This post may contain affiliate links. See my disclosure policy.
My Greek chicken bowls are loaded with all the flavors, textures, and juicy chicken. It’s high in protein and ready in under 20 minutes. It’s my family’s favorite weeknight dinner.
Greek chicken and rice bowls are one of my go-to weeknight dinners. The combination of flavors and textures is irresistible, and it works equally well as lunch, dinner, or meal prep all week long. You can prepare the chicken in advance or make it on the spur of the moment, as no marinating time is required.
It’s high in protein and packed with nutritious veggies and heart-healthy flavor boosters. My family loves them with some warm pita and hummus, but you can make them low-carb or dairy-free.
Table of Contents
Why I love this recipe
- It’s healthy and wholesome. Plus, it’s naturally gluten-free.
- Perfect hot or cold. I find the leftovers taste just as good straight out of the fridge.
- Restaurant-worthy. You could easily spend three times as much to buy this bowl at a restaurant, but making it yourself is affordable and even more delicious.
If you are looking for more easy chicken dinner recipes, try my tandoori chicken, Moroccan chicken, and marry me chicken next.
★★★★★ REVIEW
“Wow, this was fantastic! Added diced artichoke and avocado because I had them on hand. This is what I plan to serve on the patio to guests next week. Thanks Arman!” – Alan
Key Ingredients
- Greek chicken. Chicken breast seasoned with olive oil, lemon juice, garlic, and seasonings.
To assemble the bowls:
- Couscous. One of my favorite inexpensive grains is that it makes for a fun variation from regular rice.
- Cherry tomatoes. Or diced Roma or beefsteak tomatoes.
- Cucumbers. I prefer using Persian cucumbers for their slightly sweet taste and seedless texture.
- Feta cheese. If possible, I prefer using whole blocks of feta and crumbling it myself, as I find the feta crumbles to be lackluster and a bit dry.
- Kalamata olives. Make sure they’re pitted.
- Garlic yogurt sauce. For a tangy, garlicky flavor.
- Dill, fresh lemons, and pita bread. For serving.
How to make Greek chicken bowls
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step 1- Make the marinade. In a large bowl, combine the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper.
Step 2- Marinate. Add the chicken, toss to combine.
Step 3- Grill the chicken for 3-4 minutes per side or until fully cooked.
Step 4- Assemble. Add a bed of couscous, followed by tomatoes, cucumber, sliced chicken, feta, olives, and pita bread. Drizzle with garlic yogurt sauce and sprinkle with fresh dill.
Greek bowls tips
- Look for an internal temperature of 165F. To know when the chicken is fully cooked. It’s my #1 tip for avoiding dry, rubbery, or undercooked chicken.
- Save time. When I need instant gratification, I’ll use microwaveable couscous and rotisserie chicken with the marinade drizzled on top.
- Swap the grains. Try using farro, quinoa, yellow rice, or cauliflower fried rice to make a low-carb version.
- Use different sauces. While I prefer the garlic yogurt sauce’s flavor, you can use other types of sauces, like homemade tzatziki sauce, Greek dressing, or tahini.
- Add extra toppings, like hummus, sliced avocado, pickled red onion, air fryer chickpeas, or roasted chickpeas (my favorite!).
Storage instructions
To store: The leftover chicken, couscous, and toppings can be stored in separate airtight containers and refrigerated for 4-5 days.
To freeze: Leftover chicken and couscous can be frozen in freezer-safe containers for up to 3 months. Allow them to thaw overnight in the fridge, or add more reheating time.
To reheat: I don’t mind eating this bowl cold, but if you’d prefer, you can microwave the couscous and chicken in 30-second intervals until warm or heat them in a skillet over medium heat.
More bowl recipes
If you tried this Greek Chicken Bowl recipe or any other recipe on The Big Man’s World, please rate the recipe and let me know how it went in the comments below. It really helps others thinking of making the recipe.
Greek Chicken Bowls
Video
Ingredients
- 1 pound chicken breast four fillets
- 3 tablespoons olive oil
- 1 lemon juice and zest
- 2 cloves garlic minced
- 1 teaspoon oregano
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
To assemble
- 2 cups cooked couscous
- 1 cup cherry tomatoes halved
- 1 Persian cucumber sliced
- 1/4 cup Greek Feta crumbled
- 1/4 cup Kalamata olives pips removed
- 1/4 cup Garlic yogurt sauce
Instructions
- Marinate the chicken in the mixture of olive oil, lemon juice, lemon zest, garlic, oregano, salt, and peppee.
- Preheat the grill or skillet to medium-high heat and brush the grates with oil. Once hot, Grill for 3-4 minutes per side or until fully cooked (check for an internal temperature of 165F).
- Remove the chicken from the grill and let it rest for 5 minutes before slicing.
- Assemble the bowls by adding a bed of couscous, followed by tomatoes, cucumber, sliced chicken, feta, olives, and a drizzle of garlic yogurt sauce. Sprinkle with fresh dill and pita.
Notes
- Oven-bake the chicken. If you don’t have a grill or it’s not the right weather, you can cook the chicken on the stovetop over medium heat or bake it in the oven at 400F for 8-9 minutes on one side, then flip and continue baking for another 8-9 minutes.
- Low carb chicken bowls. Swap out the couscous for cauliflower rice.
- Dairy free. Omit the feta cheese and replace the garlic yogurt sauce for hummus.
Nutrition
Originally published April 2024, updated and republished April 2025
Just made these Greek bowls for dinner and it was sensational. The chicken was SO juicy (not dry) and I used your inspo of ingredients to make the perfect Greek bowl.
Love these Greek chicken bowls so much
Thanks, Lucy!
Amazing! The flavors were SO good! Thanks SO much for the recipe! 🙂
So welcome, Connie!
Traditional couscous is made with wheat and therefore not gluten free. There are gluten free versions which are not made with wheat.
Wow, this was fantastic! Added diced artichoke and avocado because I had them on hand. This is what I plan to serve on the patio to guests next week. Thanks Arman!
Ooo I love those additions!! 😀