Flavorful Greek Chicken Bowls: A Sunny Weeknight Meal (Print Version)

Whip up Flavorful Greek Chicken Bowls! Tender chicken, tangy tzatziki, and fresh veggies make for a vibrant, easy meal. Perfect for a quick weeknight dinner.

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Greek
Dietary: Gluten-Free (if using quinoa/rice)

# Ingredients:

→ Main Ingredients

01 - 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
02 - 2 cups cooked quinoa or brown rice
03 - 1 English cucumber, diced or thinly sliced
04 - 1 pint cherry tomatoes, halved

→ Flavor Boosters

05 - 1/4 cup fresh lemon juice (from 1-2 lemons)
06 - 4 cloves garlic, minced (or more, I always add more!)
07 - 2 tsp dried oregano
08 - 3 tbsp extra virgin olive oil (plus more for cooking)

→ Tzatziki Essentials

09 - 1 cup plain full-fat Greek yogurt
10 - 1/2 cup grated cucumber, squeezed dry
11 - 1 clove garlic, minced
12 - 2 tbsp fresh dill, chopped
13 - 1 tbsp fresh lemon juice
14 - Salt and black pepper to taste

→ Fresh Toppings

15 - 1/4 red onion, thinly sliced
16 - 1/2 cup Kalamata olives, pitted and halved
17 - 1/2 cup crumbled feta cheese

# Instructions:

01 - Alright, first things first, let's get that chicken ready! Grab your boneless, skinless chicken thighs and pat them super dry with paper towels. This step is crucial, honestly, it helps the marinade really stick and gives you a better sear later. I usually trim off any excess fat I see, but don't go crazy; a little fat means flavor! Slice them into bite-sized pieces, maybe 1-inch chunks. I find this size cooks evenly and is perfect for forkfuls in our bowls. Pop them into a medium bowl, ready for their flavor bath!
02 - Now, for the magic! In a small bowl, whisk together the fresh lemon juice – and I mean *fresh*, none of that bottled stuff, promise? – with minced garlic, dried oregano, a good glug of olive oil, salt, and black pepper. I always smell it at this stage, just to make sure it's got that vibrant, aromatic punch. Pour this glorious mixture over your chicken pieces. Toss everything really well, making sure every piece of chicken is coated. Cover the bowl and let it hang out in the fridge for at least 30 minutes, or even better, a couple of hours. I've even done it overnight, and the flavor depth is just *chef's kiss*!
03 - While the chicken is marinating, let's get that cooling tzatziki together. Grate your cucumber – I usually squeeze out as much water as possible by wrapping it in a clean kitchen towel. This is a step I learned the hard way; watery tzatziki is just sad. In another bowl, combine the thick Greek yogurt, the squeezed cucumber, more minced garlic (because, why not?), fresh dill, a squeeze of lemon juice, and a pinch of salt and pepper. Stir it all up until it's beautifully combined. Give it a taste and adjust the seasonings; sometimes it needs a little more lemon or dill. Pop it back in the fridge to let those flavors meld. It's so refreshing!
04 - Time to cook our star! Heat a large skillet or a cast-iron pan over medium-high heat with a little more olive oil. Once it's shimmering, add your marinated chicken in a single layer, making sure not to overcrowd the pan. You want a nice sear, not a steam. I usually cook it in batches if my pan isn't big enough; patience here is key. Let it cook for about 4-6 minutes per side, until it's beautifully golden brown and cooked through. It should smell absolutely incredible at this point – that garlicky lemon aroma fills the kitchen, yum!
05 - Okay, all the components are ready, so let's build these beauties! Grab your serving bowls and spoon in a generous portion of cooked quinoa or brown rice. This is our foundation, the canvas for all the deliciousness. Next, arrange a good amount of your perfectly cooked Greek chicken over the grains. I love seeing the golden-brown bits contrasting with the white rice. It’s starting to look like a feast, isn't it? Make sure everyone gets a fair share of that juicy chicken.
06 - Now for the fresh toppings that make these <strong>Flavorful Greek Chicken Bowls</strong> sing! Artfully arrange the halved cherry tomatoes, sliced cucumbers, thinly sliced red onion, and Kalamata olives around the chicken. Then, spoon a big dollop of that creamy tzatziki right on top or on the side, ready for dipping. Finally, crumble a generous amount of feta cheese over everything. A final sprinkle of fresh dill or a drizzle of olive oil, and boom! You've got a vibrant, delicious, and honestly, pretty gorgeous meal ready to devour. Enjoy!

# Notes:

01 - Don't skip patting the chicken dry; it's my secret for a great sear every time, learned that after many soggy attempts!
02 - The tzatziki can be made a day ahead! Just keep it covered in the fridge, and give it a good stir before serving. It actually tastes better when the flavors have a chance to hang out.
03 - No chicken thighs? Chicken breast works, but slice it thinner and cook it quicker to avoid dryness. I've used pork tenderloin too, and it was surprisingly good!
04 - For an extra pop of color and freshness, a sprinkle of fresh parsley or mint alongside the dill is lovely. I sometimes add a few pickled red onions for an extra tang!

# Equipment Needed:

01 - Large skillet or cast-iron pan
02 - medium mixing bowls
03 - whisk
04 - grater

# Nutrition (Per Serving):

Calories: 550 Calories
Total Fat: 30g
Total Carbohydrate: 35g
Protein: 38g

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