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This Greek Chicken Bowl recipe is loaded with our amazing marinated Greek chicken, fresh ingredients and a tangy dill sauce.  We know you are going to love this delicious Greek Chicken Rice Bowl for dinner!

Greek Chicken Bowl (cooked marinated chicken, cucumber salad and basmati rice)

If you love a good casual meal, you’re going to love this Greek chicken bowl!! It tastes as good as it looks! And the best part is it comes together in about an hour, making it a perfect weeknight meal!

A white dish with chicken marinating in it. Glass bowls filled with cucumber, cherry tomatoes, kalamata olives and Feta cheese.

Our amazing Greek Chicken Bowls are made with marinated Greek chicken, Greek Cucumber Salad, fluffy rice and a tasty homemade Lemon Dill Sauce. It’s an easy meal to make for a busy weeknight dinner. 

Greek Chicken Bowl Recipe Ingredients

  • Greek Chicken Marinade. This marinade doubles as a dressing. It’s a simple mix of olive oil, red wine vinegar, lemon juice, Dijon mustard, seasonings, and garlic. Use half of it to marinade the chicken with and use the other half for the Greek cucumber salad. 
  • Chicken. Use chicken breast cutlets or boneless and skinless chicken thighs.
  • Cooked Rice. We use basmati rice, but you can use brown rice (or any other rice you like) or cooked quinoa instead. 
  • Cucumber Salad. This is a quick toss of cherry tomatoes, cucumbers (Persian or English), red onion, kalamata olives, Feta cheese, and fresh mint (all tossed in half of the reserved marinade).
  • Dill Sauce. This is a blend of Greek yogurt, mayonnaise, lemon juice and zest and fresh dill. It’s SO good and tastes just like the dill sauce served at our favorite Mediterranean restaurant.

Find printable recipe with the measurements below.

Greek Chicken Bowl (with sliced marinated chicken, cucumber salad, basmati rice and dill sauce).

How to Make Greek Chicken Bowls

  1. Make Marinade.  Add the ingredients to a mason jar and seal the lid.  Shake well to blend or you can use a stick blender (immersion blender) to blend the ingredients in the mason jar.
  2. Marinate chicken. Put the chicken in a shallow dish and pour 1/2 cup of the marinade over the chicken. Cover with plastic wrap and allow the chicken to marinade for 30-60 minutes. 
  3. Cook Rice. While the chicken is marinating, cook the basmati rice according to the directions on the package.
  4. Make Dill Sauce. While the chicken is marinating, whisk the ingredients together for the dill sauce and refrigerate before serving. This lemon dill sauce can be made a day in advance and stored in an airtight container in the refrigerator until you’re ready to serve.
  5. Make Greek Salad. Also while the chicken is marinating, prepare the Greek salad and toss with the unused marinade. Refrigerate before serving. This salad can be made a day in advance and stored in an airtight container in the refrigerator until you’re ready to serve.
  6. Cook Chicken. Heat oil in a large skillet over medium-low heat before adding the chicken breasts. Pat the chicken dry using paper towels before putting them in the skillet. Using tongs or a fork, carefully add the chicken breasts to the oil and let them cook on both sides until the chicken lifts easily from the pan.
  7. Assemble Bowls. Divide the rice, Greek cucumber salad, sliced chicken between four bowls. Add a generous spoonful of dill sauce to the top of the bowls. 

Greek Chicken Bowl (with marinated chicken, cucumber salad, Basmati rice and dill sauce).

Tips For Cooking Greek Chicken Cutlets 

  1. Make sure to pat the chicken dry before adding it to the hot oil.
  2. Make sure the oil is sizzling hot before adding the chicken to the pan.
  3. Cook the chicken without moving it for 5-7 minutes or until the cooked side is golden brown and the chicken lifts easily from the pan.
  4. After removing the skillet from the heat, let the chicken rest in the pan for 3-5 minutes before slicing it.

Storing Leftovers

Store leftovers in an airtight container in the refrigerator. If properly stored, they should last 3-4 days

Greek Chicken Rice Bowl (with marinated chicken, cucumber salad, Basmati rice and yogurt dill sauce).

More Chicken Dinner Recipes 

Greek Chicken Bowl (with marinated chicken, cucumber salad, Basmati rice and yogurt dill sauce).
Yield: 4 servings

Greek Chicken Bowl

Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour

This Greek Chicken Bowl recipe is loaded with our amazing marinated Greek chicken, fresh ingredients and a tangy dill sauce.  We know you are going to love this delicious Greek Chicken Rice Bowl for dinner!

Ingredients

For the Marinade/Vinaigrette

  • 1/4 cup red wine vinegar
  • 1 tablespoon lemon juice
  • 1 tablespoon Dijon mustard
  • 2 cloves garlic, peeled and grated or minced
  • 2-1/2 teaspoons dried oregano
  • 1/2 teaspoon dried Italian seasoning
  • 1-1/4 cup extra-virgin olive oil
  • 1/2 teaspoon Kosher salt
  • Pinch of black pepper or red pepper flakes

For the Grilled Chicken

  • 2 tablespoons extra-virgin olive oil
  • 2 tablespoons unsalted butter
  • 4 free-range chicken breast cutlets (or boneless and skinless thighs)

For the Basmati Rice

  • 1 cup basmati rice
  • 1-3/4 cups water
  • 2 tablespoons unsalted butter
  • 1/4 teaspoon salt

For the Greek Cucumber Salad

  • 4 cups English cucumber, sliced and quartered
  • 1 cup Cherry tomatoes
  • 1 cup Kalamata olives
  • 1/3 cup Red Onion, sliced
  • 1/3 cup Feta cheese
  • 2-3 tablespoons Fresh mint, chopped
  • 1/2 teaspoon dried oregano (optional)
  • Reserved marinade to be used as a dressing
  • Salt and pepper to taste

For the Dill Sauce

  • 1 cup plain Greek yogurt (use full fat)
  • 2 tablespoons real mayonnaise
  • 2 tablespoons lemon juice
  • 1 teaspoon lemon zest
  • 1/4 cup fresh dill
  • Salt and freshly ground black pepper to taste

Instructions

  1. For the Marinade: Add the ingredients to a mason jar and seal the lid.  Shake well to blend or you can use a stick blender (immersion blender) to blend the ingredients in the mason jar.
  2. For the Chicken: Put the chicken in a shallow dish and pour 1/2 cup of the marinade over the chicken. Cover with plastic wrap and place in the refrigerator. Allow the chicken to marinade for 30 minutes. While the chicken is marinating, prepare the cucumber salad, dill sauce and basmati rice. Heat oil in a large skillet over medium-low heat before adding the chicken breasts. Remove the chicken from the marinade and pat the pieces dry using paper towels before putting them in the skillet. Using tongs or a fork, carefully add the chicken breasts to the oil and let them cook 5-7 minutes or until the chicken lifts easily from the pan and the cooked side is a light golden brown. Add butter to the pan and swirl it after you lift the chicken from the pan. Set the chicken back in the pan (cooked side down again) and cook another minute longer in the butter so the chicken turns a rich golden brown color. Using tongs or a fork, turn the chicken to the other side and cook another 3-4 minutes or until it looks golden or a thermometer placed in the center of the chicken breast registers 155° F. Add more butter and swirl and set the chicken back in the pan and cook another 30-60 seconds longer.
  3. For the Basmati Rice: Place the rice in a fine mesh colander. Put the colander under cold running water for a minute or two until the water runs clear removing the starch from the rice. Bring the rice, water, butter and salt to a boil in a medium saucepan over medium high heat. Place a lid on the pot and reduce heat to a low simmer. Simmer for 15 or 20 minutes until the water is absorbed. Let the rice rest for 5-7 minutes before removing the lid.
  4. For the Greek Cucumber Salad: Add the sliced cucumbers, tomatoes, onion and kalamata olives to a mixing bowl and toss. Pour reserved marinade over the ingredients and toss. Sprinkle in the Feta cheese, finely chopped mint leaves and toss again. Season with salt and freshly cracked black pepper. Store leftovers in an airtight contain in the refrigerator. If properly stored, leftover salad should last 2-3 days. This salad can be made a day in advance and stored in an airtight container in the refrigerator until you're ready to serve.
  5. For the Dill Sauce: In a small bowl, whisk together the Greek yogurt, mayonnaise, lemon juice, lemon zest and fresh dill. Season with salt and freshly ground black pepper to taste. Refrigerate in an airtight container in the refrigerator. If properly stored, leftovers should last up to 5 days. This lemon dill sauce can be made a day in advance and stored in an airtight container in the refrigerator until you're ready to serve.
  6. Assemble Bowls: Divide the rice, Greek cucumber salad, and sliced chicken between four bowls. Add a generous spoonful of dill sauce to the top of the bowls. 

Notes

Tips For Cooking Greek Chicken Cutlets 

  1. Make sure to pat the chicken dry before adding it to the hot oil.
  2. Make sure the oil is sizzling hot before adding the chicken to the pan.
  3. Cook the chicken without moving it for 5-7 minutes or until the cooked side is golden brown and the chicken lifts easily from the pan.
  4. After removing the skillet from the heat, let the chicken rest in the pan for 3-5 minutes before slicing it.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 773Total Fat: 47gSaturated Fat: 15gUnsaturated Fat: 32gCholesterol: 144mgSodium: 1272mgCarbohydrates: 41gFiber: 6gSugar: 10gProtein: 48g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations.

© Deborah Duncan
Cuisine: Mediterranean / Category: Dinner