Greek Lemon-Garlic Chicken Bowls with Herbed Rice and Tzatziki
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Ingredients
Instructions
- 1
In a bowl combine 3 tbsp Greek yogurt, 1 tbsp olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, 1/2 tsp salt and 1/4–1/2 tsp pepper. Mix.
- 2
Pound chicken lightly to even thickness or butterfly if thick. Coat chicken in marinade. Let sit 15 minutes if you have time (or cook immediately).
- 3
Rinse 1 cup rice under cold water until water runs clear.
- 4
In a pot bring 2 cups broth/water to a boil, add rice and a pinch of salt. Reduce to low, cover and simmer 15–18 minutes until liquid is absorbed.
- 5
Remove from heat, rest covered 5 minutes, then fluff with a fork. Stir in 1 tbsp olive oil, chopped parsley and dill.
- 6
Rinse 1 cup brown rice. Bring 2¼ cups broth/water to a boil, add rice and pinch salt. Reduce to low, cover and simmer 35–45 minutes until tender.
- 7
Remove from heat, rest 10 minutes, fluff, then stir in 1 tbsp olive oil, parsley and dill.
- 8
Mix 1/2 cup Greek yogurt, grated cucumber (squeezed), minced garlic, 1 tsp lemon juice, 1 tbsp dill, pinch salt and pepper. Chill briefly if possible.
- 9
Heat a large skillet or grill pan over medium-high heat. Add 1 tbsp olive oil.
- 10
Sear chicken 4–6 minutes per side (depending on thickness) until golden and internal temp reaches 165°F (74°C). Rest 5 minutes, then slice.
- 11
Divide herbed rice between bowls.
- 12
Top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta.
- 13
Dollop tzatziki on top or serve on the side. Finish with extra lemon wedge and cracked black pepper.
Backstory: Quick, protein-packed Mediterranean power bowls to refuel after a hard day—clean flavors, big on protein, and built for muscle recovery. You will pump up dinner, the Arnie way.
- In a bowl combine 3 tbsp Greek yogurt, 1 tbsp olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, 1/2 tsp salt and 1/4–1/2 tsp pepper. Mix.
- Pound chicken lightly to even thickness or butterfly if thick. Coat chicken in marinade. Let sit 15 minutes if you have time (or cook immediately).
- For white rice:
- Rinse 1 cup rice under cold water until water runs clear.
- In a pot bring 2 cups broth/water to a boil, add rice and a pinch of salt. Reduce to low, cover and simmer 15–18 minutes until liquid is absorbed.
- Remove from heat, rest covered 5 minutes, then fluff with a fork. Stir in 1 tbsp olive oil, chopped parsley and dill.
- For brown rice:
- Rinse 1 cup brown rice. Bring 2¼ cups broth/water to a boil, add rice and pinch salt. Reduce to low, cover and simmer 35–45 minutes until tender.
- Remove from heat, rest 10 minutes, fluff, then stir in 1 tbsp olive oil, parsley and dill.
- For instant/microwave rice: follow package directions; after cooking stir in olive oil, parsley and dill.
Make tzatziki (5 minutes)
-
Mix 1/2 cup Greek yogurt, grated cucumber (squeezed), minced garlic, 1 tsp lemon juice, 1 tbsp dill, pinch salt and pepper. Chill briefly if possible.
-
Heat a large skillet or grill pan over medium-high heat. Add 1 tbsp olive oil.
-
Sear chicken 4–6 minutes per side (depending on thickness) until golden and internal temp reaches 165°F (74°C). Rest 5 minutes, then slice.
Assemble bowls (2 bowls, 5 minutes)
- Divide herbed rice between bowls.
- Top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta.
- Dollop tzatziki on top or serve on the side. Finish with extra lemon wedge and cracked black pepper.
Flavor profile
- Bright lemon and garlic up front, savory oregano and smoke from paprika, balanced by creamy tangy tzatziki and salty feta/olives—Mediterranean freshness that fuels the body.
Muscle-building notes
- Lean chicken and Greek yogurt supply high-quality protein; rice provides carbs to refill glycogen; olives and olive oil give healthy fats for hormone support.
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