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Fresh toppings for Mediterranean chicken bowls with cucumber, tomatoes, olives, and feta.
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Greek Chicken Bowls

Greek chicken bowls with lemon-herb chicken, rice, cucumber tomato salad, feta, olives, tzatziki, herbs, lemon wedges, and pita bread. The components can be prepped ahead and assembled just before serving.
Prep Time35 minutes
Cook Time28 minutes
Marinating Time30 minutes
Total Time1 hour 33 minutes
Course: Main Dish
Cuisine: Greek
Keyword: greek chicken bowls, greek chicken rice bowl
Servings: 4 bowls
Author: Dahn Boquist

Ingredients

Greek Lemon Chicken

  • ⅓ cup extra virgin olive oil
  • ¼ cup fresh lemon juice
  • zest from 1 lemon
  • 6 garlic cloves minced
  • 2 tablespoons chopped fresh rosemary or 2 teaspoons dried rosemary
  • 2 tablespoons Fresh thyme or 2 teaspoons dried thyme
  • 2 teaspoons dried oregano
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon red pepper flakes optional
  • 2 pounds boneless skinless chicken thighs or boneless, skinless chicken breasts

Vegetable Salad

  • 2 cups cherry tomatoes halved
  • 2 cups English cucumber
  • ½ small red onion thinly sliced
  • ¾ cup Kalamata olives
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon Dijon mustard
  • ½ teaspoon dried oregano
  • ¼ teaspoon salt
  • ⅛ teaspoon ground black pepper

Tzatziki

  • 1 cup plain Greek yogurt
  • ½ English cucumber grated and squeezed dry
  • 3 garlic cloves minced
  • 2 tablespoons chopped fresh dill
  • 1 ½ tablespoons fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • ¼ to ½ teaspoon salt
  • pinch ground black pepper

For Serving

  • 4 cups cooked white rice or lemon rice
  • ¾ cup crumbled feta cheese
  • fresh chopped parsley or dill
  • 1 to 2 lemons cut into wedges, optional
  • pita bread for serving, optional

Instructions

Make the Chicken

  • In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, oregano, salt, pepper, and red pepper flakes.
    Fresh herbs, lemon, garlic, and olive oil for Greek lemon chicken.
  • Add the chicken and turn to coat well. The marinade may seem like a small amount, but it coats the chicken well. Cover and refrigerate for at least 30 minutes, or for the best flavor, 2 to 8 hours.
    Chicken coated in lemon Greek marinade in a mixing bowl.
  • Heat the oven to 425°F and lightly grease a large baking dish or a sheet pan.
  • Arrange the chicken in a single layer. Scrape any remaining marinade over the chicken.
    Whisked lemon herb marinade for Greek chicken.
  • Bake for 22 to 28 minutes, or until the thickest pieces reach an internal temperature of 175°F. If using chicken breasts, begin checking for doneness around 18 minutes and cook until they reach 165°F. If you want a little extra color, broil the chicken for 2 to 3 minutes at the end of cooking, watching closely to prevent the garlic and herbs from burning.
    Greek chicken marinade with lemon juice, olive oil, garlic, and herbs.
  • Let the chicken rest for 5 to 10 minutes before slicing. Reserve the pan juices to drizzle over the rice when you assemble the bowls.

Make the Vegetable Salad

  • In a medium bowl, combine the tomatoes, cucumber, red onion, and olives.
    Greek chicken rice bowl topped with sliced chicken and fresh dill.
  • Whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper. Pour over the vegetables and toss to coat.
    Rice bowl topped with Greek chicken, Kalamata olives, feta, and tomatoes.

Make the Tzatziki

  • Stir together the Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper until well combined. Refrigerate until ready to serve.
    Tzatziki sauce for Greek chicken bowls made with yogurt, cucumber, dill, and garlic.

Assemble the Bowls

  • Divide the cooked rice among four bowls.
    Greek chicken bowls with lemon rice, vegetables, feta cheese, and herbs.
  • Top each bowl with sliced Greek lemon chicken, the marinated vegetable salad, crumbled feta, and a generous spoonful of tzatziki.
    Assembled Greek chicken rice bowl with tzatziki and fresh herbs.
  • Sprinkle with fresh parsley or dill and serve with lemon wedges and pita bread.

Notes

Use leftover chicken: This recipe is a great way to use leftover chicken and comes together even faster.
Rice options: You can substitute brown rice, quinoa, or cauliflower rice.
Choose English cucumbers: English cucumbers work best because they have fewer seeds and stay crisp longer.
Meal prep tip: If making the bowls ahead of time, store the chicken, rice, vegetables, and tzatziki in separate containers and assemble just before serving.
Make ahead: The vegetable salad can be made several hours ahead and refrigerated until ready to use.
Tzatziki tip: For the thickest tzatziki, squeeze as much moisture as possible from the grated cucumber before stirring it into the yogurt.
Serving suggestion: Warm pita bread makes a great addition for scooping up the chicken, vegetables, and tzatziki.

Nutrition

Serving: 1bowl | Calories: 860kcal | Carbohydrates: 62g | Protein: 52g | Fat: 45g | Saturated Fat: 12g | Cholesterol: 175mg | Sodium: 1500mg | Fiber: 6g | Sugar: 9g
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