May 31, 2025

Greek Chicken Bowl

This Greek chicken bowl has all of your favorite Mediterranean flavors including juicy Greek grilled chicken, cilantro lime rice, tzatziki sauce, kalamata olives, grilled zucchini and more. Bowls can be made ahead and are perfect for meal prepping. Just store everything in the refrigerator until you are ready to assemble the bowls. An easy and healthy meal that can be customized to fit everyone’s tastes. A colorful and delicious bowl of food made with fresh ingredients.

Ingredients needed to make Greek Chicken Bowl:

Greek Chicken Marinade:

3 boneless, skinless chicken breasts (you can substitute 3 large boneless skinless chicken thighs). Use chicken pieces that are roughly the same size so they marinate and cook evenly.
2 tbsp good quality olive oil
1-2 medium cloves minced garlic (depending on how much garlic you like)
1 tbsp fresh lemon juice (1/2 fresh lemon)
1/2 tsp dried oregano
1/4 tsp dried rosemary
1/4 tsp dried thyme
1/2 tsp onion salt blend
1 tsp dried parsley
1/8 tsp ground black pepper

Tzatziki Sauce:

1 5.3 oz container of plain Greek yogurt
1/2 cup grated English or Persian cucumber (squeeze the water out of it so it is dry). Use a box grater so it’s not too fine.
1 clove minced garlic
1/2 tbsp fresh lemon juice
1/2 tbsp olive oil
2 tsp fresh chopped mint, optional
1/2 tsp dill weed or 2 tsp fresh chopped dill
Salt and pepper to taste

Cilantro Lime Rice:

1 cup Basmati rice or rice of choice
2 cups water (or amount listed on package of rice)
1/2 tsp salt
2 tbsp olive oil
1 clove of garlic, finely grated
2 green onions, sliced
1/2 bunch fresh cilantro, finely chopped
1 lime, juiced
Additional salt and pepper to taste

Grilled Zucchini:

1 medium zucchini, sliced
1 tbsp olive oil
1 tbsp lemon juice
1 clove minced garlic
1/4 tsp oregano
pinch red chili flakes
pepper, to taste
garlic salt or regular salt, to taste

Rest of bowl ingredients:

12 grape tomatoes, cut in half
16 slices of cucumber
20 whole kalamata olives
1/4 cup red onions, sliced thin
4 lime wedges

How to make Greek Chicken Bowl:

For the Greek chicken:

First prepare the marinated chicken. Mix the olive oil, garlic, lemon juice, and spices together in a small bowl.
Place the chicken in a ziplock bag and pour the marinade in. Massage the bag so the chicken is coated with the marinade.

Refrigerate for 30 minutes or up to two hours. Don’t leave it marinating longer as the chicken will start to break down.
When ready to grill the chicken breasts place them on the grill pan or outdoor grill. I use a cast iron grill on the stovetop. Cook the chicken for at least 5-6 minutes per side or until inside of chicken reaches 160 degrees. Check chicken after turning so that it doesn’t overcook.

Remove the chicken and let it rest for 5-10 minutes to seal in the juices. Cut chicken into slices for serving.

Tzatziki sauce:

Make the tzatziki sauce while the chicken is marinating.
Grate zucchini with a box grater. Squeeze out as much water as you can so it is fairly dry. Drain on a paper towel.
Combine all ingredients in a medium size bowl. Add salt and pepper to taste.

Cover with plastic wrap and refrigerate until ready to serve.

Cut up the tomatoes, cucumber, and red onion and store covered in refrigerator until ready to serve.

Cilantro Lime Rice:

When chicken is finished marinating start making the rice in a large saucepan.
Bring water (per package directions), salt and 1 tbsp of the olive oil to a boil in a large saucepan.
Add rice and stir. Simmer the rice for approximately 18-20 minutes or per package instructions. Stir occasionally so it doesn’t stick to the pan.

Grill the chicken and zucchini while rice is cooking.
When rice is cooked, fluff it with a spoon and let it cool for a couple of minutes.

Chop the green onion and cilantro. Finely grate the garlic clove. Add the vegetables to the rice with the lime juice and remaining 1 tbsp olive oil. Salt and pepper to taste.

Cover until ready to serve.

Grilled Zucchini:

Slice the zucchini into slices that are not too thick.
Place olive oil, lemon juice, minced garlic, oregano and salt and pepper into a bowl and whisk together.
Place zucchini into the marinade and stir to coat well.

Let the zucchini marinate while chicken is grilling.
After chicken is done, place zucchini on the grill over medium heat and cook until tender, turning halfway through. Watch closely so it doesn’t burn.

When zucchini is done, place on plate or bowl until ready to assemble the bowls.

Assemble bowls:

In large bowl place about 1 cup of rice in the bottom (more if you want a larger serving). This recipe makes 4-6 bowls depending on the size.
Arrange the chicken, zucchini, cucumber slices, tomatoes, olives, and onion slices on top. Add a dollop of tzatziki sauce and a lime wedge to the top and enjoy!

NOTES:

Other optional ingredients could include feta cheese, hummus dip, bell peppers, and fresh dill or mint to garnish.
Serve the bowls with pita bread.
Substitute quinoa for the rice.
Ingredients can be made ahead of time and stored in the refrigerator until ready to assemble. You can put individual servings in meal prep bowls as well.
Components of the bowl can be stored in the refrigerator for up to 3 days in individual containers.

Other delicious Greek recipes to try:

Greek Cheese Tortellini Salad

Best Greek Chicken Marinade

Greek Chicken Salad

Greek Salad Skewers