Mediterranean Chicken Bowl

Layered flavors with a clean finish, leaning on chicken and rice for depth. Rest a few minutes before slicing so the juices stay in.

Why You'll Love This Recipe

• Meal-prep dream — stays fresh for 4 days.
• Bright, fresh flavors that fight lunch fatigue.
• Customizable with any vegetables you've got.
• Naturally high-protein and balanced.
• Restaurant-style bowl at a fraction of the price.

Ingredient Notes

• Block feta in brine is creamier than crumbled in a tub.
• Greek yogurt (not regular) gives the tzatziki its body.
• Greek oregano is more peppery than Italian — worth seeking out.

Ingredient Substitutions

• Quinoa, farro, or couscous for the rice.
• Grilled salmon or chickpeas in place of chicken.
• Romaine instead of rice for a low-carb bowl.

Equipment Needed

• Mixing bowl for marinade
• Large skillet
• Tongs
• Instant-read thermometer
• 4 meal-prep containers or bowls

Prep Tips

• Marinate the chicken in the morning for a hands-off evening cook.
• Make tzatziki while chicken sears.

Instructions

1. 1

   Gather and prep: 1 lb chicken, 1 cup uncooked long-grain rice, 1 medium cucumber, sliced, 1 medium tomato, diced, 1 cup feta, 1 tbsp olive oil, 1 lemon (for juice and zest), 1 tsp oregano. chop the fresh herbs before you start cooking.

2. 2

   Whisk 2 tablespoons of the olive oil with the lemon juice and zest, garlic, oregano, salt, and pepper. Add the chicken, toss, and marinate 15 minutes at room temperature.

3. 3

   Meanwhile, make the tzatziki: stir all sauce ingredients together in a bowl and refrigerate.

4. 4

   Heat the remaining 1 tablespoon olive oil in the skillet over medium-high heat. Sear the chicken 5–6 minutes per side until deeply golden and the thickest part reads 165°F. Rest 5 minutes on a cutting board, then slice across the grain.

5. 5

   While the chicken rests, divide the rice between four bowls. Top with cucumber, tomatoes, red onion, feta, and olives.

6. 6

   Add the sliced chicken and a big spoonful of tzatziki to each bowl. Drizzle with a little extra olive oil and serve immediately, or seal and refrigerate for meal prep.

Artsi Pro Tips

• Lemon zest carries more flavor than juice — use both.
• Squeezing the grated cucumber dry is non-negotiable for thick, scoopable tzatziki.
• Make the tzatziki at least 15 minutes before serving so the flavors meld.

Common Mistakes

• Skipping the cucumber squeeze, leading to watery tzatziki.
• Slicing chicken straight from the pan, releasing juices.
• Underseasoning. Taste the marinade — it should taste boldly herby and salty.

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