Description
These Greek Chicken Rice Bowls with Tzatziki are made with yogurt-marinated chicken, seasoned jasmine rice, homemade tzatziki, cucumbers, grape tomatoes, Kalamata olives, and feta. The chicken is baked, then broiled briefly for lightly browned edges before the bowls are assembled.
Ingredients
For the Chicken
- 1 pound boneless skinless chicken breast, cubed
- Plain Greek yogurt
- Dried oregano
- Lemon zest
- Minced garlic
- Chopped dill
- Olive oil
- Lemon juice
- Salt
- Black pepper
- Crushed red pepper flakes
For the Rice
- Jasmine rice
- Water
- Salt
- Dried oregano
- Black pepper
For the Tzatziki
- Plain Greek yogurt
- Grated cucumber
- Lemon juice
- Olive oil
- Minced garlic
- Salt
- Chopped dill
For the Bowls
- Chopped cucumbers
- Grape tomatoes
- Kalamata olives
- Crumbled feta cheese
Instructions
- In a bowl, whisk together the Greek yogurt, oregano, lemon zest, minced garlic, chopped dill, olive oil, lemon juice, salt, black pepper, and crushed red pepper flakes to make the marinade.
- Add the cubed chicken breast and toss until the chicken is evenly coated.
- Marinate the chicken for at least 30 minutes.
- Bake the chicken until cooked through.
- Broil the chicken for 5 to 10 minutes after baking, until the edges are lightly browned.
- While the chicken cooks, prepare the jasmine rice with water, salt, oregano, and black pepper.
- Make the tzatziki by mixing the Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and chopped dill.
- Assemble each bowl with seasoned rice, cooked chicken, chopped cucumbers, grape tomatoes, Kalamata olives, and crumbled feta.
- Spoon tzatziki over each bowl and serve.
Notes
- Marinate the chicken for at least 30 minutes before baking.
- Broiling the chicken for 5 to 10 minutes after baking helps lightly brown the edges.
- The rice is seasoned with oregano, salt, and pepper so it works as more than a plain base.
- Keep the tzatziki separate until serving if making the bowls ahead.
- Store-bought tzatziki may be used as a shortcut.
- Pre-cooked rice may be used as a shortcut.
- Cauliflower rice or salad greens may be used instead of jasmine rice if desired.
Storage and Meal Prep
Store the chicken, rice, and toppings in airtight containers in the refrigerator for up to 4 days.
For the freshest texture, keep the tzatziki separate until serving. Store chopped cucumbers, tomatoes, olives, and feta separately when possible.
If serving the bowls warm, reheat only the chicken and rice. Add the tzatziki, cucumbers, tomatoes, olives, and feta after reheating.
For longer storage, freeze only the cooled rice and chicken for 1 to 2 months. Do not freeze the tzatziki or fresh toppings.
Nutrition
Nutrition is provided per serving.
- Calories: 541
- Carbohydrates: 50 g
- Protein: 42 g
- Fat: 19 g
- Fiber: 2 g
- Sugar: 6 g
- Sodium: 1531 mg
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Lunch / Meal Prep
- Cuisine: Greek-Inspired / Mediterranean-Inspired