Go Back

Chicken Tzatziki Rice Bowls - Fresh, Bright, and Satisfying

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • 1.5 pounds boneless, skinless chicken thighs (or breasts), cut into bite-size pieces
  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice (plus zest from 1 lemon, optional)
  • 3 cloves garlic, minced
  • 1.5 teaspoons ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon smoked paprika (or sweet paprika)
  • 1/2 teaspoon ground coriander (optional but great)
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1 cup plain Greek yogurt (whole milk for creamier texture)
  • 1/2 large English cucumber, grated and well-squeezed
  • 1 tablespoon lemon juice
  • 1 small clove garlic, very finely minced or grated
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons fresh dill, chopped (or 1 tablespoon mint)
  • 1/4 teaspoon kosher salt, plus more to taste
  • Black pepper, to taste
  • 3 cups cooked rice (jasmine, basmati, or brown)
  • 1 cup cherry tomatoes, halved
  • 1/2 English cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup feta cheese, crumbled
  • Fresh herbs for garnish (dill, parsley, or mint)
  • Lemon wedges for serving

Method
 

  1. Cook the rice: Prepare your rice according to package directions. Fluff and keep warm. For extra flavor, add a pinch of salt and a splash of olive oil to the cooking water.
  2. Marinate the chicken: In a bowl, combine olive oil, lemon juice, garlic, cumin, oregano, paprika, coriander (if using), salt, and pepper. Add chicken pieces and toss to coat. Let sit for at least 20 minutes, or refrigerate up to 8 hours.
  3. Make tzatziki: Grate the cucumber, then squeeze out excess water using a clean towel or your hands. In a bowl, mix yogurt, cucumber, lemon juice, garlic, olive oil, dill, salt, and pepper. Adjust seasoning. Chill until serving.
  4. Prep the veggies: Halve tomatoes, dice cucumber, slice onion, and pit/slice olives. Crumble feta. Set aside for quick assembly.
  5. Cook the chicken: Heat a large skillet over medium-high. Add a drizzle of olive oil. Cook chicken in a single layer (work in batches if needed) until browned and cooked through, about 5–7 minutes, turning once. The edges should get a little caramelized.
  6. Warm the rice (if prepped ahead): If your rice is cold, reheat gently with a splash of water in the microwave or on the stovetop.
  7. Assemble the bowls: Add a scoop of rice to each bowl. Top with chicken, tomatoes, cucumbers, red onion, olives, and feta. Add a generous dollop of tzatziki. Finish with fresh herbs and a squeeze of lemon.
  8. Taste and tweak: Add a pinch of salt, a drizzle of olive oil, or extra lemon if you like more brightness.