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Easy Greek Chicken Rice Bowls - Fresh, Flavorful, and Weeknight-Friendly

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs or breasts
  • Marinade: 2 lemons (zest and juice), 4 cloves garlic (minced), 2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon kosher salt, 1/2 teaspoon black pepper
  • Rice: 2 cups cooked rice (white, brown, or basmati). For extra flavor, use chicken broth instead of water
  • Veggies: 1 cucumber, 1 pint cherry tomatoes, 1 small red onion, 1 red bell pepper, 1/2 cup pitted Kalamata olives
  • Greens and herbs: 2 cups chopped romaine or baby spinach, 1/4 cup fresh parsley or dill
  • Tzatziki-style sauce: 1 cup plain Greek yogurt, 1/2 cup grated cucumber (squeezed dry), 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 small garlic clove (grated), 1 tablespoon chopped fresh dill or mint, pinch of salt
  • Toppings: 1/2 cup crumbled feta cheese, lemon wedges, extra olive oil

Method
 

  1. Prep the chicken marinade: In a bowl, combine lemon zest, lemon juice, minced garlic, olive oil, oregano, thyme, salt, and pepper. Add chicken and toss to coat. Marinate at least 20–30 minutes, or up to 8 hours in the fridge.
  2. Cook the rice: Prepare rice according to package directions. For extra flavor, use broth and a pinch of salt. Fluff with a fork and keep warm.
  3. Make the sauce: Stir together Greek yogurt, grated cucumber (squeeze out excess water), lemon juice, olive oil, grated garlic, dill or mint, and a pinch of salt. Taste and adjust lemon or salt. Chill until serving.
  4. Chop the veggies: Halve the cherry tomatoes, dice the cucumber and bell pepper, thinly slice the red onion, and chop the greens. Pit and slice olives if needed. Roughly chop fresh herbs.
  5. Cook the chicken: Heat a large skillet or grill pan over medium-high heat. Add a light drizzle of oil. Cook chicken 5–7 minutes per side, depending on thickness, until browned and cooked through. Rest 5 minutes, then slice.
  6. Season the rice: Stir in a squeeze of lemon and a drizzle of olive oil. A pinch of salt wakes up the flavor.
  7. Assemble the bowls: Add a base of rice and greens. Top with sliced chicken, tomatoes, cucumber, bell pepper, red onion, and olives. Spoon on tzatziki sauce, sprinkle with feta, and finish with herbs and a squeeze of lemon.
  8. Adjust to taste: Add more sauce, a dash of pepper, or a drizzle of olive oil. Serve warm or at room temperature.