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Greek Chicken Bowls Recipe

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4 from 58 reviews

This Greek Chicken Bowl recipe features marinated, skillet-cooked chicken breast served over fluffy white rice and topped with a refreshing cucumber salad and tangy feta cheese. A perfect balance of Mediterranean flavors with herbs, olives, and citrus, ideal for a nutritious and delicious meal ready in 40 minutes.

Ingredients

Chicken and 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
  • 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. Prepare the Greek Chicken & Marinade: In a large ziplock bag, combine the raw 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 to coat evenly. Place the bag in a bowl and refrigerate for a minimum of 30 minutes, ideally up to 8 hours for best flavor.
  2. Cook the Chicken: Remove the chicken from the marinade and discard any excess marinade. Use a paper towel to dab the chicken lightly, removing some moisture but leaving marinade flavor. Heat a large skillet over medium heat and drizzle 1 teaspoon of olive oil. Cook the chicken breasts for approximately 4-5 minutes on each side until golden brown and cooked through with an internal temperature of 165°F (74°C). Remove chicken from skillet and let rest for 8-10 minutes before slicing into strips.
  3. Make Greek Cucumber Salad: In a medium bowl, mix together chopped cucumber, roma tomatoes (flesh removed), sliced kalamata olives, diced red onion, and crumbed feta cheese. Dress the salad with olive oil, white wine vinegar, dried oregano, garlic powder, dill weed, kosher salt, and black pepper. Toss well to combine all flavors.
  4. Assemble Greek Chicken Bowls: To serve immediately, place 1/2 cup of cooked white rice into each bowl. Top with about 3/4 cup of the Greek cucumber salad and 4 ounces of sliced chicken. Optionally, garnish with extra feta cheese. For meal prep, combine chicken and rice in one container and pack the cucumber salad separately to maintain freshness throughout the week.

Notes

  • Marinating the chicken for longer (up to 8 hours) enhances flavor and tenderness, but 30 minutes will still yield great results.
  • Use kosher salt for best seasoning accuracy; reduce quantity by half if using regular table salt.
  • Remove the flesh of the tomatoes to prevent the salad from becoming watery.
  • Resting the chicken after cooking allows juices to redistribute, ensuring moist and tender slices.
  • This dish can be customized with brown rice or quinoa for a healthier grain option.
  • For a spicier kick, add a pinch of crushed red pepper flakes to the marinade or salad dressing.

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