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Greek Chicken Bowls

A vibrant and flavorful meal combining juicy chicken thighs, fresh vegetables, and creamy toppings, perfect for busy weeknights or family dinners.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless skinless chicken thighs
  • 1 teaspoon salt (kosher)
  • 1 Tablespoon dried oregano
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 0.5 teaspoon pepper
  • 1 medium lemon zest reserve 1 tsp for tzatziki
  • 2 Tablespoons lemon juice
  • 1 Tablespoon extra virgin olive oil
For the Salad
  • 1.33 cup cucumber (diced)
  • 1.33 cup tomato (diced)
  • 0.67 cup red onion (chopped)
  • 2 Tablespoons fresh parsley (chopped)
  • Salt and pepper to taste
For Assembly
  • 4-6 cups mixed greens
  • 1 box rice pilaf (prepared; we used Far East original or garlic & herb)
  • 0.25 cup crumbled feta (divided)
  • 0.25 cup tzatziki (divided)
  • 0.25 cup hummus (divided)
  • Tahini sauce (for serving, optional)
For the Tzatziki Sauce
  • 1 cup Greek yogurt
  • 0.5 cup diced cucumber
  • 1 clove minced garlic
  • 1 Tablespoon lemon juice
  • 1 teaspoon lemon zest
  • 2 teaspoons dill
  • Salt and pepper to taste

Method
 

Making the Tzatziki Sauce
  1. In a small bowl, combine Greek yogurt, diced cucumber, minced garlic, lemon juice, lemon zest, and dill. Season with salt and pepper to your taste. Once mixed, store it in the fridge to chill before serving.
Preparing the Cucumber Salad
  1. In a medium bowl, mix the diced cucumber, diced tomato, chopped red onion, and parsley. Season with salt and pepper to your liking. Allow it to chill in the fridge until you’re ready to serve.
Preparing the Chicken
  1. Preheat the oven to 425°F (220°C). In a small bowl, thoroughly mix together salt, dried oregano, onion powder, garlic powder, pepper, and lemon zest.
  2. Pat the chicken thighs dry with paper towels. Coat them generously with the seasoning mixture, ensuring even coverage.
Baking the Chicken
  1. Place the seasoned chicken thighs in a 9x13 baking dish and bake for 25-30 minutes. The chicken should be browned and reach an internal temperature of 165°F (74°C). Once cooked, remove from oven and let rest for about 5 minutes before slicing.
Cooking the Rice Pilaf
  1. While the chicken is baking, prepare the rice pilaf as directed on the package. This could take around 10-15 minutes, depending on the brand.
Assembling the Bowls
  1. Divide the cooked rice evenly among four bowls. Top each with 1-1 ½ cups of mixed greens, a quarter of the sliced chicken, a quarter of the cucumber-tomato salad, and 1 tablespoon each of tzatziki, hummus, and feta cheese. Drizzle with tahini sauce if desired.
Serving
  1. Serve immediately and enjoy the colorful presentation of your Greek Chicken Bowls.

Notes

For added flavor, marinate the chicken thighs a few hours or overnight with the seasoning. Feel free to grill the chicken for a smoky flavor. Use fresh ingredients for maximum flavor, particularly in the tzatziki. Substitute quinoa for rice pilaf for a nutrient-rich option.