Greek Chicken Bowls

20 minutes


Dressing ingredients

  • 1/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice (juice of 1-2 lemons)
  • 1/2 Tbsp red wine vinegar
  • 2 tsp minced garlic (or garlic paste)
  • 1 1/2 Tbsp dried oregano
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Bowl ingredients

  • 1 lb boneless, skinless chicken breast
  • 2 medium Persian cucumbers (regular cucumbers are fine)
  • 1 cup cherry tomatoes
  • 1/3 cup kalamata olives, sliced
  • 1 medium red onion, coarsely chopped
  • 4 oz crumbled feta cheese
  • 1/2 cup hummus
  • 2 cups microwavable brown rice



  1. To a small mixing bowl, add dressing ingredients and whisk to combine well. Save 1/2 of the dressing (about 1/4 cup) in an airtight container to use later as a dressing.
  2. Add remainder of dressing to a large resealable plastic bag with chicken. Close bag and massage marinade into the chicken. Refrigerate for several hours if desired.
  3. Heat a large skillet over MED-HIGH heat and drizzle a bit of olive oil into the skillet. Pat chicken breasts with a paper towel to remove excess marinade and cook chicken, about 4-5 minutes per side, until golden and cooked through.
  4. Remove chicken to a plate to rest while you prepare the other ingredients.
  5. Chop cucumber, onion, tomatoes, and olives and set aside.
  6. Divide rice evenly among 4 bowls.
  7. To each bowl, add some of the feta cheese, cucumbers, tomatoes, onions, and olives.  Add a dollop of hummus to the bowls and add 4 oz of chicken breast.
  8. Serve with whole grain pita or flatbread if desired.

Quick Tip

Let your kids build their own bowls. These make great leftovers!