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Greek Chicken Bowls

Mediterranean Chicken Bowl, Gyro Bowl

Greece

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Recipe Snapshot

The essentials, at a glance

Greek Chicken Bowls are a vibrant, deconstructed take on classic Mediterranean flavours. Tender spiced chicken sits atop fragrant turmeric rice with crisp cucumber, tangy feta, and creamy tzatziki. This dish brings the essence of a Greek taverna into a convenient, nourishing bowl format.

Mediterranean Dinner
Gluten-FreeHigh-ProteinMediterranean DietNut-Free
Difficulty

Medium

Servings

4

Prep Time

25 mins

Make Time

30 mins

Calories

580 / serving

Diet

Non-Veg

Protein 43.0g
Fat 25.0g
Carbs 41.0g

Above values do not change with any serving size changes you make below

May not be suitable if you suffer with:
Acid Reflux
Lactose Intolerance
IBS
Diabetes
Indigestion
High Blood Pressure
Cook Along

The Making Of

Follow each phase with a cleaner flow from ingredient prep to final plating.

Track cooking progress forGreek Chicken Bowls

1
2
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5
STEP 1

Make the rice: Using a strainer, rinse the rice under cold water, then drain it completely. In a saucepan over high heat, bring 1 ¾ cups water to a boil. Add the rice, turmeric, garlic powder, and ¼ teaspoon salt. Stir once, and simmer 10 to 15 minutes. Once all the liquid has cooked out and the rice is tender, remove the heat. Cover the pot and allow the rice to steam for 5 minutes. Uncover and fluff the rice with a fork. Taste and add a little more salt and a drizzle of olive oil if desired.

Ingredients

Servings: 4
For the chicken
450 g / 1 lb boneless skinless
7 g / 1 1/4 tsp
1.5 g / 1/2 tsp
1.5 g / 1/2 tsp
1.5 g / 1/2 tsp
0.75 g / 1/4 tsp
0.75 g / 1/4 tsp
0.5 g / 1/4 tsp
30 ml / 2 tbsp
For the bowl
185 g / 1 cup
1.5 g / 1/2 tsp
0.75 g / 1/4 tsp
300 g / 10.5 oz
150 g / 5 oz
50 g / 2 oz
50 g / 2 oz
50 g / 2 oz cheese
360 g / 12 oz
5 g / 1
1.5 g / 1/2 tsp
7.5 ml / 1/2 tbsp vinegar
22.5 ml / 1 1/2 tbsp
1 g / 1/4 tsp
0.5 g / 1/4 tsp
Ingredients at a glance
Adjust quantities to your preferred serving size.
We only show images for ingredients already in our database.
All drinks depicted are for visual purposes only and should be assumed non-alcoholic unless explicitly labelled otherwise.

Instructions

Main
Step 1 instruction thumbnail 1

Make the rice: Using a strainer, rinse the rice under cold water, then drain it completely. In a saucepan over high heat, bring 1 ¾ cups water to a boil. Add the rice, turmeric, garlic powder, and ¼ teaspoon salt. Stir once, and simmer 10 to 15 minutes. Once all the liquid has cooked out and the rice is tender, remove the heat. Cover the pot and allow the rice to steam for 5 minutes. Uncover and fluff the rice with a fork. Taste and add a little more salt and a drizzle of olive oil if desired.

Step 2 instruction thumbnail 2

Make the tzatziki: Meanwhile, grate ½ the cucumber using the small holes on a box grater (if using a standard cucumber, peel and seed it first). Place the grated cucumber in a fine mesh strainer and squeeze out as much liquid as possible. Sprinkle it with ¼ teaspoon kosher salt, then place over a liquid measuring cup and allow to stand for at least 10 minutes. In a medium bowl, mix the yogurt, garlic, red wine vinegar, olive oil, remaining ½ teaspoon kosher salt, dill, and freshly ground black pepper. Squeeze out more water from the cucumber before adding it to the dip. Stir in the grated cucumber. Depending on your yogurt consistency, you can stir back in the cucumber water (or regular water) until it comes to the desired consistency (some Greek yogurts are very thick!). Stores up to 1 week in the refrigerator.

Step 3 instruction thumbnail 3

Cook the chicken*: If you buy the chicken as breasts that are not already butterflied or in cutlets, butterfly the chicken by placing your hand over the top of each chicken breast and using a sharp knife to carefully slice the breast horizontally, leaving the edge intact so it can open up like a book. Unfold the breast like a book, then cut along the fold to separate the two halves. Pat the chicken dry with a paper towel and sprinkle on both sides with the kosher salt (use 1 ¼ teaspoons if the chicken is closer to 1 ½ pounds). In a small bowl, mix the garlic powder, onion powder, oregano, cumin, dill, and a few grinds of black pepper, then sprinkle over the chicken.

Step 4 instruction thumbnail 4

Add the olive oil to a large stainless steel or cast iron skillet and heat over medium high heat. Add the chicken and cook for 3 to 5 minutes per side, until browned on both sides. When the internal temperature is 165°F or the center is no longer pink, remove to a plate. Rest 5 minutes before slicing.

Step 5 instruction thumbnail 5

Assemble the bowls: Slice the remaining half of the cucumber and slice the tomatoes in half. If using red onion instead of pickled onions, slice the onion. Add the rice to a bowl and top with the vegetables and chicken (or chickpeas), then sprinkle with olives and feta crumbles and add a dollop of tzatziki. Leftovers last up to 3 days refrigerated.

Other considerations for this recipe

For the chickpeas variation (vegetarian and vegan)
Drain and rinse the chickpeas. In a medium bowl, mix them with ½ teaspoon each garlic powder, onion powder, and dried oregano, ¼ teaspoon each cumin and dried dill, and ¾ teaspoon kosher salt. Heat 1 tablespoon olive oil in a medium skillet. Add the chickpeas (carefully to avoid spitting) and cook for about 5 minutes, stirring often, until warmed through.
Additional note
For a dairy free sauce, use this Tahini Sauce instead!
Meal prep tips
This recipe is easy to meal prep: prepare the chicken and tzatziki up to 3 days in advance. Slice the veggies and assemble the bowls directly before serving.
Air fryer
If you have an air fryer, you can air fry the chicken instead of pan searing.

Nutritional Benefits

High in lean protein from the chicken.

Greek yoghurt provides probiotics and calcium.

Olive oil offers heart-healthy monounsaturated fats.

Cucumber and tomatoes contribute hydration and vitamins.

Nutritional information is provided as a general guide only. Values may vary and should not replace professional medical or dietary advice.

Vibrant Bowls of Mediterranean Sunshine

Greek Chicken Bowls
Yum User
Yum User

The sizzle of spiced chicken hitting a hot skillet creates an immediate contrast with the cool, cucumber-laced yoghurt waiting nearby. This interplay of temperatures and textures defines the Greek Chicken Bowl experience, where every component maintains its distinct character while contributing to a harmonious whole.

Golden turmeric stains the rice a vibrant amber, infusing each grain with earthy warmth that anchors the dish. Against this backdrop, crisp English cucumber and sweet cherry tomatoes offer refreshing crunch, while briny olives and sharp feta crumble introduce salty depth. The chicken, butterflied for even cooking and rubbed generously with oregano, cumin, and dill, carries the essence of a Greek taverna.

Building Your Bowl

The tzatziki demands patience: grating cucumber and allowing it to drain prevents a watery sauce, ensuring the yoghurt remains luxuriously thick. When assembling, start with the warm rice, layer the sliced chicken, then scatter the vegetables with abandon. A generous dollop of that garlicky yoghurt ties everything together.

What makes this particularly satisfying is its adaptability. Whether enjoyed as a post-work refuel or packed for tomorrow's lunch, these bowls retain their vibrancy. The flavours actually improve as they mingle, making this an ideal candidate for meal prep without sacrificing that fresh, just-assembled quality.

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