Ultimate Grilled Chicken Rice Bowl with Tzatziki, Olives & Chickpeas
This flavorful ultimate grilled chicken rice bowl with tzatziki, olives & chickpeas is a crowd-pleaser that's easy to prepare. Made with cooked basmati or jasmine rice, 1 grilled chicken breast, and ½ cup canned chickpeas, it's perfect for a weeknight dinner or special occasion.
Ingredients
- 1 cup cooked basmati or jasmine rice
- 1 grilled chicken breast, sliced
- ½ cup canned chickpeas, rinsed and drained
- ½ cup cucumber, thinly sliced
- ¼ cup cherry tomatoes or grape tomatoes, halved
- 2 tablespoons fresh dill, chopped
- 2 tablespoons black (Kalamata) olives
- 2 tablespoons green olives
- ½ cup Greek yogurt
- 1 small garlic clove, minced
- ¼ cucumber, finely grated and squeezed
- 1 tablespoon olive oil
- ½ teaspoon lemon juice
- Salt & pepper to taste
Instructions
- Grill the seasoned chicken breast (olive oil, salt, pepper, garlic powder) for about 6–7 minutes per side until cooked through and juicy.
- While it’s grilling, cook the rice and prep the veggies.
- Mix all tzatziki ingredients in a bowl until creamy.
- In two serving bowls, divide the rice, and top with sliced chicken, cucumbers, chickpeas, olives, and a dollop of tzatziki.
- Garnish with fresh dill and a drizzle of olive oil. Enjoy chilled or slightly warm!