My weeknight dinner routine got a serious upgrade when I stumbled upon this Greek chicken rice bowl. I was exhausted from a long day and needed something that tasted restaurant-quality but didn’t require a culinary degree to pull off. This bowl delivered on every level – bright Mediterranean flavors, satisfying protein, and enough colorful veggies to make me feel like I was doing something right for my body.
What makes this recipe a go-to is its flexibility. The chicken marinates quickly (or even overnight if you’re a planner), the assembly takes minutes, and you can prep components ahead for grab-and-go lunches. It’s fresh, it’s filling, and it won’t leave you feeling sluggish an hour later.
You’ll have this on the table in about 35 minutes, and the skill level? Beginner-friendly, promise. The flavor profile hits all the right notes – tangy lemon, aromatic oregano, creamy tzatziki, and briny olives that tie everything together.
Why This Greek Chicken Rice Bowl Works
This isn’t just another grain bowl. The marinated chicken stays incredibly juicy (thanks to the olive oil and lemon combo), while the rice acts as a neutral canvas for all those bold Mediterranean flavors. Each bite gives you protein, carbs, healthy fats, and plenty of fresh vegetables.
I love that you can customize this based on what’s in your fridge. Ran out of cucumbers? Throw in some bell peppers. No feta? A handful of mozzarella pearls works too. It’s forgiving like that.
The real star here is the marinade. Just a few pantry staples transform ordinary chicken into something that tastes like it came from your favorite Greek restaurant. And if you’re meal-prepping, the marinated chicken actually tastes better the next day.
Ingredients You’ll Need
For the Chicken Marinade:
- 500g (1.1 lbs) boneless, skinless chicken breasts, cut into bite-sized pieces
- 60ml (1/4 cup) extra virgin olive oil
- 45ml (3 tbsp) fresh lemon juice (about 1.5 lemons)
- 3 garlic cloves, minced
- 2 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
For the Rice:
- 300g (1.5 cups) long-grain white rice (basmati works great)
- 600ml (2.5 cups) water or chicken broth
- 1/2 tsp salt
- 15ml (1 tbsp) olive oil
For the Tzatziki Sauce:
- 240g (1 cup) Greek yogurt (full-fat gives the best texture)
- 1/2 medium cucumber, grated and squeezed dry
- 2 garlic cloves, minced
- 15ml (1 tbsp) fresh lemon juice
- 15ml (1 tbsp) fresh dill, chopped (or 1 tsp dried)
- 1/4 tsp salt
- 15ml (1 tbsp) extra virgin olive oil
For the Bowl Assembly:
- 200g (about 1.5 cups) cherry tomatoes, halved
- 1 medium cucumber, diced
- 1/2 small red onion, thinly sliced
- 100g (3/4 cup) Kalamata olives, pitted and halved
- 100g (3/4 cup) crumbled feta cheese
- Fresh parsley or dill for garnish
- Lemon wedges for serving
Substitution tips: No Greek yogurt? Use sour cream mixed with a splash of milk. Can’t find Kalamata olives? Any brined black olives work. For a dairy-free version, skip the feta and add avocado slices.
Step-by-Step Instructions
1. Marinate the Chicken
Combine olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper in a medium bowl.
Add the chicken pieces and toss until every piece is well coated.
Cover and refrigerate for at least 20 minutes (or up to 8 hours for deeper flavor).
2. Prepare the Rice
Rinse the rice under cold water until the water runs clear – this removes excess starch.
Add rice, water (or broth), salt, and olive oil to a medium saucepan.
Bring to a boil over high heat, then reduce to low, cover, and simmer for 15-18 minutes.
Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
3. Make the Tzatziki Sauce
Grate the cucumber using a box grater, then squeeze out as much liquid as possible using a clean kitchen towel or paper towels – this is crucial for a thick sauce.
Mix Greek yogurt, squeezed cucumber, minced garlic, lemon juice, dill, salt, and olive oil in a small bowl.
Taste and adjust seasoning if needed.
Refrigerate until ready to serve.
4. Cook the Chicken
Heat a large skillet or grill pan over medium-high heat.
Add a drizzle of oil to prevent sticking.
Remove chicken from marinade (let excess drip off) and add to the hot pan in a single layer.
Cook for 4-5 minutes without moving, until golden brown on the bottom.
Flip and cook another 4-5 minutes until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Look for those beautiful golden-brown edges – that’s where the flavor lives.
Remove from heat and let rest for 2-3 minutes before serving.
5. Assemble the Bowls
Divide the cooked rice among 4 bowls.
Top each with grilled chicken pieces.
Arrange cherry tomatoes, diced cucumber, red onion, and olives around the chicken.
Sprinkle crumbled feta over everything.
Add a generous dollop of tzatziki sauce.
Garnish with fresh parsley or dill.
Serve with lemon wedges on the side for squeezing.
Cooking Tips and Tricks
Don’t skip squeezing the cucumber for the tzatziki – watery sauce is the biggest rookie mistake. I learned this the hard way when my first attempt turned into soup.
If your chicken pieces are different sizes, pound them to an even thickness or cut larger pieces smaller. This ensures everything cooks at the same rate and you don’t end up with dry bits and undercooked bits.
Want extra flavor in your rice? Cook it in chicken broth instead of water and add a squeeze of lemon juice at the end. Sometimes I throw in a bay leaf while it simmers too.
The chicken marinade works beautifully for quick and easy meals beyond this bowl – try it with chicken thighs or even pork.
Serving Suggestions and Variations
This greek chicken and rice bowl is filling on its own, but I sometimes serve it alongside warm pita bread or pita chips. A simple Mediterranean chickpea salad makes a great side dish too.
For a lower-carb version, swap the rice for cauliflower rice – it works surprisingly well with all these bold flavors. I’ve also done quinoa when I wanted to boost the protein even more.
Make it a true meal prep champion by keeping components separate in the fridge. The chicken stays good for 4 days, tzatziki for 3-4 days, and the rice for up to 5 days. Just warm the chicken and rice before assembling.
Want to change things up? Try these variations:
- Add roasted red peppers or artichoke hearts
- Swap chicken for grilled shrimp or falafel
- Use brown rice or orzo instead of white rice
- Include fresh spinach or arugula for extra greens
- Drizzle with a balsamic glaze for a sweet-tangy finish
If you’re feeding kids, keep the red onion on the side and maybe dial back the garlic a bit. Mine surprisingly loved the teriyaki chicken rice bowls too, so bowls in general seem to be a hit.
Storage and Meal Prep
Store each component separately in airtight containers in the refrigerator. The marinated raw chicken keeps for up to 24 hours, cooked chicken for 4 days, rice for 5 days, and tzatziki for 3-4 days. Keep the fresh vegetables separate and only add them when you’re ready to eat – nobody wants soggy cucumbers.
To reheat, warm the chicken and rice separately in the microwave (add a splash of water to the rice to keep it fluffy) or in a skillet on the stovetop. The tzatziki and fresh toppings should stay cold.
This greek chicken recipe freezes decently well, though I only recommend freezing the cooked chicken and rice. Thaw overnight in the fridge and make fresh tzatziki when you’re ready to eat.
Nutritional Benefits
Each bowl delivers around 450-500 calories with a solid 35-40g of protein from the chicken and Greek yogurt. The olive oil provides healthy fats, while the vegetables add fiber, vitamins, and antioxidants.
Greek yogurt in the tzatziki brings probiotics for gut health, and the lean chicken breast keeps this meal high in protein without excess saturated fat. If you’re watching sodium, use low-sodium broth and go easy on the olives and feta.
This is one of those healthy meals that doesn’t taste like you’re sacrificing anything. The flavors are so bright and satisfying that you won’t miss heavier, richer dishes.
Recipe Details
Servings: 4 bowls Cooking Time: 35 minutes (20 minutes active, 15 minutes mostly hands-off) Difficulty Level: Easy Equipment Needed: Large skillet or grill pan, medium saucepan with lid, mixing bowls, box grater, measuring cups and spoons
What to Serve With This Bowl
While this is a complete meal on its own, sometimes I’ll add a side of warm pita bread brushed with olive oil and sprinkled with za’atar. On cooler evenings, a simple lemon chicken soup makes a nice starter.
For a full Mediterranean spread, pair it with stuffed grape leaves, hummus with veggie sticks, or a simple Greek salad on the side. If you want more weeknight dinners in this style, the cooking method here translates really well to other proteins.
I’ve noticed this bowl pairs surprisingly well with a crisp white wine or even a light beer if you’re having friends over. For non-alcoholic options, try iced tea with fresh mint or sparkling water with lemon.
Frequently Asked Questions
Can I use chicken thighs instead of breasts? Absolutely. Boneless, skinless thighs work great and actually stay even juicier. Just adjust cooking time slightly as thighs can take a minute or two longer.
How do I know when the chicken is done? Use an instant-read thermometer – it should read 165°F (74°C) in the thickest part. If you don’t have a thermometer, cut into the thickest piece – the juices should run clear and there shouldn’t be any pink.
Can I make this dairy-free? Yes. Skip the feta and use coconut yogurt for the tzatziki (it won’t be as tangy, so add extra lemon juice). Some people add avocado slices for creaminess instead.
Is this recipe gluten-free? Yes, as written this is completely gluten-free. Just double-check that your spices and broth (if using) don’t contain hidden gluten.
Can I grill the chicken instead of pan-frying? Definitely. Grill over medium-high heat for about the same time, maybe a minute longer. The char from a real grill adds amazing flavor.
Why This Recipe Works For Busy Weeknights
This has become my answer to the eternal “what’s for dinner?” question. The marinade takes two minutes to whisk together, the rice cooks itself, and the tzatziki comes together while everything else is cooking. Nothing requires your constant attention, which means you can tidy up the kitchen or help with homework while dinner basically makes itself.
The cleanup is minimal too – one pan for the chicken, one pot for the rice, and a couple of bowls. On nights when I’m really pressed for time, I’ll use pre-cooked rotisserie chicken and just warm it with the marinade spices. Not quite the same, but still delicious and shaves off 15 minutes.
I’ve made this for meal prep Sundays, rushed Tuesday evenings, and even casual weekend lunches. It works every single time. The flavors are restaurant-quality, but the effort level is decidedly home-cook-friendly.
If you’re looking for something similar but with a different flavor profile, the sticky salmon rice bowls follow the same easy formula with amazing results.
Final Thoughts
This Greek chicken rice bowl has earned its spot in my regular rotation. It’s fresh without being fussy, healthy without being boring, and filling without weighing you down. The combination of warm, seasoned chicken with cool, creamy tzatziki and crunchy vegetables hits all the right notes.
What I love most is how this recipe adapts to whatever’s happening in my week. Fancy enough to serve to guests, simple enough for a random Wednesday, and meal-prep friendly when I need to get ahead. That’s the sweet spot for any recipe, really.
Try it once and you’ll see why greek chicken bowls have become such a staple. The flavors transport you straight to a sunny Mediterranean coast, even if you’re just eating at your kitchen counter on a random weeknight.
