Mediterranean Chicken Bowl (Printable)
Grilled chicken, herbed basmati, fresh vegetables and creamy tzatziki for a bright Mediterranean bowl.
# What You'll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken breasts
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 ground cumin
07 - 1/2 tsp smoked paprika
08 - Salt and freshly ground black pepper to taste
→ Herbed Rice
09 - 1 cup basmati or jasmine rice
10 - 2 cups water
11 - 1 tbsp olive oil
12 - 1/2 tsp dried oregano
13 - Salt to taste
→ Vegetables & Toppings
14 - 1 cup cherry tomatoes, halved
15 - 1 cucumber, diced
16 - 1/2 small red onion, thinly sliced
17 - 1/2 cup Kalamata olives, pitted and halved
18 - 3.5 oz feta cheese, crumbled
19 - 2 tbsp fresh parsley, chopped
20 - 1 cup baby spinach or arugula
→ Tzatziki Sauce
21 - 1 cup Greek yogurt
22 - 1/3 cup cucumber, grated and well drained
23 - 1 tbsp fresh lemon juice
24 - 1 garlic clove, finely minced
25 - 1 tbsp fresh dill or mint, chopped
26 - Salt and freshly ground black pepper to taste
# Directions:
01 - In a mixing bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, smoked paprika, salt, and pepper. Add the chicken breasts and coat thoroughly. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor penetration.
02 - Rinse rice under cold running water until the water runs clear. Heat olive oil in a saucepan over medium heat, add the rice, and toast lightly for 1 minute. Pour in the water, season with oregano and salt, then bring to a boil. Reduce heat to low, cover tightly, and simmer for approximately 12 minutes until liquid is fully absorbed. Fluff gently with a fork.
03 - Combine Greek yogurt, grated and thoroughly drained cucumber, lemon juice, minced garlic, chopped dill or mint, salt, and pepper in a small bowl. Stir until evenly incorporated, then refrigerate until ready to serve to allow the flavors to meld.
04 - Preheat a grill pan or skillet over medium-high heat. Remove chicken from the marinade and cook for 6 to 7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. Transfer to a cutting board and let rest for 5 minutes before slicing against the grain.
05 - Divide the herbed rice evenly among 4 bowls. Arrange a bed of spinach or arugula alongside the rice in each bowl. Layer with sliced grilled chicken, halved cherry tomatoes, diced cucumber, red onion slices, Kalamata olives, and crumbled feta cheese. Drizzle generously with tzatziki sauce.
06 - Finish each bowl with a sprinkle of freshly chopped parsley. Serve immediately while the chicken is still warm.
# Expert Tips:
01 -
- The marinade does all the heavy lifting so you barely have to think once cooking starts.
- It assembles into a stunning bowl that looks like it took hours but genuinely takes under an hour.
02 -
- Do not skip resting the chicken after grilling since cutting immediately lets all the juices escape onto your board instead of staying in the meat.
- Draining the grated cucumber for tzatziki is the single step that separates a runny mess from a sauce with actual body.
03 -
- Make a double batch of the marinade and freeze half with raw chicken in a zip bag for an almost instant dinner on a busy night.
- Toast the dried oregano in a dry pan for thirty seconds before adding it to anything and the flavor jumps from dusty to vivid.