These Mediterranean Chicken Bowls are packed with fresh, colorful ingredients and big Greek-inspired flavor, and they’re surprisingly easy to make! Juicy Greek-marinated chicken is layered over fluffy rice and fresh spinach, then topped with crisp veggies, creamy tzatziki, hummus, and crumbled feta. It’s a fresh, satisfying meal that’s easy enough for a weeknight and perfect for meal prep.
I love bowls. Full stop. I haven’t met a bowl I don’t love! They are the best for layering flavors, textures and nutrients together. They are balanced meals of carbs, lean protein, fresh veggies and fats and deliver so much flavor in one satisfying bowl. I love serving them on busy weeknights. Everyone can make their own bowls with their preferred toppings and cleanup is a snap! If you haven’t entered into the world of bowls, this recipe is the perfect one to start with! It’s sure to become a regular part of your dinner rotation!
Why I LOVE this recipe!
- Fresh – Colorful, crisp veggies and bright citrus and herb marinade bring so much freshness to this bowl.
- Perfect for Meal Prep – Ingredients can be prepared ahead and assembled throughout the week
- Customizable – Everyone can build their own bowl with their favorite toppings.
- Protein-packed – The bright, Mediterranean-inspired chicken is the star of this bowl.
Recipe Notes
This Mediterranean Chicken Bowl recipe is as simple as promised! Just 10 minutes of prep and 10 minutes of cook time for a family friendly dinner everyone will love.
In this section I am going to go through a few tips and tricks I use for how to make greek chicken bowls to get the absolute best and most delicious results.
Make sure to scroll to the bottom for the FULL recipe card.
Ingredients + Substitutions
- Chicken breasts – Boneless and skinless, cut into 1 inch pieces. Chicken thighs could also be used.
- Lemon juice & lemon wedges
- Red wine vinegar
- Fresh parsley – Some will be used in the greek marinade. Save the rest to sprinkle over your bowls as garnish.
- Dijon mustard
- Red onion – 1/2 onion, thinly sliced
- Spices: dried oregano, garlic powder, salt and pepper
- Rice – My favorite rice is jasmine, but you can use basmati or your favorite type of rice.
- Baby spinach
- Tzatziki– grab your favorite brand from the grocery store, or try your hand at homemade tzatziki
- Hummus– Plain hummus is perfect, but you could also use roasted red pepper hummus or another flavor you love.
- Baby cucumbers – 2 cucumbers, sliced. You can also use english cucumbers.
- Tomato – Half a cup, chopped. You could use cherry or grape tomatoes for sweeter flavor.
- Crumbled feta cheese– You can buy crumbled feta. Or you could buy a block of feta and crumble it yourself.
Make sure to see the recipe card at the bottom of this post for the full quantities and ingredients list.
Recipe Variations
If you love this recipe as much as we do and want some quick ways to change it up for variety, these little tips will do the trick!
- Protein Swap – You could absolutely swap the protein featured in your bowls for varying flavors every time you make this recipe. Grilled shrimp, flank steak or steak bites, or ground turkey with greek seasonings would all be delicious options.
- Vegetarian Greek Bowls – To accommodate a vegetarian diet, simply omit the chicken. You could add chickpeas, red peppers, kalamata olives, avocado or extra hummus to boost bowl quantity.
- Grilled Greek Bowls – We love to use the grill in summer months to cut down on additional heat in our home. You could easily grill the chicken in this recipe. If grilling, put the chicken pieces on skewers before grilling. You could also grill some zucchini or red bell peppers to add to your bowls while you’re at it!
Recipe Step by Step
I am going to highlight a few key steps in the recipe here, but make sure to jump down to the recipe card for comprehensive instructions on how to make Mediterranean Bowls.
Whisk together the marinade ingredients and coat the chicken pieces. Spread chicken on pan, add thinly sliced red onions and bake.
To assemble bowls, start with a scoop of rice and add fresh baby spinach.
Add mediterranean chicken and red onions.
Top with sliced cucumbers and chopped tomatoes.
Add a dollop of tzatziki sauce and hummus
Finish with a sprinkle of feta cheese and fresh parsley.
Recipe Tips
- Marinate for flavor – If you have the time, marinate the chicken for maximum flavor. 30 minutes to 3 hours is ideal. The vinegar and dijon mustard help tenderize the meat and infuse flavor.
- Don’t overcook – To ensure your chicken isn’t dry, don’t overcook it. 10-12 minutes of cook time should be perfect since the chicken is cut into bit-size pieces. You can always use a meat thermometer to ensure the chicken is cooked. The internal temperature should be 165°F
- Fresh lemon juice – Squeezing a lemon to get fresh lemon juice will give you a brighter, more authentic Mediterranean flavor than bottled juice.
- Make it a build-your-own meal – Set out all the ingredients buffet-style and let everyone customize their bowls! This meal is perfect for picky eaters who might not prefer certain ingredients or for hosting guests who might have allergies to specific ingredients they may need to avoid.
Recipe Short Cuts
If you need to make this recipe, but are extra short on time, here are a few ideas that can help make this recipe even faster!
- Prep in advance – This is the perfect dish for meal prep because everything can be prepped in advance, stored separately and then pulled out when needed.
- Store bought sauces – Both the tzatziki sauce and hummus can easily be grabbed from your local grocery store.
- Microwaveable rice– If your short on time, you can grab a bag of microwaveable rice for your bowls. It doesn’t take nearly as long to make and all you have to do is pop it in the microwave.
- Marinate in advance – Marinating is not necessary for this recipe, but if you have time in advance go ahead and marinate the chicken. Then when it’s nearly time to serve, just spread it on a baking pan and cook in the oven for 10-12 minutes.
Freezer Meal Instructions
Making this easy greek chicken bowl recipe into a freezer meal is simple! Follow the steps below and you can store this recipe in the freezer for up to 6 months.
To freeze the chicken before cooking
- Cut the chicken into bite-size pieces and cover in marinade.
- Place in zip-top bag or freezer safe container and place in freezer.
- Before cooking, allow the chicken to thaw in fridge overnight then resume with cooking instructions.
How to Freeze Mediterranean Chicken After Cooking
- Allow the chicken to cool completely.
- Place in freezer safe bag or container and freeze.
- When you’re ready to enjoy, allow to thaw in fridge for up to 24 hours, then warm in oven or microwave.
What to Serve with Mediterranean Chicken Bowls
Since this protein based dinner has the delicious greek flavors, it will pair well with many of your favorite fresh, Mediterranean-inspired side dishes.
Choose one or several of these side dishes to create a wholesome, well-rounded dinner. There are both classic options and some healthy options to keep it light.
Side Dish Ideas
- Greek Layer Dip– Serve with pita chips or naan bread.
- Honey Whipped Feta Dip– Serve with pita bread, chips or toasted baguette slices.
- Mediterranean Chickpea Salad
Mediterranean Chicken Bowl Leftovers
If you have leftovers after making this recipe, then it is your lucky day! They save and reheat well, and can make the start of another delicious dish.
To save leftovers, separate into meal sized portions and then place in an airtight container and store:
- in the refrigerator for 3-4 days
- in the freezer up to a month
Leftover Recipes
Here are a few ways to repurpose those leftovers and give them a delicious makeover!
- Mediterranean Chicken Pitas– Cut up your chicken into even smaller pieces. Add any leftovers into a pita pocket. Don’t forget to add your tzatziki and hummus for creaminess!
- Greek Chicken Salad– Fill a bowl with chopped romaine lettuce and top with your leftover chicken, veggies and toppings, but omit the rice. It’s essentially your Mediterranean bowl lightened up a bit. Drizzle on some greek dressing for added tang,
- Mediterranean Chicken Naan Pizza– We love to use naan as a pizza crust. We cook it both in the oven and on the grill! Drizzle a little bit of olive oil onto your naan, sprinkle on any greek seasonings you have from the original marinade, and top with your leftover chicken and feta. You could also use mozzarella. Cook your pizza, then sprinkle with any chopped veggies you might have leftover, as well as some tzatziki sauce.
Recipe FAQ’s
What type of chicken works best?
I recommend boneless, skinless chicken breasts for the lightest version of this recipe. But chicken thighs would offer you juicier, more flavorful chicken. You really can’t go wrong with either cut!
Can I serve these bowls cold?
Yes. I personally love the dichotomy of warm rice and chicken with cold veggies and sauces. However, everything can be enjoyed cold and makes it perfect for packed lunches!
Is there something I can substitute for the rice?
Absolutely, there are so many options! You can use brown rice, couscous, quinoa, cauliflower rice or even orzo. Each option offers various benefits to this recipe, whether it’s lower calories or varying textures or flavors.
More EASY Bowl Recipes
If you enjoyed this recipe, I really hope you will take a moment to grab a few more easy recipes for another busy night!
You can check out all of my easy bowl recipes here, or see a few of our readers favorite recipes below.
Mediterranean Chicken Bowls
Ingredients
For the Mediterranean Chicken:
- 2 pounds boneless skinless chicken breast, cut into 1 inch pieces
- 2 tablespoons lemon juice
- 2 tablespoons red wine vinegar
- 2 tablespoons chopped parsley, plus more for garnish
- 2 tablespoons olive oil
- 1 teaspoon dijon mustard
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ red onion, finely sliced
To assemble the bowls:
- 1 cup jasmine or basmati rice
- 2 cups baby spinach, (or more!)
- ½ cup tzatziki
- ½ cup hummus
- 2 baby cucumbers, sliced
- ½ cup chopped tomatoes
- ½ cup crumbled feta cheese
- 1 lemon, cut into wedges
Instructions
- Preheat the oven to 425˚F.
- In a large bowl whisk together lemon juice, vinegar, olive oil, parsley, dijon mustard, oregano, salt, and pepper. Toss the cubed chicken with the marinade.
- Spread chicken out on a large sheet pan. Sprinkle thinly sliced onion over the top and then bake for 10-12 minutes, or until chicken is cooked through (165˚F internal temp.)
- While the chicken is cooking, prepare the rice per package directions.
- Assemble the bowls by starting with a scoop of rice, adding spinach and mediterranean chicken and onions, tomato, cucumber, a dollop of tzatziki and hummus, and a sprinkle of feta cheese.
- Add a lemon wedge to squeeze over the top and a sprinkle of fresh parsley and enjoy!
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