Greek Chicken Bowl
A vibrant Greek chicken bowl packed with herb‑marinated grilled chicken, creamy tzatziki, and a tangy cucumber‑tomato salad served over fragrant jasmine rice. Perfect for a wholesome weeknight dinner or meal‑prep.
Maker: Cal Reynolds
From: Instagram(view original)
Rate this recipe
Save this recipe to your cookbook
Saving public recipes is free. Keep the source, add notes, and find it again without searching the feed.
Greek Chicken Bowl
Watch the recipe video
Video plays from the original creator's platform. View the original video
Prep Time
Cook Time
Servings
One recipe link, ready for anywhere
Use it in Instagram, TikTok, YouTube, email, or a creator bio. It always opens this recipe and keeps the original source attached.
Publishing this recipe elsewhere? Add a visible credit link back to this page.
Publisher & backlink kit+
Give publishers a useful, properly credited asset. Backlinks only happen when another site chooses to publish and credit it.
Download the card, upload it to Google Lens, then use the outreach message for relevant uncredited copies. Contact only sites that actually reuse the asset.
About this saved recipe
Source-aware card
ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
50 min estimated total time for 4 servings.
Explore related saves
Ingredients
- 3 lb chicken thighs
- to taste feta cheese
Chicken Marinade
- 0.33 cup extra virgin olive oil
- 1 1/2 cup fat free Greek yogurt
- 1/4 cup garlic
- 0.67 cup dill
- to taste Greek seasoning blend
- to taste salt
- to taste pepper
- 0.5 lemon lemon
- 1 lemon lemon
Tzatziki
- 2 cup fat free plain Greek yogurt
- 1 1/2 tbsp garlic
- 3/4 cup cucumber
- 1/2 cup dill
- 1/4 cup extra virgin olive oil
- 1 tbsp lemon
- to taste salt
- to taste pepper
Cucumber Tomato Salad
- 2 cup cucumber
- 1 1/2 cup tomatoes
- 1 cup red onion
- 0.33 cup dill
- 0.33 cup parsley
- 1 1/2 tbsp garlic
- 2 tbsp extra virgin olive oil
- 2 tbsp red wine vinegar
- to taste salt
- to taste pepper
Rice
- 2 cup jasmine rice
- 3 cup chicken bone broth
- 4 tbsp garlic ghee
Instructions
- 1In a large bowl combine 1/3 cup extra‑virgin olive oil, 1½ cups fat‑free Greek yogurt, ¼ cup minced garlic, ⅔ cup chopped dill, the Greek seasoning blend, salt and pepper to taste, the zest of half a lemon, and the juice of one lemon; whisk until smooth.
- 2Add the 3 lb boneless, skinless chicken thighs to the bowl, toss to coat evenly, cover, and refrigerate for at least 1 hour (or up to overnight) to let the flavors meld.
- 3While the chicken marinates, prepare the tzatziki: in a separate container mix 2 cups fat‑free plain Greek yogurt, 1½ tbsp minced garlic, ¾ cup finely diced, skinned cucumber, ½ cup chopped dill, ¼ cup olive oil, 1–2 tbsp fresh lemon juice, and season with salt and pepper to taste. Chill in the refrigerator.
- 4Make the cucumber‑tomato salad by combining 2 cups diced, skinned cucumber, 1½ cups diced tomatoes (seeds removed), 1 cup finely diced red onion, ⅓ cup each chopped dill and parsley, 1½ tbsp minced garlic, 2–3 tbsp olive oil, 2–3 tbsp red wine vinegar, and salt and pepper to taste. Refrigerate until serving.
- 5Rinse the jasmine rice under cold water until the water runs clear. In a saucepan bring 3 cups chicken bone broth to a boil, add the rice, reduce to a simmer, cover, and cook 12–15 minutes until tender. Remove from heat, let sit covered 5 minutes, then stir in 4 tbsp garlic‑infused ghee.
- 6Preheat a grill or grill pan over medium‑high heat (about 400°F/392°F). Lightly oil the grates.
- 7Remove the chicken from the marinade, letting excess drip off. Grill the thighs 7–10 minutes per side, turning once, until the thickest part reaches an internal temperature of 185°F (185°F).
- 8Transfer the grilled chicken to a cutting board and let rest 5 minutes before slicing into bite‑size strips.
- 9To assemble each bowl, place a generous scoop of the fragrant jasmine rice at the bottom, top with sliced chicken, a dollop of tzatziki, a spoonful of cucumber‑tomato salad, and finish with crumbled feta cheese.
- 10Serve the bowls immediately, optionally with extra lemon wedges or a drizzle of olive oil.
Made this recipe?
Tap a star to rate it — ratings help other cooks decide what to make next.
Rate this recipe
This recipe card was structured automatically from the original source. Always check the source for allergens or details the extraction may have missed.
Frequently asked questions
- How long does it take to make Greek Chicken Bowl?
- About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.
- How many servings does this Greek Chicken Bowl recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Greek Chicken Bowl recipe come from?
- It was shared by Cal Reynolds on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.