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Whip up fresh and flavorful Greek Chicken Bowls in about 40 minutes! Juicy, seasoned chicken pairs with zesty lemon butter rice, roasted veggies, and creamy tzatziki sauce for a healthy, simple dinner the whole family will love. Perfect for busy weeknights!
Look at all those delicious components!
The chicken is cooked with this amazing Cavender’s All Purpose Greek Seasoning, and just a little oil. The flavor is amazing!
Hope you get a chance to try it!
PS…I didn’t get a picture with the sauce drizzled all over the chicken and veggies, but please believe me when I tell you. Don’t skip the sauce, my friends. It’s so, so good!
Ingredients
- TZATZIKI SAUCE:
- 1 C sour cream
- 1/2 C plain Greek yogurt
- 1/2 C mayonnaise
- 2 cucumbers, peeled, deseeded and chopped
- 1 1/2 Tb lemon juice (bottled is fine)
- 1/2 tsp garlic, minced (bottled is fine)
- 1/2 tsp dill
- 3/4 tsp garlic salt
- 1/2 tsp pepper
- CHICKEN and VEGGIES:
- 2 pounds chicken tenders
- Cavenders All Purpose Greek Seasoning
- 2-3 Tb olive oil
- 3 bell peppers, any color
- 1 red onion
- 1 medium zucchini
- LEMON BUTTER RICE:
- 4 Tb butter
- 1 1/4 C long grain rice
- 3 C water
- 4 tsp chicken bullion
- 2 Tb lemon juice (bottled works best)
- 3/4 tsp salt
Instructions
- Let's make the Tzatziki Sauce first. This can actually be done up to a 3-4 days in advance. Just place all ingredients into a blender or food processor and blend until the cucumbers have incorporated well and it's nice and creamy. Should only take 2-3 minutes.
- Preheat your oven to 450 degrees.
- Chop your bell peppers, onion and zucchini into 2 inch chunks. You want them to be roughly the same size.
- Line a large baking sheet with foil and spray it generously with cooking spray. Add the chopped veggies to the pan and spray them generously with cooking spray. They don't need any oil, my friends. They will get a better roasted sear without it. Pop them in the oven and roast for 15-20 minutes, or until they have a slight char on them.ย
- Make the lemon rice, next. Grab a large deep skillet and heat it up over medium high heat. Add the butter and allow it to melt. Add the rice and stir it in. Allow it to get a nice brown toast to it, while you stir occasionally. Add all the other ingredients and bring it to a boil. Cover, reduce the heat to medium and allow it to cook through. Should only take about 15 minutes.
- Let's cook that chicken! Using a sharp pair of kitchen scissors, carefully cut out the little white tendon from the top of each chicken tender. Sprinkle one side of the tenders with a generous amount of Cavender's Greek Seasoning.
- Heat a large deep skillet up over medium high heat. Add about 1 heaping Tablespoon of oil to the pan. When it has warmed through, add the half of the chicken, seasoning side down into the pan. Make sure you leave space between each tender. Sprinkle the tops of the tenders with more Greek Seasoning. Allow them to become seared and golden brown on the bottoms. Should only take a about 5 minutes. Add just a bit more oil to the pan and turn the tenders over. When they have started to sear on this second side, pour about 1 Tb of water into the pan and then cover it with the lid. This will hep the chicken stay more tender and finish cooking. This should only take about 3-4 more minutes. Use a meat thermometer to test the chicken. You want an internal temperature of 165 degrees. Remove the cooked chicken to a plate and cover with foil.ย
- Cook the other half of the chicken as directed in step 7.ย
- Place all the components, Chicken, Veggies, Rice and Sauce out on the counter and allow your family to build their own bowl.ย
Enjoy!ย
Notes
This works great for meal prep and will keep well for up to 5 days.
Recipe from Jamie Cooks It Up, Rice and Sauce recipe from Mary Ehrhart
Made this for dinner tonight and it was a hit! So flavorful and fresh. The chicken was amazing.
Marissa,
So happy to hear it! Thanks for letting me know!
~Jamie