Name: Greek Chicken Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 1 lb boneless skinless chicken breast, cut into bite-sized pieces; 2 tbsp olive oil; 2 tbsp lemon juice; 2 cloves garlic, minced; 1 tsp dried oregano; 1/2 tsp salt; 1 cup long-grain white rice; 1 cup cherry tomatoes, halved; 1 small cucumber, diced; 1/2 cup feta cheese, crumbled; 1/3 cup kalamata olives, sliced; 1/2 cup plain Greek yogurt; 1 tbsp fresh dill, chopped

This Greek Chicken Bowl Has Seen Me Through Many a Monday

Listen, I never really planned to get obsessed with Greek Chicken Bowls. But life (and a persistent craving for feta cheese) had other plans. I think the real turning point was that one Tuesday — or was it Wednesday — when we came home hangry and I just grabbed what was in the fridge; marinated some Chicken, cooked up a quick grain, and next thing you know, the whole crew looked up from their bowls in that golden moment of silence. Seriously, one of those unicorn dinners where everyone actually eats their veggies.

And yes, sometimes I put way too much garlic, but nobody’s perfect.

Why I Keep Making These Bowls (and You Probably Will Too)

I make this when my brain wants takeout but my wallet’s giving me side-eye. My family goes wild for it because there’s something everyone loves — juicy chicken, crunchy veg, sauce. (And, if we’re being honest, I still kind of overdo it with the tzatziki because it’s just so good.) It’s flexible, so if I forget an ingredient, I just swap in whatever I’ve got lurking in the fridge. Actually, the only thing that ever trips me up is the rice — if I try to rush cooking it, it comes out a bit mushy, but the bowls still disappear anyway.
Oh, by the way, one time I made it with quinoa ’cause we were out of rice, and no one even noticed. So there’s that.

Here’s What You’ll Need (Substitutions Included)

500g chicken breast (or thighs — I sometimes use thighs if they’re on sale; they’re juicier, honestly)
2 big cloves garlic, minced (my friend Lin just whacks them with a knife, so do you)
Juice of 1 lemon (I’ve used bottled in a pinch, not the end of the world)
3 tbsp olive oil (any will do; my grandmother swore by that fancy Greek one, but I’m not always that organized)
1 tsp dried oregano (fresh is lovely if you have it, but who does?)
1 tsp salt, few twists of black pepper
1 cup cooked rice or couscous (I’ve used leftover rice pilaf and nobody noticed)
Chopped cucumber, tomato, red onion — as much as you like or have
Handful crumbled feta (I sometimes use those little goat cheese logs if I’m out!)
Olives (Kalamata are classic, but sometimes I just toss in those green ones from the dodgy olive bar; no shame)
Tzatziki sauce (store-bought is fine, but I’ve got a quick version in the notes)

Alright, So Here’s How I Throw It All Together

Marinate That Chicken: Chuck the chicken into a bowl with olive oil, lemon juice, garlic, oregano, salt, and pepper. Give it a squish around. If you remember to do this ahead and let it sit for 20 minutes (or up to a couple hours if the universe allows), the flavor is much better. But really, even 10 minutes is fine — just more lemony.
Cook Chicken: Heat a frying pan or grill pan (or honestly, whatever you’ve got — I’ve even used my old George Foreman grill, it’s fine) over medium-high. Cook chicken until golden and cooked through, about 5-6 minutes per side depending on thickness. I slice into the thickest bit just to check — not very chef-like, but it works. Let rest a few minutes, then chop into bite-sized pieces.
Prep the Rest: Pile your rice or base in a big bowl. I fluff it with a fork; don’t stress. Chop all your veg. Some days I get fancy and do little wedges, other times everything’s basically diced. Cucumber, tomato, red onion, olives. Whatever you like or have hanging around.
Assemble: Time for the fun part. Scoop a heap of rice, pile on the chopped chicken, then go to town with the veggies, olives, crumbled feta. Plop a fat spoonful of tzatziki right on top. This is where I usually, uh, sample for quality control.
Eat: Sometimes I squeeze an extra wedge of lemon over the top. Or, if I’m having one of those days, just dive in straight away with a fork. Both work.

Notes: Stuff I Learned the Hard Way

If you only have time to marinate the chicken while the pan heats, it’s still worth doing (more is better, but some is better than none!)
My supposedly heatproof chopping board is, in fact, not heatproof. Don’t slice hot chicken on plastic — whoops.
Homemade tzatziki is actually super easy: mix plain Greek yogurt, grated cucumber (wring it out over the sink), garlic, salt, a splash of olive oil, and maybe a bit of dill if you’re feelin’ fancy.

If You Want to Fiddle (Variations I’ve Tried)

Quinoa instead of rice — surprisingly good
Swapped in grilled halloumi for the chicken once — excellent if you’re out of poultry
I tried making a vegan version using tofu and… hmm, not my crowd’s favorite but maybe yours?
Sometimes I just skip the rice entirely and put everything on top of a big salad. It’s not really a “bowl” anymore but it makes me feel healthy

Does it Matter What Pans You Use?

I usually use my one good nonstick skillet, but once the dishwasher ate it, I made do with a cast iron. Works fine. Haven’t tried with a baking sheet, but if you do, tell me how it goes. If you don’t have a proper grill, a regular frying pan is honestly totally fine. I mean, once I even did the chicken under the broiler and it browned up nicely, but it got a touch smoky (so maybe open a window).

How Long Does Greek Chicken Bowl Keep? (Not Long at Mine)

Official line: 2-3 days, covered, in the fridge — the flavors even meld more (I think it tastes even better the next day, actually). Reality? It rarely lasts through lunch next day at my place. Be wary if you add fresh herbs on top; those go a bit limp after sitting overnight.

How We Like to Serve These (And a Silly Family Ritual)

I dish these into big old bowls and hand everyone a lemon wedge. My youngest insists we “cheers” our lemon wedges before squeezing them. No logic, but it’s tradition now. Sometimes I’ll pile warm pita on the side — split them and tuck in. Or, if we’re feeling nostalgic, a few fries on the side (don’t tell the food purists).

Pro Tips I Learned the Hard Way

Don’t try to cook all the chicken in one pan at once. It’ll steam, not brown, and get a bit weirdly rubbery. I speak from experience.
I once microwaved the rice for “efficiency” — burnt a hole right through the bowl’s bottom (don’t do this; just don’t)
Oh, and if your tzatziki looks runny, it probably just needs another stir — or maybe you didn’t squeeze the cucumber enough (it happens… ask me how I know)

FAQ (Because People Actually Ask Me These Things)

Can I use rotisserie chicken? Totally. I mean, some days you’ve just got zero minutes. Shred it, warm it, chuck it in the bowl. Nobody complains.
Is it OK to skip the olives? Sure. Though I’ll never understand olive-haters — I count at least three in my extended family! (Love you anyway, Aunt Jen.)
Can I make this dairy-free? Yep. Just drop the feta and use a non-dairy yogurt for tzatziki, works alright. The bowl still tastes pretty darn fresh.
Is it supposed to be served hot or cold? Little bit of both, honestly. I throw it together while the chicken’s still warm, but the veg and sauce cool it off. Perfect for indecisive seasons.
Why is my chicken a bit dry? Couple possibilities: too thinly sliced or cooked too long. Try letting it marinate a smidge longer, or, you know, don’t wander off to tidy the junk drawer while it cooks (voice of experience here).
Do kids actually eat this? Surprisingly, yes — mine do, as long as I keep everything in little piles so they can pick what they want. (Compromise is king.)

Anyway. Hope your kitchen turns out delightfully chaotic and your Greek Chicken Bowls disappear fast. If you forget an ingredient — don’t sweat it; I usually do, and it still works out. Enjoy!