These Greek Chicken Bowls are perfect for meal prep, make-ahead lunches, or an easy dinner. This is a rice bowl that packs some serious Greek flavors! The bowl is made with my favorite greek lemon rice, a homemade greek chicken, and your favorite toppings! Some of my favorites include cucumbers, tomatoes, carrots, Feta cheese, and chickpeas. Make it with me!
Santorini Greek Bowls
This recipe was inspired by a restaurant in Farmington called Santorini’s. We love going there for a quick, healthier fast/casual food option. It’s so yummy and I figured I could make a copycat version at home.
Santorini’s style is that you build your own bowl, which I love! You pick your base, then your protein, then you can add your favorite toppings and sauce!
I wanted this recipe to follow that inspiration. I’ll link you to my recipe for Greek lemon rice, and post the recipe for the chicken and topping options below! I think you are going to like this one!
What You’ll Need to Make Greek Chicken Bowls
Greek Chicken Marinade
- chicken breasts or thighs
- extra virgin olive oil
- fresh lemon juice (juice of 1-2 lemons)
- red wine vinegar
- minced garlic
- dried oregano
- salt
- lemon pepper
Optional Toppings
- Corn
- Tomatoes
- Cucumber
- Red Onions
- Pepperoncini
- Garbanzo Beans
- Shredded Carrots
- Feta Cheese
- Broccoli
- Kalamata Olives
- Red Cabbage
Optional Sauces
- Tzatziki
- Hummus
- Olive Oil & Balsamic
- Ranch
If you give these recipes a try, let me know! Leave a comment, rate it, or snap a photo and tag it with @TheAlexDaynes on Instagram! I love to see what you’ve been cooking. It always makes my day!
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Greek Chicken Bowls
Ingredients
- 4-6 chicken breasts or thighs
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (juice of 1-2 lemons)
- 1/2 Tablespoon red wine vinegar
- 2 teaspoons minced garlic
- 1 Tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon lemon pepper
Toppings
- corn
- tomatoes
- cucumbers
- red onions
- pepperoncinis
- garbanzo beans
- carrots
- broccoli
- kalamata olives
- red cabbage
- feta
Sauces
- tzatziki
- hummus
- ranch
- olive oil & balsamic vinegar
Instructions
- Add all the marinade ingredients together in a gallon-sized zip-lock with the chicken. Close bag and massage marinade into the chicken. Refrigerate for several hours if desired.
- Prepare the Greek Lemon Rice.
- Heat a large skillet over medium-high heat and drizzle a bit of olive oil into the skillet. Pat chicken with a paper towel to remove excess marinade and cook chicken, about 4-5 minutes per side, until golden and cooked through. Dice the chicken into bite-sized pieces and check the internal temperature to make sure it is 165°F.
- Dice up all the toppings and set them aside.
- Build each bowl starting with the lemon rice, then add the chicken, desired toppings, and sauce. Enjoy!
Notes
Here's my recipe for homemade greek tzatziki sauce.
