Name: Greek Chicken Bowls Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 1 h
Cuisine: Greek
Ingredients: 2 pounds chicken breasts, cubed into 1 inch pieces; 2 tablespoons lemon juice; 3/4 cup olive oil; 1 tablespoon Greek seasoning (such as Greek Freak); 1/2 teaspoon garlic powder; 1/2 teaspoon salt; 1/2 teaspoon black pepper; 4 cups steamed rice (about 1/2 cup cooked rice per serving; use rice of choice); 2 cups cherry tomatoes, halved; 2 cups cucumber, diced; 2 cups Kalamata olives, pitted and sliced; 1 medium red onion, diced; parsley, fresh, optional; 2 cups feta cheese (about 1/4 cup per serving); 2 cups tzatziki sauce (about 1/4 cup per serving)

Description

Greek Chicken Bowls are a flavorful and wholesome meal featuring tender marinated chicken breasts cooked to perfection and served over a bed of fluffy steamed rice. Complemented by fresh cherry tomatoes, crisp cucumbers, Kalamata olives, tangy feta cheese, and creamy tzatziki sauce, this dish brings the vibrant tastes of Greek cuisine into a convenient bowl format. Easy to prepare and perfect for family-style serving, these bowls offer a balanced combination of protein, fresh vegetables, and Mediterranean flavors.

Ingredients

Chicken and Marinade

2 pounds chicken breasts, cubed into 1 inch pieces
2 tablespoons lemon juice
3/4 cup olive oil
1 tablespoon Greek seasoning (such as Greek Freak)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper

Grain

4 cups steamed rice (about 1/2 cup cooked rice per serving; use rice of choice)

Vegetables and Toppings

2 cups cherry tomatoes, halved
2 cups cucumber, diced
2 cups Kalamata olives, pitted and sliced
1 medium red onion, diced
parsley, fresh, optional

Dairy

2 cups feta cheese (about 1/4 cup per serving)
2 cups tzatziki sauce (about 1/4 cup per serving)

Instructions

Prepping The Chicken: In a large bowl or gallon-sized zip-top bag, combine the cubed chicken breasts with lemon juice, olive oil, Greek seasoning, garlic powder, salt, and black pepper. Toss well until the chicken pieces are fully coated. Cover and refrigerate for at least 30 minutes to allow the flavors to marinate thoroughly.
Preparing Rice and Veggies: While the chicken marinates, cook the rice according to package instructions until fluffy. Next, prepare the toppings by halving cherry tomatoes, dicing cucumbers and red onion, and slicing pitted Kalamata olives.
Cooking The Chicken: Heat a large skillet over medium-high heat and spray lightly with pan spray or add a small drizzle of olive oil. Add the marinated chicken in a single layer. Cook, stirring and flipping occasionally, for 9 to 10 minutes until the chicken is cooked through and no longer pink inside. Check that the internal temperature reaches 165°F using a meat thermometer.
Assembling The Bowls: Serve the bowls family-style or assemble individually. Start with a scoop of warm steamed rice, then layer on the cooked chicken. Add the cherry tomatoes, cucumbers, olives, diced red onion, and a generous portion of crumbled feta cheese. Top with a dollop of creamy tzatziki sauce and sprinkle fresh parsley on top if desired. Enjoy immediately.

Notes

Marinating the chicken for longer than 30 minutes will enhance the flavor even more.
Use any type of rice you prefer; brown rice or cauliflower rice work as healthy alternatives.
For a low-carb option, substitute the rice with quinoa or salad greens.
Leftover chicken and toppings can be stored separately in airtight containers in the refrigerator for up to 3 days.
Make sure to cook the chicken thoroughly to an internal temperature of 165°F for food safety.
Fresh parsley is optional but adds a lovely touch of color and freshness.