Greek Chicken Bowls

Greek chicken bowls are packed with goodness! Juicy seasoned chicken, lemon rice, and a drizzle of tzatziki sauce in every bite.

Recipe Highlights For Greek Chicken Bowls

• Flavor: The flavor of this chicken is similar to chicken souvlaki. It’s served over savory rice and topped with fresh toppings.
• Swaps: Replace the chicken with shrimp, marinate for 15 minutes. Cook the shrimp on the grill over medium-high heat for 2 to 3 minutes per side.
• Make ahead: This recipe is perfect for meal prep, lunches, or a prep ahead dinner.
• Recommended tools: Fridge and freezer-safe meal prep containers are perfect for single portion meals.
• Freezing: This recipe makes 4 bowls, but can easily be doubled or tripled. The chicken and rice freeze well for future meals.

Ingredient Tips For Greek Chicken Bowls

• Chicken: Use chicken cutlets, breasts, or boneless, skinless chicken thighs in this recipe.
• Rice: Rice is cooked in broth instead of water with lemon and seasonings. You can replace rice with lemon orzo if preferred.
• Sauce: Store-bought or homemade tzatziki is a favorite yogurt cucumber sauce. It’s great in these bowls or for serving with pita.

Variations

• Replace the seasonings in the marinade with homemade Greek seasoning.
• Replace rice with cauliflower rice, adding a squeeze of lemon juice and the herbs while cooking.
• Wrap the ingredients in a pita for a hand-held meal.

Great Toppings for Greek Chicken Bowls

Power up Greek chicken bowls with extras like sliced cucumbers, fresh dill, bell peppers, kalamata olives, crumbled feta cheese, and pickled red onions.

Storing Greek Chicken Bowls

Prep ahead by adding cooked chicken and rice to meal prep containers and storing them in the refrigerator for up to 4 days. They can also be frozen for up to 4 months. Thaw bowls overnight in the refrigerator before adding toppings. Leftover chicken and toppings can be added to a Greek quinoa salad or a hearty Greek pasta salad.

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Greek Chicken Bowls

This Greek chicken bowl recipe combines juicy lemon-garlic chicken with herbed rice or quinoa, fresh toppings, and creamy tzatziki for a healthy, flavor-packed meal.

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Prep Time 40 minutes minutes

Cook Time 25 minutes minutes

15 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 4 servings

Author Holly Nilsson

Equipment

• Medium bowl
• Saucepan
• Skillet

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Ingredients  

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• ▢ 1 pound chicken cutlets or boneless skinless chicken breasts
• ▢ 4 tablespoons olive oil divided
• ▢ 4 tablespoons fresh lemon juice divided
• ▢ 2 cloves garlic minced
• ▢ 1 teaspoon dried oregano divided
• ▢ 1 teaspoon salt divided
• ▢ ½ teaspoon dried dill
• ▢ ¼ teaspoon black pepper
• ▢ 1 cup long grain white rice
• ▢ 2 tablespoons salted butter
• ▢ 2 cups chicken broth
• ▢ ½ cup tzatziki sauce
• ▢ toppings as desired see notes

Instructions 

• If using chicken breasts, cut the chicken in half horizontally to form thinner cutlets.
• To marinate the chicken, in a medium bowl combine 3 tablespoons olive oil, 2 tablespoons lemon juice, garlic, ½ teaspoon oregano, dill, ½ teaspoon salt, and pepper. Add the chicken and toss well to coat. Refrigerate for at least 30 minutes or up to 3 hours.
• For the rice, in a medium saucepan, combine rice and butter and cook, stirring over medium heat until lightly browned, about 5 minutes.
• Add broth, the remaining 2 tablespoons lemon juice, ½ teaspoon oregano, and ½ teaspoon salt. Bring the rice to a boil over medium-high heat, cover, and reduce to a simmer. Cook for 15 to 20 minutes or until the liquid has been absorbed. Remove from the heat and let rest 5 minutes.
• Remove the chicken from the marinade allowing excess to drip off and discard the marinade.
• In a large 12-inch skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side or until it is cooked through and reaches 165°F in the thickest part. Transfer to a cutting board and let rest 5 minutes.
• Slice the chicken into bite-sized pieces.
• To assemble, fluff the rice with a fork and divide between four bowls. Top with the chicken, tzatziki, and toppings as desired.

Notes

For toppings, I love bell pepper, tomato, cucumber, red onion, feta, olives, and a drizzle of olive oil. To make toppings easy, purchase a prepared Greek salad at the grocery store and use it to top the bowls.

For meal prep, store the toppings separately and add after heating the chicken and rice.

To grill the chicken: Preheat the grill to medium-high heat (375°F). Add the chicken to the grill and cook for 5-6 minutes per side or until no pink remains and the chicken reaches an internal temperature of 165°F.

Keep leftovers in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 4 months. 

5 from 3 votes

Nutrition Information

Calories: 531 | Carbohydrates: 41g | Protein: 29g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 95mg | Sodium: 1345mg | Potassium: 529mg | Fiber: 1g | Sugar: 2g | Vitamin A: 327IU | Vitamin C: 8mg | Calcium: 79mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Main Course

Cuisine Greek

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