Name: Greek Chicken Bowls Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Greek
Ingredients: 1½ pounds boneless, skinless chicken breasts; 3 tablespoons olive oil; 2 tablespoons fresh lemon juice; 3 cloves garlic, minced; 1 teaspoon dried oregano; ½ teaspoon salt; ¼ teaspoon black pepper; 2 cups cooked rice or quinoa; 1 cup cucumber, diced; 1 cup cherry tomatoes, halved; ½ cup Kalamata olives, pitted and halved; ½ cup crumbled feta cheese; ¼ cup red onion, thinly sliced; ½ cup hummus or tzatziki sauce; fresh parsley for garnish

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If you’re craving a delicious dinner that’s fresh, satisfying, and full of vibrant flavor, you’ll absolutely fall in love with this Greek Chicken Bowls Recipe. It’s the kind of meal that brings sunshine to your table even on busy nights: perfectly seasoned grilled chicken, fluffy rice or quinoa, a rainbow of crunchy veggies, creamy feta, and a tangy sauce. Every bite is a mini-vacation to the Mediterranean, and trust me, this is one recipe you’ll want to keep on repeat!

Greek Chicken Bowls Recipe - Recipe Image

Ingredients You’ll Need

The beauty of the Greek Chicken Bowls Recipe is in its simple, wholesome ingredients—each component plays a starring role in delivering layers of taste, texture, and color! Here’s what you’ll need to bring your bowls to life, along with tips for maximum deliciousness.

Boneless, skinless chicken breasts (1½ pounds): Lean, juicy chicken acts as the heart of the bowl, soaking up all those wonderful Mediterranean flavors.
Olive oil (3 tablespoons): Adds richness and helps carry the marinade into the chicken for tenderness.
Fresh lemon juice (2 tablespoons): A splash of citrus brightens everything and keeps the chicken succulent.
Garlic, minced (3 cloves): Garlic infuses the chicken with that classic, irresistible aroma.
Dried oregano (1 teaspoon): The signature Greek herb that delivers earthy, old-world flavor.
Salt (½ teaspoon): Essential for seasoning the chicken just right.
Black pepper (¼ teaspoon): Adds a gentle warmth and rounds out the marinade.
Cooked rice or quinoa (2 cups): The cozy, carb-y base—try quinoa for extra protein or brown rice for a nutty note.
Cucumber, diced (1 cup): Crisp and refreshing, perfect for balancing the richness of the chicken and cheese.
Cherry tomatoes, halved (1 cup): Sweet, juicy bursts that double as a pop of color to brighten up the bowl.
Kalamata olives, pitted and halved (½ cup): Salty, briny, and absolutely essential for that true Greek flair.
Feta cheese, crumbled (½ cup): Creamy, tangy, and decadent, feta ties the whole bowl together.
Red onion, thinly sliced (¼ cup): Adds a sharp bite and beautiful color contrast.
Hummus or tzatziki sauce (½ cup): Choose your favorite creamy scoop for authentic Mediterranean flavor.
Fresh parsley for garnish: Sprinkle on top for a burst of color and freshness in every bite.

How to Make Greek Chicken Bowls Recipe

Step 1: Marinate the Chicken

Start by combining the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a small bowl. Whisk until well blended. Place your chicken breasts in a resealable bag or a shallow dish and pour the flavorful marinade over the top. Toss to fully coat each piece of chicken, then cover and let it soak in the goodness for at least 30 minutes—if you have the time, a few hours in the fridge ramps up the flavor even more. This step is key to getting tender, juicy, and super-tasty chicken every time!

Step 2: Cook the Chicken

Heat a grill pan or a heavy skillet over medium-high heat, then cook your marinated chicken for about 5 to 6 minutes per side. You’re looking for those deep golden grill marks and an internal temperature of 165°F. Once it’s perfectly cooked, let the chicken rest for 5 minutes so all those tasty juices stay right where you want them—inside the chicken, not on the cutting board. Then slice it into strips that are just the right size for topping your bowls.

Step 3: Prepare the Bowl Components

While the chicken cooks (or even the day before), prep your base and veggies. Cook the rice or quinoa according to the package instructions. Chop the cucumber, halve the cherry tomatoes, slice the red onion, and crumble that irresistible feta cheese. Lay everything out assembly-line style so your bowls come together quickly and easily.

Step 4: Assemble the Bowls

It’s time to build your Greek Chicken Bowls Recipe! Start by dividing your cooked rice or quinoa into four bowls. Arrange the sliced chicken on top, then pile on the diced cucumber, cherry tomatoes, sliced olives, crumbled feta, and red onion. Finish things off with a generous dollop of hummus or tzatziki sauce. Sprinkle with fresh parsley and enjoy the colorful, flavor-packed result of your labors!

How to Serve Greek Chicken Bowls Recipe

Garnishes

For the finishing touch, fresh parsley is a must, adding a pop of color and brightness. A sprinkle of extra feta or a wedge of lemon on the side also make each Greek Chicken Bowls Recipe feel special and restaurant-worthy.

Side Dishes

While these bowls are a complete meal, serving them with warm pita bread or a simple Greek salad is always a winner. If you’re feeling fancy, lemon-roasted potatoes or grilled veggies can elevate dinner into a real Mediterranean feast.

Creative Ways to Present

You can serve the Greek Chicken Bowls Recipe family-style, with all components in separate dishes so everyone can customize their own bowl. For entertaining, try mini versions in clear glasses as party appetizers, or pack up the ingredients in jars for a chic lunch on the go.

Make Ahead and Storage

Storing Leftovers

Keep leftover chicken, grains, and toppings in separate airtight containers in the fridge for up to four days. This makes it easy to throw together a fresh Greek Chicken Bowls Recipe anytime you need a quick meal or healthy lunch.

Freezing

The marinated or cooked chicken freezes well for up to three months. Just slice and freeze in portions. The grains (rice or quinoa) can be frozen, too; spread them on a baking sheet to cool completely before packing into freezer bags. Avoid freezing fresh veggies and feta, as their texture changes after thawing.

Reheating

Reheat chicken and grains in the microwave or a skillet until hot, then reassemble each Greek Chicken Bowls Recipe with fresh toppings and sauce. Don’t forget a quick squeeze of lemon to perk everything up!

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs are deliciously juicy and work perfectly in this Greek Chicken Bowls Recipe. Just adjust cooking time to ensure they’re cooked through, and slice them as you would the breasts.

What can I use as a low-carb base?

For a lighter or lower-carb option, swap the rice or quinoa for cauliflower rice or simply pile the toppings over a hearty bed of mixed greens. You’ll keep all the amazing flavor with fewer carbs.

What’s the best way to marinate the chicken if I’m short on time?

If you’re in a pinch, even 15–20 minutes will give the chicken good flavor, but aim for 30 minutes if possible. Slice the chicken before marinating to help the spices penetrate faster in this Greek Chicken Bowls Recipe.

Can I make it dairy-free?

Definitely! Just skip the feta or use your favorite dairy-free cheese alternative, and choose a dairy-free sauce (like classic hummus) instead of tzatziki for an equally satisfying Greek Chicken Bowls Recipe.

How do I meal prep this recipe?

Prep all components in advance and store them separately. When you’re ready to eat, just layer everything in a bowl and add your favorite sauce. This makes for quick, healthy lunches all week long!

Final Thoughts

I hope you love making and sharing this Greek Chicken Bowls Recipe as much as I do. It’s colorful, fresh, and filled with all the flavors that make Mediterranean food irresistible. Give it a try—you might just find your new go-to meal for any night of the week!

Greek Chicken Bowls Recipe

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4.6 from 10 reviews

Author: Emma
Total Time: 32 minutes (+ marinating time)
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Greek Chicken Bowls are a delicious and nutritious meal option that’s perfect for lunch or dinner. Tender grilled chicken, fresh veggies, and flavorful Mediterranean ingredients come together in a satisfying bowl.

Ingredients

Scale

For the Chicken:

1½ pounds boneless, skinless chicken breasts
3 tablespoons olive oil
2 tablespoons fresh lemon juice
3 cloves garlic, minced
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper

For the Bowl:

2 cups cooked rice or quinoa
1 cup cucumber, diced
1 cup cherry tomatoes, halved
½ cup Kalamata olives, pitted and halved
½ cup crumbled feta cheese
¼ cup red onion, thinly sliced
½ cup hummus or tzatziki sauce
fresh parsley for garnish

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Instructions

Marinate the Chicken: In a small bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Pour over chicken, marinate for at least 30 minutes.
Grill the Chicken: Cook marinated chicken on a grill pan or skillet over medium-high heat until internal temperature reaches 165°F. Slice and set aside.
Assemble the Bowls: Divide rice or quinoa among four bowls. Top with sliced chicken, cucumber, tomatoes, olives, feta, and red onion. Add hummus or tzatziki, garnish with parsley.