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–+ servings
A bowl featuring sliced grilled chicken over rice, surrounded by a fresh Greek salad mix of cucumbers, tomatoes, red onion, and feta cheese in a Greek Chicken Salad Bowls recipe.

Greek Chicken Salad Bowls

Make these protein-packed Greek Chicken Salad Bowls for a satisfying lunch or dinner. This recipe includes marinated chicken, a fresh cucumber salad, and a base of white rice, perfect for meal prepping.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

Greek Chicken & Marinade
  • 1.5 pounds fresh 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 chopped cucumber english cucumber or baby cucumbers
  • 4 roma tomatoes flesh removed, chopped
  • 23 kalamata olives sliced in half, black olives will work too
  • 1/4 small red onion diced small
  • 1/2 cup crumbed feta cheese
  • 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
  • 1 pepper to taste
  • 2 cups white rice cooked salted & peppered to taste

Equipment

  • Large ziplock bag
  • Large skillet
  • Bowl

Method
 

  1. In a large ziplock bag add raw chicken and all of the marinade ingredients. Close the bag. Massage the marinade into the chicken breasts. Place the bag in a bowl and refrigerate for 30 minutes up to 8 hours.
  2. Remove chicken from marinade and discard excess marinade. Dab the chicken breasts with a paper towel to remove some of the extra marinade, but not all of it.
  3. Heat a large skillet over medium heat. Drizzle 1 tsp of olive oil into the skillet. Cook chicken for about 4-5 minutes on each side until golden brown and the internal temperature reaches 165 degrees. Remove chicken from the pan. Set aside and let it rest for about 8-10 minutes. Slice the chicken up into strips after letting it rest.
  4. Add all ingredients for the cucumber salad into a bowl and mix together well.
  5. If eating right away add 1/2 cup rice, 3/4 cup cucumber salad, and 4 ounces of diced chicken to each bowl. Top with extra feta, if desired.
  6. If making this to eat throughout the week combine the chicken and rice and place the cucumber salad into a separate container.

Notes

Suggested Serving Size: 1 Bowl (1/2 cup rice, 3/4 cup cucumber salad, 4 ounces chicken)

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