Greek Chicken Bowls

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My Greek chicken bowls are packed with flavor, combining Greek seasoned cooked chicken breasts with white rice, sun dried tomatoes, cucumber, olives, feta cheese and a spoon of Greek yogurt for acidity and a creaminess that brings the whole bowl together.

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Greek Chicken Bowls

I make my Greek chicken bowls with rice, but you can swap white rice for brown rice, or use any other grain or seed like farro or quinoa. You can even use cauliflower rice if you’re looking for a good low carb alternative.

These easy Greek chicken bowls are a healthy and nutritious dinner, packed with lean chicken and lots of heart healthy veggies. You can adapt the ingredients to what you like to eat and also what you have available in your refrigerator and stores at home.

This Greek chicken bowls recipe is great for meal prep. Prep all the individual ingredients ahead of time, then store in individual containers in the refrigerator. Then when you are ready to enjoy, you can just layer up your bowl. This also makes them ideal for a quick and easy lunch at home, or packed lunch on the go.

Another great lunch idea is Classic Chicken Salad!

Greek chicken bowls recipe ingredients

• CHICKEN: I allow one boneless, skinless chicken breast for each diner, which I sliced thinly before adding to the bowl.
• OIL: for the best nutty flavor I use olive oil to sauté the chicken.
• SEASONING: I season the chicken with Greek seasoning before sautéing, then add extra salt and pepper to the chicken once it’s cooked.
• LEMON: I use fresh lemon juice to flavor the chicken once its cooked.
• RICE: I use ready cooked white rice in the bowls.
• TOMATOES: I like to add chopped sun dried tomatoes to these Greek chicken bowls.
• CUCUMBER: I’ve used thinly slices baby cucumbers in this recipe. If using a larger cucumber, just slice and quarter it.
• OLIVES: use any variety of olive, I’ve opted for kalamata olives.
• CHEESE: I like to add feta cheese to this salad bowl as it has a lovely saltiness and a great crumbly texture.
• GREEK YOGURT: I use plain Greek yogurt which no only adds a creamy texture, but also some acidity to the dish.

How to make Greek chicken bowls with rice

Warm a large skillet over medium heat and add the olive oil.

Season both sides of each piece of chicken with Greek seasoning and place the chicken in the pan.

Sear both sides until cooked through and golden brown.

Squeeze lemon juice over the cooked chicken and season with salt and pepper.

When the chicken is finished cooking, allow to cool for five minutes, then slice into thin slices.

To make the bowls, divide the rice equally over the bottom of four bowls.

Top with the sliced chicken and sun dried tomatoes.

Add the sliced cucumbers, olives, and feta cheese.

Spoon the Greek yogurt over the top before serving.

Flavor variations

• Chicken – I’ve opted to use boneless, skinless chicken breast. Boneless skinless chicken thighs would be a great alternative, just increase the cooking time on the chicken. You could also use leftover roast chicken, stirring it through the rice to warm through at the end of the cook.
• Rice – I’ve opted for white rice, but you can swap for brown rice, other grains like farro or quinoa, or even cauliflower rice for a low carb option.
• Olives – I’ve used kalamata olives, but you can use any variety of olive, they will all work well in this recipe.
• Tomatoes – swap sun dried tomatoes, for any variety of fresh tomato.
• Vegetables – add in other fresh salad vegetables, like bell peppers, green peas or corn.
• Leafy greens – add a handful of arugula or baby spinach to the bowl.
• Cheese – I’ve used feta cheese, but you can add in other cheese, try goats cheese, ricotta cheese or even some sautéed halloumi.
• Greek yogurt – swap Greek yogurt for sour cream or some Greek tzatziki.

Serving suggestion

This is an entire meal in one bowl. However, if you wish you could serve some toasted pita breads, or garlic bread alongside.

Recipe hints & Tips

• Wash the rice – when cooking the rice I do recommend washing it first to remove the excess starches which can make the rice too sticky.
• Instant rice – for ease and speed you can use a pack of instant white rice.
• Leftovers – store leftover Greek chicken bowls in an airtight container in the refrigerator for up to 3 days. You can eat the chicken and rice cold, or heat it in the microwave in 30 second increments until it’s hot all the way through. 
• Prep Ahead – to prep this dish ahead of time, store the chicken separately in the refrigerator so you can easily combine it with the rice, cheese and vegetables when you’re ready to eat. 

FAQs

 Try some of my favorite bowl recipes here at When is Dinner

• Teriyaki Salmon Bowls with Spicy Mayo
• Egg Roll in a Bowl
• Easy Chicken Burrito Bowls
• Mexican Chicken Rice Bowls