Greek Chicken Bowls

These Greek chicken bowls feature perfectly marinated grilled chicken over seasoned couscous and Mediterranean-inspired toppings. I love how it makes for a quick and easy dinner. 

Looking for more easy chicken recipes? Try my tandoori chicken, Moroccan chicken, and marry me chicken. 

We eat an army’s worth of chicken in my house- at least 3 times a week! In honor of my staple Greek chicken, I decided to turn this vibrant, juicy chicken into an all-in-one rice bowl recipe. The combination of flavors and textures is irresistible, and it works equally well as lunch, dinner, or meal prep all week long.  

Table of Contents

1. Why I love this recipe
2. Ingredients needed
3. How to make Greek chicken bowls
4. Arman’s recipe tips and variations
5. Storage instructions
6. More quick & easy dinner bowls 
7. Greek Chicken Bowls (Recipe Card)

Why I love this recipe

• It’s healthy and wholesome. Chicken is lean and protein-packed, the veggies provide a boost of vitamins, and the couscous adds much-needed fiber. Plus, it’s naturally gluten-free. 
• Perfect hot or cold. When I’m making these fresh, I like the couscous and chicken to be warm, but the next day, I find the leftovers taste just as good straight out of the fridge. 
• Restaurant-worthy. You could easily spend three times as much to get this bowl at a restaurant, but making it yourself is affordable and even tastier. 

Ingredients needed

• Chicken breasts. Four boneless, skinless chicken fillets should do the trick. If they’re not all the same level of thickness, you can flatten them with a meat mallet or butterfly them so they cook evenly. 
• Olive oil. For flavor and to marinade the chicken. 
• Lemon juice and zest. For essential acidity and brightness.
• Garlic. Fresh garlic is best, but bottled minced garlic will work in a pinch. 
• Seasonings. I used salt, black pepper, and oregano, but you could also use a Greek seasoning blend if you prefer.

To assemble the bowls:

• Couscous. One of my favorite inexpensive grains that makes for a fun variation from regular rice. 
• Cherry tomatoes. For a sweet, slightly acidic flavor and pop of color. 
• 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. For an addictive, briny, salty flavor. 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

I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.

Step 1- Marinade the chicken. In a large bowl, combine the olive oil, lemon juice, lemon zest, garlic, oregano, salt, and pepper. Add the chicken, toss to combine, and let it marinate in the fridge for 10 minutes. 

Step 2- Grill. While the chicken is marinating, preheat the grill or large skillet to medium-high heat and brush the grates with oil. Once hot, grill the chicken for 3-4 minutes per side or until fully cooked. Remove the chicken from the heat and let it rest for 5 minutes before slicing. 

Step 3- Assemble. To the serving bowls, 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.

Arman’s recipe tips and variations

• 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. 
• 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. 
• 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, 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 quick & easy dinner bowls 

• Mediterranean bowl
• Shrimp bowl
• Taco bowl
• Salmon bowl