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Greek Chicken Bowls with cucumber tomato salad, tender baked chicken, feta cheese, hummus and tzatziki sauce over a bed of rice. Loaded with big bold flavors and an array of textures for a delicious high-protein meal.
My idea of the perfect meal is a big bowl of fresh ingredients that bring me a lovely balance of protein, healthy fats, complex carbohydrates, fiber, and an assortment of micronutrients.
These Greek Chicken Bowls check all the boxes, as they are packed with tender baked chicken, steamed brown rice, tangy feta cheese, a vibrant tomato salad, and both hummus and tzatziki sauce to add a blast of flavor.
My recommended way of eating the bowls? Stir everything together and add more of anything you like to your personal taste!
With plenty of room to customize these bowls, you can keep them on constant rotation without getting tired of them.
If you’re a bowl lover like me, I’ve got you covered with plenty of additional inspiration.
Some of my personal favorite bowl recipes on this site are my Crispy Bang Bang Salmon Bites Bowls, Thai Chicken and Cabbage Bowls, and Sesame Garlic Steak Bowls.
Let’s discuss the simple ingredients for these Greek Chicken Bowls!
Ingredients for Greek Chicken Bowls:
Cucumber Tomato Salad Ingredients: A lovely combination of cucumbers, cherry tomatoes (or regular vine-ripened tomatoes), kalamata olives, red onion, avocado oil, fresh lemon juice, fresh garlic, and dried dill.
This lovely salad brings a fresh element to the bowls, giving us bursts of juicy vibrant flavor.
Greek Chicken Ingredients: For the chicken portion of the recipe, I make my classic lemon garlic chicken thighs.
What we need is boneless skinless chicken thighs (you can use chicken breasts if you prefer), avocado oil, lemon zest, lemon juice, garlic, garlic powder, paprika, salt, and pepper.
For the Rice Bowls: For the chicken and rice bowls, we need a base of cooked brown rice, white rice, quinoa, or chopped romaine lettuce or spinach. Additionally, we need hummus and tzatziki sauce to act as the flavorful sauces for the bowls.
You can make my homemade Creamy Roasted Garlic Hummus, and my homemade Tzatziki Sauce if you’d like, or use your own recipes or store-bought.
Looking for ways you can change up these chicken and rice bowls? Here are some ideas.
Recipe Customizations:
Rather than following the lemon garlic chicken recipe in this post, you can make my Instant Pot Whole Chicken, Lemon Garlic Air Fryer Boneless Chicken Thighs, or my Lemon Garlic Baked Chicken Breasts. You can also use store-bought rotisserie chicken or grilled chicken.
Make my Lemon Garlic Rosemary Rice to enhance these chicken and rice bowls!
Serve the bowls over chopped romaine lettuce or spinach with some Italian Dressing to make a salad bowl out of it.
Add my Mediterranean Chickpea Salad or my Mediterranean Green Bean Salad.
Time-Saving Tips:
Looking to reduce the preparation time of this meal? Easy! The three following actions help cut down on prep time by a large margin.
- Use store-bought rotisserie chicken
- Rather than making homemade hummus, use store-bought.
- Skip homemade tzatziki sauce and use store-bought tzatziki.
Now, if you’re like me and you like having control of everything that enters your body, the best bet is to stick with all of the homemade components.
Otherwise, if you’re just looking to get dinner ready on the table quickly, use these time-saving tips.
Now that we’ve covered the basics, let’s make these tasty chicken and rice bowls!
How to Make Greek Chicken Bowls:
Make the Cucumber Tomato Salad:
Add all of the ingredients for the cucumber tomato salad to a mixing bowl and mix well to combine. Cover the bowl with a lid (or plastic wrap) and refrigerate until ready to use.
This salad stays fresh in the refrigerator for up to 4 days.
Prepare the Chicken:
Mix the avocado oil, garlic, lemon juice, lemon zest, paprika, garlic powder, sea salt, and black pepper in a mixing bowl or measuring cup until well combined.
Transfer the raw chicken thighs to a large zip lock bag with the marinade. Seal the bag and move everything around so that the chicken is coated in marinade.
Refrigerate for at least 15 minutes, ideally several hours and up to 24 hours.
Preheat the oven to 425 degrees Fahrenheit.
Transfer the marinated chicken to a casserole dish or a large baking sheet in a single layer.
Bake for 24-28 minutes, or until the chicken is cooked through. Chicken thighs are best when they have reached an internal temperature of 180 degrees Fahrenheit, and up to 205 degrees Fahrenheit.
Insert a meat thermometer into the thickest part of the thighs to check the internal temperature.
Allow the chicken to rest for at least 10 minutes before slicing.
Assemble the Bowls:
Load up the bowls with rice, cucumber tomato salad, hummus, chicken, and tzatziki sauce. Mix it all up, and enjoy!
And that’s it!
If you’re a fan of Mediterranean food or follow a Mediterranean diet, I think this easy dinner recipe will be a big hit in your household. Add it to your chicken meal prep routine!
The best part is all of the work can be broken into segments in order to simplify the meal prep process.
For instance, the rice can be cooked and the salad can be prepared days in advance, and the chicken can be marinated 1 day in advance too.
I love flavorful recipes like this with straightforward ingredients because they keep me feeling energized and alert!
If you’re a fan of bowl food, try out some of my other bowl recipes!
More Bowl Recipes:
- Teriyaki Chicken and Cabbage Bowls
- Turmeric Ginger Ground Turkey Bowls
- Salmon Poke Bowls with Crab Salad
- Garlic Sesame Chicken Bowls
- Copycat Chipotle Burrito Bowls
I hope your taste buds enjoy this vacation!
Greek Chicken Bowls
Ingredients
Lemon Garlic Chicken:
- 1 to 1.5 pounds boneless skinless chicken thighs, (4 thighs)
- 2 Tbsp avocado oil
- 3 cloves garlic, minced
- Zest of 1 lemon
- 2 Tbsp lemon juice
- 1/2 tsp paprika
- ½ tsp garlic powder
- ½ tsp sea salt
- ¼ tsp black pepper
Cucumber Tomato Salad:
- 1.5 cups cucumber, chopped (1 large-sized cucumber)
- 1.5 cups cherry tomatoes, halved
- 1 clove garlic, minced
- 1 cup kalamata olives, pitted and sliced
- 1 tsp dried dill or 1 sprig fresh dill
- 2 Tbsp olive oil
- 2 Tbsp lemon juice
For the Greek Bowls:
- 4 cups cooked brown rice
- 1 batch Hummus*
- 1 batch Tzatziki Sauce*
- 1 cup feta cheese**
Instructions
Make the Cucumber Tomato Salad:
- Add all of the ingredients for the cucumber tomato salad to a mixing bowl and mix well to combine. Cover the bowl with a lid (or plastic wrap) and refrigerate until ready to use. This salad stays fresh in the refrigerator for up to 4 days.
Prepare the Chicken:
- Mix the avocado oil, garlic, lemon juice, lemon zest, paprika, garlic powder, sea salt, and black pepper in a mixing bowl or measuring cup until well combined.
- Transfer the raw chicken thighs to a large zip lock bag with the marinade. Seal the bag and move everything around so that the chicken is coated in marinade.
- Refrigerate for at least 15 minutes, ideally several hours and up to 24 hours.
- Preheat the oven to 425 degrees Fahrenheit.
- Transfer the marinated chicken to a casserole dish or a large baking sheet in a single layer.
- Bake for 24-28 minutes, or until the chicken is cooked through. Chicken thighs are best when they have reached an internal temperature of 180 degrees Fahrenheit, and up to 205 degrees Fahrenheit. Insert a meat thermometer into the thickest part of the thighs to check the internal temperature.
- Allow the chicken to rest for at least 10 minutes before slicing.
Assemble the Bowls:
- Load up big bowls with rice, cucumber tomato salad, hummus, chicken, feta cheese, and tzatziki sauce. Mix it all up, and enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
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