Description
A restaurant-quality Mediterranean bowl featuring tender lemon-herb chicken, fluffy rice, and a cool, garlicky yogurt tzatziki sauce. This easy-to-make dish is perfect for weeknight dinners and meal prep.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 2 tablespoons olive oil (for chicken)
- 1 tablespoon lemon juice (for chicken)
- 1 teaspoon dried oregano
- 1 clove garlic, minced (for chicken)
- Salt and black pepper to taste (for chicken)
- 1 cup full-fat Greek yogurt
- 1/2 cup cucumber, finely grated and drained
- 1 tablespoon fresh dill, chopped
- 1 tablespoon fresh mint, chopped (optional)
- 1 tablespoon lemon juice (for tzatziki)
- 1 clove garlic, grated or finely minced (for tzatziki)
- 1 teaspoon extra virgin olive oil (for tzatziki)
- Salt and pepper to taste (for tzatziki)
- 1 cup long-grain white rice or jasmine rice
- 2 cups water or low-sodium chicken broth
- 1 tablespoon butter or olive oil (for rice)
- Salt to taste (for rice)
- 1/4 cup Kalamata olives, pitted and halved
- 1/2 cup cherry tomatoes, halved
- Fresh parsley for garnish
- Extra lemon wedges for serving
Instructions
- Grate the cucumber and place it in a fine-mesh strainer. Sprinkle with salt and let sit for 10 minutes to draw out water. Squeeze firmly to remove excess liquid and discard the water.
- Rinse the rice under cold water until clear. In a medium saucepan, combine rice, water or broth, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15-18 minutes. Remove from heat and let sit covered for 5 minutes. Fluff with a fork and stir in butter or olive oil.
- In a small bowl, combine drained cucumber, Greek yogurt, lemon juice, olive oil, garlic, dill, and mint. Season with salt and pepper. Whisk until smooth and refrigerate to let flavors meld.
- In a bowl, mix olive oil, lemon juice, oregano, garlic, salt, and pepper. Add chicken pieces and toss to coat evenly. Let marinate while rice cooks.
- Heat a large skillet over medium-high heat. Add chicken in a single layer and cook for 5-6 minutes until golden brown. Flip and cook for another 4-6 minutes until internal temperature reaches 165°F (74°C).
- Assemble bowls with a base of fluffy rice. Top with warm chicken, cherry tomatoes, and olives. Drizzle generously with tzatziki sauce. Garnish with fresh parsley and lemon wedges. Serve immediately.
Notes
Draining the cucumber is crucial to prevent a watery tzatziki. Use full-fat Greek yogurt for the best texture. Chicken thighs stay juicier than breasts. Store components separately in the fridge for meal prep to keep rice from getting soggy. Tzatziki can be made up to 3-4 days in advance.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 475
- Sugar: 4
- Sodium: 650
- Fat: 18
- Saturated Fat: 6
- Carbohydrates: 45
- Fiber: 2
- Protein: 35
Keywords: chicken tzatziki rice bowl, mediterranean recipe, copycat restaurant recipe, meal prep, healthy lunch, greek yogurt sauce, easy dinner