Name: Greek Chicken Bowls Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 40 min
Cuisine: Greek
Ingredients: 1-1/2 pounds fresh chicken breast (sliced in half to make thinner); 3 tbsp lemon juice (juice of one lemon); 1 tbsp white wine vinegar; 2 tbsp oregano; 1 tsp garlic powder; 1/2 tsp thyme; 1 tsp kosher salt (*use half if not using Kosher Salt); 1/2 tsp black pepper; 2 tsp olive oil (for cooking); 2 cups chopped cucumber (english cucumber or baby cucumbers); 4 roma tomatoes (flesh removed, chopped); 23 kalamata olives (sliced in half, black olives will work too); 1/4 small red onion (diced small); 1/2 cup crumbed feta cheese; 1 tbsp olive oil; 2 tbsp white wine vinegar; 1 tsp oregano, dried; 1 tsp garlic powder; 1/4 tsp dill weed, dried; 1 tsp Kosher salt (*salt to taste if not using kosher salt); Pepper (to taste); 2 cups white rice, cooked (salted & peppered to taste)

Jump to Recipe· 4.1 from 11 reviews

I absolutely love sharing my Greek Chicken Bowls Recipe with friends because it’s one of those dishes that feels like a Mediterranean vacation in a bowl. The juicy, perfectly seasoned chicken paired with vibrant cucumber salad and creamy feta makes every bite bursting with freshness and flavor. It’s simple to prepare, yet impressively delicious, and it always hits the spot whether I’m cooking for a busy weeknight or a relaxed weekend gathering.

Why You’ll Love This Greek Chicken Bowls Recipe

I think what really makes this Greek Chicken Bowls Recipe stand out is the perfect balance of bold, herby flavors and refreshing textures. The marinade is bursting with lemon juice, oregano, and garlic powder, which soak beautifully into tender chicken breasts. When cooked, that chicken has this wonderful golden crust but stays incredibly juicy inside. Then, there’s the cucumber salad – crisp, tangy, and slightly sweet, offering a lovely contrast that I just can’t resist. Eating it feels light and satisfying all at once.

Another reason I’m so enthusiastic about this recipe is how straightforward it is to make. The ingredients are all easy to find and come together quickly, which suits my busy schedule. Plus, it’s so versatile. Whether I’m preparing lunches for the week or serving a colorful dinner for friends, this dish always impresses without any fuss. I love how it brings a little Mediterranean sunshine to any meal and makes eating healthy feel like a treat.

Ingredients You’ll Need

The image shows three cooked pieces of meat in a black frying pan with a slightly shiny, oily surface. The meat pieces are light brown with visible grill marks and dark brown charred spots; they have a speckled layer of green herbs and spices covering their top surfaces. The largest piece is curved and positioned vertically on the left side, the second piece is partially shown at the top right, and the smallest rounded piece is at the bottom right. The pan's surface is textured with circular ridges, and there are small pools of oil and bits of browned seasoning around the meat. The whole scene is set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

The ingredients in this Greek Chicken Bowls Recipe are simple but essential, each bringing something special in flavor, color, or texture. From the bright lemon juice that marinates the chicken to the salty tang of feta cheese, every component plays a key role in building this vibrant dish.

1 1/2 pounds fresh chicken breast: I slice these in half to ensure they cook evenly and absorb the marinade well.
3 tbsp lemon juice: The juice of one lemon adds bright, zesty flavor to tenderize and season the chicken.
1 tbsp white wine vinegar: This gives a subtle tang that enhances the marinade’s depth.
2 tbsp oregano: Dried oregano is a must for that authentic Greek herbaceous note.
1 tsp garlic powder: Garlic aroma without the hassle of fresh cloves.
1/2 tsp thyme: Adds a subtle earthy undertone that complements oregano beautifully.
1 tsp kosher salt: Essential for seasoning; I reduce it if using regular salt.
1/2 tsp black pepper: A little pepper adds a gentle spice that lingers.
2 tsp olive oil: For cooking the chicken to a perfect golden crust.
2 cups chopped cucumber: I prefer English or baby cucumbers for their crispness and mild flavor.
4 roma tomatoes: With flesh removed and chopped, they add juicy sweetness and color.
23 kalamata olives: These bring rich, briny flavor; you can substitute black olives if needed.
1/4 small red onion: Diced finely for a slight sharpness and crunch.
1/2 cup crumbed feta cheese: Creamy and salty, it’s absolutely vital for that signature Greek touch.
1 tbsp olive oil + 2 tbsp white wine vinegar: This combination dresses the cucumber salad perfectly.
1 tsp oregano, dried + 1 tsp garlic powder + 1/4 tsp dill weed, dried: These seasonings brighten and unify the salad flavors.
Salt and pepper: To taste, seasoning each component just right.
2 cups cooked white rice: Seasoned with salt and pepper, it’s the perfect base for assembling the bowls.

Directions

Step 1: In a large ziplock bag, combine the chicken breasts with lemon juice, white wine vinegar, oregano, garlic powder, thyme, kosher salt, and black pepper. Seal the bag and massage the marinade into the chicken thoroughly. Refrigerate for a minimum of 30 minutes, though I usually let it sit for a few hours or up to 8 for maximum flavor.

Step 2: Once marinated, remove the chicken from the bag, discarding the excess marinade. Pat the chicken lightly with a paper towel to reduce excess moisture without drying it completely. This helps achieve a nice sear.

Step 3: Heat a large skillet over medium heat and drizzle in one teaspoon of olive oil. Cook the chicken breasts for 4-5 minutes on each side until they develop a golden-brown crust and reach an internal temperature of 165°F (74°C). Remove from heat and let the chicken rest for 8-10 minutes to lock in the juices, then slice into strips.

Step 4: While the chicken rests, prepare the cucumber salad. In a bowl, toss together the chopped cucumber, tomatoes, kalamata olives, and diced red onion. Dress with one tablespoon olive oil, two tablespoons white wine vinegar, dried oregano, garlic powder, dill weed, and season with salt and pepper. Mix well and set aside.

Step 5: To assemble the Greek Chicken Bowls Recipe, divide cooked white rice evenly between four bowls. Top each with about 3/4 cup of the cucumber salad and 4 ounces of the sliced chicken. Sprinkle with extra crumbed feta if desired for added richness and a pop of creamy texture.

Step 6: Serve immediately or, if you’re preparing for the week, keep the chicken and rice together and store the cucumber salad separately to maintain its crispness and freshness.

Servings and Timing

This Greek Chicken Bowls Recipe yields four generous servings, perfect for family dinners or meal prepping for the week. The prep time is around 10 minutes, mainly spent chopping the veggies and mixing the marinade. Cooking takes approximately 15 minutes, and resting the chicken adds about 8-10 minutes. In total, you’re looking at about 40 minutes from start to finish, making it a fantastic recipe for a flavorful weeknight meal that feels like a treat.

How to Serve This Greek Chicken Bowls Recipe

A clear glass bowl on a white marbled surface holds a colorful salad mix. The salad has layers of diced light green cucumber, bright red tomatoes, dark purple olives, and small bits of white cheese. On top, there are small piles of dried green herbs and pink salt. A shiny measuring spoon with dried herbs is being held above the salad, and a wooden spoon rests inside the bowl. photo taken with an iphone --ar 4:5 --v 7

I love serving these bowls warm, as the cooked chicken and rice create a comforting base that contrasts so well with the cool, tangy cucumber salad. For a truly authentic touch, I sometimes add a dollop of tzatziki on top or alongside for dipping. It amps up the creaminess and brings an additional fresh garlic note that complements the flavors beautifully.

Presentation-wise, I like to pile the rice neatly in the center of a wide bowl, then artfully arrange the cucumber salad and chicken slices around or on top. Sprinkling extra feta gives a lovely textured finish, and tossing on some fresh herbs like parsley or dill adds a burst of green that looks gorgeous and fresh. For side dishes, a warm pita or some lemon wedges always make the meal feel complete and festive.

When it comes to drinks, this recipe pairs wonderfully with crisp white wines like a Sauvignon Blanc or a chilled rosé. For non-alcoholic options, a sparkling water with fresh lemon or a light iced tea complements the balance of herbs and acidity without overpowering the dish. I often serve this at casual family dinners or when hosting friends because it offers something light yet satisfying, perfect for any occasion.

Variations

One of the things I adore about this Greek Chicken Bowls Recipe is how easy it is to customize. If you want to switch up the chicken, you can swap in grilled lamb or even pan-seared shrimp for a seafood twist. When I’m feeling extra health-conscious, I sometimes use cauliflower rice instead of white rice for a lower-carb option without losing any of the flavor.

For my vegan friends or those avoiding dairy, I recommend replacing the feta with marinated tofu cubes or a plant-based feta alternative. The marinade and cucumber salad remain the same, keeping the signature flavors intact. You can also swap the chicken out for chickpeas, which soak up the marinade nicely when baked or pan-fried.

If you want a deeper smoky flavor, try grilling the chicken instead of cooking it in a skillet. The slight char from the grill makes the herb marinade really pop. Alternatively, roasting the chicken in the oven with some sliced lemons and fresh herbs gives it an aromatic, tender finish that’s equally delicious.

Storage and Reheating

Storing Leftovers

If you have leftovers, I recommend storing the chicken and rice together in an airtight container, while keeping the cucumber salad separate in its own container to preserve its crunch and freshness. Stored this way, the chicken and rice will keep well in the fridge for about 3 to 4 days. The salad, since it contains fresh veggies, is best consumed within 1 to 2 days for peak texture.

Freezing

This Greek Chicken Bowls Recipe freezes quite well, especially the chicken and rice. To freeze, portion the chicken and rice into freezer-safe containers or heavy-duty resealable bags, squeezing out as much air as possible. They’ll keep up to 3 months in the freezer. I don’t recommend freezing the cucumber salad because it tends to get watery and lose texture, so it’s best to prepare fresh when ready to eat.

Reheating

When reheating, I like to thaw the chicken and rice in the fridge overnight if frozen, then warm them gently in a skillet over medium-low heat or in the microwave until heated through. To keep the chicken juicy, avoid overheating it. Adding a splash of water or a light drizzle of olive oil during reheating helps maintain moisture. Serve with fresh cucumber salad straight from the fridge for that lovely contrast of temperatures and textures.

FAQs

Can I use chicken thighs instead of chicken breasts for this recipe?

Absolutely! Chicken thighs are a great alternative if you prefer darker meat. They tend to be juicier and can stand up well to the marinade. Just adjust the cooking time slightly since thighs typically take a bit longer to cook through than breasts.

Is it necessary to marinate the chicken for 8 hours?

While marinating for 8 hours or overnight deepens the flavors and tenderizes the chicken more, 30 minutes to an hour is sufficient to get a tasty result. I usually aim for at least 1 hour when pressed for time, and even a quick marinade really enhances the taste.

Can I make this recipe gluten-free?

Yes! This recipe is naturally gluten-free as long as you use gluten-free rice and vinegar. Make sure to check all labels especially if adding any extra sauces or store-bought ingredients. It’s a perfect option if you’re mindful of gluten.

What’s the best way to ensure the chicken stays moist?

Letting the chicken rest for 8-10 minutes after cooking is key. This allows the juices to redistribute throughout the meat. Also, avoid overcooking by monitoring the internal temperature until it reaches 165°F (74°C) and removing it promptly from heat.

Can I prepare this recipe ahead for meal prep?

Definitely! I often prepare the chicken and rice in bulk and keep the cucumber salad separate to prevent sogginess. This meal reheats really well and makes for a healthy, flavorful lunch or dinner that keeps nicely over a few days.

Conclusion

I truly hope you give this Greek Chicken Bowls Recipe a try because it has quickly become one of my favorite go-to meals. It’s fresh, flavorful, and so satisfying without being complicated. Whether you’re feeding family or just treating yourself, this dish brings a wonderful balance of ingredients that always makes me smile. Once you try it, I’m sure it will become a staple in your kitchen too!