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Greek Chicken Bowls

These Greek Chicken Bowls combine lemon-herb chicken thighs, fluffy herby rice, crisp Greek salad, romaine, creamy tzatziki, and crumbled feta. They are fresh, satisfying, and perfect for lunch, dinner, or meal prep.
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Prep Time 5 minutes
Cook Time 20 minutes
Marinating Time 2 hours
Total Time 2 hours 25 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Greek Chicken
  • 1 lb chicken thighs
  • 2 tbsp olive oil divided
  • 1 tbsp lemon juice
  • 1/2 tbsp garlic powder
  • 1/2 tbsp dried oregano
  • 1/2 tbsp marjoram
  • salt to taste
  • black pepper to taste
Greek Salad
  • 1 1/2 cups cherry tomatoes halved; about 210 g
  • 1 1/2 cups cucumbers diced; about 215 g
  • 1/2 cup kalamata olives halved; about 70 g
  • 1/2 cup red onion diced; about 45 g
  • 1/2 tbsp red wine vinegar
  • 1/2 tbsp olive oil
  • 1 tbsp lemon juice
  • 1/4 tsp dried oregano
  • salt to taste
  • black pepper to taste
Herby Rice
  • 1 cup white rice uncooked
  • 2 packed tbsp fresh parsley roughly chopped
  • 2 packed tbsp fresh dill roughly chopped
  • 1 packed tbsp fresh chives roughly chopped
  • 1 packed tbsp fresh basil roughly chopped
  • 1 tbsp lemon juice
  • salt to taste
  • black pepper to taste
For Serving
  • 1/2 cup tzatziki sauce
  • 8 packed cups romaine lettuce chopped; about 430 g
  • feta cheese crumbled, for serving
  • fresh herbs for topping
  • lemon wedges or juice, for topping

Equipment

  • 1 Large baking dish or resealable bag For marinating the chicken
  • 1 Large skillet
  • 1 Medium saucepan For cooking the rice
  • 1 Large mixing bowl For the Greek salad
  • 1 Cutting board
  • 1 Sharp knife

Method
 

  1. Place the chicken thighs in a large baking dish or resealable plastic bag.
  2. Add 1 tablespoon of the olive oil, lemon juice, garlic powder, dried oregano, marjoram, salt, and black pepper. Toss until the chicken is evenly coated.
  3. Cover or seal and refrigerate the chicken for 1–2 hours. Avoid marinating it longer because the lemon juice may begin to break down the meat.
  4. While the chicken marinates, prepare the tzatziki sauce if making it from scratch. Refrigerate until ready to assemble the bowls.
  5. To make the Greek salad, combine the cherry tomatoes, cucumbers, kalamata olives, red onion, red wine vinegar, olive oil, lemon juice, dried oregano, salt, and black pepper in a bowl.
  6. Toss the salad until evenly combined. Taste and adjust the seasoning as needed, then refrigerate until serving.
  7. When the chicken is nearly finished marinating, cook the white rice according to the package directions.
  8. Allow the cooked rice to cool for a few minutes. Stir in the lemon juice, parsley, dill, chives, basil, salt, and black pepper.
  9. Heat the remaining 1 tablespoon olive oil in a large skillet over medium heat.
  10. Add the marinated chicken thighs in a single layer without overcrowding the skillet. Cook for about 10 minutes.
  11. Flip the chicken and continue cooking for another 5–10 minutes, or until fully cooked and the internal temperature reaches 165°F or 74°C.
  12. Transfer the chicken to a cutting board and let it rest for a few minutes before slicing it into bite-size pieces.
  13. Divide the chopped romaine, herby rice, Greek salad, sliced chicken, tzatziki sauce, and crumbled feta evenly among four bowls.
  14. Finish each bowl with fresh herbs and a squeeze of lemon juice or a lemon wedge. Serve immediately.

Notes

Do not over-marinate: Marinate the chicken for no more than 2 hours. The acidity in the lemon juice can begin to break down the chicken and affect its texture.
Cook in batches: Do not overcrowd the skillet. Cook the chicken in batches if necessary so it browns properly instead of steaming.
Chicken temperature: The chicken is ready when its internal temperature reaches 165°F or 74°C.
Greek salad: Taste and adjust the lemon juice, vinegar, salt, pepper, and oregano according to preference.
Tzatziki: The original recipe calls for prepared tzatziki sauce but does not include a separate recipe. Homemade or store-bought tzatziki may be used.
Unspecified toppings: Add feta, fresh herbs, and lemon according to taste because exact quantities were not provided.
Meal preparation: Store the chicken, rice, salad, lettuce, and tzatziki separately in the refrigerator and assemble the bowls shortly before serving.