Go Back
–+ servings
Close-up of a bowl featuring sliced grilled chicken over rice next to a fresh Greek salad mix.

Greek Chicken Salad Bowls

Enjoy these vibrant and healthy Greek Chicken Salad Bowls, perfect for a nutritious lunch or dinner. This recipe combines marinated chicken with a fresh cucumber salad and rice for a satisfying meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 30 minutes
Total Time 55 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Greek Chicken & Marinade
  • 1.5 pounds chicken breast sliced in half to make thinner
  • 3 tbsp lemon juice juice of one lemon
  • 1 tbsp white wine vinegar
  • 2 tbsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1 tsp kosher salt use half if not using Kosher Salt
  • 1/2 tsp black pepper
  • 2 tsp olive oil for cooking
Greek Cucumber Salad & Rice
  • 2 cups cucumber english cucumber or baby cucumbers, chopped
  • 1/4 small red onion diced small
  • 1/2 cup feta cheese crumbled
  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp oregano, dried
  • 1 tsp garlic powder
  • 1/4 tsp dill weed, dried
  • 1 tsp Kosher salt salt to taste if not using kosher salt
  • to taste pepper
  • 2 cups white rice cooked salted & peppered to taste

Equipment

  • Large ziplock bag
  • Bowl
  • Skillet
  • Paper towel

Method
 

  1. In a large ziplock bag, combine the raw chicken and all marinade ingredients. Close the bag and massage the marinade into the chicken breasts. Refrigerate for at least 30 minutes, or up to 8 hours.
  2. When the chicken is done marinating, remove it from the marinade and discard the excess. Lightly pat the chicken breasts with a paper towel. Heat a large skillet over medium heat and add 1 tsp of olive oil. Cook the chicken for 4-5 minutes per side, until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the pan and let it rest for 8-10 minutes before slicing into strips.
  3. To make the Greek cucumber salad, combine all the cucumber salad ingredients in a bowl and mix well.
  4. To assemble the bowls, add 1/2 cup of cooked rice, 3/4 cup of the cucumber salad, and 4 ounces of sliced chicken to each bowl. Top with extra feta cheese, if desired.
  5. For meal prep, combine the chicken and rice in individual containers. Store the cucumber salad in a separate container to keep it fresh.

Nutrition

Calories: 385kcalCarbohydrates: 17gProtein: 44gFat: 13gSaturated Fat: 4gFiber: 2gSugar: 2g

Notes

You can substitute brown rice or cooked couscous for the white rice. This recipe makes approximately 4 servings, with a suggested serving size of 1 bowl (1/2 cup rice, 3/4 cup cucumber salad, 4 ounces chicken).

Tried this recipe?

Let us know how it was!