Greek Chicken And Rice Bowls

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Easy Greek Chicken and Rice Bowls make a healthy meal that’s also quick to make! It’s perfect to cook when you need an easy dinner but want something healthier than frozen foods. The tender, juicy chicken is marinated in a blend of flavorful Mediterranean spices, then cooked to perfection. It’s then served over a bed of fluffy rice with an assortment of colorful vegetables.

A healthy dinner or a filling lunch, these tasty Greek rice bowls will leave you satisfied and full of energy.

This Greek chicken recipe is one of those easy meals that you can make for your family and feel good about serving it. You can also try my nourishing chicken soup recipe, my family’s favorite chicken kebabs (made in the air fryer!), or my wildly popular teriyaki glazed chicken dinner. Swap out the Greek chicken for Gluten-Free Chicken Meatballs for a whole different spin!

Chobani Greek Yogurt Greek Chicken

What You’ll Love About Easy Chicken and Rice Bowls

  • So yummy! The chicken and veggies are bursting with Mediterranean flavors.
  • Anyone can make this – Simple and easy-to-follow instructions are perfect for beginners.
  • You can customize your bowls – Picky eaters in the house? No problem – this is a versatile dish that can be customized with your favorite toppings.
  • Nutritious – These bowls combine protein, grains, and fresh ingredients.

Ingredients

  • Garlic: This adds a savory kick to the marinade.
  • Lemon juice: Lemon provides a bright and tangy flavor.
  • Extra virgin olive oil
  • Greek yogurt: Creates a creamy and tenderizing marinade for the chicken.
  • Dried dill: You can also use fresh dill, just double the amount.
  • Dried thyme: If you’d like to use fresh thyme, double the amount.
  • Salt & pepper
  • Boneless, skinless chicken breasts: Breast meat will soak up the marinade well and cook up juicy and tender. You can also use boneless, skinless thigh meat for this recipe.
  • For serving: Lemon wedges, tzatziki sauce, pita bread, red onion

How to Make

STEP ONE: Make the marinade. 

In a large bowl, add minced garlic, lemon juice, extra virgin olive oil, plain Greek yogurt, dill, thyme, salt, and pepper. Mix until combined. Add the chicken and coat well. Let the chicken marinate for at least 15 minutes (but a few hours is better!).

STEP TWO: Cook. 

Preheat a non-stick skillet over medium-high heat. Add 2 tablespoons of olive oil. Remove the chicken from the marinade and add it in an even layer to the skillet, leaving space between the chicken pieces so they’ll brown rather than steam. Work in batches, if needed. Cook the chicken for 3-4 minutes and then flip and cook for an additional 3-4 minutes or until the internal temp of the chicken reaches 165°F.

STEP THREE: Serve. 

Serve chicken over rice with a dollop of tzatziki sauce, diced red onion, fresh dill, pita bread, and a lemon wedge.

What can I serve with rice bowls?

These Greek chicken and rice bowls are a filling meal all on their own, but you can serve them with some extras to enhance the meal. Here are the extras I suggest you serve with your rice bowls.

Serve with warm pita or naan bread – This is great for scooping up the chicken and rice. In a pinch, a warmed tortilla wrap will work, too.

Squeeze a lemon wedge overtop – Squeeze some fresh lemon juice over the bowls to give everything a bit of extra zip and to bring out the flavor of the chicken and veggies.

Drizzle tzatziki sauce on top – This cool and tangy yogurt sauce adds a creamy element to the dish, which complements the flavors of the chicken marinade.

Sprinkle some freshly diced red onion – The onion adds a touch of crunch and a mild, sweet flavor.

Tips and Recipe Notes

  • If the chicken is burning because of the marinade in the pan, I’ve found adding a splash of chicken broth or water to the pan helps and creates a flavorful browning on the chicken.
  • You can cook the chicken breasts whole instead and dice the chicken after it’s fully cooked if you prefer. Use the same instructions, except you will cook the chicken breasts for 6-7 minutes on each side until cooked, or until the internal temp of the chicken reaches 165°F.
  • Live next to a Trader Joe’s? Buy their Garlic Spread Dip and add a dollop to your Greek chicken. It’s A-M-A-Z-I-N-G!

FAQ

What are rice bowls?

Rice bowls are a type of dish where cooked rice serves as the base and complementary ingredients are added on top to create a complete meal. They’re popular in many Asian cuisines, and many Tex-Mex restaurants like Chipotle serve them as well. Rice bowls can easily be customized with a variety of proteins, vegetables, and sauces. The rice acts as a neutral and filling base, while the toppings add texture, color, and taste to the bowl. They make a well-rounded and satisfying lunch or dinner.

Is tzatziki sauce spicy?

No, tzatziki sauce is not spicy. It has a cool and tangy flavor with hints of cucumber, garlic, and herbs. It’s actually quite creamy and provides a complementary flavor to dishes with bold, flavorful palettes. If you don’t have tzatziki, plain yogurt or a Mediterranean-style dressing can work as tasty substitutes.

Can I cook the chicken on the grill?

Absolutely! Grilling whole chicken breasts on the grill is a simple and delicious way to prepare them. Place the chicken breasts directly on the grill and cook for approximately 6-7 minutes on one side. Then, flip them over and continue grilling for another 6-7 minutes or until the internal temperature of the chicken reaches 165°F (74°C). This ensures that the chicken is fully cooked and safe to eat. After grilling, allow the chicken to rest for about 5 minutes before slicing it. This resting period helps the juices redistribute, resulting in a juicier and more flavorful chicken.

Can I make this recipe ahead of time?

Absolutely! You can marinate the chicken up to 24-hours in advance and store it in the refrigerator until ready to cook. Prepare the tzatziki sauce and refrigerate it separately. We recommend that you cook the chicken and rice just before serving for the best flavor and texture.

Storage and Reheating Instrucions

In the fridge: Place any leftover chicken, rice, and toppings in separate airtight containers and refrigerate. Leftovers can be stored in the fridge for up to 3 days.

In the freezer: Freeze the leftover chicken separately from the rice and toppings, if possible. Place them in freezer-safe containers or zip-top bags. Frozen leftovers can be stored for up to 3 months. When you’re ready to enjoy again, thaw the frozen ingredients in the refrigerator overnight.

How to Reheat

Reheat the chicken in a skillet over medium heat until heated through. Rice and toppings can be reheated in the microwave in 30-second bursts until hot, or in a separate skillet.

Can this recipe be made gluten-free? Dairy-free?

Yes, it can be made gluten-free! Simply substitute gluten-free pita bread or use lettuce wraps as a gluten-free option. Then, ensure that all other ingredients and sauces used are also gluten-free.

To make this dairy-free, replace the Greek yogurt in the marinade. Instead of using Greek yogurt, you can use dairy-free alternatives like coconut yogurt or almond yogurt. Then make sure you choose a dairy-free tzatziki sauce. Pita bread sometimes contains milk, so you may need to choose a dairy-free pita brand. Check your other ingredients as well.

More Dinner Ideas

White plate with rice and Greek chicken.

Greek Chicken and Rice Bowls

5 from 1 vote
Course Dinner
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 35 minutes
Greek Chicken and Rice Bowls are a delicious and healthy meal that is perfect for a quick and easy dinner. The tender and juicy chicken is marinated in a blend of flavorful Mediterranean spices, then cooked to perfection. 

Ingredients
  

  • 4 cloves garlic minced
  • 1/4 cup lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon dried dill
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 pound boneless skinless chicken breasts cut into 1-inch pieces
  • Lemon wedges for serving
  • tzatziki sauce for serving
  • Pita bread for serving
  • Diced red onion for serving

Instructions

  • Make the marinade. In a large bowl, add minced garlic, lemon juice, extra virgin olive oil, plain Greek yogurt, dill, thyme, salt, and pepper. Mix until combined. Add chicken and coat well. Let the chicken marinate for at least 15 minutes.
  • Cook. Preheat a non-stick skillet over medium-high heat. Add 2 tablespoons of olive oil. Remove chicken from the marinade and add it in an even layer to the skillet, leaving space between the chicken pieces so they'll brown rather than steam. Work in batches depending if needed. Cook the chicken for 3-4 minutes and then flip and cook for an additional 3-4 minutes or until the internal temp of the chicken reaches 165°F.
  • Serve. Serve chicken over rice with a dollop of tzatziki sauce, diced red onion, fresh dill, pita bread, and a lemon wedge.

Notes

  • If the chicken is burning because of the marinade in the pan, I’ve found adding a splash of chicken broth or water to the pan helps and creates a flavorful browning on the chicken.
  • You can cook the chicken breasts whole instead and dice the chicken after it’s fully cooked if you prefer. Use the same instructions, except you will cook the chicken breasts for 6-7 minutes on each side until cooked, or until the internal temp of the chicken reaches 165°F.
  • Live next to a Trader Joe’s? Buy their Garlic Spread Dip and add a dollop to your Greek chicken. It’s A-M-A-Z-I-N-G!

Nutrition

Serving: 1g | Calories: 185kcal | Carbohydrates: 3g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 74mg | Sodium: 723mg | Potassium: 496mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 62IU | Vitamin C: 8mg | Calcium: 50mg | Iron: 1mg
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