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When I'm juggling a busy schedule and want something light but filling, these Greek chicken bowls always save the day. They're super fresh with juicy chicken, golden rice, a crunch from a cucumber salad, and a tangy burst of feta. You'll feel like you've hit the Mediterranean without leaving your kitchen.
The first time I whipped up these bowls, my kitchen smelled like a garden with herbs everywhere. Now, whenever someone even hints at Greek food, the family asks me to make these again.
Tasty Ingredients
- White rice: Soaks up all the flavors and stays light, use long graing for fluffiness
- Dill and dried oregano: Bring in that punchy Greek salad taste
- Crumbled feta: Creamy, salty, and the real reason I love these bowls, go for the best block you can find
- Red onion: A little sharpness, dice it tiny for a good crunch
- Kalamata olives: They add a salty kick, look for ones that look plump and shiny
- Roma tomatoes: Ripe but still firm, take out the seeds so the salad doesn't get soggy
- Cucumber: Super refreshing, English or baby cucumbers are best if you don't want loads of seeds
- Olive oil: Use extra virgin if you have it—for both marinating and cooking
- Black pepper: Adds a mild heat, try freshly ground
- Kosher salt: Brings out all the right flavors, use a chunky, flaky salt if you can
- Thyme: Makes everything feel earthy, fresh or dried both work
- Garlic powder: Adds a big hit of flavor, just make sure it smells strong
- Oregano: Classic in Greek food, dried is easiest
- White wine vinegar: Boosts the tang in both salad and marinade
- Lemon juice: Makes the chicken pop, squeeze it fresh if possible
- Fresh chicken breast: Slice it thin, look for pieces that are firm and chunky so they don't dry out
Simple How-To
- Put the Bowls Together:
- Start by spooning some rice into your bowl. Layer in plenty of cucumber salad, then top it off with lots of sliced chicken. Toss on extra feta and olives for a flavor boost.
- Toss the Cucumber Salad:
- Dice up cucumbers, olives, tomatoes, and onion. Mix them with feta, olive oil, white wine vinegar, dried oregano, dill, garlic powder, and salt. Mix it all well so everything gets coated and tastes amazing.
- Cook Up the Chicken:
- Heat a big skillet with a splash of olive oil on medium. Wipe the chicken of big globs of marinade but keep it coated. Place in the pan and cook both sides until super golden and cooked through (about four or five minutes per side at 165 degrees inside). Let it rest, then slice so it stays juicy.
- Soak the Chicken in Flavor:
- Stick chicken, lemon juice, white wine vinegar, oregano, garlic powder, thyme, salt, pepper, and olive oil in a zip-top bag. Seal and move it all around so the chicken’s coated. Let it chill in the fridge for at least half an hour or up to eight hours if you want a bigger flavor hit.
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I can’t get enough of the feta—it’s creamy and salty and just ties everything together perfectly. True story: my cousin tried feta for the first time at our place, and now she throws it on every salad at home.
Keeping It Fresh
Pop the cooked chicken and rice into one sealed container and put the cucumber salad in another. That way everything stays crisp. They’ll stay good in the fridge up to four days. Warm up the chicken and rice, then spoon on the salad right before you eat so it stays crunchy.
Swap-Ins & Options
Try chicken thighs if you like them juicier—just cook a bit longer. For extra fiber, swap white rice for brown or go for cauliflower rice. Can’t find kalamata olives? Regular black olives will do just fine. Add fresh herbs like parsley or mint if you want more zing in your salad.
Fun Ways to Serve
You can dish these up as is or with toasty pita on the side. They’re awesome for lunchboxes because it all holds up. Want to sneak in more greens? Toss in some arugula or chopped bell pepper to the salad mix.
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Where’s This From
These bowls are a twist on traditional Greek tavern meals where you layer grilled meats with fresh salads, rice, or warm bread. It’s all about balance—flavors and good-for-you stuff—bringing a little piece of the Mediterranean to your table.
Frequently Asked Questions About Recipes
- → What’s the best chicken marinating time?
Try to marinate for at least half an hour so the flavors soak in. If you've got more time, go up to 8 hours for chicken that's really tender and full of flavor.
- → Is it okay to swap out the rice?
Absolutely. Go for quinoa, brown rice, or even farro if you want to switch things up. They all taste great and work well here.
- → What’s a good alternative to feta?
You can use goat cheese for a nice creamy bite, or try a non-dairy cheese if you’re keeping it plant-based.
- → Can I make the cucumber salad ahead?
Yes, make the salad up to two days before. It keeps its crunch in the fridge, so you’re all set for busy days.
- → How do I keep the chicken from going dry?
Just don't cook it too long. Take it out once it hits 165°F in the thickest part, then give it a little break before you cut it up.
- → Is it a must to use Kalamata olives?
Nope! Kalamata olives bring a bold, classic taste, but if you’re out or want something milder, regular black olives work too.