Greek Chicken Rice Bowls Recipe
I’ve been LOVING bowl recipes lately. They’re so easy to put together and there are so many ways to mix them up! This Greek Chicken Rice Bowls recipe is no exception. The bowls are gluten-free, come together quickly, and perfect for customizing. I like to make the marinade the night before, throw it in the fridge overnight, and then the chicken is ready to pop in the oven as I begin the rice.
Whether you make them as a healthy lunch or a quick and easy dinner recipe, these bowls are so full of flavor. Prep them ahead and enjoy these Greek Chicken Rice Bowls all week long!
You’ll Also Love: Greek Chicken Kabobs w/ Tzatziki Sauce
What You’ll Need
All of the ingredients in these Greek Chicken Bowls create that perfect herby, brightness I love about Mediterranean food!
The Chicken
- Chicken Breasts – Cubed
- Oregano
- Lemon Zest
- Minced Garlic
- Dill
- Lemon Juice
- Olive Oil
- Salt/Black Pepper
- Crushed Red Pepper Flakes
- Plain Greek Yogurt
For the Rice
- Salt/Black Pepper
- Oregano
- Jasmine Rice
Tzatziki Sauce
- Plain Greek Yogurt
- Grated Cucumber
- Lemon Juice
- Minced Garlic
- Olive Oil
- Salt/Pepper
- Fresh Dill
Toppings
- Cucumbers
- Kalamata Olives
- Grape Tomatoes
- Feta
How to Make Greek Chicken Rice Bowls
I love how the Greek yogurt marinade adds so much flavorful and keeps the chicken tender. Don’t skip the broil! Those brown, crispy edges are truly the best. Here’s how to make Greek Chicken Rice Bowls:
- Mix the marinade together and marinate the cubed chicken for at least 30 minutes.
- Bake the chicken, then broil 5-10 minutes.
- Cook the rice on the stove.
- Grate the cucumber and mix it into the sauce ingredients.
- Assemble the bowls with rice, chicken, and veggies, and top with tzatziki sauce.
- Serve and enjoy!
Tips & Substitutions
Shortcuts – Feel free to use store-bought tzatziki & pre-cooked rice. You can stir in the rice additions when it’s warm and you’ll still get the yummy flavors!
Make It Vegetarian – Substitute the chicken with extra firm tofu or chickpeas. The chickpea will need half the time in the oven but you can treat the tofu the same as the chicken.
Kick It Up – You can add some spice with additional crushed red pepper, diced onion, or a small dollop of harissa paste. A squeeze of fresh lemon juice or red wine vinegar over the top would be a great addition, too!
Make It Low Carb – Substitute the jasmine rice with cauliflower rice, or put all the ingredients over salad greens instead of rice.
Storing
To store, let the rice and chicken cool and store in an airtight container in the refrigerator for up to 3-5 days. The rice and chicken can be frozen for 1-2 months in an airtight container. While it’s best to make the sauce and chopped veggie topping the day of, they can also be made ahead of time and stored in separate containers.
More Bowl Recipes You’ll Love
- Honey Sesame Chicken Meal Prep Bowls
- Harissa Veggie Bowls
- Miso Noodle Bowls with Roasted Mushrooms
- Hot Honey Salmon Bowls
- Mahi-Mahi Fish Taco Bowls
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Greek Chicken Rice Bowls
Equipment
Ingredients
Chicken Marinade
- 1 pound boneless skinless chicken breast (cubed)
- 1 teaspoon dried oregano
- 1 teaspoon lemon zest
- 2 Tablespoons minced garlic (about 2 cloves)
- 1 Tablespoon freshly chopped dill
- 2 Tablespoons olive oil
- 1 Tablespoon lemon juice
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon crushed red pepper flakes
- 1 cup plain Greek yogurt
Rice
- 1 cup jasmine rice
- 2 cups water
- 1/2 teaspoon salt
- 1/4 teaspoon oregano
- 1/4 teaspoon pepper
Tzatziki sauce
- 1 cup greek yogurt
- 1/2 cup grated cucumber
- 1 Tablespoon lemon juice
- 1/2 Tablespoon olive oil
- 1 Tablespoon minced garlic
- 1/4 teaspoon salt
- 1 Tablespoon chopped dill
Toppings
- 1 cup diced cucumber
- 1 cup halved grape tomatoes
- 1/4 cup halved or diced kalamata olives
- 4 Tablespoons crumbled feta cheese
Instructions
Chicken
- In a small bowl, combine everything for the marinade (except the chicken) and mix well.
- Place the chicken breasts in a large Ziploc bag or container, add the marinade mixture, seal the bag, and move the chicken and sauce around to ensure the chicken gets coated. Let sit for 30 minutes to 1 hour, or overnight.
- Preheat the oven to 375 degrees F and line a baking sheet with foil.
- Place the chicken on the baking sheet and bake for 25-30 minutes, until just cooked through.
- Switch the oven to broil and place the pan on the broil rack. Broil for an additional 5-10 minutes, or until it reaches an internal temp of 160 degrees F and the chicken is brown and crispy in places.
Rice
- While the chicken cooks, rinse the rice, 3-4 times until the water is clear.
- In a medium saucepan add the rice, salt, oregano, pepper, and water. Stir and place over high heat; bring to a boil then cover and reduce to a simmer on low heat for 18 minutes.
- Remove the saucepan from heat and fluff the cooked rice with a fork.
Tzatziki Sauce
- Grate the cucumber, transfer it to a towel, and gently squeeze most of the excess water out.
- In a medium bowl combine all the sauce ingredients and mix well.
Prepare The Bowls
- Add 1 cup or desired amount of rice to each bowl.
- Top with the chicken & veggies.
- Top with the tzatziki sauce and enjoy!
Tiffany says:
Can I use reduced fat greek yogurt for this?
Christine McMichael replied:
Yes, absolutely!