Greek Chicken Rice Bowls

Last week, I got a super strong crazing for tzatziki sauce. I couldn’t stop thinking about it! Eventually, I knew I needed to give in and make a Greek-inspired dinner. At first I thought I would make souvlaki, but I had already eaten a sandwich for lunch I didn’t really want more bread. I ended up throwing together these Greek Chicken Rice Bowls, and a new obsession was born.

I ate them three times last week, and I’m already looking forward to making them again.

These Greek chicken bowls are really simple to prepare, but have so many flavors and textures that make them really find to eat – cool, creamy sauce; crunchy cucumbers; juicy tomatoes; soft, grilled zucchini, fluffy rice; and marinaded chicken complete with crispy skin.

They’re especially good this time of year, when zucchini and tomatoes are still in season and it’s still warm enough outside to fire up the grill. Once the weather cools off, switch things up by broiling the chicken and using oven-roasted tomatoes.

If you’re feeling extra fancy, add a few stuffed grape leaves to really take things over the top – our local grocery stores usually have them at the olive bar.

You can also swap out the rice and use Instant Pot orzo!

Greek Chicken Rice Bowls

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Prep Time: 1 hour hour

Cook Time: 20 minutes minutes

Total Time: 1 hour hour 20 minutes minutes

Servings: 4

Calories: 287kcal

Author: Lauren Keating

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Ingredients

• 4 bone-in skin-on chicken thighs
• 1 tablespoon Greek seasoning I used Greek Freak by Spiceologist
• 2 tablespoons olive oil
• 1 lemon juiced
• 1 zucchini cut into 1/4-inch rounds
• 1 cucumber half chopped and half grated
• 2 large tomatoes chopped
• 1 cup plain Greek yogurt
• 1 tablespoon red wine vinegar
• 1 teaspoon olive oil
• 1 clove garlic minced
• 1 tablespoon freshly chopped dill
• 2 cups cooked white rice

Instructions

• Place the chicken thighs in a shallow dish, skin-side up. Combine the Greek seasoning, olive oil, and lemon juice; pour over chicken. Cover and refrigerate 1 hour.
• Grill or broil the chicken over high heat for 10 minutes on each side, or until cooked through. Brush the zucchini with olive oil and grill 3-5 minutes per side, or until soft.
• While the chicken cooks, combine the chopped cucumber and tomato. Season with salt and pepper.
• Make the tzatziki by combining the yogurt, shredded zucchini, vinegar, 1 teaspoon olive oil, garlic, and dill. Season to taste with salt.
• Serve the chicken, zucchini, tomato cucumber salad, and tzatziki over rice.

Nutrition Facts

Greek Chicken Rice Bowls

Amount Per Serving

Calories 287 Calories from Fat 108

% Daily Value*

Fat 12g18%

Carbohydrates 35g12%

Protein 10g20%

* Percent Daily Values are based on a 2000 calorie diet.

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