This Greek grilled chicken and rice bowl is loaded with fresh ingredients like lean grilled chicken, fresh veggies and tangy feta. It’s a complete meal that’s full of flavor.
Whenever I make this Greek chicken and rice bowl, my family loves me a little bit extra. It’s one of those meals that makes everyone happy!
If you’re meal prepping, each component of these bowls can be stored in its own separate container.
And even if you’re starting from scratch, this simple recipe will be on the table in under an hour, making it a great option for busy weeknights!
Ingredients for this Greek Chicken and Rice Bowl
Here’s what you’ll need to make this delicious meal:
- Boneless skinless chicken breasts. If you’re a dark meat lover, you could also go with boneless skinless chicken thighs.
- Rice pilaf. You can find boxed mixes of pilaf at the grocery store, or choose whatever other kind of rice you like.
- Feta Cheese. Buy the kind that comes in a brick, not the crumbled kind.
- Cherry tomatoes
- Cucumber
- Lemon
For the fresh oregano dressing, you’ll need 4 additional ingredients:
- Extra virgin olive oil
- Red wine vinegar
- Dijon mustard
- Fresh oregano
How to Make Greek Chicken and Rice Bowls
Cook the Rice
If you’re using a boxed rice mix, cook the rice according to the package directions.
If you’re making rice from scratch in a rice cooker or on the stove, get it cooking while you work on the chicken and dressing.
Grill the Chicken
If the weather permits, get outside and grill your chicken. If not, I’ve included easy oven and air fryer instructions in the recipe card below.
We’re doing a simple salt and pepper seasoning on the chicken, as most of the flavor will come from the oregano dressing.
We’re also going to grill (or oven bake) the lemons. If you’ve never grilled lemons, it’s a great way to caramelize them and release their natural juices, perfect for squeezing onto the finished dish.
When it’s finished cooking, let the chicken rest for about 5-10 minutes before slicing it into bite sized pieces.
Chop the Veggies
Slice your cucumber into bite size pieces, and cut the cherry tomatoes in half. Toss them together in a bowl and set them aside.
Also, cut the block of feta into cubes.
Make the Dressing
Whisk the vinegar and mustard together in a small bowl. Now keep whisking while you slowly pour in the olive oil.
Finally, whisk in the fresh oregano.
Assemble the Bowls
Now it’s time to put it all together!
Divide your cooked rice among serving bowls. Then, top each bowl with diced chicken, veggies and feta cheese. Drizzle homemade sauce over top before you’re ready to serve.
Don’t forget to squeeze that caramelized lemon juice too!
Watch how to make a Greek Chicken and Rice Bowl!
Serving these Greek Chicken and Rice Bowls
The beauty of bowls is that they are complete meals!
It’s still a great idea to round out this Greek-inspired meal with other Mediterranean favorites like hummus, tzatziki and pita bread.
Variations
There are lots of ways to customize this chicken rice bowl recipe to suit your preferences. Here are some ideas:
1. The Rice: Try white rice, brown rice, jasmine rice or even cauliflower rice if you’re looking to reduce carbs.
2. The Veggies: Experiment with grilled bell peppers and red onion or crispy lettuce. Whatever your favorite veggies are will work!
3. The Protein: Chicken thighs, lean beef and even cubed firm fish will work well in these chicken rice bowls.
How to Store Leftover Chicken and Rice Bowls
Store leftover chicken, rice and vegetables separately if you can. Each can be stored in an airtight container in the refrigerator.
Use the leftover ingredients to recreate another Greek rice bowl or enjoy the leftover in other chicken recipes, like my BBQ Chicken Casserole recipe that’s linked below.
When you make this grilled chicken and rice bowl recipe, I’d love to hear about it! Drop a star rating or leave a comment below. Enjoy!
For more easy recipes for busy weeknights, try these:
Greek Grilled Chicken and Rice Bowl Recipe with Feta
Ingredients
- 1 lb. boneless skinless chicken breasts
- 6 cups cooked rice pilaf
- 2 cups cherry tomatoes
- 2 lemons
- 1 cucumber
- 6 oz. feta cheese
Fresh Oregano Vinaigrette
- 2/3 cup extra virgin olive oil
- 1/4 cup red wine vinegar
- 2 Tbsp. Dijon mustard
- 1 Tbsp. fresh oregano minced
Instructions
Grill Instructions
- Preheat grill to 400 degrees. In a large bowl, lightly coat chicken with olive oil. Season with salt and pepper.
- Grill chicken until done, about 6-7 minutes per side. Cut the lemons into quarters and set them onto the grill during the last 5 minutes of cooking.
- Remove from grill and let rest 10 minutes. Then, slice into bite sized pieces.
Oven Instructions
- Preheat oven to 375 degrees. In a mixing bowl, lightly coat chicken with olive oil. Season with salt and pepper.
- Transfer chicken to a baking dish. Cut the lemons into quarters and add them to the baking dish.
- Place into the oven for 20-25 minutes until done. Let rest for 10 minutes. Then, slice chicken into bite sized pieces.
Air Fryer Instructions
- Preheat air fryer to 350 degrees. In a mixing bowl, lightly coat chicken with olive oil. Season with salt and pepper.
- Place the chicken into the air fryer basket and cook for 18 minutes, flipping halfway through the cook time.
Make the Dressing
- In a small bowl, whisk the vinegar and mustard until smooth. Slowly pour the oil into the mixture while whisking constantly. Last, whisk in the chopped oregano.
Chop the Veggies
- Slice the cucumber into bite sized pieces. Halve the cherry tomatoes. Combine them together in a small bowl.
Assemble the Chicken and Rice Bowl
- Divide the cooked rice among 4 serving bowls. Top with chicken, lemons, tomato-cucumber salad and cubed feta. Drizzle with oregano dressing.
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