Greek Chicken Bowl: 385 Calorie Power Meal

If you are dreaming of that bright, zesty flavor of the Mediterranean but only have thirty minutes to get dinner on the table, then the Greek Chicken Bowl is about to become your new best friend! Hi, I’m Anna! 👩‍🍳 Cooking is my passion, and here on Mom’s Kitchen I share simple, delicious recipes that bring joy and warmth to your table. Whether you love spending time in the kitchen or you’re just looking for easy ideas for everyday meals, I’m so happy to inspire you with my recipes. Thank you for being part of this flavorful journey! 💛

I’ve spent years perfecting quick meals that taste like they simmered all day. My experience with Greek flavors means I know exactly how to get that punch of oregano and lemon into the chicken without needing hours of marinating time. This recipe is fantastic because it balances tender, seasoned chicken with a vibrant, cool cucumber salad and fluffy rice. It’s honestly the perfect way to tackle a busy weeknight when you still want something healthy and truly satisfying. Trust me, once you make this, it’ll be in your rotation forever!

Why This Greek Chicken Bowl Recipe Works for You

If you’re anything like me, you want maximum flavor for minimum effort, and this recipe delivers big time. Forget dry, boring chicken! The Greek Chicken Bowl gives you that amazing, restaurant-quality taste right in your own kitchen. It’s incredibly easy to scale up for meal prep, which means your lunches for the week are sorted out in under an hour of hands-on time.

Plus, it just feels so good to eat something this fresh and bright! You get lean protein from the chicken, healthy fats, and tons of veggies in every bite. This isn’t just a quick meal; it’s a balanced, vibrant Mediterranean experience waiting in your bowl. Seriously, you won’t believe how quickly you can pull together this amazing Greek Chicken Bowl!

Gathering Your Ingredients for the Greek Chicken Bowl

Okay, gathering your ingredients is half the battle won, and with this meal, it feels like you’re stocking up for a vacation! Everything here is meant to be fresh and punchy. We need to be precise, especially with the chicken cuts and the salad prep, so everything cooks evenly and tastes perfect.

I’ve listed everything out below. When you’re chopping those tomatoes for the cucumber salad—this is important—make sure you scoop out most of the watery insides first. We want the flavor of the tomato, not the sogginess! And for the chicken, slicing it in half lengthwise keeps those pieces thin so they cook fast and soak up all that gorgeous marinade.

For the best look and easiest organization, I really recommend laying everything out before you start mixing. It makes the process feel so much calmer! We’ll use tables below to keep the marinade elements separate from the salad stuff, just so you don’t accidentally dump the salad oregano into the chicken bag!

Chicken Marinade Components

These are the things that go right in with the chicken to make it tender and zesty. Remember, we’re using lots of dried oregano here—it’s the heart of that Greek flavor!

• 1 1/2 pounds chicken breast, sliced in half lengthwise
• 2 tablespoons olive oil
• 3 tablespoons lemon juice (needs to come from about one fresh lemon!)
• 1 tablespoon white wine vinegar
• 1 1/2 tablespoons dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper

Fresh Cucumber Salad Ingredients

This salad needs to chill while the chicken marinates, so get this chopped up first. Don’t forget to remove the watery flesh from those Roma tomatoes!

• 2 cups chopped English cucumber or baby cucumbers
• 4 Roma tomatoes, flesh removed and chopped
• 1/2 cup Kalamata olives, sliced in half
• 1/4 small red onion, diced
• 1/2 cup crumbled feta cheese (save a little extra for topping the bowls later, if you want!)
• 1 tablespoon olive oil (for salad dressing)
• 2 tablespoons white wine vinegar (for salad dressing)
• 1 teaspoon dried oregano (for salad dressing)
• 1 teaspoon garlic powder (for salad dressing)
• 1/4 teaspoon dried dill
• 1 teaspoon kosher salt (for salad dressing)
• Pepper to taste (for salad dressing)

Essential Equipment for Your Greek Chicken Bowl

You don’t need fancy gadgets for this recipe, which is great news for a quick weeknight meal! We are keeping things simple, but you do need a few basics ready to go.

First up, grab a large Ziplock bag. This is our secret weapon for easy marinating—less cleanup! You’ll also need a large skillet for getting that beautiful golden crust on the chicken. Make sure you have sharp knives and sturdy cutting boards ready for chopping the veggies.

Finally, you’ll need bowls for mixing the salad and your serving bowls for assembly. That’s it! Minimal fuss, maximum flavor, I promise.

Step-by-Step Instructions for the Greek Chicken Bowl

Now for the fun part—putting it all together! The beauty of this recipe is that the actual hands-on cooking is super fast, provided you let the marinade do its job first. Follow these steps, and you’ll have a restaurant-quality meal ready in no time.

Marinating and Flavor Infusion

Grab that large Ziplock bag—don’t be shy! Toss in your sliced chicken breasts. Now, pour in the olive oil, lemon juice, vinegar, and all those wonderful dried herbs and spices like oregano, thyme, salt, and pepper. Seal that bag up tight! Here’s where you need to be a little patient: massage the bag gently to make sure every piece of chicken is coated. You absolutely must let this sit in the fridge for at least 30 minutes, but honestly, if you can leave it overnight—up to 8 hours—the flavor payoff is huge for your final Greek Chicken Bowl.

Preparing the Crisp Cucumber Salad

While that chicken is soaking up flavor, we tackle the salad. In a separate big bowl, combine your prepared cucumbers, those deseeded chopped tomatoes, the sliced Kalamata olives, and the diced red onion. Now, whisk together the remaining dressing ingredients—the second measure of olive oil, vinegar, oregano, garlic powder, dill, salt, and pepper. Pour this over the veggies and toss lightly. Cover this bowl and pop it in the fridge. It needs that chilling time to let the cucumbers get nice and crisp!

Cooking the Tender Chicken

Take the chicken out of the bag and pat it dry just a little bit; we want golden brown, not steamed chicken. Heat about one teaspoon of olive oil in your large skillet over medium heat. Lay the chicken pieces in the hot pan—don’t crowd them, cook in batches if you need to! Cook each side for about 4 to 5 minutes until it looks beautifully golden. The most critical step here is checking the temperature: use a thermometer and pull the chicken when it hits 165°F internally. Always let the cooked chicken rest on a cutting board for about 8 to 10 minutes before slicing. This keeps all those juices locked right inside!

Perfecting the Rice Base

For the rice, I love using chicken broth instead of just water—it adds a tiny layer of savory depth that works so well with the Greek spices. If you’re making 2 cups of white rice, bring 2 cups of broth along with just a half teaspoon of salt to a boil. Stir in your rice, cover the pot immediately, drop the heat way down low, and let it simmer for about 18 minutes. Once it’s done, fluff it gently with a fork and season with a touch more salt and pepper to taste.

Assembling Your Greek Chicken Bowl

Time to build your masterpiece! Start by spooning about a half cup of that warm, fluffy rice into the bottom of your serving bowl. Next, pile on about three-quarters of a cup of that cool, tangy cucumber salad right beside it. Slice up your rested chicken into strips or chunks—about 4 ounces per serving—and arrange it over the rice. If you saved any feta, sprinkle it on top for a final salty pop. That’s it! You’ve made the most incredible Greek Chicken Bowl!

Tips for Perfect Greek Chicken Bowl Results

Getting that perfect texture in your Greek Chicken Bowl comes down to a few small tricks I learned over years of making this recipe. First, when you pat the chicken dry after marinating, don’t skip that step! Removing excess moisture is what guarantees that gorgeous golden sear instead of just steaming the meat in the skillet.

Second, always, always let the chicken rest after it comes off the heat. Seriously, keep your hands off for ten minutes! That waiting time redistributes the juices, making sure every single bite of chicken is tender, not dry. If you’re making the cucumber salad ahead of time, try to add the feta cheese right before serving, not when you first mix the dressing.

Finally, for the fluffiest rice base for your Greek Chicken Bowl, try adding a tiny squeeze of lemon juice to the cooked rice. It brightens everything up just enough to tie in with the marinade flavors perfectly!

Storage and Reheating Instructions for Greek Chicken Bowl Meal Prep

This recipe is absolutely amazing for meal prepping lunches for the week! The secret, and I mean the real secret, is keeping the wet stuff away from the rice and chicken until you’re ready to eat. If you store the cucumber salad soaking in its dressing right next to the cooked chicken and rice, you end up with soggy sadness by Wednesday.

So, here’s how I pack mine up. I use four separate airtight containers. In the first container, I put the seasoned rice. In the second, I place the sliced chicken. The cucumber salad gets its own container completely separated. This keeps the textures perfect!

When it’s time to eat, you can microwave the chicken and rice together for about a minute—it heats up beautifully. Then, just spoon the cold, crisp salad on top. It brings that cool, fresh crunch right back. Meal prep success!

Component	Storage Method	Reheating Tip
Chicken & Rice	Airtight container, stored together.	Microwave 60-90 seconds until warm.
Cucumber Salad	Separate airtight container, chilled.	Serve cold. Do not microwave.

Frequently Asked Questions About the Greek Chicken Bowl

I get so many questions about tweaking this recipe, which I love! It means you all are excited to make it. Here are a few things I hear most often when people are getting ready to make their own delicious Greek Chicken Bowl.

Q1. Can I use brown rice instead of white rice?
Absolutely! Brown rice is a wonderful, heartier substitute. Just know that it takes longer to cook, usually around 40 to 45 minutes depending on the type you buy, compared to the 18 minutes for standard white rice. It works great for meal prep too!

Q2. What if I don’t have white wine vinegar? Can I skip it?
You don’t want to skip the acid entirely because it balances the fat from the olive oil, but if you don’t have white wine vinegar, red wine vinegar works perfectly fine in both the marinade and the salad dressing. Apple cider vinegar is a distant third choice, but it works in a pinch!

Q3. My chicken is thicker than yours; how do I ensure it cooks through evenly?
That’s why I always recommend slicing the chicken breast in half lengthwise—it creates two thinner cutlets that cook fast and stay tender. If your pieces are thick, you might need to drop the heat slightly lower so the outside doesn’t burn before the center hits that safe 165°F internal temperature. For more information on safe food handling temperatures, check out the FDA guidelines.

Q4. Can I substitute the Kalamata olives? The kids won’t touch them!
If you have picky eaters, you can leave the olives out of the main cucumber salad and serve them on the side, or substitute them with sun-dried tomatoes packed in oil instead. They give a similar salty, tangy burst that really complements the Mediterranean seasonings in the overall Greek Chicken Bowl.

Estimated Nutritional Breakdown for the Greek Chicken Bowl

I always try to keep things healthy around here, but remember that these numbers are just estimates based on the ingredients listed. Since we are using fresh items and homemade dressing, your exact counts might vary a bit depending on how much feta you sprinkle on top! For more details on macronutrient tracking, you can consult resources on healthy eating basics.

This recipe really shines as a high-protein, satisfying meal that keeps you full for hours. Here is a rough guide to what you can expect in one serving of our delicious Greek Chicken Bowl:

Nutrient	Amount (Estimate)
Calories	385
Protein	44g
Fat	13g
Carbohydrates	17g

Share Your Experience Making This Greek Chicken Bowl

I truly hope you loved making this as much as I love sharing it with you! Did the marinade work its magic? Are you already planning your next batch for easy lunches? I absolutely need to know!

If you tried out this recipe, please leave me a rating below and tell me what you thought in the comments. Hearing about your success with the Greek Chicken Bowl makes my day!

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