We’ve been making these Greek chicken bowls on repeat, they are just so good! With juicy marinated chicken, lettuce, rice, tzatziki sauce, kalamata olives and feta, they’re loaded with flavor and so satisfying.
I’m always thinking up new tasty ways to serve chicken for dinner, and these Greek chicken bowls are our new favorite! These bowls start with my Greek chicken marinade, which infuses boneless chicken breasts with zesty Mediterranean flavors. After it soaks in the marinade, we cook the chicken on the grill or on the stove, until it’s golden on the outside and juicy inside.
These Greek chicken bowls are brimming with so many delicious flavors. There’s crisp cucumber and red onion, fresh tomatoes, fruity kalamata olives and tangy feta cheese. For the perfect finishing touch to tie it all together, add a spoonful of tzatziki sauce or hummus, or a drizzle of tahini sauce.
Bowl recipes are some of our favorite family-friendly dinner ideas because with the components prepped, everyone can assemble their meal just how they like it. I think you’ll also love my Burrito Bowl, Buddha Bowl and Egg Roll in a Bowl recipes!
Greek Chicken Bowls Ingredients
Here’s a look at what you’ll need for these Greek bowls. Feel free to customize the ingredients to your tastes – if you don’t care for one of the components, leave it out!
- Chicken and Marinade: I love to use boneless, skinless chicken breasts, but boneless thighs will also work. The marinade is a delicious combination of lemon, fresh garlic, Dijon mustard, plus olive oil and a few pantry seasonings.
- Romaine: Shredded romaine lettuce is the perfect base for the bowls.
- Rice: You’ll love my easy methods for how to cook white rice and brown rice.
- Tomatoes: Use either halved cherry tomatoes or chopped whole tomatoes.
- Cucumber: I like to use an English cucumber, since its seeds are less bitter and its thin skin doesn’t require peeling.
- Red Onion: The sharp, slightly sweet flavor pairs so well with the savory chicken and feta cheese.
- Kalamata Olives: Rich and fruity, a Greek bowl doesn’t feel complete without them. I also love kalamatas in my Mediterranean Tuna Salad and Greek Salad.
- Feta Cheese: Adds a pop of salty, tangy flavor.
- Sauce: Choose, tzatziki, hummus or tahini sauce, either homemade or store-bought. I’ve linked my recipes for each of these in the text above, as well as in the recipe below.
If you happen to have some fresh dill on hand, a sprinkle of it is the perfect finishing touch for these bowls!
Find the printable recipe with ingredient amounts below.
How to Make Greek Chicken Bowls
Pound the chicken. You may be tempted to skip this step, but it really does make such a difference! Pounding the chicken to thin it out helps it to cook more evenly. It also makes it extra tender since it breaks down the muscle fibers. Place the chicken breasts in a zip-top bag and pound them with a meat mallet or rolling pin until they are an even ¾-inch thickness.
Marinate the chicken. Combine the marinade ingredients, then add the chicken and marinate in the refrigerator for at least 30 minutes and up to 12 hours.
Cook the chicken. Discard the used marinade. Then cook the chicken on the grill or on the stove. Full instructions for both are in the recipe card below. Let the chicken rest for at least 5 minutes, then slice it against the grain.
Assemble the bowls. Divide the lettuce and cooked rice between 4 serving bowls. Add the sliced chicken, tomatoes, cucumber, red onion, kalamata olives, and a spoonful of tzatziki or hummus or a drizzle of tahini sauce. Finish with crumbled feta, plus chopped fresh parsley or dill. Then serve and enjoy!
Make Ahead Tips
You can get a head start on dinner prep my making many of the components for these bowls ahead of time.
- Chicken: The chicken can rest in the marinade in the fridge for up to 12 hours. Once cooked, store the chicken in an airtight container in the refrigerator for up to 3 days.
- Lettuce: Chop and wash the lettuce up to 2 days ahead of time. Dry it well, and store it in a paper-towel lined airtight container.
- Rice: Cooked rice can be stored in the refrigerator for up to 2 days. While the rice doesn’t need to be hot for these bowls, for food safety it is recommended that you reheat leftover rice to steaming hot before serving. Add a splash of water to moisten the rice when reheating.
- Sauce: Homemade tzatziki sauce can be made ahead and stored in the refrigerator for up to 3-4 days. Hummus and tahini sauce can be stored in the refrigerator for up to 1 week.
More Chicken Dinner Ideas
Try one of these easy chicken recipes next!
Made this recipe? I’d truly appreciate if you leave a comment and star rating below! Your review will help others who want to try this recipe. Thank you! 💛
Greek Chicken Bowls
Ingredients
Chicken & Marinade:
- ¼ cup olive oil
- zest of one small lemon
- ¼ cup fresh lemon juice
- 1 tablespoon Dijon mustard
- 4 cloves garlic, minced
- 1 ½ teaspoons dried oregano
- ½ teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ½ pounds boneless, skinless chicken breasts
Remaining Ingredients:
- 6 cups shredded romaine lettuce, or baby spinach
- 2 cups cooked white or brown rice
- 1 cup halved cherry tomatoes, or chopped tomato
- 1 English cucumber, chopped
- ½ cup thinly sliced red onion
- ½ cup pitted kalamata olives
- 1 cup tzatziki sauce, or hummus or a drizzle of tahini sauce (recipe linked in notes)
- ½ cup crumbled feta cheese
- chopped fresh parsley or dill, optional, for serving
Instructions
- Combine olive oil, lemon zest, lemon juice, Dijon, garlic, dried oregano, dried basil, salt and pepper in a bowl or large zip-top plastic bag. Whisk or squeeze bag to mix.
- Pound the chicken breasts to an even ¾-inch thickness before adding them to the marinade. This helps them to cook evenly and also tenderizes the meat. Place chicken breasts in a zip-top bag or between two layers of parchment paper or plastic wrap and use a rolling pin or meat mallet to pound the chicken.
- Add the chicken to the bag or bowl and coat with marinade. Refrigerate for at least 30 minutes and up to 12 hours. I usually aim to marinate chicken for 1-4 hours.
- To Cook Chicken on the Grill: Clean the grates of a gas or charcoal grill. Oil the grill grates and heat the grill to medium-high (375-450 degrees F). Discard used marinade and grill chicken breasts for 5-8 minutes per side, until cooked through to an internal temperature of 165° F. Let chicken rest for 5 minutes before slicing and serving.
- To Cook Chicken on the Stove: Heat 1 tablespoon of olive oil in a large heavy skillet (such as a cast iron skillet) over medium-high heat. Discard used marinade and add the chicken to the pan. Cook chicken breasts for about 5-8 minutes per side, or until chicken is cooked through to an internal temperature of 165° F. Let rest for 5 minutes before slicing and serving.
- Assemble bowls: Divide the lettuce and cooked rice between 4 serving bowls. Add sliced cooked chicken, tomatoes, cucumber, red onion, kalamata olives, and a spoonful of tzatziki or hummus or a drizzle of tahini sauce. Finish with crumbled feta and chopped fresh herbs. Serve immediately.
Notes
- Here are my recipes for Tahini Sauce and Hummus. Of course, store-bought works, too!
- Chicken: The chicken can rest in the marinade in the fridge for up to 12 hours. Once cooked, store the chicken in an airtight container in the refrigerator for up to 3 days.
- Lettuce: Chop and wash the lettuce up to 2 days ahead of time. Dry it well, and store it in a paper-towel lined airtight container.
- Rice: Cooked rice can be stored in the refrigerator for up to 2 days. While the rice doesn’t need to be hot for these bowls, for food safety it is recommended that you reheat leftover rice to steaming hot before serving. Add a splash of water to moisten the rice when reheating.
- Sauce: Homemade tzatziki sauce can be made ahead and stored in the refrigerator for up to 3-4 days. Homemade hummus and tahini sauce can be stored in the refrigerator for up to 1 week.
Behind the Scenes
Here’s an informal picture I snapped when I was testing this Greek chicken bowls recipe. I made a low carb version without rice since I was serving homemade pita bread on the side. I also tossed in some fresh bell pepper I had lying around. My kids enjoyed their meal deconstructed, with each of the parts separate. It was such a tasty dinner!
