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Greek Chicken Bowls Recipe

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4 from 28 reviews

This Greek Chicken Bowl recipe features tender lemon garlic marinated chicken thighs baked to perfection and served over hearty brown rice with a refreshing cucumber tomato salad, creamy hummus, tangy tzatziki sauce, and crumbled feta cheese. Perfect for a nutritious and flavorful Mediterranean-inspired meal that’s easy to prepare and full of vibrant flavors.

  • Author: Sarah
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Category: Main Dishes
  • Method: Baking
  • Cuisine: Mediterranean

Ingredients

Lemon Garlic Chicken:

  • 1 to 1.5 pounds boneless skinless chicken thighs (4 thighs)
  • 2 Tbsp avocado oil
  • 3 cloves garlic, minced
  • Zest of 1 lemon
  • 2 Tbsp lemon juice
  • 1/2 tsp paprika
  • ½ tsp garlic powder
  • ½ tsp sea salt
  • ¼ tsp black pepper

Cucumber Tomato Salad:

  • 1.5 cups cucumber, chopped (1 large-sized cucumber)
  • 1.5 cups cherry tomatoes, halved
  • 1 clove garlic, minced
  • 1 cup kalamata olives, pitted and sliced
  • 1 tsp dried dill or 1 sprig fresh dill
  • 2 Tbsp olive oil
  • 2 Tbsp lemon juice

For the Greek Bowls:

  • 4 cups cooked brown rice
  • 1 batch Hummus
  • 1 batch Tzatziki Sauce
  • 1 cup feta cheese

Instructions

  1. Make the Cucumber Tomato Salad: Add all ingredients for the cucumber tomato salad into a mixing bowl and stir well to combine. Cover with a lid or plastic wrap and refrigerate until ready to serve. This salad keeps fresh for up to 4 days in the refrigerator.
  2. Prepare the Chicken Marinade: In a mixing bowl or measuring cup, combine avocado oil, minced garlic, lemon juice, lemon zest, paprika, garlic powder, sea salt, and black pepper. Mix thoroughly until well blended.
  3. Marinate the Chicken: Place raw chicken thighs into a large zip lock bag and pour the marinade over them. Seal the bag and massage it gently to evenly coat the chicken. Refrigerate for at least 15 minutes; for best flavor, marinate for several hours or up to 24 hours.
  4. Preheat the Oven: Set the oven temperature to 425°F (220°C) to prepare for baking the chicken.
  5. Bake the Chicken: Remove chicken thighs from marinade and arrange them in a single layer on a casserole dish or baking sheet. Bake in the preheated oven for 24 to 28 minutes, or until the chicken reaches an internal temperature of 180°F to 205°F (82°C to 96°C) for tender, fully cooked thighs. Use a meat thermometer to check doneness.
  6. Rest the Chicken: Let the baked chicken rest for at least 10 minutes before slicing to retain juiciness and flavor.
  7. Assemble the Bowls: In serving bowls, layer cooked brown rice, cucumber tomato salad, a dollop of hummus, sliced chicken, crumbled feta cheese, and a generous spoonful of tzatziki sauce. Mix lightly and enjoy your flavorful Greek Chicken Bowl!

Notes

  • Marinating the chicken longer (up to 24 hours) enhances flavor and tenderness.
  • You can substitute chicken breasts if preferred, but thighs remain juicier after baking.
  • Use fresh dill in the cucumber tomato salad for a more vibrant taste if available.
  • Hummus and tzatziki sauce can be homemade or store-bought.
  • Brown rice can be replaced with quinoa or couscous as alternatives.
  • Store leftovers in airtight containers and refrigerate for up to 3 days.

Find it online: https://cookingwithsarah.com/greek-chicken-bowls-recipe/