Steam rising, citrus tang in the air, and tender chicken sizzling away—this is my kitchen after testing Greek Chicken Bowls for the third time. I first tried the marinade with a 30-minute rest, but dialing it back to 15 minutes gave a brighter zing without bitterness. After tasting every variation, I’m excited to share the sensory journey behind these bowls.
Why You’ll Love Greek Chicken Bowls
- Bright lemon and oregano hit with each bite, balanced by silky rice.
- Quick assembly makes it ideal for weeknight meals.
- Customizable toppings let you play with texture and color.
- Inspired by Mediterranean cooking—simple, vibrant, nourishing.
A Little Background
On a humid July evening, I tested these bowls for the first time, craving something light yet flavorful. I traced the recipe back to the sun-drenched islands of Greece, where citrus, olive oil, and oregano are staples. Each trial taught me how resting the marinade changes the aroma and mouthfeel—so I’ve fine-tuned it here.
Key Ingredients for Greek Chicken Bowls
- Long-Grain White Rice (1 cup): fluffy base; swap for brown rice—with 2 extra minutes of simmering.
- Chicken Breasts (1 lb), sliced: cooks evenly when cut into ¾-inch strips.
- Olive Oil & Lemon Juice (2 tbsp each): bright marinade; use fresh lemon for brightest flavor.
- Dried Oregano (2 tsp): classic herb note; crush between fingers to release oils.
- Veggie Medley & Feta (optional): chilled cucumber, tomato, red onion, olives and crumbled feta for contrast.
How to Make Greek Chicken Bowls
- Cook rice: In a medium pot, combine 1 cup rice, 1¾ cups chicken broth, 1 tsp oil. Bring to a boil, reduce heat to low, cover and simmer 18 minutes until liquid is absorbed, then fluff with a fork.
- Marinate chicken: In a bowl, whisk 2 tbsp olive oil, 2 tbsp lemon juice, 2 tsp oregano, 1 tsp garlic powder, ½ tsp salt, ¼ tsp pepper. Toss 1 lb chicken strips until coated; let rest 15 minutes.
- Cook chicken: Heat a skillet over medium-high heat. Add marinated chicken in a single layer; cook 4–5 minutes per side until golden edges and internal temperature reaches 165°F, then let rest 5 minutes before slicing.
- Assemble bowls: Divide rice among 4 bowls. Top with sliced chicken, 1 cup diced cucumber, 1 cup diced tomato, ½ cup red onion slices, ¼ cup olives and ¼ cup feta. Drizzle any reserved juices over bowls.
Pro Tips & Troubleshooting
- Equal-sized chicken strips guarantee even cooking—learned that on my second batch.
- If chicken sticks, lower heat slightly and add a splash of oil to encourage release.
- Swap oregano for fresh rosemary in winter for a warming twist.
- Halve or double the marinade easily—just keep proportions consistent.
Storage & Make-Ahead Guide
Store cooled bowls in airtight containers in the fridge for up to 4 days; rice can dry out, so leave a small vent or add a damp paper towel on top. Reheat in the microwave at medium power for 1–2 minutes, stirring halfway. For freezer meal prep, freeze components separately in zip bags up to 1 month. Always refrigerate within 2 hours of cooking for safety.
Serving Suggestions
Lay the chicken over a bed of leafy greens for a warm salad. Serve with pita wedges and tzatziki on the side. For a picnic, pack in mason jars with layers of rice, chicken, and veggies for easy transport.
Frequently Asked Questions
- How long do Greek Chicken Bowls last in the fridge? Up to 4 days when stored in airtight containers and refrigerated promptly.
- Can I use brown rice for Greek Chicken Bowls? Yes—just increase simmer time to 40–45 minutes with a tight lid.
- What temperature should I cook the chicken to? Aim for an internal temp of 165°F measured with a meat thermometer.
- How do I store leftover Greek Chicken Bowls? Keep rice and chicken together or separate in sealed containers; add a damp paper towel to rice to maintain moisture.
- Can I meal prep Greek Chicken Bowls ahead of time? Absolutely—assemble components up to 2 days in advance and combine before serving.
- How do I make Greek Chicken Bowls dairy-free? Skip the feta and swap tzatziki for a dairy-free yogurt sauce or hummus drizzle.
Final Thoughts
After countless tests, these Greek Chicken Bowls strike the balance I crave: vibrant, nourishing, and fun to customize. My go-to is piling on extra olives and a swirl of tzatziki. I can’t wait to hear how you make them your own—please share your tweaks and photos below!
More Recipes You’ll Love
- Tzatziki Sauce – creamy yogurt herb dip that elevates chicken bowls
- Greek Pasta Salad with Feta Dressing – bright, tangy pasta side for Mediterranean meals
- Marinated Cherry Tomatoes – juicy, herb-infused tomatoes add freshness to bowls
- Mediterranean Ground Beef Stir Fry – warm spices and veggies for a protein-packed twist
Greek Chicken Bowls
Ingredients
Rice Base
- 1 cup long-grain white rice
- 1.75 cups chicken broth
- 1 teaspoon olive oil
Chicken Marinade
- 1 pound chicken breasts sliced into ¾-inch strips
- 2 tablespoons olive oil
- 2 tablespoons lemon juice freshly squeezed
- 2 teaspoons dried oregano
- 1 teaspoon garlic powder
- 0.5 teaspoon kosher salt
- 0.25 teaspoon black pepper
Toppings (Optional)
- 1 cup cucumber diced
- 1 cup tomato diced
- 0.5 cup red onion thinly sliced
- 0.25 cup olives sliced
- 0.25 cup feta crumbled
Instructions
Cook Rice
- Combine rice, chicken broth, and olive oil in a medium pot; bring to a boil, then reduce heat to low, cover and simmer 18 minutes until liquid is absorbed, then fluff with a fork.
Marinate Chicken
- Whisk olive oil, lemon juice, oregano, garlic powder, salt, and pepper in a bowl; toss chicken strips to coat and let rest 15 minutes.
Cook Chicken
- Heat a skillet over medium-high heat, add chicken in a single layer and cook 4–5 minutes per side until golden and internal temperature is 165°F, then let rest 5 minutes.
Assemble Bowls
- Divide rice among bowls, top with chicken and optional toppings, and drizzle any reserved juices over the top.