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Close-up of a Greek Chicken Salad Bowl featuring grilled sliced chicken, rice, cucumber, red onion, olives, and crumbled feta cheese.

Greek Chicken Salad Bowls

This recipe for Greek Chicken Salad Bowls is perfect for health-conscious individuals and busy professionals. It offers a delicious and nutritious meal that is quick and easy to prepare, making it ideal for meal prep.
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Prep Time 15 minutes
Cook Time 10 minutes
Marinating Time 8 hours
Total Time 8 hours 25 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Greek
Calories: 385
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Greek Chicken & Marinade
  • 1.5 pounds chicken breast sliced in half to make thinner
  • 3 tbsp lemon juice juice of one lemon
  • 1 tbsp white wine vinegar
  • 2 tbsp oregano
  • 1 tsp garlic powder
  • 0.5 tsp thyme
  • 1 tsp kosher salt use half if not using Kosher Salt
  • 0.5 tsp black pepper
  • 2 tsp olive oil for cooking
Greek Cucumber Salad & Rice
  • 2 cups cucumber english cucumber or baby cucumbers, chopped
  • 0.25 small red onion diced small
  • 0.5 cup feta cheese crumbled
  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp oregano, dried
  • 1 tsp garlic powder
  • 0.25 tsp dill weed, dried
  • 1 tsp Kosher salt salt to taste if not using kosher salt
  • to taste pepper
  • 2 cups white rice cooked salted & peppered to taste

Equipment

  • large ziplock bag
  • Bowl
  • Large skillet
  • Paper towel

Method
 

  1. In a large ziplock bag, combine the raw chicken and all marinade ingredients. Close the bag and massage the marinade into the chicken breasts. Refrigerate for 30 minutes to 8 hours.
  2. When the chicken is done marinating, remove it from the marinade and discard the excess. Pat the chicken breasts with a paper towel to remove some, but not all, of the extra marinade. Heat a large skillet over medium heat and add 1 tsp of olive oil. Cook the chicken for 4-5 minutes per side, until golden brown and the internal temperature reaches 165 degrees Fahrenheit. Remove the chicken from the pan and let it rest for 8-10 minutes. Slice the chicken into strips.
  3. To make the Greek Cucumber Salad, add all the cucumber salad ingredients to a bowl and mix well.
  4. To assemble the bowls, add 1/2 cup of cooked rice, 3/4 cup of cucumber salad, and 4 ounces of sliced chicken to each bowl. Top with extra feta cheese, if desired.
  5. For meal prep, combine the chicken and rice in individual containers. Store the cucumber salad in a separate container.

Nutrition

Calories: 385kcalCarbohydrates: 17gProtein: 44gFat: 13gSaturated Fat: 4gFiber: 2gSugar: 2g

Notes

You can replace the white rice with brown rice or cooked couscous.

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