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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.
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Prep Time 5 minutes
Cook Time 30 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Course Main Course
Cuisine Greek
Servings 4 people
Calories 541 kcal

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.