Pin These Greek Chicken Bowls are my favorite answer to busy weeknights and meal prep goals rolled into one dish. You get juicy marinated chicken, fragrant herbed rice, plenty of crunchy fresh veggies, and a dollop of creamy, tangy tzatziki. Every bite is like a mini Greek vacation, and the bowls are as colorful as they are craveable. Bonus points for everything holding up so well in the fridge, making lunch or dinner a snap for days.
The first time I made these was for a weekend meal prep marathon I was dreading and it turned into my favorite moment of the week. The bright flavors and creamy sauce made me actually excited for lunch. My husband still asks for those Greek bowls every Sunday.
Ingredients
- Boneless skinless chicken breasts or thighs: For juicy high protein flavor, use thighs for more tenderness
- Olive oil: Gives the marinade and rice a rich base and keeps the chicken extra moist, always opt for extra virgin for fresh taste
- Fresh lemon juice: Brings tang and brightness, pick hefty lemons that feel heavy for juicing
- Garlic cloves: Essential for big bold flavor, use firm bulbs for best taste and aroma
- Dried oregano: A must for traditional Greek flavor, the greener and more aromatic the better
- Smoked paprika: Offers gentle smokiness and beautiful color, try to get Spanish smoked paprika for authenticity
- Salt and black pepper: The seasoning backbone, make sure your salt is clean and pepper is freshly ground for better punch
- Long grain white rice: Classic base with fluffy texture, rinse thoroughly to remove extra starch for lightness
- Water or chicken broth: The cooking liquid, broth brings deeper flavor but water works in a pinch, choose low sodium broth for control
- Fresh parsley and dill: Both herbs deliver freshness and aroma, choose flat leaf parsley and fragrant dill that looks perky
- English cucumber: Adds cool crunch, pick firm cucumbers with smooth skin
- Cherry tomatoes: Sweet juicy gems, search for tomatoes that are plump and bright colored
- Red onion: Slightly sharp and sweet, slice thin for best eating, look for onions that are heavy and feel firm
- Kalamata olives: Rich tangy zip, make sure they are already pitted and glossy for easy use
- Feta cheese: Crumbled salty finish, get a block and crumble yourself for creamier texture
- Greek yogurt: Base for smooth tzatziki, check the container for live active cultures
- Cucumber for tzatziki: Moisture and mild crunch, make sure to squeeze it dry to avoid watery sauce
- Fresh dill and garlic in tzatziki: Matches herbs in rice and boosts aroma
- Salt and black pepper: Classic seasonings
- Lemon juice for tzatziki: Gives extra tang
Instructions
- Marinate the Chicken:
- Mix olive oil, lemon juice, minced garlic, dried oregano, smoked paprika, salt, and black pepper together in a large bowl until combined. Add chicken breasts or thighs and toss to coat well. Let the chicken sit for at least twenty minutes at room temperature or cover and refrigerate for up to eight hours so the flavors really infuse.
- Cook the Herbed Rice:
- Rinse the rice until the water runs clear and drain well. Place the rice in a saucepan with water or chicken broth, olive oil, and salt. Bring to a boil over medium high heat then immediately turn the heat down to low, cover with a lid, and simmer for fifteen minutes. After time is up, remove from heat and let it steam for five minutes with the lid on, then fluff gently with a fork and stir in chopped parsley and dill for an herbal finish.
- Grill or Sear the Chicken:
- Preheat a grill pan or skillet over medium high heat until hot but not smoking. Place marinated chicken pieces onto the pan and let them cook for five to seven minutes per side. Do not move them around too early so you get those delicious browned bits. Check for doneness by slicing into the thickest part and making sure juices run clear and the interior reaches one hundred sixty five degrees Fahrenheit. Let the chicken rest for five minutes before slicing to keep it juicy.
- Make the Tzatziki Sauce:
- Combine Greek yogurt, grated and squeezed cucumber, lemon juice, chopped dill, minced garlic, salt, and black pepper in a medium bowl. Mix everything together until smooth and creamy. Place in the fridge to chill while you finish prepping which lets flavors meld and keeps the sauce nice and thick.
- Assemble the Bowls:
- Lay down a base of herbed rice in four meal prep containers or bowls. Top each with a portion of sliced chicken and arrange diced cucumber, halved cherry tomatoes, thin red onion pieces, Kalamata olives, and a sprinkle of feta cheese over the top artfully. If you are packing for meal prep, store the tzatziki in a separate container to keep everything fresh and crisp.
- Serve with Tzatziki:
- Either spoon the tzatziki right over each finished bowl or pack it on the side to drizzle over fresh when you are ready to eat.
Pin My favorite ingredient in this bowl might just be the fresh herbs because they transform the rice and sauce from ordinary to special. I can still remember teaching my daughter to chop dill for the first time and watching her light up when she tasted how much it made a difference. Those are the kitchen memories I treasure most.
Storage Tips
Let all cooked components cool completely before assembling if you are prepping ahead. Store the assembled bowls in airtight containers in the fridge for up to four days. Keep the tzatziki in a separate container to maintain its creamy texture and prevent the bowls from getting soggy. To reheat just warm the chicken and rice briefly in the microwave and top with fresh veggies and tzatziki.
Ingredient Substitutions
For vegetarians, grilled tofu or drained canned chickpeas make a great alternative to chicken. If feta is not your thing, try crumbled goat cheese or leave it out entirely. You can swap in brown rice or quinoa for the white rice, just adjust cooking time and liquid amounts as needed.
Serving Suggestions
These bowls are perfect all on their own, but you can also add a handful of chopped romaine lettuce underneath for extra crunch. Sometimes I tuck in warm pita on the side or toss in extra olives if I am feeling snacky. A crisp white wine pairs perfectly if you want to elevate your meal.
Cultural and Seasonal Context
Greek rice bowls draw on a tradition of simple, wholesome ingredients brought together with bright herbs and citrus. This version is inspired by classic Greek taverna flavors but made meal prep friendly for real life. In summer I use garden tomatoes and cucumbers for peak freshness and in the cooler months I lean on hearty greens like baby spinach to add volume and nutrition.
Seasonal Adaptations
Swap in roasted butternut squash cubes for cherry tomatoes in the fall
Add pickled red onions in winter for a little tang and color
Mix in grilled zucchini or bell peppers in summer for more veggies
Success Stories
I have taken these to potlucks where everyone crowd around asking for the recipe and my neighbor said her kids now eat more veggies thanks to the fun toppings in these bowls. Even my picky son loves this with chicken and rice kept separate until serving.
Freezer Meal Conversion
If you want to freeze these, prep the chicken and rice and freeze them together in portions. Add veggies and tzatziki after thawing to keep flavors and textures fresh. The chicken stays juicy when thawed and reheated and rice fluffs back up with a splash of broth.
Pin These Greek Chicken Bowls are as vibrant as they are satisfying so make extra for quick lunches all week. A little planning and you have a fresh Mediterranean meal at your fingertips.
Recipe Questions
- → How long should I marinate the chicken?
For best flavor, marinate the chicken at least 20 minutes, or up to 8 hours if time allows.
- → Can I make this bowl vegetarian?
Absolutely. Swap chicken for grilled tofu or chickpeas to keep the dish plant-based and protein-rich.
- → How do I keep the bowls fresh for meal prep?
Store components separately—especially the tzatziki—to maintain texture and freshness for up to 4 days refrigerated.
- → What type of rice works best?
Long-grain white rice is light and fluffy, but brown rice or quinoa can be substituted for added nutrition.
- → Are there common allergens in this dish?
This meal contains dairy from feta and yogurt; for a dairy-free version, omit or substitute with alternatives.
- → Can I add extra vegetables?
Definitely. Chopped romaine, bell peppers, or roasted eggplant work well to add variety and crunch.