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Greek Chicken Bowls with Cucumber Salad and Tzatziki Recipe

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These Greek Chicken Bowls are a delicious and easy meal prep option featuring tender, marinated chicken breasts cooked to perfection, paired with fresh cucumber salad, creamy tzatziki sauce, cherry tomatoes, red onions, and brown rice. Ready in just 30 minutes, these bowls offer a balanced Mediterranean-inspired meal perfect for lunches or dinners throughout the week.

Ingredients

Chicken Marinade

  • 2 pounds boneless skinless chicken breasts
  • 1/4 cup olive oil
  • 3 tablespoons minced garlic (adjust to preference)
  • 1/3 cup fresh lemon juice
  • 1 tablespoon red wine vinegar
  • 1 tablespoon dried oregano
  • 1/3 cup plain Greek yogurt
  • Kosher salt and freshly ground black pepper to taste

Cucumber Salad

  • 2 English cucumbers, peeled and sliced
  • 1/3 cup lemon juice
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon dried oregano

Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 1 English cucumber, finely diced
  • 1 teaspoon (up to 1 tablespoon) minced garlic (adjust to preference)
  • 1/2 tablespoon dill weed or 1 tablespoon fresh dill, chopped finely
  • 1 1/2 teaspoons fresh lemon juice
  • 1 teaspoon lemon zest
  • 1/2 teaspoon chopped fresh mint (optional)
  • Salt and pepper to taste

Other Components

  • 3 cups cooked brown rice
  • 1 1/2 pounds cherry tomatoes, halved
  • 1/2 cup red onion slices

Instructions

  1. Prepare the Marinade: In a large plastic zip-top bag, combine olive oil, minced garlic, fresh lemon juice, red wine vinegar, dried oregano, Greek yogurt, salt, and pepper. Massage the bag to mix all ingredients thoroughly.
  2. Marinate the Chicken: Add the boneless skinless chicken breasts to the marinade bag. Massage again to ensure the chicken is fully coated. Seal and refrigerate for at least 20 minutes, up to 12 hours for more flavor.
  3. Cook the Chicken: Remove chicken from the marinade and discard the marinade. Heat a skillet over medium-high heat with some olive oil. Once hot, add the chicken breasts and cook for about 3-4 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C).
  4. Rest and Slice Chicken: Remove the chicken from the skillet and allow it to cool completely to retain juices. Once cool, cut into bite-sized pieces.
  5. Make Cucumber Salad: Chop the peeled cucumbers into chunks and toss in a bowl with lemon juice, olive oil, red wine vinegar, minced garlic, and dried oregano. Set aside to allow flavors to meld.
  6. Prepare Tzatziki Sauce: In a small bowl, combine Greek yogurt, finely diced cucumber, garlic, dill weed (or fresh dill), fresh lemon juice, lemon zest, and salt and pepper to taste. Add fresh mint if using. Refrigerate until assembling bowls.
  7. Cook Brown Rice: Prepare brown rice according to package instructions. Once cooked, divide into meal prep containers, distributing approximately 1/2 cup cooked rice per container.
  8. Assemble Bowls: In each container, add halved cherry tomatoes mixed with red onion slices. Top with the cooked and sliced chicken, cucumber salad, and a generous dollop of tzatziki sauce.
  9. Storage & Serving: Store the assembled bowls in airtight containers and refrigerate. They keep well for 3-5 days and are best served cold.

Notes

  • Marinating the chicken longer (up to 12 hours) will deepen the flavor and tenderize the meat more effectively.
  • Allowing the cooked chicken to cool before slicing prevents loss of juices, keeping it moist.
  • Adjust the amount of garlic in both the marinade and tzatziki to suit personal taste preferences.
  • Fresh herbs like mint and dill add bright flavors but can be omitted if not available.
  • This recipe is perfect for meal prepping and will keep well in the refrigerator for several days.

Find it online: https://cookedbysarah.com/greek-chicken-bowls-with-cucumber-salad-and-tzatziki-recipe/