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A bowl with Greek chicken, Greek salad, lemon rice, and tzatziki.
Print Recipe
5 from 1 vote

Greek Chicken Bowls

Prep Time30 minutes
Cook Time15 minutes
Total Time45 minutes
Servings: 4 servings
Author: Aleksandra

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:

  • 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
  • Wrap the grated cucumber in a clean kitchen cloth and wring as much water as possible. Discard the water.
  • 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:

  • 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.
  • Add the rice and cook, stirring, for about 30-60 seconds, until all the rice grains are coated in oil.
  • 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.
  • 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:

  • Peel the cucumber and cut into 1/2-inch cubes, cut tomatoes also into cubes. Dice red onion, chop parsley, slice olives.
  • Add all the ingredients for the salad to a bowl and stir until combined. Season with salt and pepper.

Cook the chicken:

  • 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.
  • Remove the chicken from the marinade. Dredge in flour on all sides.
  • 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.
  • Remove from the pan, let rest for at least 5 minutes then cut into slices.

Assemble:

  • Divide cooked chicken breast, cucumber tomato salad, lemon rice, and tzatziki dip between 4 bowls.
  • Enjoy!

Notes

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

Nutrition

Calories: 660kcal