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Easy Greek Lemon Chicken and Rice Bowls with Homemade Tzatziki

Greek lemon chicken and rice bowls - featured image
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A quick and flavorful Greek-inspired meal featuring lemon-marinated chicken, fluffy rice, and fresh homemade tzatziki sauce. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts
  • Juice of 2 large lemons (about 1/3 cup)
  • 3 tablespoons extra virgin olive oil
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon freshly cracked black pepper
  • 1 cup long-grain white rice (jasmine or basmati)
  • 2 cups chicken broth
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil (optional, for rice)
  • 1 cup full-fat Greek yogurt
  • 1/2 English cucumber, peeled and finely grated
  • 1 garlic clove, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 teaspoon salt (to taste)
  • Pinch of black pepper
  • Optional toppings: cherry tomatoes (halved), Kalamata olives, fresh parsley or additional dill, feta cheese crumbles

Instructions

  1. In a large mixing bowl, whisk together lemon juice, olive oil, minced garlic, oregano, salt, and pepper. Add chicken breasts and toss to coat. Cover and refrigerate for at least 20 minutes.
  2. Rinse rice under cold water until water runs clear. In a medium saucepan, bring chicken broth, salt, and olive oil to a boil. Stir in rice, reduce heat to low, cover, and simmer for 15 minutes. Turn off heat and let sit covered for 5 minutes.
  3. While rice cooks, grate peeled cucumber into a bowl and squeeze out excess moisture using hands or cheesecloth. In a separate bowl, mix Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir well and refrigerate until serving.
  4. Heat grill pan or skillet over medium-high heat. Remove chicken from marinade and cook 5-6 minutes per side until internal temperature reaches 165°F (74°C) and chicken is golden brown. Avoid overcrowding pan.
  5. Fluff rice with a fork and divide into bowls. Slice chicken and arrange on top. Spoon tzatziki over chicken and add optional toppings as desired.

Notes

Marinate chicken for 20-30 minutes max to avoid mushy texture. Squeeze cucumber well to prevent watery tzatziki. Use a hot pan for a good sear but avoid burning garlic. Fluff rice gently with a fork. Start marinade first, then prep tzatziki, then cook rice for smooth workflow.

Nutrition

Keywords: Greek lemon chicken, tzatziki, chicken rice bowls, easy Greek recipe, homemade tzatziki, quick chicken dinner, healthy chicken recipe

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