Greek Chicken Bowl (Print Version)

Juicy Greek chicken with herbed rice, fresh vegetable salad, olives, and tzatziki.

# What You'll Need:

→ Herbed Rice

01 - 1 cup long-grain white rice
02 - 2 cups water
03 - 1 tablespoon olive oil
04 - 1 teaspoon dried oregano
05 - 1/4 cup chopped fresh parsley
06 - 1/2 teaspoon salt

→ Greek Chicken

07 - 1.5 pounds boneless, skinless chicken breasts or thighs
08 - 2 tablespoons olive oil
09 - 2 tablespoons lemon juice
10 - 2 cloves garlic, minced
11 - 1 tablespoon dried oregano
12 - 1 teaspoon ground cumin
13 - 1 teaspoon smoked paprika
14 - 1/2 teaspoon salt
15 - 1/2 teaspoon black pepper

→ Tomato-Cucumber Salad

16 - 1 cup cherry tomatoes, halved
17 - 1 cup cucumber, diced
18 - 1/4 cup red onion, finely sliced
19 - 2 tablespoons olive oil
20 - 1 tablespoon red wine vinegar
21 - 1 tablespoon chopped fresh dill
22 - Salt and pepper to taste

→ Assembly

23 - 1/2 cup Kalamata olives, pitted and halved
24 - 1 cup tzatziki sauce
25 - Lemon wedges for serving
26 - Extra chopped parsley or dill for garnish

# Method:

01 - Rinse rice under cold water until water runs clear. Heat olive oil in a medium saucepan over medium heat. Add rice and sauté for 1-2 minutes. Add water, dried oregano, and salt. Bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand 5 minutes, then fluff with a fork and stir in chopped parsley.
02 - In a bowl, whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper. Add chicken and toss to coat thoroughly. Marinate for at least 15 minutes, or up to 2 hours in the refrigerator.
03 - Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until cooked through and juices run clear. Let rest for 5 minutes, then slice.
04 - In a bowl, combine cherry tomatoes, cucumber, red onion, olive oil, red wine vinegar, dill, salt, and pepper. Toss gently to combine.
05 - Divide herbed rice among four bowls. Top each with sliced chicken, tomato-cucumber salad, olives, and a generous dollop of tzatziki. Garnish with extra herbs and lemon wedges.

# Expert Advice:

01 -
  • It's a complete, balanced meal in one bowl that feels both restaurant-quality and genuinely achievable on a busy weeknight.
  • The flavors are bold and Mediterranean without requiring any exotic ingredients or complicated techniques.
  • You can prep components ahead and assemble fresh, which makes it perfect for meal prep or feeding a crowd without stress.
02 -
  • Don't skip marinating the chicken—even 15 minutes makes a real difference in tenderness and flavor absorption, and the lemon juice acts as a gentle tenderizer.
  • Temperature matters for cooking the chicken; medium-high heat creates a nice crust while keeping the inside juicy, and letting it rest before slicing keeps those precious juices inside.
03 -
  • Toast the rice in oil before adding water—this simple step prevents stickiness and gives the grains a subtle nutty flavor that elevates the whole dish.
  • Don't oversalt the salad components individually; taste as you assemble the finished bowl, since the olives and tzatziki already bring plenty of saltiness.
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