Description
This bowl packs all the vibrant flavors of a Greek street wrap—minus the pita. Juicy marinated chicken, crisp veggies, creamy tzatziki, and lemony rice come together for a feel-good lunch that tastes like sunshine in a bowl.
Ingredients
- 500g boneless chicken thighs or breasts
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp salt
- 1/2 tsp black pepper
- 2 cups cooked basmati or jasmine rice
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, sliced
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup kalamata olives, pitted
- Fresh parsley or dill for garnish
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed dry
- 1 garlic clove, minced
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill
- Salt to taste
Instructions
- In a bowl, combine all marinade ingredients. Add chicken, toss well, and marinate for at least 30 minutes (or up to 4 hours for deeper flavor).
- Grill or sear chicken in a hot skillet over medium-high heat until cooked through and lightly charred—about 5–6 minutes per side. Rest, then slice.
- In a bowl, mix together yogurt, grated cucumber, garlic, olive oil, lemon juice, dill, and salt. Chill until ready to serve.
- Start with a scoop of rice, then layer on sliced chicken, tomatoes, cucumbers, red onions, olives, and feta. Drizzle with tzatziki and finish with fresh herbs.
Notes
Use boneless chicken thighs for the juiciest texture. Make the tzatziki a day ahead—it gets better as it sits. Swap rice with quinoa or cauliflower rice for a low-carb option.
- Prep Time: 20
- Cook Time: 25
- Category: Main Course
- Method: Grilling
- Cuisine: Greek