Greek Chicken Bowls

Greek Chicken Bowls are the perfect way to bring fresh Mediterranean flavors to your dinner table. With lemon-herb chicken, rice, and cool creamy tzatziki, these bowls are an easy, weeknight dinner you’ll love.

Holly’s Recipe Highlights: Greek Chicken Bowls

Flavor: Every bite is bright and savory, with tangy lemon, garlic, and oregano balanced by creamy tzatziki and warm buttery rice.

Why Make It: The same bright lemon-herb seasoning flavors both the chicken and rice, creating layered Mediterranean flavor in every bite without extra sauces or complicated steps.

Time-Saving Tip: Use a prepared Greek salad kit or deli Greek salad to save chopping time.

Serving Suggestions: Serve with a side of homemade pita bread and all your favorite Greek toppings.

Total Time: 1 Hr 20 Mins Servings: 4 Cooking Method: Stovetop

Ingredient Notes for Greek Chicken Bowls

broth , oil , rice , chicken , lemon , tzatziki , toppings , garlic , butter , oregano , dill , salt and pepper with labels to make Greek Chicken Bowls

Chicken: Slice chicken breasts horizontally into thin cutlets so they cook quickly and evenly. Use boneless, skinless chicken thighs for a richer, juicier option.
Lemon Juice: Adds bright, fresh flavor to both the chicken and the rice. Fresh-squeezed lemon juice gives the best flavor, but bottled lemon juice works in a pinch.
Oregano: This adds the classic Greek flavors to the chicken and rice.
Dill: Dried dill adds a fresh, herby flavor that pairs perfectly with the tzatziki and lemon. Fresh dill can also be used, but add a little extra for the best flavor.
Rice: Long-grain white rice cooks up light and fluffy and soaks up the lemon-herb flavor. Jasmine rice, basmati, brown rice, or quinoa can also be used, though cooking times and liquid amounts may need to be adjusted.
Tzatziki Sauce: Adds a cool, creamy contrast that balances the bright, lemony chicken. Store-bought works well, or homemade Greek tzatziki gives an even fresher, more vibrant flavor.
Toppings: Cucumber, tomato, bell pepper, red onion, feta, and olives add crunch, color, saltiness, and fresh Mediterranean flavor that ties the bowl together.

Greek Bowl Variations

Cut Chicken Into Thin Cutlets: This helps the chicken cook quickly and evenly while staying juicy.
Marinate the Chicken: Marinate the chicken for 30 minutes or up to 3 hours. Do not marinate it too long, as the lemon juice can affect the texture.
Rest the Chicken: Let the chicken rest before slicing to help keep the juices in the meat when slicing.
Toast the Rice: Toast the rice in butter before adding the broth for a richer flavor and better flavor.
Let the Rice Rest: Let the cooked rice rest covered for 5 minutes before fluffing so it finishes steaming.
Keep Veggies Separate: For meal prep, store cucumbers, tomatoes, feta, and tzatziki separate from the warm chicken and rice.

Storing Greek Bowls

Storing: Store cooked chicken and rice in airtight containers in the refrigerator for up to 4 days. Keep tzatziki and fresh toppings in separate containers so the vegetables stay crisp.
Freezing: Freeze the cooked chicken and rice for up to 4 months. Do not freeze vegetables or tzatziki, as they can become watery once thawed.
Reheating: Reheat the chicken and rice in the microwave or in a skillet with a splash of broth or water. Add tzatziki, feta, olives, cucumber, tomato, and other cold toppings after reheating.

Fresh Mediterranean Favorites

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image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 25 minutes

Cook Time 25 minutes

Marinate 30 minutes

Total Time 1 hour 20 minutes

If using chicken breasts, cut the chicken in half horizontally to form thinner cutlets.
To marinate the chicken, in a medium bowl combine 3 tablespoons olive oil, 2 tablespoons lemon juice, garlic, ½ teaspoon oregano, dill, ½ teaspoon salt, and pepper. Add the chicken and toss well to coat. Refrigerate for at least 30 minutes or up to 3 hours.
For the rice, in a medium saucepan, combine rice and butter and cook, stirring over medium heat until lightly browned, about 5 minutes.
Add broth, the remaining 2 tablespoons lemon juice, ½ teaspoon oregano, and ½ teaspoon salt. Bring the rice to a boil over medium-high heat, cover, and reduce to a simmer. Cook for 15 to 20 minutes or until the liquid has been absorbed. Remove from the heat and let rest 5 minutes.
Remove the chicken from the marinade allowing excess to drip off and discard the marinade.
In a large 12-inch skillet, heat 1 tablespoon of oil over medium-high heat. Add the chicken and cook for 2 to 3 minutes per side or until it is cooked through and reaches 165°F in the thickest part. Transfer to a cutting board and let rest 5 minutes.
Slice the chicken into bite-sized pieces.
To assemble, fluff the rice with a fork and divide between four bowls. Top with the chicken, tzatziki, and toppings as desired.

For toppings, I love bell pepper, tomato, cucumber, red onion, feta, olives, and a drizzle of olive oil. To make toppings easy, purchase a prepared Greek salad at the grocery store and use it to top the bowls.
For meal prep, store the toppings separately and add them after heating the chicken and rice.
To grill the chicken: Preheat the grill to medium-high heat (375°F). Add the chicken to the grill and cook for 5-6 minutes per side or until no pink remains and the chicken reaches an internal temperature of 165°F.
Keep leftovers in an airtight container in the refrigerator for up to 4 days. Store the chicken and rice in the freezer for up to 4 months. Do not freeze the toppings.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Lunch, Main Course

Cuisine Greek

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