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

Easy Greek Chicken Rice Bowl Recipe for Two

Sara
Fresh, flavorful Greek chicken & rice bowls with cucumber, tomatoes, feta, and a tangy dressing. A quick, easy, and healthy dinner in 30 minutes.
5 from 2 votes
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 2 bowls
Calories 756 kcal

Ingredients
 
 

For the Greek Veggie "Salad" Topping:

  • 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

For the Greek Dressing:

  • 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

For the Chicken:

  • 8 oz. Chicken Breast
  • 1 tsp. Greek Seasoning
  • 1 tsp. Olive Oil

For the Bowls:

  • 2 cups cooked Rice or your favorite grain
  • more freshly chopped Fresh Basil + Oregano optional

Instructions
 

  • Make the Greek Vegetable "Salad" Topping: Place 1/4 cup chopped 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, 1/2 cup chopped Cucumber, 1/2 cup halved Cherry Tomatoes, red onion, 1/4 cup halved Castelvetrano Olives, 1/2 cup Crumbled Feta, 2 tbsp. Extra Virgin Olive Oil, 1 tbsp. Red Wine Vinegar, and a pinch Flaky Sea Salt. Toss gently and set aside.
  • Make the Dressing: In a small bowl or jar, combine 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, 1 tsp. freshly chopped Oregano, 1 tsp. freshly chopped Basil, 1/4 tsp. Garlic Powder, and a pinch each of Salt + Pepper. Whisk until smooth, or shake vigorously in a jar until emulsified. Set aside.
  • Cook the Chicken. Pat the 8 oz. Chicken Breast dry, then season all over with 1 tsp. Greek Seasoning. Heat a medium nonstick skillet over medium heat. Add 1 tsp. 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.
  • Build the Bowls. Divide 2 cups cooked Rice (or your preferred grain) between two bowls. Top each with chicken, vegetable salad, and dressing. Sprinkle with more freshly chopped Fresh Basil + Oregano, if desired, and serve.

Notes

Dressing: Use your favorite store-bought Greek dressing (or lemony / garlicky vinaigrette) in place of the homemade version.
Chicken Swaps: For a pescatarian option, sub the chicken with shrimp or salmon. For a vegetarian option, swap in crispy chickpeas in place of the chicken.
Rice: If you don't want to really make the rice or grains, I used this 90 second whole grain rice from Whole Foods for the photos, and it was so good!
Veggie "Salad": If you don't like any of the veggies in the "salad" topping, feel free to omit them and add more of your favorite veggies.

Nutrition

Serving: 1bowlCalories: 756kcalCarbohydrates: 53gProtein: 30gFat: 47gSaturated Fat: 11gPolyunsaturated Fat: 10gMonounsaturated Fat: 23gTrans Fat: 0.04gCholesterol: 97mgSodium: 1994mgPotassium: 640mgFiber: 3gSugar: 4gVitamin A: 453IUVitamin C: 12mgCalcium: 238mgIron: 4mg
Keyword greek chicken rice bowl
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