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Flavorful Greek Chicken Bowls Recipe Easy Homemade Tzatziki and Feta

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Tender marinated chicken with a crispy char, creamy homemade tzatziki, and crumbly feta combine in a fresh, flavorful Greek chicken bowl perfect for quick meals or meal prep.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken thighs
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 large lemon
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 1 cup Greek yogurt (full-fat or 2%)
  • ½ large cucumber, grated and well-drained
  • 2 garlic cloves, finely minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chopped fresh dill
  • Salt to taste
  • 2 cups cooked white or brown rice
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 1 cup cucumber, diced
  • ½ cup Kalamata olives, pitted and halved
  • ½ cup crumbled feta cheese
  • Fresh parsley or oregano leaves for garnish

Instructions

  1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Toss the chicken thighs in the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes.
  2. Grate the cucumber using a box grater. Place the grated cucumber in a fine mesh strainer or cheesecloth and press or squeeze out as much excess liquid as possible.
  3. In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, chopped dill, and salt. Stir well and refrigerate until ready to serve.
  4. Prepare rice according to package instructions. Rinse rice before cooking and use a 1:2 ratio of rice to water. Fluff with a fork once cooked and keep warm.
  5. Heat a skillet or grill pan over medium-high heat. Add a splash of olive oil to prevent sticking. Place the marinated chicken thighs in the pan, cooking 5-6 minutes per side until nicely browned and cooked through (internal temperature 165°F). Remove from heat and let rest for 5 minutes before slicing into strips.
  6. While chicken cooks, halve cherry tomatoes, thinly slice red onion, dice cucumber, and pit/halve Kalamata olives if necessary.
  7. Divide rice evenly between bowls. Top with sliced chicken, cherry tomatoes, red onions, cucumber, Kalamata olives, a generous dollop of tzatziki, and a sprinkle of crumbled feta. Garnish with fresh parsley or oregano leaves.

Notes

Marinate chicken for at least 30 minutes or overnight for deeper flavor. Drain grated cucumber well to avoid watery tzatziki. Use thick Greek yogurt brands like Fage for best texture. Rest chicken before slicing to keep it juicy. Adjust heat to avoid burning chicken. Tzatziki can be made a day ahead to enhance flavor.

Nutrition

Keywords: Greek chicken bowl, tzatziki, feta, Mediterranean, chicken thighs, homemade tzatziki, healthy dinner, easy weeknight meal, meal prep

Find it online: https://emmaoven.com/flavorful-greek-chicken-bowls-recipe-easy-homemade-tzatziki-and-feta/