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Greek Chicken Bowls

Name: Greek Chicken Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 boneless, skinless chicken breasts; 2 cups cooked white rice; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/2 cup red onion, thinly sliced; 1/2 cup feta cheese, crumbled; 1/4 cup Kalamata olives, pitted and sliced; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon dried oregano; Salt and pepper, to taste; 1 cup tzatziki sauce

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December 30, 2025

Pulled Back Into the Greek Chicken Bowl Craze (Because They’re Actually That Good)

So, full disclosure: I never used to “do” bowls. I mean, we had plates, right? But then my friend Georgia from uni (total legend, might I add) showed up one weekend with this proper feast in a giant bowl and just… dumped everything in. It was chaos. And magic. We pretty much ate Greek chicken bowls for breakfast the next morning because—guess what—they’re even better cold. Now, every time I make these, even if everyone’s got a plate, we end up grabbing a big spoon and just digging right in. Oh, and let’s just say the pita situation got slightly messy one time—just part of the fun.

Why Do We Keep Making These?

I make this when I want something loaded with veggies and flavor but don’t feel like faffing around with four different frying pans (not sure where they all even go sometimes). My family goes absolutely wild for this, especially if I let them add their own toppings at the end—although, word to the wise, my youngest will pick out every last olive, so maybe keep extras handy. It’s honestly great for meal prepping, though on a busy week, I’ve been known to skip a step or two and nobody’s noticed. Plus, these are the kind of leftovers you actually want (unless your sibling gets to them first—ask me how I know).

What You’ll Need & What I Risk Swapping

2 boneless, skinless chicken breasts (or thighs! I actually prefer thighs when they’re on sale)
Marinade: 3 tbsp olive oil, juice of 1 lemon (I’ve used bottled in a pinch—don’t tell my grandma), 3 garlic cloves minced, 1 tsp dried oregano, 1/2 tsp paprika, pinch of salt and black pepper
Rice or quinoa; about a cup dry (sometimes I swap in couscous if I forget to check the pantry beforehand)
Chopped salad: 1 cucumber, 2 tomatoes, 1/2 small red onion, handful of fresh parsley (I’ll admit, I’ve used dried on a lazy weeknight—just, y’know, be generous if you do)
Kalamata olives—as many as you fancy (sometimes I throw in green olives too if they’re lurking in the fridge)
Feta cheese, crumbled (My grandmother insisted on Dodoni—you can use any, really)
Tzatziki (Storebought is fine. Some days I’ll just do plain Greek yogurt with a swirl of garlic and dill, and pretend it’s fancier than it looks)
Lemon wedges, pita bread (Brown pita? Go for it. None at all? The bowl’s still cracking good.)

How I Actually Throw This Together

Marinate the chicken: Combine olive oil, lemon, garlic, oregano, paprika, salt, and pepper in a bowl. Toss in chicken—give it a shimmy around. Marinate for at least 20 minutes, but honestly, I sometimes only manage ten and it’s still good.
Cook the rice (or quinoa or, y’know, orzo): Get that going first—basically according to package directions. This is when I usually start nibbling on the olives.
Grill or pan-sear the chicken: Medium-high heat, about 6 minutes a side (give or take, don’t stress). Don’t freak out if it gets a bit charred—honestly, it’s the best part. Let it rest a couple minutes, then slice it up.
Prep the salad: Just toss cucumber, tomatoes, onion, and parsley with a squeeze of lemon and a drizzle of olive oil. Nothing fancy. Don’t worry if the pieces aren’t perfect—mine usually look a bit wonky!
Build your bowl: This is my favorite bit. Rice down first, chicken next, then pile on salad, olives, and plenty (I mean plenty) of crumbled feta. Big dollop of tzatziki or whatever yogurt mix you’ve managed. Squeeze over some lemon, bread on the side. If it looks messy, you’re doing it right.

Honestly Useful Notes (Learned the Hard Way)

I once tried marinating overnight—chicken turned almost too lemony. So, keep it under a couple hours, I reckon.
If the rice sticks together, just fluff it up with a fork and pretend it was intentional (nobody will notice).
If you forget to chill the tzatziki… it still works. Just saying.

Some Wild Variations (Plus a Flop or Two)

I’ve swapped chicken for roasted chickpeas for my veggie mates—works shockingly well.
Once tried making it with leftover rotisserie chicken. Fastest dinner in history.
Did not love it with brown rice—bit too earthy, I think. Quinoa, though? Total win.
Once I added pineapple (don’t ask) and, eh, won’t do that again.

Equipment I Actually Use (Workarounds Welcome)

I use my cast iron pan for the chicken, but if you’ve only got a baking sheet, you can bake it at 200°C (maybe 20 mins or so).
For the salad, just a sharp knife and a cutting board—I literally lost my salad spinner three moves ago and don’t miss it.
Rice cooker for the grains if I can find the plug adapter (true story); otherwise, pot on the hob.

Storing This Stuff (If It Even Lasts)

Keep leftovers in an airtight container; they’ll last up to 3 days in the fridge. The flavors actually get even better after a night in the fridge, or maybe that’s just me. In our house, bowls rarely survive past day one, so if you want leftovers, maybe double it.

How I Love to Serve It

I serve everything “deconstructed” on a big platter for picky eaters—people love making their own mini-masterpiece. Sometimes we heat up some pitas on the open flame (and yes, have set off the smoke alarm once or twice). Weekend lunches? Everybody grabs a fork and a bowl, and it’s all fair game. Oh, and a cold lager or glass of white wine just absolutely hits with these.

Things I Learned the Awkward Way (Pro Tips?)

Don’t try to rush the chicken. I once took it off early and, well, nobody was thrilled with pink bits.
If you layer the salad under the hot rice, it goes all soggy and sad. Actually, I find it’s better to keep the cold stuff on top.
Too much feta can overpower things. Said nobody in my house, admittedly—so just pace yourself.

FAQs Straight From My Inbox (or WhatsApp, More Likely)

Can I grill the chicken?—Absolutely! If it’s BBQ season and you’re not rained off, throw those marinated pieces right on. Just watch for flare-ups, though… had a drama once with the grill. Wouldn’t recommend using the upper rack for this one, though.
What’s the best way to keep it moist?—Don’t skip the resting step after cooking. I used to, and the chicken lost all its juiciness. Now I distract myself with setting the table or, more realistically, raiding the olives while I wait.
How spicy is it?—Not very. But if you like heat, toss in a pinch of chili flakes to the marinade (or, on second thought, maybe serve it on the side so you don’t scare off the less adventurous eaters).
Can I freeze it?—The cooked chicken, yes. The salad, nope. Tzatziki? Eh, it does something weird when thawed so I just make it fresh.
What if I don’t like olives?—Honestly, just skip them. Maybe add a little more salt to balance.
Do I have to use Basmati?—No way. Whatever rice you have hanging about will do. Jasmine, long grain, couscous, even orzo in a pinch (I love a rogue orzo bowl, if we’re honest).

And there you have it. The only trouble with these Greek chicken bowls is keeping enough leftovers for tomorrow… Good luck with that one!