Greek Chicken Bowls

Two wooden bowls full of chicken , hummus, tzatziki sauce, and cucumber tomato salad, ready to serve.

No ratings yet

These flavorful chicken and rice bowls are loaded with goodies for an energizing meal! Hummus and tzatziki sauce make these bowls so dreamy!

Prep Time20

Cook Time30

Total Time50

Course: Main Dishes

Cuisine: American

Keyword: bowl recipe, chicken and rice bowls, chicken recipe, Greek chicken bowls, healthy dinner recipes, Mediterranean diet recipes, Mediterranean recipes

Servings: Servings

Calories: 898kcal

Author: Julia Mueller

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

Make the Cucumber Tomato Salad:

Add all of the ingredients for the cucumber tomato salad to a mixing bowl and mix well to combine. Cover the bowl with a lid (or plastic wrap) and refrigerate until ready to use. This salad stays fresh in the refrigerator for up to 4 days.

Prepare the Chicken:

Mix the avocado oil, garlic, lemon juice, lemon zest, paprika, garlic powder, sea salt, and black pepper in a mixing bowl or measuring cup until well combined.
Transfer the raw chicken thighs to a large zip lock bag with the marinade. Seal the bag and move everything around so that the chicken is coated in marinade.
Refrigerate for at least 15 minutes, ideally several hours and up to 24 hours.
Preheat the oven to 425 degrees Fahrenheit.
Transfer the marinated chicken to a casserole dish or a large baking sheet in a single layer.
Bake for 24-28 minutes, or until the chicken is cooked through. Chicken thighs are best when they have reached an internal temperature of 180 degrees Fahrenheit, and up to 205 degrees Fahrenheit. Insert a meat thermometer into the thickest part of the thighs to check the internal temperature.
Allow the chicken to rest for at least 10 minutes before slicing.

Assemble the Bowls:

Load up big bowls with rice, cucumber tomato salad, hummus, chicken, feta cheese, and tzatziki sauce. Mix it all up, and enjoy!

Nutrition