Print

Greek Chicken Rice Bowl with Creamy Tzatziki

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A vibrant dish combining marinated chicken, fluffy basmati rice, and creamy tzatziki, perfect for summer evenings.

Ingredients

Scale
  • 4 boneless, skinless chicken thighs
  • 2 tablespoons olive oil (for marinade)
  • 1 teaspoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste
  • 2 cups cooked basmati rice
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ½ cup crumbled feta cheese
  • ¼ red onion, thinly sliced
  • 1 cup Greek yogurt
  • ½ cucumber, grated (for tzatziki)
  • 1 teaspoon minced garlic (for tzatziki)
  • 1 tablespoon olive oil (for tzatziki)
  • 1 tablespoon white vinegar
  • 2 tablespoons fresh dill (or substitute with parsley or mint)
  • Fresh parsley for garnish

Instructions

  1. Marinate the chicken: In a large bowl, combine the olive oil, dried oregano, garlic powder, paprika, salt, and pepper. Add the chicken thighs and let them marinate for at least 30 minutes.
  2. Prepare the tzatziki: Mix together the Greek yogurt, grated cucumber, minced garlic, olive oil, white vinegar, and fresh dill. Season it with salt and pepper and refrigerate.
  3. Cook the chicken: Heat a grill or skillet over medium-high heat. Cook the marinated chicken thighs for about 5-7 minutes on each side until cooked through. Let them rest.
  4. Assemble the rice bowls: Place cooked basmati rice in bowls and top with sliced grilled chicken, cherry tomatoes, cucumber, feta cheese, and red onion.
  5. Add the creamy tzatziki atop each bowl and garnish with fresh parsley.
  6. Serve warm and enjoy!

Notes

Consider marinating the chicken overnight for more flavor. Serve with a Greek salad or warm pita bread.

Nutrition

Find it online: https://recypez.com/greek-chicken-rice-bowl-creamy-tzatziki-2/

Scroll to Top