Name: Easy Greek Chicken Rice Bowl Recipe for Two
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1/2 cup chopped Cucumber; 1/2 cup halved Cherry Tomatoes; 1/4 cup chopped Red Onion ((soaked in ice water for 10 minutes)); 1/4 cup halved Castelvetrano Olives; 1/2 cup Crumbled Feta; 2 tbsp. Extra Virgin Olive Oil; 1 tbsp. Red Wine Vinegar; pinch Flaky Sea Salt (to taste); 3 tbsp. Extra Virgin Olive Oil; 2 tbsp. Apple Cider Vinegar; 2 tbsp. Mayonnaise (like Duke's); 1 tsp. Dijon Mustard; 1 tsp. fresh Lemon Juice; 1/2 tsp. Honey (or Agave Syrup); 1 tsp. freshly chopped Oregano (or 1/2 tsp. dried oregano); 1 tsp. freshly chopped Basil (or 1/2 tsp. dried basil); 1/4 tsp. Garlic Powder; Salt + Pepper (to taste); 8 oz. Chicken Breast; 1 tsp. Greek Seasoning; 1 tsp. Olive Oil; 2 cups cooked Rice (or your favorite grain); more freshly chopped Fresh Basil + Oregano (optional)

Makes 2 bowls | Prep Time: 20 minutes / Cook Time: 10 minutes

These Greek-inspired chicken and rice bowls are fresh, flavorful, and so easy to throw together. Packed with juicy chicken, a Mediterranean-inspired veggie salad, and herby Greek-inspired dressing, they’re the kind of weeknight dinner that makes you feel like you’ve got your life together (even if your laundry says otherwise). 😘

These small batch Greek chicken bowls are a total weeknight hero. It makes enough for two pretty hungry people (or for 2-3 servings throughout the week), and it comes together in about 30 minutes. The chicken is golden and juicy, seasoned with either Greek seasoning or a simple combo of pantry staples. (Note: this recipe includes cooked rice or grains, which is not included in the prep time! I used this 90 second rice that works perfectly if you’re short on time.)

What really makes it pop is the marinated veggie salad: cucumbers, tomatoes, olives, red onion (soaked to mellow that bite), and a generous amount of crumbled feta cheese, all tossed in olive oil and red wine vinegar with a pinch of flaky sea salt. Letting it sit while you cook the chicken makes it taste even better; all the flavors get cozy together, like a little delicious mezze party in a bowl.

A view of a Greek-inspired chicken and rice bowl, filled with chopped chicken, marinated cucumber tomato salad, white rice, and fresh herbs.

Everything’s served over warm, fluffy rice and topped with a drizzle of homemade Greek-inspired dressing (you could absolutely use your favorite store-bought version if preferred). A little hit of fresh basil + oregano on top seals the deal.

Ingredients

For the Greek Veggie “Salad” Topping:

½ cup chopped Cucumber
½ cup halved Cherry Tomatoes
¼ cup chopped Red Onion (soaked in ice water for 10 minutes, drained)
¼ cup Castelvetrano Olives, halved
½ cup Crumbled Feta
2 tbsp Extra Virgin Olive Oil
1 tbsp Red Wine Vinegar
Pinch of Flaky Salt

For the Greek Dressing:

3 tbsp. Extra Virgin Olive Oil
2 tbsp. Apple Cider Vinegar
2 tbsp. Mayonnaise
1 tsp. Dijon Mustard
1 tsp. fresh Lemon Juice
1/2 tsp. Honey (or agave syrup)
1 tsp. freshly chopped Oregano (or 1/2 tsp. dried)
1 tsp. freshly chopped Basil (or 1/2 tsp. dried)
1/4 tsp. Garlic Powder
Salt + Pepper (to taste)

For the Chicken:

1 tsp. Olive Oil
8 oz. boneless, skinless Chicken Breast
1 tsp. Greek Seasoning (or ½ tsp. salt, ¼ tsp. garlic powder, ¼ tsp. black pepper)

For the Bowls:

2 cups Cooked Rice or Grains (white or brown rice, or whatever grain you love)
more freshly chopped Fresh Basil + Oregano (optional, but delightful)

Ingredients needed to make a Mediterranean vegetable "salad" laid out on a marbled surface and labeled.

Ingredient Notes & FAQs

Chicken Breast: For even juicier chicken, use boneless, skinless chicken thighs. Leftover chicken breast or shredded rotisserie chicken works, too! Just toss it in a pan with a little Greek seasoning, cook it until it’s warmed through, then set it aside until you build your bowls.
Greek Seasoning: The only Greek seasoning I’ve ever used is Cavender’s. It’s SO GOOD, and so good as a general seasoning for chicken or vegetables, even if it’s not a Greek-inspired recipe. If you can’t find it, a DIY mix of garlic powder, salt, pepper, and dried oregano is also delish. (Use about 1/4 tsp. each of them to make a blend).
Castelvetrano Olives: I am NOT an olive person, but these are soooo good. Their buttery, mild flavor is my favorite, but Kalamata olives work too if you want more briny bite! Or whatever olives you love. If you don’t like olives, just leave them out!
Red Onion: Soaking them is key to removing their harsh “bite”. It tames the sharpness and helps them blend in with the other veggies in the salad, rather than overpowering them.
Rice: Jasmine, basmati, brown, farro, or even cauliflower rice; anything goes, so use what you love. I used this 90 second Whole Grain Rice from Whole Foods (it was leftover from a client shoot last year), and it worked perfectly!

This recipe is small batch by design, but you can easily double or triple it! If you’re pescatarian, swap in shrimp for the chicken. Or for a vegetarian version, toss in some crispy chickpeas!

A top down view of a Greek-inspired chicken and rice bowl, filled with chopped chicken, marinated cucumber tomato salad, white rice, and fresh herbs.

Directions

Step One: Make the Greek Vegetable “Salad” Topping: Place red onion in a small bowl, cover with ice water, and soak for 10 minutes to mellow the flavor. Drain and pat dry. In a medium bowl, combine cucumber, tomatoes, red onion, olives, feta, olive oil, vinegar, and salt. Toss gently and set aside.

A bowl full of chopped vegetables and crumbled feta cheese.

Step Two: Make the Dressing: In a small bowl or jar, combine olive oil, apple cider vinegar, mayonnaise, Dijon, lemon juice, honey, oregano, basil, garlic powder, salt, and pepper. Whisk until smooth, or shake vigorously in a jar until emulsified. Set aside.

Step Three: Cook the Chicken. Pat the chicken dry, then season all over with the Greek seasoning. Heat a medium nonstick skillet over medium heat. Add olive oil, and once the oil is hot, cook the chicken for 4-5 minutes per side, or until the internal temperature reaches 165 F. Transfer to a cutting board to rest for five minute, then cut into bite-sized pieces or shred.YWE

Step Four: Build the Bowls. Divide two cups of cooked rice (or your preferred grain) between two bowls. Top each with chicken, vegetable salad, and dressing. Sprinkle with additional fresh basil and oregano, if desired, and serve.

A spoon drizzling dressing over a mediterranean chicken rice bowl.

Recipe Tips & Tricks

Let the salad marinate: It only takes 10-15 minutes while the chicken cooks, but makes a big difference in flavor.
Shred or chop the chicken: You can go rustic with chunks or go tender with shreds — both work depending on your vibe.
Make it meal prep: Double the recipe and store the chicken and salad separately. Combine when ready to serve!

Ways to Customize this Recipe:

Add Creamy Elements: A layer of Tzatziki sauce, hummus, creamy feta cheese sauce or even the lemony Greek yogurt sauce from this recipe at the bottom of the bowls, or a soft-boiled egg on top.
Swap the Protein: Try grilled shrimp, seared salmon, or chickpeas.
Change the Grain: Bulgur, quinoa, couscous, or orzo would all work beautifully.
Add some Crunch: Toasted pine nuts or crispy chickpeas are very welcome here.
Make it a Salad: Swap the rice for shredded romaine lettuce.

Just FYI, my entire website is packed with small batch recipes! If you’re often cooking for one or two people, feel free to sign up for my weekly newsletter. I only send one newsletter each week, but it’s packed with four small batch recipes, as well as a few tips and tricks for you.

How to Store Leftovers

Chicken: Store in an airtight container in the fridge for up to 3 days. Reheat in a skillet or microwave until warmed through.
Salad: Store separately from the chicken/rice. It’ll be good for 2-3 days, but best eaten sooner while the veggies are still crisp.
Rice: Add a splash of water before reheating to keep it fluffy.
Fully Assembled Bowls: Store in an airtight container in the refrigerator for up to 3 days. Toss with a little extra dressing before eating, if desired. (I just eat the leftovers cold!)

More Small Batch Bowl Recipes

These SUPER popular Sweet Potato, Chicken, Kale, + Rice Bowls (makes 2 bowls)
Easy Miso Teriyaki Salmon + Rice Bowls (makes 2 bowls)
Fan Favorite Chicken Fajita Rice Bowls (makes 2-3 bowls)
Spicy Buffalo Chicken Rice Bowls with Roasted Broccoli (makes 2-3 bowls)

This is one of those meals that just feels good to make and to eat. These bowls are bright, vibrant, herby, and totally stress-free. It’s the kind of dinner that doesn’t try too hard but still ends up tasting like something from your favorite café patio on a warm afternoon. I love that you can make it ahead for lunch or throw it together last minute!

Also… can we talk about how good that veggie salad is on its own?? Toss it on a pita with hummus, stuff it in lettuce cups, or just eat it with a fork straight from the bowl while your chicken’s still cooking. No judgment. Full encouragement. It’s delicious. Oh! And if you want to scale this recipe up, use the slider bar in the recipe card below (near “Servings”) to adjust the quantity, and the ingredients will update automatically!

If you make this recipe and love it, please leave a comment and / or star rating below! Or share a photo on Instagram and tag me so we can connect and be friends! Questions? Send me an email so I can help out.

xx Sara