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A Greek chicken bowl served over rice with chicken, veggie salad, and tzatziki segmented on top, garnished with feta and fresh dill with a dish of more tzatziki nearby.
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Greek Chicken Bowl Recipe

Greek chicken bowl made with marinated chicken, a tomato-cucumber salad, rice, tzatziki, and feta. An easy meal-prep bowl that keeps well in the fridge.
Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Course: Dinner, Entree, Lunch, Main Course
Cuisine: Greek, Mediterranean
Servings: 4 servings
Author: Yumna Jawad

Equipment

Ingredients

For the chicken

  • 2 tablespoons olive oil
  • 1 lemon juiced
  • 3 garlic cloves minced
  • 1 tablespoon oregano
  • 1 teaspoon paprika
  • ¾ teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ pounds boneless skinless chicken breasts cut into cubes

For the bowls

  • 1 pint cherry tomatoes halved
  • 4 Persian cucumbers chopped
  • ½ cup pitted olives roughly chopped
  • ½ cup chopped red onions
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • ½ teaspoon black pepper
  • Cooked rice for serving
  • 1 cup tzatziki
  • ½ cup crumbled feta
US Customary - Metric

Instructions

  • In a large bowl, combine the olive oil, lemon juice, garlic, oregano, paprika, salt, and black pepper. Add the cubed chicken and toss well to coat. Let it marinate for at least 15 minutes if you have time.
  • Heat a large non-stick skillet over medium-high heat. Add the chicken in a single layer and cook for 5 minutes undisturbed. Flip and continue cooking for 3 to 4 more minutes, stirring occasionally, until the chicken is golden and cooked through.
  • In another large bowl, add the tomatoes, cucumbers, olives, onions, olive oil, salt, and pepper, and stir to combine.
  • Divide rice and the tomato salad among 4 bowls. Top each bowl with the cooked chicken, tzatziki, and crumbled feta cheese. Serve immediately.

Notes

Note: Nutrition includes cooked rice (about 1/2 cup per serving).
My Top Tip: Give the chicken room in the skillet so it browns instead of steaming. I use a skillet that's large enough for me to spread the pieces into a single layer.
Storage: Store leftover chicken, rice, and tomato cucumber salad in separate airtight containers in the fridge for up to 4 days. Keep the tzatziki and feta separate too, then reheat only the chicken and rice before assembling.

Nutrition

Serving: 1bowl | Calories: 607kcal | Carbohydrates: 41g | Protein: 45g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.02g | Cholesterol: 135mg | Sodium: 1714mg | Potassium: 1125mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1307IU | Vitamin C: 47mg | Calcium: 258mg | Iron: 3mg

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