Greek Chicken Bowl (Printable)

Vibrant bowl featuring Greek chicken, herbed rice, fresh 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

# How to make it:

01 - Rinse rice under cold water until water runs clear. Heat olive oil in medium saucepan over medium heat. Add rice and sauté for 1-2 minutes. Pour in water, add oregano and salt. Bring to boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand 5 minutes, then fluff with fork and stir in chopped parsley.
02 - Whisk together olive oil, lemon juice, minced garlic, oregano, cumin, paprika, salt, and pepper in bowl. Add chicken and toss to coat evenly. Marinate for at least 15 minutes or up to 2 hours in refrigerator.
03 - Heat 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 into bite-sized pieces.
04 - Combine cherry tomatoes, cucumber, red onion, olive oil, red wine vinegar, dill, salt, and pepper in bowl. Toss gently to combine without breaking vegetables.
05 - Divide herbed rice evenly among four bowls. Top each portion with sliced chicken, tomato-cucumber salad, halved olives, and generous dollop of tzatziki sauce. Garnish with fresh herbs and lemon wedges.

# Expert Suggestions:

01 -
  • It comes together in under an hour and most of that time is just waiting for rice to cook and chicken to rest.
  • Everything can be prepped ahead, so you're really just assembling flavors that are already friends with each other.
  • One bowl satisfies completely because you're getting protein, vegetables, grains, and that creamy-salty-tangy balance all at once.
02 -
  • Marinating time matters more than you think: Fifteen minutes is the minimum, but if you have two hours, the chicken will taste noticeably more complex and flavorful.
  • Don't skip the rice rinsing step: I learned this the hard way with gluey rice, and now I'm evangelical about it—clear water every time.
03 -
  • Make the rice first and let it cool slightly while you marinate and cook the chicken: This timing means everything finishes around the same time and you're not waiting for anything.
  • If you're serving this to guests, assemble individual bowls instead of leaving everything in serving dishes: It looks more intentional and means everyone gets the same ratio of everything, which somehow tastes better even though it's the same components.
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