Greek Chicken Grain Bowl (Printable)
Tender marinated chicken over wholesome grains with fresh Mediterranean vegetables and creamy tzatziki sauce.
# What You 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 garlic cloves, 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 garlic clove, minced
23 - 1 tbsp olive oil
24 - 1 tbsp fresh lemon juice
25 - Salt and freshly ground black pepper, to taste
# Steps:
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 toss to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - While the chicken marinates, rinse the grains thoroughly under cold water. Combine with water or chicken broth and salt in a medium saucepan. Bring to a rolling boil, then reduce heat 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 well incorporated, 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 let 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 slices, Kalamata olives, crumbled feta, and sliced chicken over the grains. Drizzle generously with tzatziki sauce, sprinkle with fresh parsley, and serve with lemon wedges on the side.
# Expert Advice:
01 -
- The marinade doubles as a dressing if you thin it with a splash more olive oil so nothing goes to waste.
- It holds up beautifully in the fridge for three days making it the rare grain bowl that actually tastes better the next afternoon.
02 -
- Skipping the cucumber squeezing step turns tzatziki into a sad puddle by day two and there is no fixing it after the fact.
- Marinating the chicken for the full 2 hours rather than the bare minimum changes the flavor more than any spice upgrade ever could.
03 -
- Slice the chicken on a slight diagonal rather than straight across to get wider pieces that drape nicely over the grains.
- Warm the grains slightly before assembling so the feta softens just a touch at the edges when it hits the bowl.