Greek Chicken Bowl (Print version)

Juicy Greek-seasoned chicken with herbed rice, fresh salad, olives, and tzatziki in a vibrant Mediterranean bowl.

# 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 Steps:

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. Add water, oregano, and salt. Bring to boil, reduce heat to low, cover, and simmer for 15 minutes. Remove from heat, let stand 5 minutes, then fluff with fork and stir in parsley.
02 - Whisk together olive oil, lemon juice, garlic, oregano, cumin, paprika, salt, and pepper in a bowl. Add chicken and toss to coat. 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.
04 - Combine cherry tomatoes, cucumber, red onion, olive oil, red wine vinegar, dill, salt, and pepper in a bowl. Toss gently.
05 - Divide herbed rice among four bowls. Top each with sliced chicken, tomato-cucumber salad, olives, and generous dollop of tzatziki. Garnish with extra herbs and lemon wedges.

# Tips from the pros:

01 -
  • It comes together in under an hour, which means weeknight dinners suddenly feel Mediterranean instead of rushed.
  • Every component can be prepped ahead, so you're really just assembling rather than scrambling when hunger strikes.
  • The flavors layer beautifully without demanding your constant attention, letting you actually enjoy the cooking process.
02 -
  • Don't skip marinating the chicken—those 15 minutes transform it from basic to bright, and the lemon juice actually starts tenderizing the meat while the spices infuse it.
  • The salad needs to stay separate from everything else until the last moment; add the vinegar dressing right before serving or it'll turn into sad, soggy vegetables.
  • Taste as you go, especially the salad—salt and acid are the difference between forgettable and crave-worthy.
03 -
  • Let your chicken rest after cooking—those 5 minutes make the difference between juicy and dry, and slicing into resting meat is also easier and cleaner.
  • If you're making this for someone, taste their tzatziki first or ask about dairy allergies, because store-bought versions vary wildly in ingredients and quality.
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