Greek Chicken Bowl (Printable version)

Juicy Greek-seasoned chicken with herbed rice, fresh vegetable salad, olives, and creamy tzatziki in one wholesome bowl.

# What You’ll Need:

→ Herbed Rice

01 - 1 cup long-grain white rice
02 - 2 cups water
03 - 1 tablespoon olive oil
04 - 1 teaspoon dried oregano
05 - 1/4 cup fresh parsley, chopped
06 - 1/2 teaspoon salt

→ Greek Chicken

07 - 1.5 pounds boneless, skinless chicken breasts or thighs
08 - 2 tablespoons olive oil
09 - 2 tablespoons fresh lemon juice
10 - 2 cloves garlic, minced
11 - 1 tablespoon dried oregano
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper

→ Tomato-Cucumber Salad

16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, diced
18 - 1/4 cup red onion, thinly sliced
19 - 2 tablespoons olive oil
20 - 1 tablespoon red wine vinegar
21 - 1 tablespoon fresh dill, chopped
22 - Salt and pepper to taste

→ Assembly and Garnish

23 - 1/2 cup Kalamata olives, pitted and halved
24 - 1 cup tzatziki sauce
25 - Lemon wedges for serving
26 - Fresh parsley or dill for garnish

# Directions:

01 - Rinse rice under cold water until water runs clear. Heat olive oil in a medium saucepan over medium heat. Add rice and sauté for 1-2 minutes. Add water, dried oregano, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then fluff with a fork and stir in fresh parsley.
02 - In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper. Add chicken and toss to coat evenly. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
03 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice into strips.
04 - In a bowl, combine cherry tomatoes, cucumber, red onion, olive oil, red wine vinegar, dill, salt, and pepper. Toss gently to combine.
05 - Divide herbed rice evenly among four bowls. Top each bowl with sliced chicken, tomato-cucumber salad, Kalamata olives, and a generous dollop of tzatziki sauce. Garnish with fresh herbs and lemon wedges.

# Expert Tips:

01 -
  • It comes together faster than you'd think: Less than an hour from bare countertop to beautiful bowl, yet tastes like you fussed for half the day.
  • Every element can be prepped ahead: The rice, chicken, and salad all hold beautifully, so weeknight dinners become ridiculously simple.
  • Built-in flexibility: Swap the protein, add extra vegetables, or dial the herbs up or down depending on what you have and what you're craving.
02 -
  • Don't skip the resting step after cooking the chicken: I learned this the hard way when I sliced immediately and ended up with dry chicken, but five minutes of rest changes everything.
  • The salad tastes better if you make it just before serving: If you assemble it too far ahead, the tomatoes release water and the whole thing gets soggy and sad.
  • Warm rice meets cold salad is the secret contrast: That temperature difference is what makes this bowl feel so satisfying and complete.
03 -
  • Toast the dried oregano briefly in the olive oil before adding the rice: It releases the essential oils and makes the whole dish taste more intentional and fragrant.
  • Use a meat thermometer: It takes the guesswork out of doneness and prevents the dry chicken situation entirely.
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