Name: Grilled Mediterranean Chicken Bowls with Lemon-Herb Rice & Tzatziki Drizzle
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 1.5 lbs boneless, skinless chicken breasts or thighs, cut into 1-inch thick pieces; 3 cloves garlic, minced (for marinade); 1/4 cup olive oil (for marinade); 2 tbsp fresh lemon juice (for marinade); 1 tbsp dried oregano; 1 tsp smoked paprika; 1/2 tsp salt (for marinade); 1/4 tsp black pepper (for marinade); 1 cup basmati or long-grain white rice; 2 cups vegetable or chicken broth; 1 tbsp olive oil (for rice); 1/2 lemon, juiced and zested (for rice); 2 tbsp fresh parsley, chopped (for rice); Salt to taste (for rice); 1 cup plain Greek yogurt (full-fat or 2%); 1/2 English cucumber, grated and squeezed dry (for tzatziki); 1 clove garlic, minced (for tzatziki); 1 tbsp fresh dill, chopped (or 1 tsp dried); 1 tbsp fresh lemon juice (for tzatziki); Salt and pepper to taste (for tzatziki); 1 large cucumber, diced (for topping); 2 ripe Roma tomatoes, diced (for topping); 1/2 red onion, thinly sliced or finely diced (for topping); 1/4 cup Kalamata olives, pitted and halved (for topping); Fresh parsley or mint for garnish; Optional: Crumbled feta cheese

👩‍🍳 Instructions

1
Marinate the Chicken: In a large bowl or zip-top bag, combine chicken pieces with minced garlic, 1/4 cup olive oil, 2 tbsp lemon juice, oregano, smoked paprika, 1/2 tsp salt, and pepper. Toss to coat. Marinate for at least 30 minutes at room temperature, or refrigerate for up to 4 hours (or overnight).
2
Cook the Rice: Rinse rice until water runs clear. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Sauté rinsed rice for 1-2 minutes. Add broth, bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed. Remove from heat, let stand 5 minutes, then fluff with a fork. Stir in lemon zest, lemon juice, and chopped parsley. Season with salt.
3
Prepare the Tzatziki Drizzle: In a small bowl, combine Greek yogurt, grated and squeezed cucumber, 1 clove minced garlic, dill, and 1 tbsp lemon juice. Mix well. Season with salt and pepper to taste. Cover and refrigerate.
4
Grill the Chicken: Preheat grill or grill pan to medium-high and lightly oil. Remove chicken from marinade. Grill chicken for 4-6 minutes per side, until cooked through (internal temperature 165°F / 74°C) and nicely charred. Let rest for a few minutes.
5
Assemble Bowls: Divide lemon-herb rice among serving bowls. Top with grilled chicken, diced cucumber, tomatoes, red onion, and Kalamata olives. Drizzle generously with tzatziki sauce. Garnish with fresh parsley or mint and optional feta cheese. Serve warm.

💡 Notes

For meal prep, cook all components and store separately. Reheat chicken and rice gently before adding cool toppings and sauce. Brown rice can be used, follow package cooking times. Leftovers keep well for 3-4 days in the fridge. For a spicier kick, add red pepper flakes to the marinade or sriracha to the tzatziki.

Grilled Mediterranean Chicken Bowls with Lemon-Herb Rice & Tzatziki Drizzle