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Greek Chicken Bowl Recipe

by Christine | Food | 01.18.24

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4.63 from 16 votes

These Greek Chicken Rice Bowls are one of my TOP healthy dinner ideas for busy weeknights! I’ve been making these bowls for years and even my kids love them. With 42 grams of protein and a quick 30-minute cook time, this easy meal is one of my most popular recipes! It’s flavorful, hearty, filling, and perfect for meal prepping ahead of time. I’m so obsessed!

Greek Chicken Rice Bowls with Tzatziki sauce.

Table of Contents

You Will Love this Greek Bowl Recipe!

I love a good quick and easy high-protein dinner that comes together quickly and easily! And as a busy mom of 3, there’s nothing that makes me happier than having staple recipes like this one that I can make in a pinch on busy weeknights.

The tender chicken is marinated in a Greek yogurt sauce (and can even be marinated the night before), the easy rice is seasoned while cooking, and the tzatziki sauce is quickly whisked while everything else cooks. I LOVE the bright and fresh flavors of these gluten-free Greek Chicken Rice Bowls – every bite is next-level good!

You’ll Also Love: Greek Chicken Kabobs w/ Tzatziki Sauce

Angled close up of Greek Chicken Rice Bowl.

Chicken Greek Bowl Ingredients

All of the ingredients in these Greek Chicken Bowls create that perfect herby, brightness I love about Mediterranean food!

The Chicken

  • Chicken Breasts – Cubed
  • Oregano
  • Lemon Zest
  • Minced Garlic
  • Dill
  • Lemon Juice
  • Olive Oil
  • Salt/Black Pepper
  • Crushed Red Pepper Flakes
  • Plain Greek Yogurt

For the Rice

Tzatziki Sauce

  • Plain Greek Yogurt
  • Grated Cucumber
  • Lemon Juice
  • Minced Garlic
  • Olive Oil
  • Salt/Pepper
  • Fresh Dill

Greek Bowl Toppings

Ingredients for Greek Chicken Recipe.
Greek Chicken Bowls ingredients.

How to Make Greek Chicken Rice Bowls

I love how the Greek yogurt marinade adds so much flavorful and keeps the chicken tender. Don’t skip the broil! Those brown, crispy edges are truly the best. Here’s how to make Greek Chicken Rice Bowls:

  1. Mix the marinade together and marinate the cubed chicken for at least 30 minutes.
  2. Bake the chicken, then broil 5-10 minutes.
  3. Cook the rice on the stove.
  4. Grate the cucumber and mix it into the sauce ingredients.
  5. Assemble the bowls with rice, chicken, and veggies, and top with tzatziki sauce.
  6. Serve and enjoy!

Greek Bowls Tips

Shortcuts – Feel free to use store-bought tzatziki & pre-cooked rice. You can stir in the rice additions when it’s warm and you’ll still get the yummy flavors!

Make It Vegetarian – Substitute the chicken with extra firm tofu or chickpeas. The chickpea will need half the time in the oven but you can treat the tofu the same as the chicken.

Kick It Up – You can add some spice with additional crushed red pepper, diced onion, or a small dollop of harissa paste. A squeeze of fresh lemon juice or red wine vinegar over the top would be a great addition, too!

Make It Low Carb – Substitute the jasmine rice with cauliflower rice, or put all the ingredients over salad greens instead of rice.

Chicken marinated in yogurt sauce.
1. Marinate the chicken.
Marinated Greek chicken on a sheet pan.
2. Place on a baking sheet.
Baked sheet pan Greek chicken.
3. Bake, then broil.
Tzatziki sauce being mixed together.
4. Mix the Tzatziki sauce.
Close up of Greek Chicken Rice Bowls ingredients in a bowl.
5. Assemble the bowls.

How to Store a Greek Chicken Bowl

To store, let the rice and chicken cool and store in an airtight container in the refrigerator for up to 3-5 days. The rice and chicken can be frozen for 1-2 months in an airtight container. While it’s best to make the sauce and chopped veggie topping the day of, they can also be made ahead of time and stored in separate containers.

Greek Chicken Rice Bowls top shot photo.

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Greek Chicken Rice Bowls with Tzatziki sauce.
4.63 from 16 votes
Print Recipe

Greek Chicken Bowl Recipe

Greek Chicken Rice Bowls that can be made quickly and easily! They’re gluten-free, so flavorful, and perfect for meal prepping. The tender chicken is marinated in a Greek yogurt sauce, the rice is seasoned while cooking, and the easy-to-make tzatziki sauce brings the bowls together. The bright and fresh flavors make every bite of these Greek Chicken Rice Bowls SO delicious!
Course: Dinner
Cuisine: American, Greek, Mediterranean
Diet: Gluten Free
Prep Time: 5 minutes
Cook Time: 30 minutes
Marinating Time: 30 minutes
Total Time: 1 hour 5 minutes
Servings: 4 Bowls
Calories: 541 kcal
Author: Christine McMichael

Equipment

Ingredients

Chicken Marinade

  • 1 pound boneless skinless chicken breast (cubed)
  • 1 teaspoon dried oregano
  • 1 teaspoon lemon zest
  • 2 Tablespoons minced garlic (about 2 cloves)
  • 1 Tablespoon freshly chopped dill
  • 2 Tablespoons olive oil
  • 1 Tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1 cup plain Greek yogurt

Rice

  • 1 cup jasmine rice
  • 2 cups water
  • 1/2 teaspoon salt
  • 1/4 teaspoon oregano
  • 1/4 teaspoon pepper

Tzatziki sauce

  • 1 cup greek yogurt
  • 1/2 cup grated cucumber
  • 1 Tablespoon lemon juice
  • 1/2 Tablespoon olive oil
  • 1 Tablespoon minced garlic
  • 1/4 teaspoon salt
  • 1 Tablespoon chopped dill

Toppings

Instructions

Chicken

  • In a small bowl, combine everything for the marinade (except the chicken) and mix well.
  • Place the chicken breasts in a large Ziploc bag or container, add the marinade mixture, seal the bag, and move the chicken and sauce around to ensure the chicken gets coated. Let sit for 30 minutes to 1 hour, or overnight.
  • Preheat the oven to 375 degrees F and line a baking sheet with foil.
  • Place the chicken on the baking sheet and bake for 25-30 minutes, until just cooked through.
  • Switch the oven to broil and place the pan on the broil rack. Broil for an additional 5-10 minutes, or until it reaches an internal temp of 160 degrees F and the chicken is brown and crispy in places.

Rice

  • While the chicken cooks, rinse the rice, 3-4 times until the water is clear.
  • In a medium saucepan add the rice, salt, oregano, pepper, and water. Stir and place over high heat; bring to a boil then cover and reduce to a simmer on low heat for 18 minutes.
  • Remove the saucepan from heat and fluff the cooked rice with a fork.

Tzatziki Sauce

  • Grate the cucumber, transfer it to a towel, and gently squeeze most of the excess water out.
  • In a medium bowl combine all the sauce ingredients and mix well.

Prepare The Bowls

  • Add 1 cup or desired amount of rice to each bowl.
  • Top with the chicken & veggies.
  • Top with the tzatziki sauce and enjoy!

Video

Notes

Shortcuts: Use store-bought tzatziki and pre-cooked rice. You can stir in the rice additions when it’s warm and you’ll still get the yummy flavors!
Make It Vegetarian: Substitute the chicken with extra firm tofu or chickpeas. The chickpea will need half the time in the oven but you can treat the tofu the same as the chicken.
Kick It Up: You can add some spice with additional crushed red pepper, diced onion, or a small dollop of harissa paste. A squeeze of fresh lemon juice or red wine vinegar over the top would be a great addition, too!
Make It Low Carb – Substitute the jasmine rice with cauliflower rice, or put all the ingredients over salad greens instead of rice.
Storing: Let the rice and chicken cool and store in an airtight container in the refrigerator for up to 3-5 days. The rice and chicken can be frozen for 1-2 months in an airtight container. While it’s best to make the sauce and chopped veggie topping the day of, they can also be made ahead of time and stored in separate containers.

Nutrition

Serving: 2.25 cups | Calories: 541 kcal | Carbohydrates: 50 g | Protein: 42 g | Fat: 19 g | Saturated Fat: 5 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 9 g | Trans Fat: 0.02 g | Cholesterol: 93 mg | Sodium: 1531 mg | Potassium: 784 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 587 IU | Vitamin C: 15 mg | Calcium: 277 mg | Iron: 2 mg
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4.63 from 16 votes (14 ratings without comment)

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Rating




8 Comments

  2. Sheri says:

    5 stars
    My family loves this recipe! I love that I can make it dairy-free for my son who is allergic. The marinated chicken really makes it so much more flavorful.

    Reply

  3. Melissa S says:

    5 stars
    This is one of our favorites. We use quinoa instead of jasmine rice, but that’s a personal preference. We LOVE the flavors of this bowl. The lemon flavor is subtle but shines. The hint of basil in with the tomatoes is also a nice addition. A little bit of prep work, but nothing you couldn’t do on a weeknight.

    Reply

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