Chicken Rice Bowl

Greek chicken bowl with pieces of chicken, rice, sliced cherry tomatoes, kalamata olives, tzatziki sauce, cucumbers and feta cheese.

5 stars (1 review)

These incredible Mediterranean chicken bowls are loaded with tender pieces of marinated Greek chicken, fluffy rice, fresh veggies, tzatziki and hummus, plus crumbled feta cheese and tangy Kalamata olives. They're a delicious all-in-one meal that's easy to make and great to customize with your favorite add-ins!

Prep Time20

Cook Time20

Total Time40

Course: Main, Main Course

Cuisine: Greek, Mediterranean

Servings: bowls

Calories: 797kcal

Author: Sommer Collier

Ingredients

For the Chicken Marinade –

1 ½ pounds boneless skinless chicken breasts or thighs
2 teaspoons red wine vinegar
2 teaspoons olive oil
1 teaspoon oregano
1 teaspoon garlic powder
1 teaspoon salt

For the Chicken Bowl Recipe –

1 ½ cups long grain rice + 3 cups water
1 tablespoon butter
6 ounces cherry or grape tomatoes halved
1 cup sliced cucumbers
½ cup pitted kalamata olives
4 ounces feta cheese crumbled
1 cup tzatziki sauce store-bought or homemade
1 cup hummus store-bought or homemade any flavor
4 teaspoons chopped parsley

US Customary - Metric

Instructions

Set out a square baking dish. Place the chicken breasts in the dish. Add the red wine vinegar, olive oil, oregano, garlic powder, salt pepper to the dish. Flip the chicken breast over several times to coat in the marinade. Allow the chicken to rest as you prepare the remaining ingredients.
Set a medium pot on the stovetop over high heat. Add the rice, water, and butter to the pot. Add in a large pinch of salt. Stir, then place a lid on the pot. Cook the rice according to the package instructions, about 15 to 20 minutes, until vent holes form on the top of the rice. Remove from the heat and allow the rice to rest. Fluff the rice before serving.
Preheat the grill to medium heat. (You can also use a cast-iron skillet over medium heat!)
Slice the grape tomatoes in half, slice the cucumbers, crumble the feta cheese, and chop the parsley.
Once the grill is hot, grill (or sear) the chicken pieces for 5 minutes per side. Remove from heat and let the chicken rest for 5 minutes.
Chop the chicken into bite-size pieces.
Assemble the Chicken Bowls - Set out 4 pasta bowls. Scoop ½ - ¾ cup of rice into each bowl. Place a ¼ of the chopped chicken in each bowl. Scoop a ¼ cup of tzatziki sauce and ¼ cup hummus to each bowl. Arrange equal portions of the tomatoes, cucumbers, olives, feta, and parsley in each bowl. Take your time and make them look pretty!

Video

Notes

Storing Leftovers - This Mediterranean chicken bowl recipe is great for weekly meal preps! The different components will all keep well in the fridge for up to 3 days, but I recommend storing everything in different containers.

Freezing - The marinated grilled Greek chicken can be frozen in an airtight plastic freezer-safe ziploc bag for up to 3 months. Then thaw in the fridge overnight and use cold, or reheat the chicken in the microwave, before adding to your bowl.

Reheating - Reheat rice and chicken separately in the microwave. I suggest sprinkling a bit of water over the rice before microwaving to help fluff it back up again.

Nutrition