40-Minute Greek Chicken Bowls (The Ultimate Meal Prep!)

It is 6pm. You are tired. Dinner needs to happen fast. These Greek Chicken Bowls are your new secret weapon. They are fresh, bright, and totally addictive.

This recipe delivers everything you crave. You get juicy oregano chicken and zesty lemon rice. It feels like a fancy restaurant meal at home. You can have this on the table in just 40 minutes.

Why You’ll Love This Recipe

This recipe is absolute meal prep gold for your busy life. It stays fresh in the fridge for days. The flavors actually get better as they sit. It is perfect for your next healthy reset week.

You will love how balanced this feels. It is packed with high-quality protein and fresh fiber. The creamy tzatziki brings everything together perfectly. Your kids will even ask for seconds of these veggies!

Simple Method

The process is incredibly straightforward and fast. You marinate the chicken while the rice simmers. Chop your fresh veggies while the chicken sears. It is a low-stress cooking win for any night. Even a total beginner can master this meal.

Ingredients You’ll Need

Most of these items are pantry staples you already have. Use fresh lemons for the best zingy flavor.

• 1.5 lbs boneless skinless chicken breast, cubed
• 3 tablespoons extra virgin olive oil, divided
• 1 tablespoon dried oregano
• 3 cloves garlic, minced
• 2 medium lemons, juiced and divided
• 1 cup basmati rice, rinsed
• 2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 1 large English cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 1/2 cup tzatziki sauce
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Step-by-Step Directions

1. Whisk oil, oregano, garlic, half the lemon juice, salt, and pepper.
2. Add chicken to the marinade for 15 to 30 minutes.
3. Combine rice and broth in a saucepan and bring to a boil.
4. Simmer rice on low for 15-18 minutes until tender.
5. Cook chicken in a skillet for 8-10 minutes until golden.
6. Toss tomatoes, cucumber, and onion with oil and remaining lemon juice.
7. Layer rice, chicken, and salad into four separate bowls.
8. Top with olives, feta cheese, and a dollop of tzatziki.

Best Ways to Enjoy It

Serve these bowls warm for a cozy weeknight dinner. They are also delicious served cold for a desk lunch. Pair them with warm, fluffy pita bread for dipping. A side of creamy hummus makes it even better.

Keep It Fresh

Store leftovers in airtight containers for up to four days. Keep the tzatziki in a small separate container. This keeps your salad crispy and fresh for longer. Reheat the chicken and rice while keeping the veggies cold. It is the ultimate batch cooking solution.

Tips for Best Results

• Rinse your rice thoroughly for the fluffiest texture.
• Use chicken thighs for an even juicier bite.
• Don’t skip the fresh lemon juice for maximum flavor.
• Let the chicken rest for five minutes after cooking.
• Double the marinade to use as extra dressing.
• Cut your veggies into small, uniform bite-sized pieces.

Ways to Switch It Up

• Swap the rice for quinoa or cauliflower rice.
• Add a handful of fresh baby spinach for greens.
• Try grilled shrimp instead of chicken for variety.
• Use dairy-free feta to make it vegan-friendly.

Common Questions

Can I freeze these bowls?

You can freeze the cooked chicken and rice easily. Do not freeze the fresh vegetable salad or tzatziki. Thaw the chicken and rice before reheating and serving.

What is the best chicken to use?

Chicken breasts are lean and great for meal prep. Chicken thighs offer more flavor and stay very juicy. Both work perfectly in this versatile Greek recipe.

You need these vibrant bowls in your life right now!

— Jasmine

Greek Chicken Bowls

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings: 4 servings

Calories: 545

Ingredients Method

Ingredients

  

• 1.5 lbs boneless skinless chicken breast, cubed into 1-inch pieces
• 3 tablespoons extra virgin olive oil, divided
• 1 tablespoon dried oregano
• 3 cloves garlic , minced
• 2 medium lemons , juiced and divided
• 1 cup basmati rice, rinsed
• 2 cups chicken broth
• 1 cup cherry tomatoes, halved
• 1 large English cucumber, diced
• 1/4 red onion , thinly sliced
• 1/2 cup kalamata olives, pitted
• 1/2 cup feta cheese, crumbled
• 1/2 cup tzatziki sauce
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper

Method

 

1. In a large bowl, whisk together 2 tablespoons olive oil, dried oregano, minced garlic, half of the lemon juice, salt, and pepper.
2. Add the cubed chicken to the marinade and refrigerate for 15 to 30 minutes.
3. In a medium saucepan, combine the rinsed rice and chicken broth; bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes until tender.
4. Heat a large non-stick skillet over medium-high heat. Add chicken and cook for 8-10 minutes, stirring occasionally, until the internal temperature reaches 165°F (74°C).
5. In a small mixing bowl, toss the tomatoes, cucumber, and red onion with the remaining 1 tablespoon of olive oil and the remaining lemon juice.
6. Assemble the bowls by layering a base of cooked rice followed by the grilled chicken and the vegetable salad mixture.
7. Top each bowl with kalamata olives, crumbled feta cheese, and a generous dollop of tzatziki sauce.