have roots stretching back centuries, reflecting the country's rich agricultural heritage and coastal location. The combination of lean protein, healthy fats, and complex carbohydrates makes it a naturally balanced and satisfying meal.

But what is it about Greek Chicken Bowls that makes them so universally loved? It's the perfect harmony of flavors and textures! The tangy marinade tenderizes the chicken, while the crisp vegetables provide a delightful crunch. The creamy tzatziki sauce adds a cooling element, and the feta cheese offers a salty, savory counterpoint. Plus, they are incredibly versatile and easy to customize to your liking. Whether you're looking for a quick weeknight dinner or a healthy lunch option, these bowls are a guaranteed crowd-pleaser. I personally love how simple it is to meal prep these for the week!

Ingredients:

For the Chicken Marinade:

2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 cup olive oil
1/4 cup lemon juice, freshly squeezed
2 cloves garlic, minced
2 tablespoons dried oregano
1 teaspoon dried thyme
1 teaspoon salt
1/2 teaspoon black pepper

For the Lemon-Herb Rice:

1 tablespoon olive oil
1 cup long-grain rice, rinsed
2 cups chicken broth
1/4 cup lemon juice, freshly squeezed
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh dill
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Greek Salad:

1 cucumber, peeled, seeded, and diced
1 pint cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives, pitted and halved
4 oz feta cheese, crumbled
2 tablespoons olive oil
1 tablespoon red wine vinegar
1/4 teaspoon salt
1/8 teaspoon black pepper

For the Tzatziki Sauce:

1 cup plain Greek yogurt (full-fat or non-fat)
1/2 cucumber, grated and squeezed dry
1 clove garlic, minced
1 tablespoon lemon juice, freshly squeezed
1 tablespoon chopped fresh dill
1/4 teaspoon salt
1/8 teaspoon black pepper

Optional Toppings:

Pita bread, warmed
Hummus
Fresh parsley, chopped
Lemon wedges

Marinating the Chicken:

In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper. This is your delicious Greek marinade!
Add the cubed chicken breasts to the bowl and toss to coat evenly. Make sure every piece gets a good dose of that flavor.
Cover the bowl with plastic wrap or transfer the chicken to a resealable bag. Refrigerate for at least 30 minutes, or up to 4 hours. The longer it marinates, the more flavorful it will be! I usually aim for at least an hour.

Cooking the Lemon-Herb Rice:

Heat the olive oil in a medium saucepan over medium heat.
Add the rinsed rice and cook for 1-2 minutes, stirring constantly, until the rice is lightly toasted. This step helps to enhance the flavor of the rice.
Pour in the chicken broth, lemon juice, parsley, dill, salt, and pepper. Bring the mixture to a boil.
Once boiling, reduce the heat to low, cover the saucepan, and simmer for 18-20 minutes, or until the rice is cooked through and the liquid is absorbed. Don't peek! Keeping the lid on is crucial for even cooking.
Remove the saucepan from the heat and let it stand, covered, for 5 minutes. This allows the rice to steam and become perfectly fluffy.
Fluff the rice with a fork before serving.

Grilling or Pan-Frying the Chicken:

If grilling: Preheat your grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Thread the chicken onto skewers, if desired. Grill for 6-8 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
If pan-frying: Heat a tablespoon of olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and discard the marinade. Add the chicken to the skillet in a single layer (you may need to cook it in batches). Cook for 5-7 minutes per side, or until the chicken is cooked through and the internal temperature reaches 165°F (74°C).
Let the cooked chicken rest for a few minutes before serving. This helps to keep it juicy.

Preparing the Greek Salad:

In a medium bowl, combine the diced cucumber, halved cherry tomatoes, thinly sliced red onion, and halved Kalamata olives.
In a small bowl, whisk together the olive oil, red wine vinegar, salt, and pepper.
Pour the dressing over the salad and toss gently to combine.
Sprinkle the crumbled feta cheese over the top of the salad.

Making the Tzatziki Sauce:

Grate the cucumber using a box grater. Place the grated cucumber in a clean kitchen towel or cheesecloth and squeeze out as much excess liquid as possible. This is a very important step to prevent watery tzatziki!
In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, dill, salt, and pepper.
Stir well to combine.
Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld. The longer it sits, the better it tastes!

Assembling the Greek Chicken Bowls:

Divide the lemon-herb rice among bowls.
Top with the grilled or pan-fried chicken.
Add a generous portion of the Greek salad.
Drizzle with tzatziki sauce.
Garnish with fresh parsley and lemon wedges, if desired.
Serve immediately and enjoy your delicious and healthy Greek Chicken Bowls! You can also serve with warm pita bread and hummus for an extra touch.

Conclusion:

And there you have it! These Greek Chicken Bowls are truly a culinary adventure waiting to happen. I've made them countless times, and each time, they're a guaranteed crowd-pleaser. But why are they a must-try? It's the perfect symphony of flavors, the ease of preparation, and the sheer versatility that makes this recipe a winner. You get the tangy zest of lemon, the savory depth of the marinated chicken, the creamy coolness of the tzatziki, and the satisfying crunch of fresh vegetables, all harmonizing in one delicious bowl. It's a complete meal that's both healthy and incredibly satisfying. But the best part? You can totally customize it to your liking! Feeling adventurous? Try adding some roasted red peppers for a touch of sweetness or a sprinkle of feta cheese for an extra salty kick. If you're watching your carbs, swap out the rice for cauliflower rice or simply load up on extra veggies. For a spicier kick, add a pinch of red pepper flakes to the chicken marinade or a drizzle of hot sauce to your bowl. The possibilities are endless! Serving Suggestions and Variations: * For a quick lunch: Prepare the chicken and rice ahead of time and assemble your bowls for a speedy and satisfying midday meal. * For a party: Set up a Greek Chicken Bowl bar with all the ingredients laid out and let your guests create their own personalized bowls. * As a salad: Skip the rice altogether and serve the chicken and toppings over a bed of crisp lettuce for a lighter option. * In a pita: Warm up some pita bread and stuff it with the Greek chicken and your favorite toppings for a delicious and portable meal. * Grilled Option: Instead of pan-frying the chicken, grill it for a smoky flavor. I truly believe that this recipe for Greek Chicken Bowls will become a staple in your kitchen, just like it has in mine. It's the perfect solution for busy weeknights, healthy lunches, or even impressive dinner parties. The vibrant flavors and fresh ingredients are sure to brighten up your day and leave you feeling energized and satisfied. So, what are you waiting for? Grab your ingredients, put on some music, and get cooking! I promise you won't regret it. And once you've tried it, I'd absolutely love to hear about your experience. Did you make any modifications? What were your favorite toppings? Did your family love it as much as mine does? Please, don't hesitate to leave a comment below and share your thoughts and photos. Your feedback is invaluable, and it helps me to continue creating recipes that you'll love. I'm so excited for you to try this recipe and discover the joy of creating your own perfect Greek Chicken Bowl. Happy cooking! I can't wait to hear all about your culinary creations and how you made this recipe your own. Let's get cooking and bring a little taste of Greece into our kitchens! I am confident that you will love this recipe as much as I do.