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Close-up of a Greek Chicken Salad Bowl featuring sliced grilled chicken over rice, topped with cucumber, tomato, olives, feta, and red onion.

Greek Chicken Salad Bowls

Create delicious and nutritious Greek Chicken Salad Bowls that are perfect for busy parents and health-conscious individuals. This recipe offers a flavorful gluten-free and low-carb option.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 8 hours
Total Time 8 hours 30 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
  • 1/2 tsp thyme
  • 1 tsp kosher salt use half if not using Kosher Salt
  • 1/2 tsp black pepper
  • 2 tsp olive oil for cooking
Greek Cucumber Salad & Rice
  • 2 cups cucumber english cucumber or baby cucumbers, chopped
  • 23 kalamata olives sliced in half, black olives will work too
  • 1/4 small red onion diced small
  • 1/2 cup feta cheese crumbled
  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp oregano, dried
  • 1 tsp garlic powder
  • 1/4 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

  • Ziplock bag
  • Bowl
  • Skillet
  • Paper towel

Method
 

  1. In a large ziplock bag, add raw chicken and all of the 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 of the excess marinade. Heat a large skillet over medium heat and add 1 tsp of olive oil. Cook chicken for 4-5 minutes on each side until golden brown and the internal temperature reaches 165 degrees. Remove 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 into a bowl and mix well.
  4. To make the Greek Chicken Bowls, if eating right away, add 1/2 cup rice, 3/4 cup cucumber salad, and 4 ounces of diced chicken to each bowl. Top with extra feta, if desired.
  5. If making this for meal prep, combine the chicken and rice in meal prep containers. Place the cucumber salad into a separate container.

Nutrition

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

Notes

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

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