There’s something effortlessly satisfying about a Greek Chicken Salad Rice Bowl — it’s like a Mediterranean vacation packed into every bite. Think tender grilled chicken, tangy feta, briny olives, and crisp veggies over fluffy rice, kissed with a bright lemon-oregano dressing.
What I love is how this dish balances sophistication and comfort, with techniques like marinating the chicken for depth and quick-pickling onions for zing. It pairs great with a Strawberry Daiquiri With Vodka or a playful Potion Punch for a sun-soaked feast.
Drawing inspiration from Greek tavernas and global rice traditions, this bowl invites endless customization — swap in quinoa, add chickpeas, or try it with harissa for a North African twist. It’s a delicious way to explore without leaving your kitchen.
Why You’ll Be Hooked?
- I fell in love with how the marinated chicken stays juicy and flavorful — it’s a foolproof method that makes you feel like a pro in your own kitchen.
- The vibrant mix of crunchy cucumbers and creamy feta always brightens up my weeknights, adding a refreshing change from heavier meals.
- Swapping in brown rice or farro over time helped me turn this into a more fiber-packed, energizing lunch that fuels busy days.
- I was surprised how beautifully it works for meal prep; the flavors deepen overnight, making leftovers something to look forward to.
- And honestly, it just tastes good — fresh, bold, and perfectly balanced, like a bite of summer any time of year.
Greek Chicken Salad Rice Bowls Recipe
Greek Chicken Salad Rice Bowls are a fresh and flavorful dish featuring marinated chicken, fluffy rice, vibrant veggies, and a creamy tzatziki sauce. Perfectly balanced and satisfying, these bowls bring together a healthy mix of protein, carbs, and tangy, refreshing flavors in every bite.
Equipment
- Small bowl
- Ziploc bag or container
- Baking sheet
- Foil
- Oven
- Medium saucepan
- Fork
- Grater or towel
Ingredients
Sauce
- 1 tbsp lemon juice
- ½ cup grated cucumber
- 1 cup greek yogurt
- 1 tbsp minced garlic
- ½ tbsp olive oil
- 1 tbsp chopped dill
- ¼ tbsp salt
Chicken Marinade
- 1 tsp lemon zest
- 2 tbsp minced garlic
- 1 lb cubed boneless skinless chicken breast
- ¼ tsp crushed red pepper flakes
- ½ tsp pepper
- 1 cup plain Greek yogurt
- 1 tsp salt
- 1 tbsp freshly chopped dill
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 1 tsp dried oregano
Rice
- ½ tsp salt
- ¼ tsp pepper
- 2 cups water
- ¼ tsp oregano
- 1 cup jasmine rice
Toppings
- ¼ cup halved or diced kalamata olives
- 1 cup diced cucumber
- 4 tbsp crumbled feta cheese
- 1 cup halved grape tomatoes
Instructions
- In a small bowl, combine all marinade ingredients, except for the chicken, and mix well.
- Place the chicken breasts into a large Ziploc bag or container, then pour the marinade mixture over them.
- Allow it to marinate for 30 minutes to 1 hour, or overnight.
- Preheat the oven to 375°F and line a baking sheet with foil.
- Place the chicken on the baking sheet and bake for 25-30 minutes, until fully cooked.
- Switch the oven to broil and move the chicken to the broil rack, cooking for an additional 5-10 minutes, until the internal temperature reaches 160°F and the chicken is browned and crispy in spots.
- While the chicken cooks, rinse the rice several times until the water runs clear.
- In a medium saucepan, combine the rice, salt, oregano, pepper, and water, then bring it to a boil.
- Cover and reduce the heat to a simmer, cooking for 18 minutes.
- After removing from heat, fluff the rice with a fork.
- For the tzatziki sauce, grate the cucumber, squeeze out excess water using a towel, and mix all the sauce ingredients in a medium bowl.
- To assemble the bowls, place a cup of rice in each bowl, top with the chicken and vegetables, and finish with tzatziki sauce.
Notes
- Customize your veggies with cucumber, tomato, or olives for added flavor.
- For extra crunch, toss in some roasted chickpeas or toasted pita chips.
- If you prefer grilled chicken, cook it over medium heat until it reaches the desired doneness.
| Nutrition | Value |
| Calories | 54kcal |
| Carbohydrates | 50g |
| Fibre | 2g |
| Fat | 19g |
| Protein | 42g |
| Cholesterol | 93g |
