Greek Chicken Grain Bowl (Printable)
Tender marinated chicken over wholesome grains with fresh veggies and creamy tzatziki sauce.
# What You Need:
→ Chicken
01 - 1 lb boneless, skinless chicken breasts or thighs
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 smoked paprika
07 - 1/2 tsp kosher salt
08 - 1/4 tsp freshly ground black pepper
→ Grains
09 - 1 cup uncooked brown rice, farro, or quinoa
10 - 2 cups water or low-sodium chicken broth
11 - 1/2 tsp kosher salt
→ Vegetables & Garnishes
12 - 1 cup cherry tomatoes, halved
13 - 1 cup English cucumber, diced
14 - 1/2 medium red onion, thinly sliced
15 - 1/2 cup Kalamata olives, pitted and halved
16 - 1/2 cup crumbled feta cheese
17 - 1/4 cup fresh flat-leaf parsley, chopped
18 - Lemon wedges, for serving
→ Tzatziki Sauce
19 - 1 cup plain whole-milk Greek yogurt
20 - 1/2 cup English cucumber, grated and squeezed dry
21 - 1 tbsp fresh dill, chopped
22 - 1 garlic clove, minced
23 - 1 tbsp olive oil
24 - 1 tbsp fresh lemon juice
25 - Kosher salt and freshly ground black pepper, to taste
# How To Make It:
01 - In a large mixing bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Add the chicken pieces and toss to coat evenly. Cover and refrigerate for at least 15 minutes, or up to 2 hours for deeper flavor penetration.
02 - While the chicken marinates, rinse the grains under cold water. Combine with the broth or water and salt in a medium saucepan. Bring to a rolling boil over high heat, then reduce to low, cover tightly, and simmer until tender — approximately 20 minutes for brown rice or farro, 15 minutes for quinoa. Fluff with a fork and set aside.
03 - Grate the cucumber and firmly squeeze out all excess moisture using a clean kitchen towel. In a small bowl, combine the drained cucumber with Greek yogurt, fresh dill, minced garlic, olive oil, and lemon juice. Season with salt and pepper, mix thoroughly, and refrigerate until ready to serve.
04 - Heat a skillet or grill pan over medium-high heat until shimmering. Remove the chicken from the marinade and cook for 5 to 6 minutes per side until golden brown and the internal temperature reaches 165°F. Transfer to a cutting board and rest for 5 minutes before slicing against the grain.
05 - Divide the cooked grains among four bowls. Arrange the cherry tomatoes, diced cucumber, red onion slices, Kalamata olives, crumbled feta, and sliced chicken over the grains. Drizzle generously with tzatziki sauce, sprinkle with fresh parsley, and serve with lemon wedges on the side.
# Expert Suggestions:
01 -
- The marinade does all the heavy lifting, turning simple chicken into something that tastes like it came off a seaside grill in Santorini.
- Everything cooks in under 30 minutes, which means you can have a nourishing, colorful dinner on the table faster than delivery.
02 -
- Do not rush the cucumber squeezing step for the tzatziki because even a little extra water will turn your sauce into soup overnight.
- Letting the chicken rest before slicing is non-negotiable, those five minutes keep every ounce of juice inside the meat where it belongs.
03 -
- Slice the chicken against the grain at a slight diagonal for the most tender, attractive pieces that absorb the tzatziki beautifully.
- If you have time, marinate the chicken in the morning before work because the full two hours in the fridge transforms the flavor from good to genuinely memorable.