Go Back
Greek Chicken Bowls

Greek Chicken Bowls: A Flavor-Packed Meal Prep Winner

Greek Chicken Bowls are a delightful blend of savory marinated chicken, refreshing cucumber salad, and fluffy rice, perfect for meal prep.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Marinating Time 8 hours
Total Time 8 hours 45 minutes
Course dinner
Cuisine Mediterranean
Servings 4 bowls
Calories 450 kcal

Equipment

  • large ziplock bag
  • - Skillet
  • - Bowl
  • - Meat thermometer

Ingredients
  

For the Chicken Marinade

  • 1 pound Chicken Breast Choose fresh for optimal flavor
  • 3 tablespoons Olive Oil Extra virgin preferred
  • 3 tablespoons Lemon Juice Freshly squeezed
  • 2 tablespoons White Wine Vinegar Substitute with apple cider vinegar if needed
  • 1 teaspoon Garlic Powder Fresh minced garlic can be used
  • 1 teaspoon Dried Oregano Fresh oregano is a good substitute
  • 1 teaspoon Thyme Feel free to omit or substitute with rosemary
  • 1 teaspoon Kosher Salt
  • 1/2 teaspoon Black Pepper Adjust to taste

For the Cucumber Salad

  • 1 medium Cucumber (English or Baby) Keep skin on for texture
  • 2 medium Roma Tomatoes Remove flesh to prevent watering
  • 1/2 cup Kalamata Olives Can substitute with black olives
  • 1/2 medium Red Onion Can swap for green onions
  • 1/2 cup Feta Cheese Crumbled goat cheese can be used

For the Base

  • 2 cups Rice Brown rice or quinoa offers a nutritious twist

Instructions
 

Creating Greek Chicken Bowls

  • In a large ziplock bag, combine chicken with olive oil, lemon juice, white wine vinegar, garlic powder, oregano, thyme, kosher salt, and black pepper. Seal and marinate for 30 minutes to 8 hours.
  • Chop the cucumber, Roma tomatoes (removing flesh), Kalamata olives, and red onion. Mix with feta cheese, olive oil, vinegar, oregano, garlic powder, dill weed, and a pinch of salt. Chill in the fridge.
  • Remove chicken from the bag and pat dry. Heat a skillet with a bit of olive oil, cook chicken for 4-5 minutes per side until golden brown and reaches 165°F. Let rest before slicing.
  • Prepare 2 cups of rice according to package instructions, seasoning with salt.
  • In each bowl, layer half a cup of rice, three-quarters of a cup of cucumber salad, and four ounces of sliced chicken. Serve immediately or store for meal prep.

Notes

Marinate fully for best flavor. Store cucumber salad separately until ready to eat for optimal freshness.
Keyword chicken bowl, cucumber salad, Greek Chicken Bowls, healthy recipe, meal prep, Mediterranean diet