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I love this dinner! I make these Greek Chicken Bowls weekly because they’re easy to prep, the big batch of lemon-dill sauce doubles as the marinade for the chicken breast, and it’s easily customizable for whatever produce you have on hand and whatever jars of pickle-y bits you have hanging in the back of the fridge.
Helpful Tips From Testing
I’ve tested this recipe more then 10 times so almost everything that can be tested, has been. Here are some of the biggest tips from my recipe testing.
- This recipe is best with fresh dill, but dried works in a pinch.
- I like this the most when served over basmati rice because it soaks up the marinade nicely. But it’s also great with cooked lentils or chickpeas.
- If you’re making this for a big group and a few people are vegetarian, drain a can or two of chickpeas and toss them with some of the marinate (make extra marinade for this).
- As written, this recipe uses chicken breasts. And I have found cooking on the stovetop is better than grilling. If you want to grill the chicken, opt for boneless and skinless chicken thighs instead of breasts because they stay nice and juicy during grilling. Plus, other than a bit of trimming, there’s no prep needed for boneless and skinless thighs.
How to Prep the Chicken Breasts
For this recipe, you will cut and pound the chicken breasts into cutlets so they cook evenly. It’s a simple step that pays off tenfold. I use this method to make my pan-seared chicken breasts and my curry mayo-marinated chicken.
- You’ll start by cutting the chicken breasts in half crosswise (creating a naturally thicker half and a naturally thinner half).
- You’ll then cut the thicker halves in half horizontally, into two thinner halves.
- Lastly, you’ll pound out all of the chicken pieces to an even ½-inch thickness. To do this, arrange the chicken pieces in an even layer on a cutting board and place a piece of plastic wrap over top. Using a rolling pin or bottom of a saucepan, lightly pound out chicken.
- Then marinate the chicken for at least 2 hours or up to 8.
- Remove the chicken from the fridge about 30 minutes before cooking.
It’s like the old saying to not stick your tongue to a metal pole in winter because it’ll stick. The same is true of cooking protein in a stainless steel skillet. If you put a piece of cold meat in a hot skillet, it will stick. So bring that marinated chicken to room temp before dropping it in the preheated skillet.
- Then cook the chicken in both butter and oil. Butter is important to coating the skillet and creating a barrier between the skillet and the chicken so it doesn’t stick. And oil helps keep the butter from burning too quickly. You will have some dark fond on the pan, but that’s ok.
Greek Chicken Bowls
Description
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Ingredients
Marinade and Sauce
- ½ cup extra-virgin olive oil
- 2 tablespoons Dijon
- 2 tablespoons chopped fresh dill or 1½ teaspoon dried
- 1 lemon, zested and juiced
- 1 tablespoon red wine vinegar
- 1 tablespoon sugar or honey
- 2 cloves garlic, grated
- Kosher salt and black pepper
- ½ teaspoon onion powder
Chicken
- 2 pounds boneless skinless chicken breasts
- 1 tablespoon butter
- 1 tablespoon vegetable oil
Serving
- Cooked rice, lentils, or chickpeas for serving
- Chopped lettuce, arugula or spinach
- 2 cups halved cherry or grape tomatoes
- 1 english cucumber, diced (about 3 cups)
- 8 ounces feta, cut into small cubes (2 cups)
- Pickled red onions
- olives, capers, or peperoncini
Instructions
Marinade and Sauce
- In a medium bowl, whisk together ½ cup oil, 2 tablespoons Dijon, 2 tablespoons dill, zest of 1 lemon, 1 tablespoon lemon juice, 1 tablespoon red wine vinegar, grated garlic, sugar, ½ teaspoon salt, and ½ teaspoon onion powder. Transfer 5 tablespoons of marinade to a large mixing bowl; cover and refrigerate the rest until ready to serve.
Chicken
- Cut each chicken breast in half crosswise to create two halves, one that’s naturally thicker and one that’s naturally thinner. Slice thicker halves in half horizontally to create two thinner halves. Using the heel of your hand, firmly press all six chicken pieces (3-4 ounces each) into an even ¼-inch thickness.
- Add chicken to bowl with the 5 tablespoons marinade; season with ½ teaspoon salt and pepper, toss to coat then cover and refrigerate 2–8 hours.
- Preheat a 12-inch skillet over medium heat. Add ½ tablespoon butter and ½ tablespoon vegetable oil; swirl to melt.
- Add chicken pieces in an even layer (don’t overcrowd the pan, you’ll be cooking the chicken in batches) and cook until bottom sides are golden brown, about 3 minutes. Flip and continue to cook until second side is golden brown and an instant-read thermometer inserted in the centers registers 163–165ºF, 3–4 minutes more (the smaller pieces will likely be done first, pull them as they come to temperature and are finished cooking). Transfer chicken pieces to a plate and set aside. Repeat process with remaining chicken.
- Slice and serve chicken with rice, lettuce, tomatoes, cucumber, feta, pickled onions, and olives; drizzle each serving reserved marinade.
