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Greek Chicken Bowl

A vibrant and healthy Mediterranean bowl featuring charred lemon-oregano chicken, fluffy rice, fresh cucumber-avocado salad, and bright pickled onions, all drizzled with creamy tzatziki.
Print Recipe
Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 Bowls
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 580
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 1.5 lbs chicken breast or thighs cubed
  • 3 tbsp olive oil
  • 2 tbsp lemon juice
  • 3 cloves garlic minced
  • 1 tbsp dried oregano
Base & Toppings
  • 2 cups white rice cooked
  • 1 cup tzatziki sauce
  • 0.5 cup red onion pickled
  • 1 English cucumber chopped
  • 2 avocados cubed
  • 1 cup cherry tomatoes halved
  • 0.5 cup feta cheese crumbled

Equipment

  • Large Skillet or Grill Pan
  • Mixing bowls
  • Chef's Knife
  • Cutting Board

Method
 

  1. Combine olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl. Add chicken and marinate for 20 minutes.
  2. While chicken marinates, prepare the pickled onions by soaking thin red onion slices in vinegar, water, sugar, and salt.
  3. Cook rice according to package instructions. Fluff with a fork when done.
  4. Chop cucumbers, avocados, and tomatoes. Toss gently with crumbled feta.
  5. Heat a skillet over medium-high heat. Cook chicken for 8-10 minutes until browned and cooked through (165°F).
  6. Assemble bowls with a base of rice, topped with chicken, salad mix, and pickled onions.
  7. Drizzle generously with tzatziki sauce before serving.

Notes

Store components separately for meal prep to keep salad crisp.