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Home » Recipes » Main Course

Modified: Oct 12, 2022 | Categories: Main Course

Greek Chicken Bowls

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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!

Overhead shot of greek chicken bowls in a white bowl
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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.
Overhead shot of fresh spinach spread on a marble surface

Step-by-Step Instructions

  1. To make chicken: Heat olive oil in a large skillet to medium heat.
    • Season chicken breasts with oregano, salt and pepper.
    • 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.
    • Refrigerate until ready to use.
  2. To make dressing: Whisk together lemon zest and juice, red wine vinegar, honey or sugar and oregano.
    • Whisk in olive oil and season to taste with salt and pepper.
    • Refrigerate until ready to use.
  3. To make bowls: Evenly distribute rice or grains, spinach, sliced chicken breast, cucumber, tomatoes, olives, artichokes and feta into 4 bowls.
    • Drizzle with dressing just before eating.
Overhead shot of lemon oregano dressing for greek chicken bowl

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.
Overhead shot of finished bowl recipe in a white bowl
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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
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Greek Chicken Bowls

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This recipe is a perfect combination of flavors, textures, and colors and quickly comes together for a simple, healthy meal. 

  • 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

Scale

Chicken:

  • 1-2 tablespoons olive oil
  • 1-pound boneless skinless chicken breasts
  • ½ teaspoon dried oregano
  • ½ teaspoon coarse salt
  • ½ teaspoon ground black pepper

Lemon Oregano Dressing:

  • Zest and juice of 1 medium lemon
  • 2 tablespoons red wine vinegar
  • 1 tablespoon honey or granulated sugar
  • ½ tablespoon dried oregano leaves
  • ¼ teaspoon coarse salt
  • ¼ teapsoon ground black pepper
  • ¼ cup olive oil

Bowls:

  • 2 cups cooked rice or grains
  • 4 cups fresh baby spinach
  • 2 cups diced English cucumber
  • 2 cups quartered cherry tomatoes
  • 1 cup Greek olives
  • 1 cup marinated artichoke hearts, halved
  • 1 cup crumbled feta cheese

Instructions

  1. To make chicken: Heat olive oil in a large skillet to medium heat. Season chicken breasts with oregano, salt and pepper. 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. Refrigerate until ready to use.
  2. To make dressing: Whisk together lemon zest and juice, red wine vinegar, honey/sugar and oregano. Whisk in olive oil and season to taste with salt and pepper. Refrigerate until ready to use.
  3. To make bowls: Evenly distribute Ready to Serve Brown Rice & Quinoa, spinach, sliced chicken breast, cucumber, tomatoes, olives, artichokes and feta into 4 bowls. Drizzle with dressing just before eating.

Nutrition

  • Serving Size: ¼ 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

Keywords: healthy, meal prep, quick, easy, make ahead, do ahead, homemade dressing

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hi, i’m julie!

chef, registered dietitian & mom
passionate about simple, healthy cooking

*formerly the gourmet RD*

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