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Greek Chicken Bowls

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Greek Chicken Bowls feature marinated bite-sized chicken, fresh vegetables, and Mediterranean toppings layered over rice for a vibrant, meal-prep friendly dish. This customizable bowl is both light and filling, making it perfect for lunches, dinners, or quick meals throughout the week. The fresh, bright flavors hold up whether served warm or cold, and you can prep ingredients ahead for easy assembly.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 485
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 1 pound boneless skinless chicken thighs or boneless skinless chicken breasts
  • 3 tablespoons olive oil
  • 1.5 tablespoons lemon juice
  • 0.5 teaspoon dried dill
  • 0.5 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon sea salt
  • 0.25 teaspoon pepper
For the Bowls
  • 2 cups cooked rice
  • 0.5 cup diced tomatoes
  • 0.5 cup sliced and quartered cucumbers
  • 1 red onion peeled and thinly sliced
  • 0.5 cup hummus
  • 0.5 cup halal feta cheese crumbles

Equipment

  • Large bowl
  • Grill pan or large skillet
  • Cutting board
  • Paper towels
  • Knife
  • Measuring cups and spoons

Method
 

  1. Cut the chicken into 1-inch pieces and pat dry thoroughly with paper towels. Place in a large bowl.
  2. Add olive oil, lemon juice, dried dill, dried oregano, garlic powder, salt, and pepper to the chicken. Stir until every piece is well coated. Cover and let marinate for at least 30 minutes at room temperature, or refrigerate for up to 12 hours.
  3. Once marinated, heat a grill pan or a large skillet over medium-high heat.
  4. Working in batches, cook the chicken, turning occasionally, until all sides are lightly browned and the pieces are cooked through to 165°F. Transfer the cooked chicken to a plate or cutting board.
  5. To assemble each bowl, add 1/2 cup cooked rice as a base, then about 4 ounces of cooked chicken. Arrange diced tomatoes, sliced cucumbers, and red onion over the top. Finish with 2 tablespoons of hummus and 2 tablespoons of halal feta cheese crumbles per bowl.

Nutrition

Calories: 485kcal

Notes

Marinate the chicken for at least 30 minutes, but for even more depth let it rest in the fridge up to 12 hours. You can substitute chicken breasts for thighs if you prefer a leaner option, but watch carefully as they can dry out more quickly. To meal prep, store the cooked chicken, rice, veggies, hummus, and feta separately in the refrigerator for up to 4 days and assemble bowls just before serving for the best texture. Enjoy warm or cold, and feel free to swap the rice for other grains, cauliflower rice, or greens to change things up. Serve with pita, naan, tzatziki, or a simple salad on the side if you like.

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