Greek Chicken Bowl Recipe

With perfectly seasoned chicken, a fresh, crisply textured salad, all atop a bed of rice, this recipe for Greek Chicken Bowls is healthy, delicious, and colorful. Make a double batch and save the leftovers for lunch later on in the week. You can eat this meal either hot or cold.

This recipe is a great make ahead meal to cook on the weekend for weekday lunches. If you do this, be sure to store the rice, chicken and cucumber salad separately from one another. Otherwise, the salad will make the other ingredients slimy. Keep these in the refrigerator in tightly covered containers for up to three days. You can serve these Greek Chicken Bowls either warm, by microwaving the chicken and the rice before serving, or cold.

Greek Chicken Bowls Recipe

April Freeman

Are you looking for a tasty and light lunch that is packed with nutrition? Or maybe you want a quick to prepare dinner recipe that is colorful and fun? Perhaps you need an option for your lunch box that will replace your boring old sandwich? This recipe for Greek Chicken Bowls will satisfy all three categories.

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Prep Time 15 mins

Cook Time 20 mins

30 minutes to 8 hours Marinating Time 30 mins

Total Time 1 hr 5 mins

Cuisine Greek

Servings 6 People

Equipment

• 1 Ziploc - Gallon size
• Skillet
• Bowl
• Wooden Spoon

Ingredients

  

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Chicken and Marinade Ingredients

• 8 to 10 Chicken tenders
• 2 tablespoons Olive oil plus 1 to 2 tablespoons for cooking
• 3 tablespoons Lemon juice
• 1 tablespoons Red wine vinegar
• ½ teaspoon Salt 
• ½ teaspoon Black pepper
• ½ teaspoon Dried thyme
• 2 tablespoons Dried oregano
• 1 teaspoon Garlic powder

Greek Salad and Rice Ingredients

• ½ Cucumber, diced
• 2 Roma tomatoes chopped
• 1 Dozen black olives, sliced
• ½ cup Feta cheese, crumbled
• 1 tablespoon Olive oil
• 1 tablespoon Red wine vinegar
• 1 teaspoon Dried oregano
• 1 teaspoon Garlic powder
• ¼ teaspoon Dried dill weed
• ½ teaspoon Salt
• 2 cups White rice, cooked

Instructions

 

• Use a gallon sized Ziploc bag to create the marinade. Measure all the marinade ingredients into the baggie and add the chicken. Close the top of the bag securely and rub the marinade into the chicken. Place the chicken into the refrigerator for at least half an hour or up to eight hours.
  
• Cook the two cups of rice according to package instructions.
• Then you can move on to making the chicken as the rice is cooking. When you are ready to cook the chicken, remove it from the bag and discard the extra marinade. Lightly pat the chicken with a paper towel to remove any extra marinade, although you do not want to totally dry it. Use a cutting board and a sharp knife to slice the chicken into strips that are about a half inch thick.
• In a large skillet, heat the two tablespoons of olive oil over medium heat. When the oil is shimmering and runny, it is hot enough. Add the chicken to the hot oil and cook it for about four or five minutes per side. The outside of the chicken should be golden brown, and it should reach an internal temperature of 165 degrees, as measured by an instant read meat thermometer.
  
• Remove the chicken to a plate and let it rest for about 10 minutes to reabsorb the juices. If you slice it too soon, the juices will run out onto the plate and be lost. When the chicken has rested for 10 minutes, cut it up.
• As the chicken is cooking, you can create the cucumber salad. In a large bowl, stir together all the cucumber salad ingredients except for the rice. Stir these all together with a large wooden spoon.
  
• When you are ready to serve, spoon half a cup of cooked rice into the bowl. Top the rice with about ¾ of a cup of the cucumber salad and ¼ of the chicken, sliced into bite sized pieces. Sprinkle with extra feta cheese and serve.
  

Notes

This recipe is fresh and tasty. First, you will start with a bed of rice in your bowl. Our recipe calls for plain white rice, but if you would like to use brown rice for added nutrition and fiber, feel free to make the substitution. Just be sure that you allow the extra time for the brown rice to cook.

Next, you will top the rice with our Greek Salad. This salad features perfectly seasoned tomatoes and crispy cucumbers. If you are growing these veggies in the garden, this is a great recipe to use them. We also add a variety of Mediterranean seasonings to pump up the flavor. To keep your salad from getting watery, when you slice the cucumbers and tomatoes, scoop out the seeds and the slimy goop that surrounds the seeds before chopping the vegetables.

Finally, you will top the bowl with our marinated chicken breast pieces. You can marinate the meat for a short amount of time, like half an hour, or you can let the chicken pieces soak in the marinade for up to eight hours. If you are able to plan ahead, try to marinate the chicken for as long as possible. The flavor profile increases the longer that you leave the chicken in the marinade. After marinating the chicken, you will sauté it in olive oil. Because the chicken is sliced into small pieces, it will cook up pretty quickly.

You can prepare this recipe and serve it with the chicken piping hot. However, if you want to, it will be just as delicious if you allow the chicken to cool and eat the whole bowl cold.

Keyword Chicken Bowl Recipe, Greek Chicken Bowl, Greek Chicken Bowls Recipe, Greek Chicken Recipe

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