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Close-up of a healthy Greek Chicken Bowl with grilled chicken, fresh veggies, hummus, and feta cheese

Greek Chicken Bowls with Lemon Herb Vinaigrette

Enjoy a fresh and vibrant Greek Chicken Bowl featuring tender lemon-herb marinated chicken, fluffy rice, crisp vegetables, tangy feta, and a bright homemade vinaigrette. Perfect for a healthy weeknight dinner or meal prep!
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 1.5 lbs chicken breasts boneless, skinless, cut into 1-inch cubes
  • 3 tbsp olive oil
  • 2 tbsp fresh lemon juice
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Lemon Herb Vinaigrette
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lemon juice
  • 1 tbsp red wine vinegar
  • 1 tsp dried oregano
  • 1/2 tsp garlic powder
  • 1/4 tsp salt
  • 1/8 tsp black pepper
For the Bowl Components
  • 2 cups cooked white rice prepared according to package directions, or quinoa
  • 1 cup cherry tomatoes halved
  • 1 large cucumber diced
  • 1/2 red onion thinly sliced
  • 1/2 cup Kalamata olives pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley chopped, for garnish

Equipment

  • Large mixing bowls
  • Whisk
  • Cutting board
  • Sharp knife
  • Large Skillet
  • Medium saucepan
  • Air Fryer

Method
 

Prepare the Chicken
  1. In a large bowl, combine the cubed chicken with olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper. Toss to coat evenly. Marinate at room temperature for at least 15-20 minutes while you prepare other ingredients, or refrigerate for up to 4 hours.
Cook the Rice
  1. While the chicken marinates, prepare the rice according to package directions. Keep warm.
Make the Vinaigrette
  1. In a small bowl, whisk together extra virgin olive oil, lemon juice, red wine vinegar, dried oregano, garlic powder, salt, and black pepper until well combined. Set aside.
Cook the Chicken
  1. Heat a large skillet over medium-high heat. Add the marinated chicken in a single layer (cook in batches if necessary to avoid overcrowding). Cook for 5-7 minutes, stirring occasionally, until chicken is cooked through and lightly browned. Alternatively, cook in an air fryer at 375°F (190°C) for 12-15 minutes, shaking the basket halfway, until cooked through.
Assemble the Bowls
  1. Divide the cooked rice evenly among 4 serving bowls. Arrange the cooked chicken, cherry tomatoes, diced cucumber, red onion slices, and Kalamata olives over the rice.
Finish and Serve
  1. Drizzle each bowl generously with the lemon herb vinaigrette. Top with crumbled feta cheese and a sprinkle of fresh chopped parsley. Serve immediately.

Notes

Meal Prep: Cook the chicken and rice ahead of time. Store components separately in airtight containers in the refrigerator for up to 3-4 days. Assemble bowls just before serving.
Vegetable Variations: Feel free to add chopped bell peppers, spinach, or roasted chickpeas for extra texture and nutrition.
Low Carb Option: Serve over a bed of mixed greens or cauliflower rice instead of white rice.