This Greek Chicken Bowl is one of those meals I make when I want something fresh, filling, and full of flavor. It looks fancy, but it’s really simple. You get juicy lemon chicken, fluffy rice, crunchy veggies, and creamy tzatziki all in one bowl. Every bite has something different going on. It’s bright, fresh, and so satisfying.
Servings: 4 bowls
Total Time: About 40 minutes
Why I Love This Recipe
I started making this bowl after a trip to a small Mediterranean café. I remember how simple the food looked, but the flavors were bold and fresh. When I got home, I wanted to recreate that same feeling. After a few tries, this version became a regular in my kitchen.
I love that everything is simple on its own, but together it tastes amazing.
- It feels fresh and light but still filling
- The flavors are bright from lemon and herbs
- You can prep most of it ahead
- It looks beautiful in the bowl
- Everyone can build their bowl just how they like it
What You’ll Need
- 1 ½ pounds boneless, skinless chicken breasts
- 3 tablespoons olive oil, divided
- Juice of 1 large lemon (about 2 tablespoons)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups water
- 1 cup cucumber, diced
- 1 cup cherry tomatoes, halved
- ½ cup red onion, thinly sliced
- ½ cup kalamata olives, sliced
- ½ cup feta cheese, crumbled
- 1 cup tzatziki sauce
- 1 tablespoon fresh parsley, chopped
Why This Recipe Works (Quick Science)
Lemon juice helps tenderize the chicken by breaking down some of the proteins. Olive oil keeps the meat juicy while it cooks. Cooking the rice with the right water ratio (2 cups water to 1 cup rice) lets the grains absorb moisture evenly. When you rest the chicken after cooking, the juices move back through the meat, keeping every slice moist.
Pro Tips
- Let the chicken marinate at least 15 minutes for better flavor.
- Slice the chicken after it rests for 5 minutes so it stays juicy.
- Dice the cucumber small so you get some in every bite.
- Warm rice builds a better bowl because it slightly softens the feta and blends flavors.
Tools You’ll Need
- Large skillet
- Medium pot with lid
- Cutting board
- Sharp knife
- Mixing bowl
- Wooden spoon
- Measuring cups and spoons
Substitutions and Variations
- Use brown rice instead of white rice (cook longer as needed).
- Swap chicken breasts for boneless chicken thighs.
- Use quinoa instead of rice for extra protein.
- Add hummus for more creaminess.
- Skip olives if you’re not a fan.
Make Ahead Tips
You can marinate the chicken up to 24 hours in the fridge.
Cook the rice a day ahead and reheat with a splash of water.
Chop the veggies and store them in separate containers for up to 2 days.
Greek Chicken Bowl Recipe & Instructions
Step 1: Marinate the Chicken
In a mixing bowl, combine 1 ½ pounds raw boneless skinless chicken breasts, 2 tablespoons olive oil, 2 tablespoons lemon juice, 3 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, and ½ teaspoon black pepper. Toss well so the chicken is fully coated. Let it sit for 15–30 minutes.
Step 2: Cook the Rice
In a medium pot, add 1 cup uncooked long-grain white rice and 2 cups water. Bring to a boil, then reduce heat to low, cover, and cook for 15 minutes until the rice is fluffy and water is absorbed.
Step 3: Cook the Chicken
Heat 1 tablespoon olive oil in a large skillet over medium heat. Add the marinated chicken breasts. Cook for 6–7 minutes per side until golden brown and fully cooked. Internal temperature should reach 165°F.
Step 4: Rest and Slice the Chicken
Remove the cooked chicken breasts from the skillet and let them rest for 5 minutes. Slice into thin strips.
Step 5: Prep the Fresh Toppings
Dice 1 cup cucumber, halve 1 cup cherry tomatoes, thinly slice ½ cup red onion, slice ½ cup kalamata olives, crumble ½ cup feta cheese, and chop 1 tablespoon fresh parsley.
Step 6: Build the Bowls
Divide the fluffy cooked rice into 4 round bowls. Top each bowl with sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, sliced kalamata olives, crumbled feta cheese, a spoonful of tzatziki sauce, and a sprinkle of chopped parsley.
Macros Information (Per Serving Approximate)
- Calories: 520
- Protein: 42g
- Carbohydrates: 45g
- Fat: 20g
- Fiber: 4g
Common Mistakes
- Overcooking the chicken. Use a thermometer if you can.
- Skipping the resting step. This makes the chicken dry.
- Using too much water for the rice. Stick to 2 cups water for 1 cup rice.
- Cutting veggies too large. Smaller pieces mix better in the bowl.
What to Serve With
- Warm pita bread
- Hummus or baba ganoush
- A simple Greek salad
- Roasted potatoes
- Sparkling lemon water
Leftovers and Storage
Store each part in separate airtight containers in the fridge for up to 4 days. Reheat the rice and chicken before building your bowl. Keep tzatziki cold and add it fresh. Do not freeze the veggies, but the cooked chicken can be frozen for up to 2 months.
FAQ
Can I grill the chicken instead?
Yes. Grill over medium heat for about 6–7 minutes per side.
Can I use store-bought tzatziki?
Absolutely. It saves time and still tastes great.
Is this good for meal prep?
Yes. Just store everything separately and build when ready to eat.
This Greek Chicken Bowl is fresh, simple, and packed with flavor. It’s the kind of meal that makes you feel good after you eat it. Try it out, build your perfect bowl, and come back and tell me how it turned out for you.
