This Easy Greek Chicken and Rice Bowl is a vibrant and satisfying meal packed with Mediterranean flavors. Juicy seasoned chicken thighs are cooked with fragrant rice, then served with a refreshing chopped Greek salad and creamy tzatziki sauce. The result is a balanced bowl filled with protein, fresh vegetables, and bright lemony flavors that make every bite delicious.
Why You’ll Love This Recipe
This Easy Greek Chicken and Rice Bowl brings together tender chicken, fluffy rice, fresh vegetables, and creamy yogurt sauce in one comforting meal. Everything cooks easily in one pan, which makes cleanup simple and preparation stress-free.
The bowl is also highly customizable. You can add extra vegetables, switch grains, or serve it with warm pita bread for a complete Mediterranean-inspired meal.
Ingredients
For the Chicken and Rice
2 pounds skinless boneless chicken thighs
2 tablespoons dried oregano, divided
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon garlic powder
1½ teaspoons salt
¾ teaspoon black pepper
4 tablespoons olive oil, divided
1 white onion, chopped
1 cup long grain rice (basmati or jasmine also works)
2 cups chicken broth
1 medium lemon, zest and juice
Chopped Greek Salad
2 medium tomatoes
½ cucumber
½ red onion
3½ ounces feta cheese
Quick Tzatziki
1 cup Greek yogurt
½ cucumber, cubed
½ clove garlic, crushed
2 tablespoons fresh dill, finely chopped
Juice of ½ lemon (optional)
Optional for Serving
½ cup fresh parsley, chopped
2 pita breads
Extra lemon segments
Instructions
- Place the chicken thighs in a large bowl.
- In a small bowl, combine 1 tablespoon oregano, paprika, cumin, garlic powder, salt, and pepper.
- Sprinkle half the seasoning mixture over the chicken. Turn the chicken pieces and coat them with the remaining seasoning.
- Heat 3 tablespoons olive oil in a large pan over medium-high heat.
- Add the chicken and brown for a few minutes on each side until golden. Transfer the chicken to a plate and set aside.
- In a jug or bowl, mix the chicken broth with the remaining oregano, lemon zest, and lemon juice.
- Add the remaining tablespoon of olive oil to the same pan and sauté the chopped onion for about 2 minutes until slightly softened.
- Stir in the uncooked rice and cook for about a minute so the rice absorbs the flavor.
- Pour the broth mixture over the rice and stir gently.
- Place the browned chicken pieces on top of the rice. Cover with a lid.
- Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes until the rice is tender and the chicken is fully cooked.
- While the chicken and rice cook, prepare the salad by chopping the tomatoes, cucumber, red onion, and feta cheese into small pieces and mixing them together.
- For the tzatziki sauce, mix the Greek yogurt, cucumber, garlic, dill, and lemon juice in a bowl until smooth.
- Once the rice is cooked, fluff it gently with a fork around the chicken and sprinkle with chopped parsley if desired.
- Assemble the Easy Greek Chicken and Rice Bowl by adding rice and chicken to bowls, topping with salad and tzatziki.
- Serve with warm pita bread and lemon wedges if desired.
Tips & Tricks
Use boneless chicken thighs for the best flavor and tenderness.
If you prefer lighter rice, rinse it before cooking to remove excess starch.
You can grill the chicken separately instead of cooking it with the rice if you prefer more charred flavor.
Add olives or roasted peppers for extra Mediterranean flavor.
Details
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 4 servings
Category: Main Course
Method: Stovetop
Cuisine: Mediterranean / Greek
Difficulty: Easy
Dietary Notes: High protein, Mediterranean-style
Notes
Brown rice or quinoa can be used instead of white rice.
If you want a low-carb option, serve the chicken with cauliflower rice instead.
Store-bought tzatziki works perfectly if you want to save time.
Nutrition (Approximate)
Calories: 540
Protein: 38 g
Carbohydrates: 40 g
Fat: 25 g
FAQ
Can I meal prep Greek chicken rice bowls?
Yes. Store the chicken, rice, salad, and tzatziki separately and assemble when ready to eat.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs stay juicier and more flavorful.
What rice works best for this recipe?
Long grain rice, basmati, or jasmine rice all work well.
Can I make tzatziki ahead of time?
Yes. It can be stored in the refrigerator for up to 3 days.
What vegetables can I add to this bowl?
Bell peppers, olives, roasted zucchini, or chickpeas are great additions.
Storage
Store leftovers in airtight containers in the refrigerator for up to 4 days.
Reheat the chicken and rice gently in the microwave or on the stovetop.
Keep tzatziki and salad separate for best texture.
Similar Recipes
Easy Greek Chicken and Rice Bowl
Ingredients
For the Chicken and Rice
- 2 pounds skinless boneless chicken thighs
- 2 tablespoons dried oregano divided
- 1 tablespoon paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1½ teaspoons salt
- ¾ teaspoon black pepper
- 4 tablespoons olive oil divided
- 1 white onion chopped
- 1 cup long grain rice basmati or jasmine also works
- 2 cups chicken broth
- 1 medium lemon zest and juice
Chopped Greek Salad
- 2 medium tomatoes
- ½ cucumber
- ½ red onion
- 3½ ounces feta cheese
Quick Tzatziki
- 1 cup Greek yogurt
- ½ cucumber cubed
- ½ clove garlic crushed
- 2 tablespoons fresh dill finely chopped
- Juice of ½ lemon optional
Optional for Serving
- ½ cup fresh parsley chopped
- 2 pita breads
- Extra lemon segments
Instructions
- Place the chicken thighs in a large bowl.
- In a small bowl, combine 1 tablespoon oregano, paprika, cumin, garlic powder, salt, and pepper.
- Sprinkle half the seasoning mixture over the chicken. Turn the chicken pieces and coat them with the remaining seasoning.
- Heat 3 tablespoons olive oil in a large pan over medium-high heat.
- Add the chicken and brown for a few minutes on each side until golden. Transfer the chicken to a plate and set aside.
- In a jug or bowl, mix the chicken broth with the remaining oregano, lemon zest, and lemon juice.
- Add the remaining tablespoon of olive oil to the same pan and sauté the chopped onion for about 2 minutes until slightly softened.
- Stir in the uncooked rice and cook for about a minute so the rice absorbs the flavor.
- Pour the broth mixture over the rice and stir gently.
- Place the browned chicken pieces on top of the rice. Cover with a lid.
- Bring the mixture to a boil, then reduce heat and simmer for about 20 minutes until the rice is tender and the chicken is fully cooked.
- While the chicken and rice cook, prepare the salad by chopping the tomatoes, cucumber, red onion, and feta cheese into small pieces and mixing them together.
- For the tzatziki sauce, mix the Greek yogurt, cucumber, garlic, dill, and lemon juice in a bowl until smooth.
- Once the rice is cooked, fluff it gently with a fork around the chicken and sprinkle with chopped parsley if desired.
- Assemble the Easy Greek Chicken and Rice Bowl by adding rice and chicken to bowls, topping with salad and tzatziki.
- Serve with warm pita bread and lemon wedges if desired.
Notes
Conclusion
This Easy Greek Chicken and Rice Bowl is a flavorful Mediterranean-inspired meal that combines tender chicken, fragrant rice, crisp salad, and creamy tzatziki. It’s satisfying, fresh, and perfect for weeknight dinners or meal prep.