Greek Chicken Bowls

This recipe for Greek chicken bowls is a simple meal with bold flavors.

The perfect combination of ingredients, textures and colors that quickly comes together for a simple, healthy lunch or dinner option.

You can also make these bowls ahead of time, so it’s a win-win!

How to make Greek chicken bowls

Featured Ingredients

For the chicken:

• Olive oil: As the cooking fat for sauteing.
• Chicken breasts: Boneless, skinless to be cooked in the olive oil.
• Spices: Oregano, salt and black pepper will do the trick.

For the dressing:

• Lemon: The zest and juice for maximum lemon flavor.
• Red wine vinegar: Classic in Greek dressing.
• Sugar: Honey or granulated sugar provide balance to the dressing.
• Spices: More oregano, salt and black pepper.
• Olive oil: The best oil to make dressing, imo.

For the bowls:

• Rice or grains: Any cooked rice or grain will work here.
• Spinach: Handfuls of fresh spinach or leafy greens makes the perfect base for these bowls.
• Cucumber: I like to use English cucumber because they don’t have as many seeds.
• Tomatoes: Halved cherry or grape tomatoes are perfect here.
• Olives: Kalamata or any Greek pitted olive.
• Artichokes: The jarred marinated kind.
• Feta: Crumbled, for that salty cheese bliss.

Step-by-Step Instructions

To make the chicken:

1. Heat the olive oil in a large skillet to medium heat.
2. Season the chicken breasts with oregano, salt and pepper.
3. Place in the hot oil and cook 4-5 minutes per side, until internal temperature reaches 160 degrees. Remove from the skillet and let rest 5-10 minutes, then slice.
4. Refrigerate until ready to use.

To make the dressing:

1. Whisk together the lemon zest and juice, red wine vinegar, sugar or honey and oregano. Whisk in olive oil and season to taste with salt and pepper
2. Refrigerate until ready to use.

To make the bowls:

1. Evenly distribute the cooked grains, spinach or greens, sliced chicken breast, cucumber, tomatoes (if using), olives, artichokes and feta into 4 bowls.
2. Drizzle with the dressing just before eating.

Recipe Substitutions and Alterations

• Instead of chicken: Try it with chopped or ground beef, lamb, turkey or any meat substitute.
  • You can also use pre-cooked meat like rotisserie chicken to save time.
• Instead of making your own dressing: You can use your favorite lemon/olive oil based dressing.
• Instead of rice: Use any cooked grain like quinoa, farro, wheat berries or other ancient grain.
  • You can buy pre-cooked rice or grains and heat them in the microwave to save time.
• Instead of spinach: Use any leafy greens, like kale, mixed greens, spring mix or romaine.
• For the cucumber and tomatoes: Use whatever kind you have/love.
• For the olives and artichokes: Use whatever kind you have/love.

Nutrition Considerations

• To make this gluten free: Be sure to use a gluten free grain, such as rice or quinoa.
  • Be sure all ingredients are gluten free.
• To make it dairy free: Skip the feta or use a dairy free cheese.
• To make it vegan: Use a plant-based meat substitute or use chickpeas instead of meat.
• To make it nut free: This recipe does not contain nuts. Be sure all ingredients you choose are nut free.
• To make it egg free: This recipe does not contain eggs.

Storage and Prep Tips

• Store the ingredients in individual containers or create the bowls in individual containers without dressing.
• Dress the bowls just before eating.
• The ingredients will each last up to 7 days in the refrigerator.

Easy meal prep recipes:

• Cashew Chicken Lettuce Wraps
• Broccoli Pesto Pasta
• Curry Chicken Meatball Bowls
• Copycat Starbucks Egg Bites
• Peanut Butter and Jelly Overnight Oats
• Deconstructed Egg Roll Bowls

Greek Chicken Bowls

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A grain bowl loaded with fresh greens, seasoned chicken, kalamata olives, feta, artichokes, cucumbers and a lemon oregano olive oil dressing.

• Author: Julie Andrews
• Prep Time: 10-15 mins
• Cook Time: 10-15 mins
• Total Time: 20-30 mins
• Yield: 4 Servings 1x
• Category: Dinner, Lunch
• Method: Stove-Top
• Cuisine: Greek-Inspired

Ingredients

Units USM Scale 1x2x3x

Chicken:

• 2 tablespoons olive oil
• 1–pound boneless skinless chicken breasts
• 1 teaspoon dried oregano
• 1/2 teaspoon coarse salt
• 1/2 teaspoon ground black pepper

Lemon Oregano Dressing:

• Zest and juice of 1 medium lemon
• 2 tablespoons red wine vinegar
• 1 tablespoon granulated sugar or honey
• 1/2 tablespoon dried oregano leaves
• 1/4 teaspoon coarse salt
• 1/4 teapsoon ground black pepper
• 1/4 cup olive oil

Bowls:

• 2 cups cooked brown rice or grains
• 4 cups fresh baby spinach
• 1 medium English cucumber, diced
• 1–pint cherry tomatoes, halved or quartered (optional)
• 1 cup pitted Greek olives
• 1 cup marinated artichoke hearts, halved
• 1 cup crumbled feta cheese

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Instructions

To make the chicken:

1. Heat the olive oil in a large skillet to medium heat.
2. Season the chicken breasts with oregano, salt and pepper.
3. Place in the hot oil and cook 4-5 minutes per side, until internal temperature reaches 160 degrees. Remove from the skillet and let rest 5-10 minutes, then slice.
4. Refrigerate until ready to use.

To make the dressing:

1. Whisk together the lemon zest and juice, red wine vinegar, sugar or honey and oregano. Whisk in olive oil and season to taste with salt and pepper
2. Refrigerate until ready to use.

To make the bowls:

1. Evenly distribute the cooked grains, spinach or greens, sliced chicken breast, cucumber, tomatoes (if using), olives, artichokes and feta into 4 bowls.
2. Drizzle with the dressing just before eating.

Notes

Storage Tip: Store the ingredients in individual containers or create the bowls in individual containers without dressing. Dress the bowls just before eating.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 516
• Sugar: 9g
• Sodium: 551mg
• Fat: 37g
• Saturated Fat: 9g
• Unsaturated Fat: 19g
• Trans Fat: 0g
• Carbohydrates: 39g
• Fiber: 6g
• Protein: 37g
• Cholesterol: 102mg