Greek Chicken Bowls

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




  • 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


  • 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


  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.


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