Greek Chicken Bowls
These Greek Chicken Bowls are loaded with tender yogurt-marinated chicken, brown rice, a fresh cucumber avocado dill salad, feta and creamy tzatziki. They’re fresh, filling and perfect for an easy weeknight dinner or meal prep.
Ingredients
Greek Yogurt Chicken
- 1/3 cup full-fat plain Greek yogurt
- 1/4 cup extra-virgin olive oil
- 4 boneless skinless chicken breasts cut into 1-inch cubes
- 6 garlic cloves minced
- 2 shallots thinly sliced
- 1 tablespoon paprika
- 1 tablespoon fresh oregano chopped
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
Cucumber Avocado Dill Salad
- 2 Persian cucumbers chopped
- 1 ½ avocados diced
- 2 tablespoons lemon juice freshly squeezed
- 2/3 cup fresh dill chopped
- salt and pepper to taste
For the Bowls
- 2 cups cooked brown rice
- 3/4 cup feta cheese crumbled
- 1 cup tzatziki sauce plus more for serving
Instructions
Make the Greek Chicken
- Marinate the chicken: In a large bowl, combine the Greek yogurt, olive oil, garlic, shallots, paprika, oregano, salt, black pepper and red pepper flakes. Add the chicken and toss until evenly coated. Let marinate for 15 minutes while you prepare the remaining ingredients. For longer marinating, cover and refrigerate for up to overnight.
- Prepare the rice: Prepare enough brown rice according to the package directions to yield 2 cups cooked. Keep warm until ready to assemble the bowls.
- Preheat and bake the chicken: Preheat the oven to 425°F. Arrange the chicken and shallots in a single, even layer on a large rimmed baking sheet, leaving behind any excess marinade that has pooled in the bowl. Bake for 15 minutes, toss, then continue baking for another 5 to 10 minutes, until the chicken is nearly cooked through.
- Broil the chicken: Switch the oven to broil and broil for 1 to 2 minutes, watching closely, until the chicken is lightly charred around the edges. The chicken is done when the thickest pieces reach an internal temperature of 165°F.
Make the Cucumber Avocado Dill Salad
- Make the cucumber avocado salad: In a medium bowl, combine the cucumbers, lemon juice and dill. Season with salt and black pepper to taste. Gently fold in the avocado until just combined.
Assemble the Greek Chicken Bowls
- Assemble the bowls: Divide the warm brown rice among four bowls. Top with the Greek chicken and roasted shallots, cucumber avocado dill salad and crumbled feta.
- Finish and serve: Spoon or drizzle the tzatziki over each bowl, then dig in.
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