These Greek Chicken Bowls are a 25-minute meal loaded with protein and Mediterranean flavor. Each bite is filled with tender grilled chicken thighs, fluffy rice, hummus, olives, and fresh veggies for an easy weeknight dinner you’ll want on repeat.
If you’re not completely sold on salads for dinner, these Greek chicken bowls with plenty of rice are filling and help you load up on veggies like tomatoes, onions, and cucumbers. A dollop of smooth hummus also makes it extra hearty. Ready in less than 30 minutes, it’s an easy dinner you’ll be making on repeat that’s refreshing like a salad but hearty like a rice bowl.
Why You’ll Love These Greek Chicken Bowls
Effortless chicken and rice dinners just got a whole lot easier with these Greek chicken bowls drizzled with homemade vinaigrette.
- Beginner-friendly. You only need to grill the chicken, slice it, and assemble the bowls!
- Quick. Dinner will be ready in 25 minutes, making it the perfect recipe for weeknights.
- Mediterranean-inspired. Kalamata olives, silky hummus, tomatoes, red onions, and Greek vinaigrette just scream “Greece”.
- Great for meal-preps. Cook the chicken thighs in advance so all you have to do is reheat it before throwing these hearty bowls together.
What You’ll Need
Crunchy cucumbers, juicy cherry tomatoes, and tangy vinaigrette add brightness to every single bite. Scroll to the recipe card at the bottom of the post for exact ingredient amounts.
- Chicken thighs – Make sure they’re boneless and skinless.
- Salt and pepper – Kosher salt and freshly cracked black pepper are best.
- Jasmine rice – Try my Instant Pot Jasmine Rice or make your own.
- Cucumber – I prefer Persian cucumbers because they’ve got less seeds so they release less moisture.
- Lettuce – Go for Iceberg or Romaine.
- Cherry tomatoes – Fresh, diced tomatoes work too.
- Plain Hummus – Try my homemade recipe or add your favorite.
- Red onion – Yellow onions are a great swap.
- Kalamata olives – You can also use green or black olives but they must be pitted.
- Greek vinaigrette – Feel free to use your favorite store-bought one instead.
How to Make Greek Chicken Bowls
These 3-step Greek chicken bowls with rice, veggies, and hummus are ready in just 25 minutes. Scroll to the bottom of the post for the full recipe card.
- Grill the chicken. Set the grill to medium-high heat. Season the chicken with salt and pepper on all sides. Grill it for 3-5 minutes per side, or until slightly charred. Once no longer pink in the center, remove the chicken from the heat.
- Slice it. Let the chicken cool for 5-10 minutes. Use a sharp knife to slice it into 1/4-1/2″ strips.
- Assemble them. Add 1/2 cup rice, 1 cup lettuce, sliced chicken, 1/2 cup cucumber, 1/4 cup tomatoes, red onions, and olives to every bowl. Top with 1 tablespoon hummus and Greek vinaigrette. Serve and enjoy!
Tips and Variation Ideas
Turn these refreshing Greek chicken bowls into hearty wraps for an easy on-the-go lunch!
- Swap the hummus. Use Roasted Garlic Hummus or Roasted Red Pepper Hummus instead of plain hummus for extra flavor.
- Make a wrap. Place all the bowl ingredients in a large wrap and roll it up like a burrito for a Greek-style wrap like my Roasted Vegetable Hummus Wraps.
- Change the protein. Use Grilled Beef Kabobs, Turkey Meatballs, or Garlic Herb Roasted Turkey instead of chicken for an easy variation.
- Make it spicy. Top the bowls with thinly sliced Calabrian chilis or a dash of red pepper flakes to taste for a kick of heat.
- Use leftovers. Reduce food waste by using leftover Grilled Chimichurri Chicken, Garlic Parmesan Chicken Thighs, or Balsamic Baked Chicken.
- Add cheese. Sprinkle 2-3 tablespoons crumbled feta or goat cheese over every bowl for more savoriness.
Toppings and Serving Suggestions
These Greek chicken bowls are amazing with a drizzle of Tzatziki on top. I love serving them with a side of Air Fryer Zucchini Fries, Sweet Potato Fries, or Baked Garlic Parmesan Fries. My Garlic Herb Hasselback Potatoes and Garlic Herb Smashed Potatoes are other great options. For lighter veggie sides, try my Air Fryer Asparagus or Air Fryer Green Beans.
How to Store and Reheat Extras
The veggies shouldn’t be stored with the chicken and rice because they shouldn’t be reheated.
- Fridge: Place the chicken in an airtight container for up to 4 days. The rice for up to 5 days. The veggies can be stored for up to 3 days.
- To reheat them: Microwave the chicken and rice in 20-second increments until warm. You can also use the stove over medium-high heat for 7-9 minutes, stirring occasionally.
More Greek Inspired Recipes
Print
Greek Chicken Bowls
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- Category: Chicken
- Method: Mix
- Cuisine: Greek
Description
These 25-minute Greek chicken bowls are the perfect Mediterranean meal loaded with protein, veggies, rice, hummus, and a zesty vinaigrette. It’s a dinner win!
Ingredients
- 2 lb. boneless skinless chicken thighs
- salt and pepper to season
- 2 cup cooked jasmine rice
- 2 cups sliced cucumber
- 4 cups chopped green leaf lettuce
- 1 cup cherry tomatoes, halved
- 1/2 cup plain hummus
- 1/2 cup sliced red onion
- 1/4 cup pitted kalamata olives
- 1/2 cup greek vinaigrette
Instructions
- Heat a grill to medium high heat, approximately 350°-400°F.
- Season both sides of chicken thighs with salt and pepper.
- Place chicken thighs directly on the grill grates and grill each side for 3-5 minutes, until there are slight char marks from the grill.
- Remove chicken from the grill when it reaches 165°F internal temperature or there is no more pink on the inside. Set aside and let chicken rest for 5 minutes then slice into strips.
- Assemble bowls: Add 1/2 cup jasmine rice, 1 cup of lettuce, 5 oz. of sliced chicken thighs, 1/2 cup cucumber, 1/4 cup tomatoes, a handful of red onion and kalamata olives. Finish with a tablespoon of hummus and greek vinaigrette. Serve.
Nutrition
- Serving Size: 1 chicken bowl
- Calories: 568
- Sugar: 4 g
- Sodium: 299 mg
- Fat: 18 g
- Saturated Fat: 1 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 54 g
- Cholesterol: 96 mg
