A Mediterranean-inspired bowl pairing herb-marinated chicken thighs with fresh cucumber and tomato salad, finished with creamy tzatziki. The lemon and oregano marinade transforms affordable thighs into tender, flavorful protein.
Delivery in as fast as one hour.*
Prices vary by store
*Service fees apply. Instacart® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.
In a bowl, combine olive oil, Greek yogurt, lemon zest, paprika, onion powder, dried oregano, and salt to create the chicken marinade.
Add the boneless, skinless chicken thighs to the marinade and mix until they are fully coated.
Cook the marinated chicken in a hot skillet over medium-high heat until golden brown and cooked through, about 6-8 minutes per side.
While the chicken cooks, prepare the salad. In a separate bowl, combine the diced cucumber, red onion, green bell pepper, quartered cherry tomatoes, halved olives, chopped parsley, and crumbled feta cheese.
Dress the salad with extra virgin olive oil, a sprinkle of dried oregano, and fresh black pepper. Toss gently to combine.
To make the tzatziki sauce, combine grated cucumber, Greek yogurt, chopped dill, lemon juice, olive oil, minced garlic, salt, and pepper in a bowl.
Stir the tzatziki until all ingredients are well incorporated.
To assemble the bowls, start with a base of cooked rice.
Top the rice with the cooked chicken thighs.
Add a generous portion of the Greek salad over the chicken and rice.
Finish with a dollop of tzatziki sauce and an extra sprinkle of fresh dill for garnish.
Store cooked chicken and rice separately in airtight containers for up to 4 days. Reheat chicken gently in a 350°F oven; serve salad and tzatziki cold or at room temperature.
Yes, but chicken thighs stay juicier when marinated. If using breasts, reduce marinating time to 30 minutes and watch doneness closely to avoid drying out.
30 minutes minimum for flavor; up to 4 hours for deeper taste. Don't exceed 8 hours or the acid will begin breaking down the meat texture.
Yes. Marinate chicken up to 4 hours ahead. Prepare the cucumber-tomato salad and tzatziki up to 1 day ahead; store separately and assemble when ready to serve.
No, tzatziki is made with Greek yogurt. Substitute with a dairy-free yogurt or omit the sauce for a dairy-free version.
White rice, brown rice, or jasmine rice all work. Use 1.5–2 cups cooked rice per 4 servings depending on preference.
Greek Potato Salad
45 min
Cypriot Bulgur Pilaf with Chicken Souvlaki
40 min
Greek Chicken Wrap
45 min
Cajun Spaghetti With Creole Meat Sauce
55 min
BBQ Pork Sandwich
35 min
Lamb Kofta Kebab (15-Min Recipe)
16 min
Greek-Inspired Sheet Pan Chicken and Potatoes
60 min
Greek Chicken Mason Jar Salad
15 min
