Name: Greek Chicken Bowls Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 large boneless, skinless chicken breasts (about 500g) – thighs work too, and actually, I find it more tender that way; 3 tablespoons olive oil – I've also used avocado oil in a pinch (my grandma swears by Greek olive oil, but whatever you’ve got’s fine); Juice and zest of 1 large lemon; 3 cloves garlic, minced (sometimes I cheat with the jarred stuff—no shame); 1 teaspoon dried oregano (or double it if you like it super herbaceous); ½ teaspoon smoked paprika (plain is fine too); Salt and pepper, to taste (just don’t be shy with the salt); 2 cups cooked rice – white, brown, or heck, even cauliflower rice if you’re feeling virtuous; 1 heaping cup cherry tomatoes, halved; ½ cucumber, diced (I sometimes peel, sometimes don't—it depends how lazy I am); ¼ small red onion, thinly sliced (soak in water if you want it milder, or just skip if onions aren’t your thing); ⅓ cup crumbled feta cheese (the real star, honestly); ¼ cup Kalamata olives, pitted and chopped (green olives? Sure, why not); Fresh parsley or dill for garnish; Tzatziki sauce or plain Greek yogurt, for serving (store-bought is fine, I won’t tell anyone)

Let Me Tell You About My Greek Chicken Bowls (They Saved My Tuesday)

Alright, hear me out—this Greek Chicken Bowls recipe has gotten me out of more dinnertime pickles than I care to admit. Picture this: I'm fumbling around the kitchen after a long day, kids arguing over which cartoon's better, and dinner needs to land on the table before someone starts eating cereal straight from the box. Enter: these easy, flavor-packed bowls. My cousin Ellie called this her “get-it-done-and-eat-well meal” after tasting it last summer at our slightly sunburnt backyard gathering—and she's not wrong. Also, you won't need a culinary degree or even perfect knife skills. I can barely tell parsley from cilantro half the time (don't judge), but these Greek bowls still come out like a trip to the Mediterranean.

Why You'll Love This (Seriously—It's Foolproof)

I make this when I just want something fresh but not fussy—great for leftover lunches, or when I'm itching for that lemony-herby chicken but can't be bothered to grill outside. My family goes bananas when they smell the garlic marinade wafting from the kitchen. There was a time I tried making everything "healthy" and skipped the feta... let's just say, don't. Use the feta. Also, this meal's so customizable that I sometimes swap rice for quinoa—though every time I do, my husband grumbles about "missing the good stuff" (he's dramatic).

What You'll Need (With Some Optional Swaps)

2 large boneless, skinless chicken breasts (about 500g) – thighs work too, and actually, I find it more tender that way
3 tablespoons olive oil – I've also used avocado oil in a pinch (my grandma swears by Greek olive oil, but whatever you’ve got’s fine)
Juice and zest of 1 large lemon
3 cloves garlic, minced (sometimes I cheat with the jarred stuff—no shame)
1 teaspoon dried oregano (or double it if you like it super herbaceous)
½ teaspoon smoked paprika (plain is fine too)
Salt and pepper, to taste (just don’t be shy with the salt)
2 cups cooked rice – white, brown, or heck, even cauliflower rice if you’re feeling virtuous
1 heaping cup cherry tomatoes, halved
½ cucumber, diced (I sometimes peel, sometimes don't—it depends how lazy I am)
¼ small red onion, thinly sliced (soak in water if you want it milder, or just skip if onions aren’t your thing)
⅓ cup crumbled feta cheese (the real star, honestly)
¼ cup Kalamata olives, pitted and chopped (green olives? Sure, why not)
Fresh parsley or dill for garnish
Tzatziki sauce or plain Greek yogurt, for serving (store-bought is fine, I won’t tell anyone)

How to Make It—Don't Overthink, Just Build!

Marinate the chicken: In a zip-top bag or bowl, toss chicken with olive oil, lemon juice/zest, garlic, oregano, paprika, salt, and pepper. Give it a good squish—sometimes I forget and grab the bowl but hands work fine—then let it marinate for at least 30 minutes in the fridge. An hour is better; overnight is pro level, but who remembers?
Cook your base: Make the rice according to instructions (or just use those microwavable packets—no shame). This is also a good time to chop your veg, unless you like chaos.
Cook the chicken: Heat a grill pan or skillet over medium-high. Add chicken and cook for about 5-6 minutes per side, until nicely browned and cooked through. (Don’t stress if your chicken sticks a bit, just scrape the crispy bits—they taste amazing.) Let it rest before slicing so it stays juicy.
Prep the toppings: While chicken cools, arrange your tomatoes, cucumber, onion, olives, and feta. Honestly, I just throw it all on a plate and make it look sort of pretty. Parsley optional but always feels fancy.
Assemble the bowls: Divide rice into bowls, then pile on chicken slices, veggies, feta, and olives. Top with a generous spoonful of tzatziki or a dollop of Greek yogurt. Feel free to mix everything together—I do!
Taste and adjust: I usually sneak a bite here and maybe add more lemon or salt. Fix as you like; there’s no wrong answer.

Notes (AKA Stuff I Figured Out the Hard Way)

The chicken loves a long marinade but don't let it go over 24 hours—it went weird for me once, almost pickled. Not bad, but... not quite right.
Tzatziki makes it magic. But if you’re out, Greek yogurt + grated cucumber + a squeeze of lemon works in a pinch.
Don't bother peeling your cucumber unless the skin's super tough. More fiber, less fuss.
For the record, I think this bowl tastes even better cold, the next day.

Variations I’ve Tried (Some Winners, Some… Not So Much)

You can swap the rice for quinoa or even farro. Couscous once, but I wouldn't recommend it—went a bit mushy.
Roasted chickpeas instead of chicken for a veggie version—surprisingly filling.
I tried adding avocado once. My husband said it was "weirdly creamy" but I kind of liked it.
If you don’t have feta, goat cheese is pretty tasty—creamier texture, bit tangier.

Stuff You’ll Need (And a Handy Workaround)

Grill pan or regular skillet (no grill? No problem, oven works at 220C for about 18-20 min)
Sharp knife, or, failing that, a halfway decent pizza cutter (yep, did that once)
Mixing bowl or zip-top bag for the marinade

How to Store It (If There’s Any Left!)

This stuff keeps well in the fridge, separate the chicken/veg and rice/toppings if you can. Should last up to 3 days... though honestly, in my house it's gone by the next afternoon. Reheats pretty well but the veggies go softer, so if you're picky, maybe store them apart.

How We Like to Serve It (And the Odd Quirk)

We serve these with warm pita bread and sometimes a few extra lemon wedges on the side. My son dunks his pita in the tzatziki first—says it’s “the rules.” Nobody questions him. Oh, and if we have dinner guests, I’ll set everything out and let people build their own bowls. Makes me look way more organized than I am.

Lessons I’ve Learned (Or: Please Don’t Rush the Chicken)

I once tried rushing the marinade—just tossed and cooked. Not as flavorful. Patience, grasshopper!
If you don't let the chicken rest for a few minutes, it'll leak everywhere and be a bit dry. I learned the hard way (with much sighing).
Using pre-shredded cheese? Not quite as nice. Crumble your own if you have the time—it’s worth it, promise.

Real Questions I’ve Actually Gotten

Do I have to marinate the chicken overnight?: Nope! Even 30 minutes works. Overnight’s nice but, honestly, I usually forget to start that early.
Can I use pre-cooked chicken?: Yes, especially if you’re in a hurry or using leftovers. Warm it up with some of the marinade ingredients for a little zing.
What’s a good side if I’m feeling fancy?: Try a little Greek salad or roasted potatoes. Or, actually, just double up the pita and call it a day—it’s all good.
My kids don’t like olives. Leave them out?: Of course, just skip what you don’t like! I sometimes have a "pick-your-own-topping" setup for picky eaters.
Is it spicy?: Not much at all. If you like heat, add a pinch of chili flakes to the marinade (my mate Steve does, every time).

And before I forget—I once accidentally tossed in a handful of mint instead of parsley and let's just say... it was memorable. Actually, try it if you want a fresh twist! Just... maybe not a whole handful.

Greek Chicken Bowls Recipe: My Go-To Weeknight Winner

Let Me Tell You About My Greek Chicken Bowls (They Saved My Tuesday)

Why You'll Love This (Seriously—It's Foolproof)

What You'll Need (With Some Optional Swaps)

How to Make It—Don't Overthink, Just Build!

Notes (AKA Stuff I Figured Out the Hard Way)

Variations I’ve Tried (Some Winners, Some… Not So Much)

Stuff You’ll Need (And a Handy Workaround)

How to Store It (If There’s Any Left!)

How We Like to Serve It (And the Odd Quirk)

Lessons I’ve Learned (Or: Please Don’t Rush the Chicken)

Real Questions I’ve Actually Gotten

Greek Chicken Bowls Recipe

Ingredients

Instructions

Approximate Information for One Serving

Nutrition Disclaimers

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