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Grilled Greek Chicken and Herbed Rice Bowls

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Grilled Greek Chicken and Herbed Rice Bowls are a vibrant Mediterranean‑inspired meal featuring juicy marinated grilled chicken served over fluffy herbed rice with fresh veggies, creamy tzatziki, and a sprinkle of feta. This bowl is wholesome, bright, and perfect for meal prep, weeknight dinners, or a DIY bowl bar.

Ingredients

    • For the Greek chicken marinade:
    • 1–1½ lb boneless, skinless chicken breasts or thighs
    • 2 tbsp olive oil
    • Juice and zest of 1 lemon
    • 3 garlic cloves, minced
    • 1 tsp dried oregano
    • Salt and black pepper, to taste
    • 1 tbsp red wine vinegar (optional)

 

    • For the herbed rice:
    • 2 cups cooked rice (white, jasmine, or brown)
    • 1 tbsp olive oil or butter
    • 2 tbsp fresh parsley, chopped
    • 1–2 tsp fresh dill or mint (optional)
    • 1–2 tbsp lemon juice
    • Salt and pepper, to taste

 

  • Optional toppings:
  • 1/2 cup tzatziki sauce
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/4 red onion, thinly sliced
  • 1/3 cup Kalamata olives
  • 1/3 cup crumbled feta cheese
  • Extra lemon wedges for serving

Instructions

  1. In a bowl or zip‑top bag, whisk together olive oil, lemon juice and zest, minced garlic, dried oregano, salt, pepper, and red wine vinegar (if using). Add chicken, coat well, and refrigerate for at least 30 minutes (or up to 4 hours).
  2. While the chicken marinates, prepare the herbed rice by stirring fresh parsley, dill or mint (if using), olive oil or butter, lemon juice, salt, and pepper into the cooked rice.
  3. Preheat the grill (or grill pan) to medium‑high heat. Remove chicken from the marinade, letting excess drip off. Grill about 5–7 minutes per side until cooked through and lightly charred. Let rest for a few minutes, then slice thinly.
  4. Assemble bowls with a base of herbed rice, then top with sliced grilled chicken, cherry tomatoes, cucumber, red onion, olives, and feta.
  5. Add a generous spoonful of tzatziki on top and serve with extra lemon wedges.

Notes

  • Substitute quinoa or couscous for rice to change up the base.
  • Throw grilled vegetables like zucchini or bell peppers into the bowl for extra color and nutrition.
  • Swap tzatziki for hummus, garlic yogurt sauce, or a drizzle of olive oil and balsamic for variation.
  • Use pita or flatbread instead of a bowl if you want a wrap version.
  • A sprinkle of za’atar or sumac on the finished bowl adds extra Mediterranean flavor.

Nutrition

Find it online: https://recipesbyliza.com/grilled-greek-chicken-and-herbed-rice-bowls/