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Greek Chicken Bowls with Tzatziki and Veggie Toppings Recipe

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4.1 from 14 reviews

This Greek Bowl recipe features juicy, paprika-spiced chicken thighs cooked to perfection in a cast iron skillet, served over a bed of brown rice and fresh greens, and topped with tangy homemade tzatziki sauce. Loaded with vibrant veggies like cherry tomatoes, cucumber slices, and red onion, plus crumbled feta cheese, this bowl is a wholesome and flavorful meal perfect for a nutritious lunch or dinner. Ready in just 35 minutes, it combines Mediterranean flavors with simple preparation for a satisfying, balanced dish.

Ingredients

Chicken and Marinade

  • 1 ½ pounds boneless skinless chicken thighs
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • ½ teaspoon kosher salt
  • ½ teaspoon ground black pepper
  • 1 tablespoon canola oil (or avocado oil, grapeseed oil, or a different neutral cooking oil)

Bowl Base and Toppings

  • 2 cups prepared brown rice or quinoa (1 cup uncooked)
  • 6 cups chopped romaine lettuce or mixed greens of choice
  • 1 pint cherry tomatoes (halved)
  • 1 English cucumber (thinly sliced)
  • ½ small red onion (thinly sliced)
  • ⅓ cup crumbled feta cheese

Tzatziki Sauce

  • ½ large English cucumber (about 8 ounces, peel on)
  • 1 cup nonfat plain Greek yogurt
  • 2 cloves minced garlic (about 2 teaspoons)
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped fresh dill
  • 2 teaspoons extra virgin olive oil
  • ¼ teaspoon kosher salt

Instructions

  1. Marinate the Chicken: In a bowl, combine the chicken thighs with 2 tablespoons olive oil, red wine vinegar, paprika, dried oregano, kosher salt, and black pepper. Toss well to coat the chicken evenly. Let it sit while you prepare the tzatziki sauce and gather the toppings, allowing the flavors to infuse.
  2. Prepare the Tzatziki Sauce: Grate half of a large English cucumber onto a double layer of paper towels. Fold the towels around the cucumber and squeeze firmly over the sink to remove as much excess moisture as possible, adding more paper towels if needed. Transfer the grated cucumber to a bowl and mix it with Greek yogurt, minced garlic, fresh lemon juice, chopped dill, olive oil, and kosher salt. For best flavor, cover and refrigerate for at least 30 minutes or up to three days. You can use it immediately, but the taste improves with time.
  3. Heat the Skillet: Place a cast iron or other heavy-bottomed skillet over medium-high heat. Once hot, add the neutral cooking oil (canola or preferred alternative) and swirl to coat the surface evenly. This will prevent sticking and help sear the chicken beautifully.
  4. Cook the Chicken First Side: Using tongs, remove the chicken thighs from the marinade, allowing excess to drip off, and lay them smooth side down in the hot skillet. Let cook undisturbed for 5 minutes; this helps form a nice crust. Avoid peeking during this time to maintain heat and promote browning.
  5. Flip the Chicken: After 5 minutes, carefully lift and flip each chicken thigh. If the chicken sticks, let it cook for up to 1 more minute until it releases easily from the pan.
  6. Cook the Second Side: Continue cooking the chicken until it reaches an internal temperature of 165°F (74°C), which should take about 5 to 6 minutes more. Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes to lock in juices.
  7. Slice the Chicken: After resting, cut the chicken thighs into bite-sized pieces, making them easy to eat and perfect for assembling bowls.
  8. Assemble the Greek Bowls: In large serving bowls, create a base by mixing your choice of cooked brown rice or quinoa with romaine lettuce or mixed greens. Top with the sliced chicken, halved cherry tomatoes, sliced cucumber, red onion, and crumble feta cheese over each bowl. Serve with a generous dollop of tzatziki sauce on top or on the side for dipping.

Notes

  • The tzatziki sauce can be prepared up to 3 days in advance and stored in the refrigerator to deepen the flavors.
  • Use a meat thermometer to ensure chicken is fully cooked to 165°F for food safety.
  • For a lighter option, substitute brown rice with quinoa or cauliflower rice.
  • Feel free to add other Mediterranean toppings like olives or roasted red peppers as desired.
  • Leftover bowls store well in the refrigerator for up to 3 days; keep the tzatziki separate until serving to prevent sogginess.

Find it online: https://cozyplatter.com/greek-chicken-bowls-with-tzatziki-and-veggie-toppings-recipe/