From Mila's kitchen
Chicken tzatziki rice bowls layer oregano-lemon skillet chicken, cooked rice, tomatoes, cucumber, red onion, feta, and a chilled yogurt-cucumber sauce. The hot chicken takes about 15 minutes to cook, while draining the grated cucumber keeps the tzatziki from becoming watery.
Recipe
Chicken Tzatziki Rice
Ingredients
- **For the chicken:**
- 1 lb boneless, skinless chicken breast or thighs
- 1 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp oregano
- 1/2 tsp paprika
- Salt and pepper to taste
- Juice of 1/2 lemon
- **For the tzatziki sauce:**
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and drained
- 1 clove garlic, minced
- 1 tbsp lemon juice
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- **For the bowl:**
- 2 cups cooked white or brown rice
- 1/2 cup diced tomatoes
- 1/2 cup chopped cucumber
- 1/4 cup sliced red onion
- 1/4 cup crumbled feta cheese
- Fresh parsley or dill for garnish
Instructions
- In a bowl, mix olive oil, garlic powder, oregano, paprika, salt, pepper, and lemon juice. Add chicken and toss to coat. Marinate for at least 15 minutes (or overnight).
- Cook chicken in a skillet over medium heat for 5–6 minutes per side until cooked through. Let rest, then slice.
- For tzatziki, combine all sauce ingredients in a bowl. Mix well and refrigerate until ready to use.
- Assemble bowls with rice, sliced chicken, tomatoes, cucumbers, onion, feta, and a generous dollop of tzatziki.
- Garnish with fresh herbs and serve warm or chilled.
Recipe Notes
- Use store-bought tzatziki to save time.
- Substitute quinoa or cauliflower rice for a low-carb version.
- Perfect for meal prep—store ingredients separately and assemble before eating.
Nutrition
- Serving Size
- 1 bowl
- Calories
- 470
- Sugar
- 4g
- Sodium
- 430mg
- Fat
- 19g
- Saturated Fat
- 5g
- Unsaturated Fat
- 11g
- Trans Fat
- 0g
- Carbohydrates
- 38g
- Fiber
- 3g
- Protein
- 36g
- Cholesterol
- 95mg
Method at a glance
Why this recipe works
- A short lemon, oregano, paprika, and olive-oil marinade seasons the chicken before it meets the skillet.
- Keeping tzatziki cold and adding it after the warm components are plated preserves its fresh texture.
Recipe-specific success guide
- Squeeze or drain the grated cucumber thoroughly before mixing the sauce.
- Cook chicken pieces of even thickness and verify the center reaches 165°F before resting and slicing.
- Keep prepared tzatziki refrigerated until the bowls are ready to assemble.
Troubleshooting
The tzatziki is watery
The cucumber retained too much moisture. Drain it before mixing and keep the finished sauce chilled rather than warming it with the chicken.
The chicken browned before the center was done
The pieces are too thick or the heat is too high. Lower the heat and continue until a thermometer reads 165°F.
Storage and reheating
Refrigerate within 2 hours and use within 3 to 4 days. Store tzatziki and fresh vegetables separately; reheat only the chicken and rice to 165°F.
What to serve with it
Feta, tomatoes, cucumber, onion, and fresh herbs are part of the bowl, so no additional side is required.
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