Greek Chicken Bowls

Bright lemon, warm oregano, and cool tzatziki come together in a flavorful Greek Chicken Bowl that is perfect for weeknight dinners.

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In a large bowl, combine olive oil, lemon zest and juice, minced garlic, oregano, kosher salt, and black pepper. Add the chicken thighs and toss to coat. Marinate for 10–20 minutes at room temperature or up to 2 hours in the fridge.
Grate cucumber and squeeze or strain until mostly dry. In a bowl, mix Greek yogurt, drained cucumber, dill, minced garlic, lemon juice, and salt. Chill.
Rinse rice until the water runs clear. Combine rice with chicken stock or water, butter or olive oil, and lemon juice in a saucepan. Bring to a boil, cover, and simmer for 15 minutes. Rest covered for 5 minutes and fluff with a fork.
Heat a skillet over medium-high heat. Add oil and sear the marinated chicken for 3–4 minutes on each side until golden and fully cooked (internal temperature of 74°C / 165°F).
Transfer chicken to a cutting board and rest for 5 minutes. Slice into strips against the grain.
In bowls, divide the lemon rice, top with sliced chicken, a generous spoon of tzatziki, cherry tomatoes, cucumber, red onion, and olives. Drizzle with olive oil and sprinkle with oregano or dill before serving.

Marinate the chicken for enhanced flavor and avoid overcrowding the pan during cooking for a better sear.