Greek Chicken Bowls (Printable)
Grilled chicken over rice with tomatoes, cucumber, olives and feta, finished with a lemon-herb dressing.
# What You'll Need:
→ For the Chicken
01 - 1 lb boneless, skinless chicken breasts
02 - 2 tablespoons olive oil
03 - 2 tablespoons freshly squeezed lemon juice
04 - 2 garlic cloves, minced
05 - 1 teaspoon dried oregano
06 - 1/2 teaspoon ground cumin
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon black pepper
→ For the Rice Base
09 - 1 cup long-grain white rice
10 - 2 cups water
11 - 1/2 teaspoon salt
→ For the Salad Toppings
12 - 1 cup cherry tomatoes, halved
13 - 1 cup cucumber, diced
14 - 1/2 small red onion, thinly sliced
15 - 1/2 cup kalamata olives, pitted and halved
16 - 1/2 cup feta cheese, crumbled
17 - 1/4 cup fresh parsley, chopped
→ For the Lemon-Herb Dressing
18 - 3 tablespoons olive oil
19 - 1 tablespoon lemon juice
20 - 1 teaspoon red wine vinegar
21 - 1 teaspoon dried oregano
22 - Salt, to taste
23 - Black pepper, to taste
# How to Make It:
01 - In a mixing bowl, combine olive oil, lemon juice, minced garlic, dried oregano, ground cumin, salt, and black pepper. Add the chicken breasts and turn to coat evenly. Cover and marinate for at least 15 minutes or up to 2 hours for intensified flavor.
02 - Rinse the rice thoroughly under cold running water. In a saucepan, combine rice, water, and salt. Bring to a boil, then reduce the heat to low, cover with a lid, and cook for 15 to 18 minutes until the rice is tender and the liquid is absorbed. Fluff with a fork and keep warm.
03 - Preheat a grill or grill pan to medium-high heat. Remove the chicken from the marinade and grill for 6 to 8 minutes per side, until the internal temperature reaches 165°F and juices run clear. Let rest for 5 minutes before slicing into strips.
04 - In a small mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, dried oregano, salt, and black pepper until emulsified.
05 - Divide the prepared rice among four bowls. Top each with grilled chicken slices, halved cherry tomatoes, diced cucumber, thinly sliced red onion, halved kalamata olives, and crumbled feta cheese. Drizzle evenly with the lemon-herb dressing and sprinkle with fresh parsley.
06 - Serve immediately. Garnish each bowl with extra lemon wedges if desired.
# Expert Suggestions:
01 -
- All the chopping and assembling is more fun than work, and you'll want to steal bites of feta along the way.
- It's endlessly customizable—swap in what you have, and it always feels restaurant special.
02 -
- If you skip the resting time for the chicken, all the juices leak out and it loses its tenderness.
- Tossing cucumbers and onions just before serving keeps things crisp instead of mushy.
03 -
- Letting the chicken come to room temperature before grilling helps it cook evenly and stay tender.
- Maximize freshness by whisking the dressing just before serving—it brings every bowl to life.