These Chicken Tzatziki Bowls are absolutely loaded with flavor. A base of Greek lemon rice and vegetables makes the perfect accompaniment for the flavorful chicken thighs and tzatziki sauce.
Marinate the chicken for at least 1 hour before cooking it. Place the chicken thighs in a large zip-top bag or a food storage container with a lid. Add all of the remaining chicken ingredients. Mix all the ingredients to ensure that all of the chicken is thoroughly coated. Allow the chicken to marinate in the fridge for at least 1 hour, or up to 24 hours maximum.
6 Boneless Skinless Chicken Thighs, ¼ cup Plain Greek Yogurt, ¼ cup Olive Oil, 1 tablespoon Garlic, 1 tablespoon Dried Oregano, 1 teaspoon Dried Coriander, 1 teaspoon Dried Basil, 1 Lemons, 1 teaspoon Salt, ½ teaspoon Black Pepper
After marinating, remove the chicken from the marinade and discard the marinade.
For cooking on a grill pan: Heat the pan to medium high heat. Coat the pan in a thin layer of oil. Cook the chicken for approximately 6 minutes on each side or until it reaches a minimum internal temperature of 165° Fahrenheit.
For cooking on a grill: Heat the grill to 400° Fahrenheit. Lightly oil the grates, then grill the chicken for approximately 6 minutes on each side or until it reaches a minimum internal temperature of 165° Fahrenheit.
For the Rice:
For optimal timing, begin cooking the rice just before you start to cook the chicken. Place the rice into a strainer and rinse it under cool running water until the water coming from the rice runs clear.
1 ½ cups Long Grain White Rice
Add the olive oil to a large pot with a lid and heat over medium-high heat. Add the minced garlic and the rice. Continue cooking over medium-high heat, stirring constantly until the garlic and rice have begun to turn golden brown. Be sure not to let the garlic burn.
2 tablespoon Garlic, 1 tablespoon Olive Oil
Add the oregano, salt, pepper, chicken broth, and lemon juice then stir well. Bring to a boil. Allow the rice to boil uncovered for 1 minute. Reduce the heat to low, cover the rice and cook for 5 minutes. After 5 minutes remove the pan from the heat and allow it to sit covered for 10 minutes. Fluff the rice with a fork before serving.
2 teaspoon Dried Oregano, 1 teaspoon Salt, ½ teaspoon Pepper, 3 cups Chicken Broth, 3 tablespoon Lemon Juice
For the Tzatziki Sauce:
Combine all of the ingredients for the tzatziki sauce in a bowl. Allow it to sit for at least 10 minutes before serving.
1 cup Plain Greek Yogurt, ½ cup English Cucumber, 1 tablespoon White Vinegar, 1 tablespoon Lemon Juice, 1 teaspoon Garlic Powder, 1 teaspoon Dill, 1 teaspoon Salt, 1 teaspoon Black Pepper
Assemble the bowls
Place the rice in the bottom of the bowl and top it with sliced chicken.
Add the vegetables and feta cheese (if you are making these bowls as meal prep, you may wish to put the vegetables in a separate container or in a Ziploc bag so you can easily remove them to heat the rice and chicken)
1 cup Crumbled Feta Cheese, 1 English Cucumber, ½ Red Onion, 8 oz Cherry Tomatoes
Add the tzatziki sauce over the entire dish, or place it in a silicone muffin liner to keep it separate from the other ingredients until you are ready to enjoy. Squeeze with fresh lemon juice just before serving!