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5.0 from 3 votes

Greek Chicken Bowls

Perfect for any time of day, this recipe delivers great flavor effortlessly.

Prep Time
30 mins
Cook Time
30 mins
Total Time
45 mins
Servings: 4 servings
Calories: 660 kcal
Course: Main Course

Ingredients

for the chicken:
  • 1 1/2 lbs (675g) chicken breast
  • 2 tablespoons Frying oil divided
  • 1 1/2 tablespoons lemon juice
  • Zest of 1 lemon
  • 1/2 teaspoon garlic powder
  • 1 tablespoon oregano
  • 3 tablespoons flour
  • salt and pepper to taste
tzatziki sauce:
  • 1 English cucumber
  • 1/2 cup Greek yogurt
  • 2 teaspoons lemon juice
  • 1 clove garlic
  • 1 tablespoon chopped dill
  • salt and pepper to taste
cucumber tomato salad:
  • 1/3 English cucumber
  • 2 medium tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1/2 small red onion
  • 1 tablespoon chopped parsley
  • 1 1/2 ounces (45g) feta cheese crumbled
  • 5 kalamata olives
  • salt and pepper to taste
lemon rice:
  • 2 tablespoons olive oil or butter
  • 2 cloves garlic
  • 1 cup (190g) uncooked long grain rice
  • 1/4 teaspoon dried oregano
  • 1 1/2 cups chicken broth
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1 tablespoon chopped parsley
  • salt and pepper to taste

Instructions

Make tzatziki:
    Cup of Yum
  1. Peel the cucumber and grate it on the large holes of a box grater. Sprinkle with 1 teaspoon of salt and let stand for about 20 minutes to help draw out moisture from the cucumber
  2. Wrap the grated cucumber in a clean kitchen cloth and wring as much water as possible. Discard the water.
  3. In a medium bowl, combine drained cucumbers, Greek yogurt, grated garlic clove, olive oil, vinegar, lemon juice, and finely chopped dill. Season the sauce with salt and pepper.
Make lemon rice:
  1. Finely chop garlic (preferably with a knife and not a garlic press). Heat the olive oil in a medium pot over low heat. When hot add the garlic and cook for 30 seconds until fragrant.
  2. Add the rice and cook, stirring, for about 30-60 seconds, until all the rice grains are coated in oil.
  3. Add oregano and chicken broth, close the pot with a tightly-fitting lid (preferably transparent so you can see when the rice starts to boil), bring to a boil then reduce the temperature to low and cook for 14 minutes. Take the pot off the heat and leave it (covered) to rest for 10 minutes.
  4. Fluff the rice with a spatula or wooden spoon and season with lemon zest, lemon juice, parsley, salt, and pepper. Stir gently until combined.
Make quick cucumber tomato salad:
  1. Peel the cucumber and cut into 1/2-inch cubes, cut tomatoes also into cubes. Dice red onion, chop parsley, slice olives.
  2. Add all the ingredients for the salad to a bowl and stir until combined. Season with salt and pepper.
Cook the chicken:
  1. Cook the chicken breasts in half horizontally so that you have thinner fillets (you can also pound them with a meat tenderizer). Add to a bowl with 1 tablespoon of oil, lemon juice, lemon zest, garlic powder, and oregano. Season with salt and pepper. Stir to coat and leave to marinate for 15-30 minutes.
  2. Remove the chicken from the marinade. Dredge in flour on all sides.
  3. Heat the remaining tablespoon of oil over medium-high heat in a frying pan. Cook chicken fillets in batches, until browned on both sides and cooked through in the center.
  4. Remove from the pan, let rest for at least 5 minutes then cut into slices.
Assemble:
  1. Divide cooked chicken breast, cucumber tomato salad, lemon rice, and tzatziki dip between 4 bowls.
  2. Enjoy!

Notes

  • Calories = 1 serving (1/4 of the recipe). This is only an estimate!

Nutrition Information

Calories 660kcal (33%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 660

% Daily Value*

Calories 660kcal 33%

* Percent Daily Values are based on a 2,000 calorie diet.