Ultimate Greek Chicken Rice Bowl with Tzatziki, Avocado & Pickled Onion
This bowl brings together juicy marinated Greek chicken, creamy tzatziki, ripe avocado, tangy pickled onions, and fluffy rice — all layered with Mediterranean herbs and textures. Every bite is refreshing, zesty, and deeply satisfying — like a deconstructed gyro meets a nourishing power bowl.
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Serves: 2–3
Ingredients
For the Greek Chicken
2 boneless chicken breasts
1½ tbsp olive oil
Juice of ½ lemon
1 clove garlic, minced
½ tsp dried oregano
½ tsp paprika
Salt and black pepper, to taste
For the Rice
1 cup basmati or jasmine rice
2 cups water
Pinch of salt
Optional: ½ tsp turmeric or squeeze of lemon juice for color and flavor
For the Tzatziki Sauce
½ cup Greek yogurt
½ cucumber, grated and squeezed dry
1 clove garlic, minced
1 tsp olive oil
1 tsp lemon juice
1 tsp chopped fresh dill or mint
Salt and pepper, to taste
For the Quick Pickled Onions
½ small red onion, thinly sliced
3 tbsp apple cider vinegar
½ tsp sugar
¼ tsp salt
2 tbsp warm water
For Toppings
1 ripe avocado, sliced
¼ cup crumbled feta cheese
Fresh parsley or dill, chopped
Optional: cherry tomatoes, kalamata olives, or cucumber slices
Instructions
1. Marinate the Chicken
In a bowl, mix olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper.
Add chicken and toss to coat evenly.
Let marinate for at least 15–20 minutes (or up to 2 hours in the fridge).
2. Cook the Rice
Rinse rice until water runs clear.
In a saucepan, combine rice, water, and salt.
Bring to a boil, reduce heat, cover, and simmer for 12–15 minutes.
Turn off heat and let rest, covered, for 5 minutes before fluffing.
3. Grill or Sear the Chicken
Heat a grill pan or skillet over medium heat.
Cook chicken for 5–6 minutes per side, until golden brown and cooked through (165°F / 74°C internal temperature).
Let rest for 5 minutes, then slice into strips.
4. Make the Tzatziki
Combine Greek yogurt, cucumber, garlic, olive oil, lemon juice, dill, salt, and pepper in a bowl.
Mix until smooth and creamy. Chill until ready to serve.
5. Quick Pickle the Onions
In a small bowl, mix vinegar, sugar, salt, and warm water until dissolved.
Add onion slices and let sit for 15 minutes (stir once or twice).
Drain before serving.
6. Assemble the Bowl
Add a base of fluffy rice to each bowl.
Top with sliced Greek chicken, avocado, pickled onions, and a generous scoop of tzatziki.
Sprinkle with feta cheese and fresh herbs.
Optional: drizzle with extra virgin olive oil and a squeeze of lemon juice.
Notes & Tips
For a lighter version, use brown rice or quinoa.
Add grilled veggies like zucchini, peppers, or cherry tomatoes for extra color.
Store leftover components separately in the fridge — they’ll stay fresh for up to 3 days.
You can also wrap everything in a whole wheat pita for a Greek-style wrap version.
Nutritional Information
Calories: 620
Protein: 40 g
Carbs: 48 g
Fat: 26 g
Fiber: 6 g