Looking for a high-protein, delicious, and easy weeknight dinner? These Greek Chicken Rice Bowls are exactly what you need. With vibrant Mediterranean flavors, tender chicken marinated in a yogurt-based sauce, and fresh veggies, this recipe is both satisfying and wholesome. Perfect for busy nights or meal prep, each bowl comes together in about 30 minutes, making it a go-to for anyone looking for a healthy, hearty dinner.
These bowls pack 42 grams of protein per serving and are naturally gluten-free. They’re not just easy to make; they’re flavorful, filling, and loved by kids and adults alike. Whether you’re cooking for your family or prepping meals for the week, this recipe will quickly become a staple in your kitchen.
Why You’ll Love These Greek Chicken Bowls
I’m all about quick, nutritious dinners that feel like a treat. These Greek Chicken Rice Bowls are a perfect combination of healthy and comforting. The chicken is tender and juicy thanks to a yogurt-based marinade that keeps it moist, while the rice is lightly seasoned and the tzatziki sauce adds a creamy, refreshing finish.
The beauty of this recipe is its versatility. You can make it exactly as written, swap in your favorite veggies, or even make it vegetarian or low-carb. Plus, it stores beautifully, making meal prep a breeze. Every bite is bright, herby, and perfectly balanced—the kind of meal you’ll crave again and again.
Ingredients You’ll Need
All the components of these Greek Chicken Bowls bring the authentic Mediterranean flavors to life. Here’s a breakdown:
For the Chicken
- Boneless, skinless chicken breasts, cubed
- Greek yogurt for a tender, flavorful marinade
- Fresh herbs like dill and oregano
- Garlic, lemon juice, and lemon zest for that signature bright taste
- Olive oil, salt, pepper, and red pepper flakes for seasoning
For the Rice
- Jasmine rice (or your preferred variety)
- Salt, pepper, and oregano for seasoning
- Cooked to fluffy perfection on the stovetop
For the Tzatziki Sauce
- Greek yogurt
- Grated cucumber, squeezed to remove excess water
- Lemon juice and olive oil
- Garlic, dill, and a pinch of salt
Toppings
- Cucumber
- Grape tomatoes
- Kalamata olives
- Feta cheese, crumbled
Each element adds flavor and texture, creating a balanced and colorful bowl that’s visually appealing as well as delicious.
How to Make Greek Chicken Rice Bowls
The process is straightforward but delivers big flavor. Here’s how to assemble these bowls:
1. Marinate the Chicken
Start by combining Greek yogurt, olive oil, garlic, lemon juice, lemon zest, dill, oregano, salt, pepper, and red pepper flakes. Toss the cubed chicken in this mixture, ensuring each piece is well coated. Let it marinate for at least 30 minutes, or up to overnight for maximum flavor.
2. Cook the Chicken
Preheat your oven to 375°F (190°C). Arrange the chicken on a foil-lined baking sheet and bake for 25-30 minutes. For a crisp, caramelized edge, switch to broil for the last 5-10 minutes, keeping a close eye to prevent burning.
3. Cook the Rice
While the chicken cooks, rinse the rice until the water runs clear. In a saucepan, combine the rice with water, salt, pepper, and oregano. Bring to a boil, then reduce to a simmer, cover, and cook for about 18 minutes. Fluff with a fork when done.
4. Prepare the Tzatziki Sauce
Grate the cucumber and squeeze out excess water. Combine it with Greek yogurt, lemon juice, olive oil, garlic, dill, and salt. Mix well until creamy and smooth.
5. Assemble the Bowls
Start with a base of warm rice, add the baked chicken, and top with fresh veggies. Drizzle with tzatziki sauce and sprinkle with feta for a finishing touch. Serve immediately and enjoy the fresh, herby flavors in every bite
Tips and Variations
Make it Shortcuts-Friendly: You can save time by using store-bought tzatziki and pre-cooked rice. The flavors will still shine.
Vegetarian Option: Swap chicken with extra-firm tofu or chickpeas. Chickpeas require less cooking time, but tofu can be treated like the chicken.
Add Some Heat: Crushed red pepper, diced onions, or a small dollop of harissa paste adds a spicy kick. A squeeze of lemon or drizzle of red wine vinegar brightens the bowl even more.
Low-Carb Version: Replace jasmine rice with cauliflower rice or serve over fresh salad greens instead of rice.
Storage and Meal Prep
These bowls are perfect for meal prep. Store cooled rice and chicken in airtight containers in the fridge for up to 3-5 days. They can also be frozen for 1-2 months. While the tzatziki sauce and fresh veggies are best prepared the day of serving, they can be stored separately for convenience.
Print
Flavor-Packed Greek Chicken Rice Bowls for Busy Weeknights
- Total Time: 1 hr 5 min
Ingredients
For the Chicken Marinade
1 pound boneless, skinless chicken breasts, cubed
1 cup plain Greek yogurt
2 Tbsp olive oil
2 Tbsp lemon juice
1 tsp dried oregano
1 tsp lemon zest
2 tsp minced garlic (about 2 cloves)
1 Tbsp freshly chopped dill
1 tsp salt
½ tsp black pepper
¼ tsp crushed red pepper flakes
For the Rice
1 cup jasmine rice
2 cups water
½ tsp salt
¼ tsp dried oregano
¼ tsp black pepper
For the Tzatziki Sauce
1 cup Greek yogurt
½ cup grated cucumber, squeezed dry
1 Tbsp lemon juice
½ Tbsp olive oil
1 Tbsp minced garlic
1 Tbsp chopped fresh dill
¼ tsp salt
Toppings
1 cup diced cucumber
1 cup halved grape tomatoes
¼ cup halved or diced kalamata olives
4 Tbsp crumbled feta cheese
Instructions
1. Marinate the Chicken
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In a bowl, mix Greek yogurt, olive oil, lemon juice, oregano, lemon zest, garlic, dill, salt, pepper, and red pepper flakes.
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Toss cubed chicken in the marinade, ensuring each piece is coated.
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Marinate for at least 30 minutes, or up to overnight for more flavor.
2. Bake the Chicken
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Preheat oven to 375°F (190°C) and line a baking sheet with foil.
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Arrange chicken on the sheet and bake for 25-30 minutes until cooked through.
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Optional: Broil for 5-10 minutes for crispy, browned edges.
3. Cook the Rice
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Rinse rice until water runs clear.
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In a saucepan, combine rice, water, salt, oregano, and pepper. Bring to a boil.
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Cover, reduce heat, and simmer for 18 minutes. Fluff with a fork when done.
4. Prepare Tzatziki Sauce
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Grate cucumber and squeeze out excess water.
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In a bowl, combine cucumber with Greek yogurt, lemon juice, olive oil, garlic, dill, and salt. Mix well.
5. Assemble Bowls
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Start with rice as the base.
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Top with baked chicken, cucumber, tomatoes, olives, and feta.
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Drizzle with tzatziki sauce and serve immediately.
Notes
- Shortcuts: Use store-bought tzatziki and pre-cooked rice to save time.
- Vegetarian Option: Replace chicken with tofu or chickpeas. Chickpeas require less oven time, tofu can cook like chicken.
- Spice it Up: Add extra crushed red pepper, diced onions, or a small dollop of harissa paste. Lemon juice or red wine vinegar can brighten the flavors.
- Low-Carb Version: Swap jasmine rice for cauliflower rice or serve over a bed of salad greens.
- Storage: Refrigerate rice and chicken in airtight containers for 3-5 days; freeze for 1-2 months. Sauce and veggies are best made fresh but can be stored separately.
I’m a passionate home cook sharing easy, flavorful recipes inspired by my roots and travels — bringing a splash of joy and global taste to every family meal.
