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Greek Chicken Bowls Recipe

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3.9 from 14 reviews

This Greek Chicken Bowl recipe features tender marinated chicken breast cooked to perfection, served over fluffy white rice with a refreshing cucumber salad, kalamata olives, tomatoes, red onion, and crumbed feta cheese for a vibrant and satisfying Mediterranean-inspired meal. Ideal for easy weeknight dinners or meal prep, this dish combines bright lemon and herb flavors with wholesome ingredients in just 40 minutes.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Frying
  • Cuisine: Greek
  • Diet: Low Fat

Ingredients

Chicken & Marinade

  • 1-1/2 pounds fresh chicken breast (sliced in half to make thinner)
  • 3 tbsp lemon juice (juice of one lemon)
  • 1 tbsp white wine vinegar
  • 2 tbsp oregano (dried)
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1 tsp kosher salt (use half if not using Kosher Salt)
  • 1/2 tsp black pepper
  • 2 tsp olive oil (for cooking)

Greek Cucumber Salad

  • 2 cups chopped cucumber (english cucumber or baby cucumbers)
  • 4 roma tomatoes (flesh removed, chopped)
  • 23 kalamata olives (sliced in half, black olives will work too)
  • 1/4 small red onion (diced small)
  • 1/2 cup crumbed feta cheese
  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp oregano (dried)
  • 1 tsp garlic powder
  • 1/4 tsp dill weed (dried)
  • 1 tsp kosher salt (salt to taste if not using kosher salt)
  • Pepper (to taste)

Additional

  • 2 cups white rice, cooked (salted & peppered to taste)

Instructions

  1. Marinate the Chicken: In a large ziplock bag, combine sliced chicken breasts with lemon juice, white wine vinegar, oregano, garlic powder, thyme, kosher salt, and black pepper. Seal the bag and massage the marinade into the chicken well. Place the bag in a bowl and refrigerate for at least 30 minutes or up to 8 hours to allow flavors to develop fully.
  2. Cook the Chicken: Remove the chicken from the marinade, discarding any excess liquid. Pat the chicken lightly with a paper towel to remove extra marinade but keep some on for flavor. Heat a large skillet over medium heat and drizzle 1 tsp olive oil. Cook the chicken breasts for 4-5 minutes on each side until golden brown and the internal temperature reaches 165°F (74°C). Remove from pan and let rest for 8-10 minutes to retain juices. Slice into strips after resting.
  3. Prepare the Greek Cucumber Salad: In a medium bowl, combine chopped cucumber, roma tomatoes, kalamata olives, diced red onion, and feta cheese. Add olive oil, white wine vinegar, oregano, garlic powder, dill weed, kosher salt, and pepper. Toss everything together until well mixed and the salad is evenly coated with the dressing.
  4. Assemble the Bowls: To serve immediately, place 1/2 cup cooked white rice into each bowl, top with about 3/4 cup of cucumber salad and 4 ounces of sliced chicken. Optionally, add extra feta cheese on top. If preparing meals for the week, combine chicken and rice in one container and keep the cucumber salad in a separate container to maintain freshness.

Notes

  • Marinating chicken for longer than 30 minutes enhances flavor and tenderness, but even a short marinate works well.
  • Allow chicken to rest after cooking to keep it juicy and tender before slicing.
  • Using kosher salt is recommended for best seasoning control; reduce salt if using table salt.
  • Black olives can be substituted for kalamata olives if unavailable.
  • This recipe is suitable for meal prepping; keep salad separate to prevent sogginess.

Find it online: https://cheftinaskitchen.com/greek-chicken-bowls-recipe/