Greek Chicken Grain Bowl (Printable)
Marinated Greek chicken served over grains with fresh veggies, olives, feta, and creamy tzatziki sauce.
# What You’ll Need:
→ Chicken & Marinade
01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil
03 - 2 tbsp fresh lemon juice
04 - 2 cloves garlic, 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 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 clove garlic, minced
23 - 1 tbsp olive oil
24 - 1 tbsp fresh lemon juice
25 - Salt and freshly ground black pepper, to taste
# How To Make It:
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 and turn to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - Rinse the grains under cold water and combine with the broth or water and salt in a saucepan. Bring to a rolling boil over high heat, then reduce to low, cover, and simmer until tender — 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 drained cucumber, fresh dill, minced garlic, olive oil, and lemon juice. Stir until smooth, season with salt and pepper to taste, and refrigerate until ready to serve.
04 - Heat a skillet or grill pan over medium-high heat. Remove the chicken from the marinade and cook 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, red onion, Kalamata olives, crumbled feta, and sliced chicken over the grains. Drizzle generously with tzatziki sauce, garnish with fresh parsley, and serve with lemon wedges on the side.
# Expert Advice:
01 -
- The tzatziki alone is worth making this, cool and garlicky, and it doubles as a dip for everything else in your fridge.
- Everything cooks in under 45 minutes, but the marinated chicken tastes like you spent all afternoon on it.
- It stretches beautifully across lunches the next day and somehow the grains absorb even more flavor overnight.
02 -
- If you do not squeeze the cucumber dry for the tzatziki, you will end up with a watery puddle by the next day, and it will break your heart a little.
- Letting the chicken rest after cooking is non negotiable, slice too early and you lose every bit of juiciness you worked for.
03 -
- Marinate the chicken the night before and cook the grains ahead of time, then dinner on a busy night is just searing chicken and assembling bowls in under 15 minutes.
- The tzatziki is better on day two, so make a double batch and use the leftover as a spread on sandwiches or a dip for raw vegetables all week.