Ingredients
For the Lemon Herb Chicken Marinade
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4 boneless, skinless chicken breasts (or thighs if preferred)
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¼ cup olive oil
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1 tbsp lemon zest
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2 tbsp fresh lemon juice
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2 tbsp honey (optional, for a slight sweetness)
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1½ tsp dried oregano
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1½ tsp dried basil
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1 tsp garlic powder
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1 tsp salt
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¼ tsp ground black pepper
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½ tsp red pepper flakes (optional, for a little heat)
For the Tzatziki Sauce
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1 cup Greek yogurt (plain, full-fat or low-fat)
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½ medium cucumber, grated and moisture squeezed out
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1 tbsp fresh lemon juice
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1 tbsp olive oil
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1 tsp minced garlic
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¼ tsp salt (adjust to taste)
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1 tbsp chopped fresh dill (or use mint as a substitute)
For the Bowl Base and Toppings
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2 cups cooked white rice, brown rice, or quinoa
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1 cup cherry tomatoes, halved
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1 large cucumber, diced
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½ small red onion, thinly sliced
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½ cup crumbled feta cheese
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½ cup Kalamata olives (pitted and sliced)
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1 cup shredded romaine lettuce or mixed greens
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Lemon wedges, for garnish
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Fresh parsley, for garnish
Instructions
1. Marinate the Chicken
- In a large mixing bowl, combine olive oil, lemon zest, lemon juice, honey, oregano, basil, garlic powder, salt, black pepper, and red pepper flakes.
- Mix well and add the chicken breasts.
- Toss the chicken in the marinade until evenly coated. Cover and refrigerate for at least 30 minutes, preferably 1–2 hours for best flavor.
2. Prepare the Tzatziki Sauce
- While the chicken is marinating, start on the tzatziki.
- Grate the cucumber using a box grater and squeeze out as much water as possible using a clean towel or paper towel.
- In a bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and chopped dill.
- Mix well and refrigerate to allow flavors to meld while you prep the other ingredients.
3. Cook the Chicken
- After marinating, preheat a grill pan or skillet over medium heat.
- Cook the chicken breasts for 5–6 minutes per side, or until fully cooked and golden on the outside. Internal temperature should reach 165°F (74°C).
- Transfer to a cutting board and let rest for a few minutes before slicing.
4. Prepare the Bowl Ingredients
- While the chicken rests, cook your grain of choice (rice or quinoa) according to package instructions if not done already.
- Chop the vegetables: halve the cherry tomatoes, dice the cucumber, thinly slice the red onion, and shred the romaine lettuce.
- Set out the feta, olives, and fresh parsley.
5. Assemble the Bowls
- Start with a base of rice or quinoa in each bowl.
- Top with sliced grilled chicken.
- Add a handful of chopped romaine lettuce, tomatoes, cucumbers, and red onions.
- Sprinkle with crumbled feta and olives.
- Spoon a generous amount of tzatziki on the side or over the top.
- Garnish with fresh parsley and lemon wedges.
Notes
- Marination Time Matters: While 30 minutes is enough, marinating the chicken for at least an hour really enhances the flavor. Overnight is even better if you have time.
- Use Leftover Chicken: If you have leftover grilled or rotisserie chicken, it works wonderfully here. Just season it lightly with lemon and herbs before reheating.
- Make Tzatziki in Advance: The sauce improves with time, so feel free to make it a day ahead and store in the fridge.
- Cucumber Tip: Squeeze the grated cucumber very well or the tzatziki will become watery.
- Customize to Your Taste: Feel free to add avocado slices, roasted chickpeas, or pickled onions for extra variety.
- Prep Time: 20 minutes
- Cook Time: 15 minutes