Greek Chicken Bowls (Printable)

Marinated chicken over rice with fresh Mediterranean toppings and tangy yogurt sauce

# What You'll Need:

→ Chicken

01 - 1 lb boneless, skinless chicken breasts or thighs
02 - 2 tbsp olive oil
03 - 2 tbsp lemon juice
04 - 2 cloves garlic, minced
05 - 1 tsp dried oregano
06 - 1/2 tsp ground cumin
07 - 1/2 tsp salt
08 - 1/4 tsp black pepper

→ Rice Base

09 - 1 cup uncooked basmati or jasmine rice
10 - 2 cups water
11 - 1/2 tsp salt

→ Toppings

12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1/2 cup red onion, thinly sliced
15 - 1/2 cup Kalamata olives, pitted and sliced
16 - 1/2 cup feta cheese, crumbled
17 - 1/4 cup fresh parsley, chopped

→ Yogurt Sauce

18 - 1/2 cup plain Greek yogurt
19 - 1 tbsp lemon juice
20 - 1 tbsp olive oil
21 - 1 clove garlic, minced
22 - 1 tbsp fresh dill, chopped (or 1 tsp dried)
23 - Salt and pepper, to taste

# Steps:

01 - Combine olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper in a bowl. Add chicken and toss to coat thoroughly. Cover and refrigerate for at least 15 minutes, up to 2 hours for enhanced flavor penetration.
02 - Rinse rice under cold running water until water runs clear. Combine rice, water, and salt in a saucepan. Bring to a boil, then reduce heat to low, cover tightly, and simmer for 15 minutes until liquid is absorbed and rice is tender. Fluff gently with a fork before serving.
03 - Whisk together Greek yogurt, lemon juice, olive oil, minced garlic, dill, salt, and pepper in a small bowl until smooth and well combined. Refrigerate until ready to serve to allow flavors to meld.
04 - Heat a grill pan or skillet over medium-high heat. Remove chicken from marinade, allowing excess to drip off. Cook for 5-6 minutes per side until internal temperature reaches 165°F and exterior is golden brown with distinct grill marks. Let rest for 5 minutes before slicing against the grain.
05 - Divide cooked rice evenly among 4 serving bowls. Arrange sliced chicken on top, then distribute cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta around the bowl. Drizzle generously with yogurt sauce and garnish with fresh parsley.
06 - Serve immediately while chicken is warm and vegetables are crisp. Offer additional yogurt sauce on the side for diners to add according to preference.

# Expert Tips:

01 -
  • Everything comes together in about 40 minutes, making it perfect for busy weeknights when you want something that feels special without the fuss
  • The yogurt sauce alone has become a staple in my fridge now, I drizzle it on everything from roasted vegetables to grain bowls
  • You can prep all the toppings ahead of time, meaning assembly takes literally five minutes when hunger strikes
02 -
  • Dont skip resting the chicken after cooking, those juices need time to redistribute or youll end up with dry meat
  • The yogurt sauce tastes significantly better after at least 30 minutes in the fridge, make it first if you can plan ahead
  • Cutting your vegetables into similar sizes makes each bite more pleasant and the bowl look more professional
03 -
  • Pat your chicken dry before marinating it helps the flavors penetrate better and improves browning
  • Toast your rice in a dry pan for 2-3 minutes before adding water, it adds a subtle nutty flavor
  • Warm your bowl slightly before serving, it keeps everything hotter longer

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