Name: Greek Chicken Bowl with Ranch Tzatziki
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Ingredients: 2 tbsp olive oil; 1 tbsp unsalted butter; 1 pound boneless skinless chicken, cut into bit size pieces; 4 garlic cloves, minced; 1 tsp each: smoked paprika, dried oregano, salt, black pepper, onion powder; 1 red bell pepper, thinly sliced; 2 tbsp lemon juice; ½ cup/120 ml white wine or chicken broth; 5 oz/150 g crumbled feta; crushed red pepper flakes, for serving; 5 oz/150 g rice; ¼ English cucumber, seeds removed and grated; 1 cup whole milk Greek yogurt; 3 tbsp buttermilk; 1 tbsp lemon juice; 1 tsp each: dried dill, dried chives, garlic powder, onion powder, salt, black pepper

Greek chicken bowl with ranch tzatziki. Imagine juicy oregano chicken with tender bell pepper served bowl-style with rice for a delicious next-level weeknight dinner. Finished with crumbled feta and an ultra creamy tzatziki ranch dressing. It’s simple, mouthwatering and ready in 25 minutes. Serve with warm pita bread and a crunchy salad.

An out-of-this-world delicious bowl that will make you look forward to eat it on repeat. Delicious Greek flavors, we all love, paired with a really good sauce. We start with lemony, herby Greek-style chicken and a scoop of rice finished off with a generous drizzle of tangy ranch tzatziki. No Greek-style bowl is complete without feta, so we top the chicken with crumbles of this salty cheese. The feta begins to soften and warm when stirred into the just-cooked chicken.

The ranch tzatziki blends two great tastes into one flavorful dressing. It’s garlic-kissed, tangy, and flecked with dill and chives. This creamy dressing comes together in a blitz and really brings this hearty Greek chicken bowl together.

Serve with warm pita bread and a vibrant, crunchy salad made with crisp cucumbers, juicy tomatoes and sharp red onion for a satisfying bowl.
Let me guide you through the recipe with this step-by-step VIDEO.

RECIPE NOTES

everything in these bowls (the chicken, the rice, the vegetables and the sauce) can be cooked in advance during your meal prep. Assemble and store the bowls in lidded containers, but keep the dressing stored separately
add zucchini, eggplant or sweet potato, and cook it together with the bell pepper
make a crunchy greek-style cucumber salad. Combine cucumber with cherry tomatoes, red onion, olive oil and lemon juice. Add dill and oregano, season with salt and black pepper
top with black olives or crispy chickpeas
make more ranch tzatziki dressing, and use it to drizzle over a salad or serve with some grilled steak. It can be stored for up to 4 days
instead of rice, use pearl couscous, quinoa or orzo

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Cooking Video

Yield: serves 4

Greek Chicken Bowl with Ranch Tzatziki

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Ingredients

Chicken + Rice

2 tbsp olive oil
1 tbsp unsalted butter
1 pound boneless skinless chicken, cut into bit size pieces
4 garlic cloves, minced
1 tsp each: smoked paprika, dried oregano, salt, black pepper, onion powder
1 red bell pepper, thinly sliced
2 tbsp lemon juice
½ cup/120 ml white wine or chicken broth
5 oz/150 g crumbled feta
crushed red pepper flakes, for serving
5 oz/150 g rice

Ranch Tzatziki

¼ English cucumber, seeds removed and grated
1 cup whole milk Greek yogurt
3 tbsp buttermilk
1 tbsp lemon juice
1 tsp each: dried dill, dried chives, garlic powder, onion powder, salt, black pepper

Instructions

Make the ranch tzatziki by combining the ingredients together in a bowl. Stir and set aside.
Before you start cooking: mince the garlic. Remove veins and seeds from the bell pepper, cut into slices. Cook the rice according the package directions.
Heat butter and 1 tablespoon oil in a skillet over medium high. Add chicken and cook for 5 minutes, or until the chicken starts to brown. Stir in spices and add garlic, cook for 2 minutes. Remove from skillet onto a clean plate.
To the same skillet, add the remaining oil and bell pepper. Cook for about 5 minutes, or until the edges start to char. Deglaze with white wine, simmer for 2 minutes, while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.
Return chicken to the skillet, add lemon juice and allow to simmer for 3 minutes, or until the chicken is heated through. Finish off with crumbled feta and red pepper flakes.
To assemble, divide the rice between 4 bowls. Top each bowl with chicken and bell pepper. Divide the cucumber/tomato salad. Drizzle with the ranch tzatziki and serve with warm pita. Enjoy!

Notes

Calories Per Serving: 462 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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