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Easy Flavorful Greek Chicken and Rice Bowls Recipe with Homemade Tzatziki

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A quick and easy Greek-inspired chicken and rice bowl featuring marinated chicken, fluffy rice, and homemade tzatziki sauce. Perfect for busy weeknights and packed with fresh, vibrant flavors.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 pound / 450g), sliced into strips or bite-sized pieces
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 medium lemon)
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 1 cup long-grain white rice (or basmati)
  • 2 cups water or low-sodium chicken broth
  • 1 tablespoon olive oil or butter
  • Pinch of salt
  • 1 cup plain Greek yogurt (full-fat)
  • 1/2 English cucumber, peeled and finely grated
  • 1 garlic clove, minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra-virgin olive oil
  • Salt and pepper to taste
  • Cherry tomatoes, halved (optional)
  • Red onion, thinly sliced (soaked briefly in cold water)
  • Kalamata olives, pitted and sliced
  • Fresh parsley or mint leaves, chopped
  • Feta cheese crumbles (optional)

Instructions

  1. In a large bowl, whisk together 3 tablespoons olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add the sliced chicken and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes (up to 2 hours).
  2. Rinse 1 cup of rice under cold water until the water runs clear. In a medium saucepan, combine the rice, 2 cups water or broth, olive oil or butter, and a pinch of salt. Bring to a boil, then reduce to a simmer and cover tightly. Cook for about 15 minutes, or until the liquid is absorbed and rice is fluffy. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.
  3. Peel and finely grate half an English cucumber. Squeeze out excess moisture using hands or a clean kitchen towel. In a small bowl, combine grated cucumber, Greek yogurt, minced garlic, lemon juice, olive oil, chopped dill, salt, and pepper. Stir well and refrigerate until ready to serve.
  4. Heat a non-stick skillet or grill pan over medium-high heat. Add marinated chicken pieces in a single layer and cook for about 4-5 minutes per side, or until golden brown and cooked through (internal temperature 165°F / 74°C). Avoid overcrowding the pan. Remove from heat and let rest for a few minutes.
  5. Divide cooked rice among bowls. Top with Greek chicken strips, a dollop of tzatziki, and scatter with cherry tomatoes, sliced red onions, Kalamata olives, fresh herbs, and feta crumbles if using.

Notes

Marinate chicken for at least 15 minutes for best flavor. Squeeze out cucumber moisture thoroughly to avoid watery tzatziki. Cook chicken in batches if needed to avoid overcrowding the pan. Let chicken rest after cooking to keep it juicy. Store tzatziki separately to prevent soggy rice. Variations include swapping chicken for tofu or shrimp, using quinoa or couscous instead of rice, and dairy-free yogurt alternatives for tzatziki.

Nutrition

Keywords: Greek chicken, chicken and rice bowls, tzatziki, easy dinner, quick meal, Mediterranean, healthy recipe, homemade tzatziki

Find it online: https://spoonmira.com/easy-flavorful-greek-chicken-and-rice-bowls-recipe-with-homemade-tzatziki/