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Greek Chicken Bowls Cucumber Rice

Category: Satisfying Main Dishes

Greek Chicken Bowls combine tender chicken breast marinated with lemon, oregano, and garlic, seared to golden perfection, then sliced for easy serving. Fluffy white rice forms the base, while a vibrant cucumber salad—mixing tomatoes, feta, olives, and fresh herbs—brings bright, tangy notes. Each bowl features an ideal balance of protein and vegetables, with optional extra feta for a creamy touch. These bowls keep well, making them perfect for meal prep or weekday lunches. Serve warm or chilled, mixed or separated, for a fresh, filling Mediterranean-inspired meal every time.

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Last updated on Tue, 20 May 2025 23:36:40 GMT
Une assiette de nourriture contenant des légumes et des viandes grillées. Pin
Une assiette de nourriture contenant des légumes et des viandes grillées. | savorieswithtyla.com

Greek chicken bowls are my answer to busy weeknights when I crave something fresh and satisfying but do not want a complicated process. This recipe brings together juicy marinated chicken golden rice and a crisp cucumber salad all finished off with a punch of feta. It feels like taking a trip to the Mediterranean from your own kitchen.

When I first tried these Greek chicken bowls, my house filled with the best herbaceous aroma. Now my family asks for this every time someone mentions Greek food.

Ingredients

  • Fresh chicken breast: It cooks up juicy when sliced thin look for firm plump fillets
  • Lemon juice: Adds tanginess to the chicken freshly squeezed brings out the best flavor
  • White wine vinegar: Pumps up the marinade and salad dressing
  • Oregano: Earthy and classic for Greek flavors dried oregano is easiest and most convenient here
  • Garlic powder: Gives an extra savory kick make sure the powder is fresh and aromatic
  • Thyme: Delicate depth that complements the lemon use dried or fresh
  • Kosher salt: Brings everything together use coarser kosher for best results
  • Black pepper: For gentle heat and balance freshly ground if possible
  • Olive oil: For marinating and cooking go for extra virgin if you have it
  • Cucumber: Adds crunch and freshness use English cucumber or baby cucumbers for fewer seeds
  • Roma tomatoes: Choose ripe but firm tomatoes remove seeds to prevent watering down the salad
  • Kalamata olives: Salty pop of flavor look for shiny plump olives with no wrinkling
  • Red onion: Offers bite and boldness dice it very small for best texture
  • Crumbled feta cheese: Brings creaminess and salt choose a good block feta if possible
  • Dill weed and oregano dried: Provide the Greek salad’s signature flavor
  • White rice: Fluffy and mild ideal to soak up the marinade use long grain for separate grains

Step-by-Step Instructions

Marinate the Chicken:
Combine chicken breast with lemon juice white wine vinegar oregano garlic powder thyme salt pepper and olive oil in a large ziplock bag. Seal the bag move everything around to coat the chicken well and let it rest in the fridge for at least thirty minutes up to eight hours. The longer it sits the richer the flavor gets.
Cook the Chicken:
When ready to cook heat a large skillet over medium heat and add a drizzle of olive oil. Pat the extra marinade from the chicken leaving a thin coating. Carefully lay chicken pieces in the pan and cook on each side for four to five minutes until deeply golden and the internal temperature reaches one hundred sixty five degrees. Let the cooked chicken rest for about eight to ten minutes before slicing so the juices stay locked in.
Make the Cucumber Salad:
Chop cucumbers roma tomatoes olives and red onion. Mix in a bowl with feta olive oil vinegar dried oregano garlic powder dill weed and salt. Stir very well so every piece gets coated in the dressing.
Assemble the Bowls:
Scoop half a cup of cooked rice into each serving bowl. Add about three quarters of a cup cucumber salad and four ounces of sliced chicken breast. Top with extra feta and olives if you love bolder flavor.
Un bol de salade avec des légumes et des viandes grillées. Pin
Un bol de salade avec des légumes et des viandes grillées. | savorieswithtyla.com

The feta is always my favorite part creamy salty and it brings everything together. Once during a family lunch my cousin tried feta for the first time and now she puts it on every salad she makes.

Storage Tips

Store cooked chicken and rice together in one airtight container and cucumber salad in a separate container to keep everything fresh. They will keep in the fridge for up to four days. Reheat the chicken and rice when ready to eat and add the salad just before serving for best texture.

Ingredient Substitutions

Chicken thighs work if you like juicier meat just cook a minute or two longer. Brown rice or even cauliflower rice can be used instead of white rice for a fiber boost. If you cannot find kalamata olives black olives are a mild substitute. Fresh herbs like parsley or mint can be added to the salad for extra brightness.

Serving Suggestions

Serve the bowls as is or with a side of warm pita bread. They work great for packed lunches as all elements hold up well. If you want more veggies add chopped bell peppers or a handful of arugula to the salad

Un bol de salade avec des légumes et des morceaux de poulet grillé. Pin
Un bol de salade avec des légumes et des morceaux de poulet grillé. | savorieswithtyla.com

Cultural Context

Greek chicken bowls are inspired by classic Greek taverna plates which layer grilled meats with fresh salads and rice or bread. The combination is balanced both in flavor and nutrition and brings a taste of the Mediterranean to home kitchens everywhere.

Recipe FAQs

→ How long should the chicken marinate?

Marinate the chicken for at least 30 minutes for flavor, but up to 8 hours for optimal tenderness and depth.

→ Can I substitute another grain for rice?

Yes, quinoa, farro, or brown rice work well and provide delicious alternatives to white rice.

→ What can I use instead of feta?

Goat cheese or a dairy-free alternative can replace feta for a different creamy and tangy element.

→ Can the cucumber salad be made in advance?

Cucumber salad holds well in the fridge for up to 2 days, making it easy to prep ahead for busy days.

→ How do I ensure juicy chicken?

Don’t overcook the chicken—only cook until the internal temperature reaches 165°F, then let it rest before slicing.

→ Are Kalamata olives essential?

While Kalamata olives add rich, authentic flavor, black olives can be used if you prefer or if that’s what you have on hand.

Greek Chicken Bowls with Rice

Savor juicy chicken, tangy cucumber salad, olives, feta, and rice in every bite. Mediterranean flavors in every bowl.

Preparation Time
15 min
Cooking Time
25 min
Total Time
40 min
By: Tyla

Category: Main Dishes

Skill Level: Moderate

Cuisine Origin: Greek

Output: 4 Servings (4 bowls)

Dietary Preferences: Gluten-Free

Ingredients

→ Greek Chicken & Marinade

01 680 g fresh chicken breast, sliced in half for thinner pieces
02 3 tablespoons freshly squeezed lemon juice
03 1 tablespoon white wine vinegar
04 2 tablespoons dried oregano
05 1 teaspoon garlic powder
06 0.5 teaspoon dried thyme
07 1 teaspoon kosher salt
08 0.5 teaspoon freshly ground black pepper
09 2 teaspoons olive oil, for cooking

→ Greek Cucumber Salad

10 2 cups chopped English cucumber or baby cucumber
11 4 Roma tomatoes, flesh removed and chopped
12 23 kalamata olives, halved
13 0.25 small red onion, finely diced
14 0.5 cup crumbled feta cheese
15 1 tablespoon olive oil
16 2 tablespoons white wine vinegar
17 1 teaspoon dried oregano
18 1 teaspoon garlic powder
19 0.25 teaspoon dried dill weed
20 1 teaspoon kosher salt
21 Freshly ground black pepper, to taste

→ Base

22 2 cups cooked white rice, seasoned with salt and pepper

Steps

Step 01

In a large resealable bag, combine chicken breasts with lemon juice, white wine vinegar, oregano, garlic powder, thyme, kosher salt, and black pepper. Seal the bag and massage marinade into chicken. Refrigerate for at least 30 minutes, up to 8 hours.

Step 02

Remove chicken from marinade, discarding excess. Pat lightly with paper towel to remove extra marinade. Heat a large skillet over medium heat and add 1 teaspoon of olive oil. Sear chicken for 4–5 minutes per side until golden and internal temperature reaches 74°C. Rest chicken for 8–10 minutes, then slice into strips.

Step 03

In a mixing bowl, add cucumber, tomatoes, olives, red onion, feta cheese, olive oil, white wine vinegar, oregano, garlic powder, dill, kosher salt, and pepper. Toss well to combine.

Step 04

Divide 125 g cooked rice into each serving bowl. Top with 240 ml cucumber salad and 113 g sliced chicken. Garnish with extra feta if desired. Serve immediately or refrigerate components separately for meal prep.

Notes

  1. For optimal flavour, marinate chicken for several hours. Combine chicken and rice for storage, keeping salad separate to maintain texture.

Required Tools

  • Large resealable plastic bag
  • Large skillet
  • Mixing bowl
  • Sharp knife

Allergen Information

Double-check all ingredients for potential allergens and consult a medical expert if needed.
  • Contains dairy (feta cheese).

Nutritional Information (Per Serving)

These details are for informational purposes and don’t replace professional medical advice.
  • Calories: 385
  • Fats: 13 g
  • Carbohydrates: 17 g
  • Proteins: 44 g