This Greek chicken bowl is loaded with marinated grilled chicken, fluffy rice, crisp vegetables, and a creamy tzatziki sauce. Ready in about 30 minutes and perfect for meal prep.
I started making this bowl a couple summers ago after ordering something close to it from a Mediterranean spot near my old apartment more times than I want to admit. Eventually I figured out the marinade was doing most of the work, and once I had that down, the rest came together fast.
The chicken marinates in olive oil, lemon, garlic, and oregano, then gets grilled or seared until it has some color on the outside and stays juicy in the middle. Everything else is really just assembly. Rice on the bottom, chicken on top, a handful of fresh vegetables, some feta, a few olives, and tzatziki over the whole thing.
I make a big batch of this on Sundays and eat it for lunch most of the week. It holds up well, it doesn't get boring, and it's one of the few meal prep lunches I actually look forward to.
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Chicken breasts or thighs. Breasts work fine, but thighs stay juicier if you tend to overcook chicken or you're not using a thermometer. Either one soaks up the marinade well within 30 minutes, though a few hours or overnight gives you more flavor.
Olive oil, lemon juice, and garlic. The base of the marinade. The lemon does double duty, adding brightness and helping tenderize the chicken slightly. Use fresh lemon juice if you can. Bottled lemon juice works but the flavor is flatter.
Dried oregano. The most important seasoning here. Greek oregano specifically has a stronger, slightly peppery flavor compared to regular dried oregano, and it's what makes the chicken taste like it came from a Greek restaurant instead of a generic grilled chicken dinner.
Rice. White rice, brown rice, or a rice pilaf all work well as the base. I usually go with white rice cooked with a bit of lemon zest stirred in at the end, which ties the whole bowl together.
Cucumber, tomato, and red onion. Kept raw and fresh, this is the part of the bowl that keeps it from feeling heavy. Dice the cucumber and tomato small so you get a bit of everything in each bite. Slice the red onion thin, and if the flavor feels too sharp, soak the slices in cold water for 10 minutes first.
Feta cheese. Crumbled feta on top adds a salty, tangy bite that pulls the whole bowl together. Block feta packed in brine has noticeably better flavor and texture than pre-crumbled feta from a bag.
Kalamata olives. Optional, but they add a briny depth that's hard to replace with anything else. Leave them whole or roughly chop them.
Tzatziki sauce. Either store-bought or homemade. If making your own, mix grated cucumber (squeezed dry), Greek yogurt, garlic, lemon juice, olive oil, salt, and fresh dill. This is the sauce that ties the entire bowl together, so don't skip it.
Fresh dill or parsley. For finishing. A small handful chopped over the top adds freshness and color.
For serving. Add warm pita on the side if you want something to scoop with, or serve it entirely over greens instead of rice for a lower-carb version.
In a bowl or resealable bag, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken and turn to coat. Let it sit for at least 30 minutes at room temperature, or refrigerate for up to 24 hours for deeper flavor.
Heat a grill pan or skillet over medium-high heat. Cook the chicken for 5 to 7 minutes per side, depending on thickness, until it reaches 165°F internally and has good color on both sides.
Let the chicken rest for 5 minutes, then slice it against the grain.
Divide the rice between bowls. Top with sliced chicken, diced cucumber, diced tomato, thin red onion, crumbled feta, and olives.
Spoon tzatziki generously over the top, or serve it on the side if you're meal prepping and want to keep things separate.
Finish with fresh dill or parsley and a squeeze of lemon.
This bowl fits well alongside the chicken lettuce wraps and the dump and go crockpot teriyaki chicken if you're planning out a week of different chicken dinners. All three use chicken in a totally different way, so nothing feels repeated even if you're eating chicken most nights.
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Marinate longer if you have time. Thirty minutes gets the job done, but a few hours or overnight gives the lemon and garlic more time to work into the chicken. If you're planning meal prep for the week, marinating the night before saves time later.
Don't skip resting the chicken. Cutting into it right off the grill lets the juices run out onto the cutting board. Five minutes of rest keeps the chicken juicier when you slice it.
Dice the vegetables small. Bigger chunks of cucumber and tomato are fine, but smaller pieces mean you get a bit of everything in every bite instead of one big piece of cucumber in one bite and nothing but rice in the next.
Salt the cucumber if it's watery. If your cucumber is releasing a lot of water once diced, salt it lightly and let it sit in a colander for a few minutes before adding it to the bowl. This keeps the bowl from getting watery.
Use block feta. Pre-crumbled feta is convenient but tends to be dry and less flavorful than feta packed in brine that you crumble yourself.
Make it a salad instead of a bowl. Swap the rice for a bed of chopped romaine or mixed greens for a lower-carb version. Everything else stays the same.
Add roasted vegetables. Roasted zucchini, bell peppers, or cherry tomatoes tossed with olive oil and oregano make a good addition alongside the fresh vegetables.
Swap the protein. Grilled shrimp or salmon both work well with the same marinade in place of chicken, though you'll want to reduce the cook time significantly.
Add hummus. A scoop of hummus in the bowl adds creaminess and extra protein, and gives you something to scoop with if you're adding pita on the side.
Make it spicy. A drizzle of harissa or a pinch of crushed red pepper over the top adds heat that isn't traditional but works well with the rest of the flavors.
Chicken breasts can be replaced with boneless chicken thighs, which tend to stay juicier, or with shrimp or salmon using a shorter cook time.
Dried oregano can be replaced with fresh oregano, using about three times the amount, though the flavor will be slightly milder.
Feta cheese can be replaced with a mild goat cheese if you prefer a creamier texture, or left out entirely for a dairy-free version, along with skipping the tzatziki or using a dairy-free yogurt in its place.
Tzatziki can be replaced with a simple mix of plain Greek yogurt, lemon juice, and minced garlic if you're short on time or don't have cucumber on hand.
White rice can be replaced with brown rice, quinoa, or cauliflower rice for a lower-carb option.
Store the chicken, rice, and vegetables separately in airtight containers in the fridge for up to 4 days. Keeping everything separate rather than fully assembled keeps the vegetables from getting soggy and the tzatziki from watering down the rice.
Reheat the chicken and rice in the microwave for 1 to 2 minutes, then add the cold vegetables, feta, and tzatziki once everything is warm. The contrast between warm chicken and rice with cold, fresh toppings is actually part of what makes this bowl good.
The cooked chicken freezes well on its own for up to 3 months. Thaw overnight in the fridge before reheating. The vegetables and tzatziki don't freeze well and should be made fresh.
Can I make this ahead for meal prep?
Yes, and it holds up really well. Marinate and cook the chicken, cook the rice, and chop the vegetables ahead of time, then store everything separately. Assemble the bowls right before eating so the vegetables stay fresh and crisp.
What can I use instead of tzatziki?
Plain Greek yogurt mixed with a little lemon juice and garlic gets you most of the way there if you don't have cucumber on hand or don't have time to make a full tzatziki. Hummus or a simple lemon vinaigrette also work as a different but still fitting sauce.
Can I grill the chicken instead of using a pan?
Yes, an outdoor grill works great for this recipe and gives the chicken a nice char. Grill over medium-high heat for about the same amount of time as the stovetop version, checking the internal temperature to know when it's done.
Is this recipe gluten free?
Yes, as long as you skip the pita or use a gluten-free pita on the side. Everything else in the bowl, including the marinade and tzatziki, is naturally gluten free.
What rice works best for this bowl?
White rice is the most traditional choice and pairs well with the lemony marinade. Brown rice or a rice pilaf both work too if you want more texture or a slightly nuttier flavor.
This Greek chicken bowl is loaded with marinated grilled chicken, fluffy rice, crisp vegetables, and a creamy tzatziki sauce. Ready in about 30 minutes and perfect for meal prep.
Servings 4
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Marinate the chicken overnight if you can. The extra time makes a noticeable difference in flavor.
Let the chicken rest before slicing to keep it juicy.
