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Close-up of a bowl featuring sliced grilled chicken over rice, topped with Greek salad ingredients like cucumber, tomato, olives, and feta cheese for Greek Chicken Salad Bowls.

Greek Chicken Salad Bowls

This recipe provides a simple way to make flavorful Greek Chicken Salad Bowls. It is suitable for busy families and individuals seeking nutritious meal ideas. You can prepare the components ahead of time for quick assembly.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 8 hours
Total Time 8 hours 25 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Greek
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Greek Chicken & Marinade
  • 1.5 pounds fresh chicken breast sliced in half to make thinner
  • 3 tbsp lemon juice juice of one lemon
  • 1 tbsp white wine vinegar
  • 2 tbsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1 tsp kosher salt use half if not using Kosher Salt
  • 1/2 tsp black pepper
  • 2 tsp olive oil for cooking
For the Greek Cucumber Salad & Rice
  • 2 cups chopped cucumber english cucumber or baby cucumbers
  • 4 count roma tomatoes flesh removed, chopped
  • 23 count kalamata olives sliced in half, black olives will work too
  • 1/4 count small red onion diced small
  • 1/2 cup crumbed feta cheese
  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp oregano, dried
  • 1 tsp garlic powder
  • 1/4 tsp dill weed, dried
  • 1 tsp Kosher salt salt to taste if not using kosher salt
  • 1 to taste pepper
  • 2 cups white rice cooked salted & peppered to taste

Equipment

  • Large Ziplock Bag
  • Large skillet
  • Mixing bowl

Method
 

  1. For the Greek Chicken & Marinade: Add the raw chicken and all marinade ingredients to a large ziplock bag. Close the bag and massage the marinade into the chicken breasts. Place the bag in a bowl and refrigerate for 30 minutes up to 8 hours.
  2. When the chicken is done marinating, remove it from the marinade and discard the excess liquid. Dab the chicken breasts with a paper towel to remove some, but not all, of the extra marinade.
  3. Heat a large skillet over medium heat. Drizzle 1 teaspoon of olive oil into the skillet. Cook the chicken for about 4 to 5 minutes on each side until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the pan and let it rest for 8 to 10 minutes. Slice the chicken into strips after resting.
  4. To Make Greek Cucumber Salad: Add all cucumber salad ingredients to a bowl and mix them together well.
  5. To Make Greek Chicken Bowls: If eating right away, add 1/2 cup rice, 3/4 cup cucumber salad, and 4 ounces of diced chicken to each bowl. Top with extra feta, if you want.
  6. If you are making this for meal prep, combine the chicken and rice and place the cucumber salad into a separate container.

Nutrition

Calories: 385kcalCarbohydrates: 17gProtein: 44gFat: 13gSaturated Fat: 4gFiber: 2gSugar: 2g

Notes

The suggested serving size is 1 Bowl, which includes 1/2 cup rice, 3/4 cup cucumber salad, and 4 ounces of chicken. You can replace the white rice with brown rice or cooked couscous for a variation.

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