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Greek Chicken Rice Bowl with Creamy Tzatziki

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A delicious Greek Chicken Rice Bowl topped with creamy tzatziki, combining flavorful marinated chicken with fresh vegetables and feta over a bed of basmati rice.

Ingredients

Scale
  • 2 cups cooked basmati rice
  • 1.5 pounds boneless, skinless chicken thighs
  • 2 tablespoons olive oil
  • 2 teaspoons dried oregano
  • 2 teaspoons garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 cup crumbled feta cheese
  • 1/2 red onion, thinly sliced
  • Fresh parsley for garnish
  • 1 cup Greek yogurt
  • 1 small cucumber, grated and excess water squeezed out
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 tablespoon white vinegar
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste

Instructions

  1. In a large bowl, combine olive oil, oregano, garlic powder, paprika, salt, and pepper. Add the chicken thighs and let marinate for at least 30 minutes in the refrigerator.
  2. In a medium bowl, mix Greek yogurt, grated cucumber, minced garlic, olive oil, white vinegar, fresh dill, salt, and pepper until well combined. Refrigerate until ready to serve.
  3. Heat a grill or skillet over medium-high heat. Cook the chicken thighs for about 5-7 minutes per side or until the internal temperature reaches 165°F (75°C). Remove from heat and let rest before slicing.
  4. In each bowl, add a base of cooked basmati rice, then top with sliced chicken, halved cherry tomatoes, diced cucumber, crumbled feta cheese, and sliced red onion.
  5. Drizzle tzatziki over each bowl and garnish with fresh parsley.
  6. Serve immediately and enjoy!

Notes

Feel free to use different proteins or add spices to the marinade for a zesty kick. Tzatziki can be made a day in advance for enhanced flavor.

Nutrition

Find it online: https://lunarecipez.com/greek-chicken-rice-bowl-creamy-tzatziki/

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