These Greek chicken bowls make a simple, healthy summer dinner. Tender chicken seasoned with Greek spices is served over fluffy brown rice and topped with an English cucumber salad of cherry tomatoes, crumbled feta, red onion, parsley, and a bright homemade vinaigrette.
Looking for more summer recipes? Try a chicken chimichurri steak salad, BBQ chicken pizza, or chicken pitas with tzatziki.
This recipe was first published on 05/18/2020 and received new photos and an updated recipe on 06/22/2022.
When summer arrives, lighter dinners are what we reach for most—meals that are fresh but also quick to prepare. These Greek chicken bowls deliver both: straightforward seasoning, easy cooking, and a crisp vegetable salad that brightens the whole dish.
To keep the prep quick, you can use a pre-mixed Greek seasoning from the store for the chicken. The chicken is best when cooked simply in a skillet until just cooked through, then rested before slicing.
This recipe uses brown rice for its slightly nutty flavor and firm texture that works well in a bowl. Brown rice does take longer to cook than white rice, so plan accordingly. If you have an Instant Pot, you can cut cooking time significantly using the pressure-cooking method described below.
The English cucumber salad is so refreshing you could easily enjoy it on its own—juicy cherry tomatoes, salty feta, crisp red onion, and parsley tossed in a lemony red wine vinaigrette.
Ingredients
Below are the ingredients you’ll need. Refer to the recipe card for exact amounts and full instructions.
- chicken breast
- Greek seasoning (pre-mixed)
- olive oil
- salt and pepper
- uncooked brown rice
- cherry tomatoes
- feta cheese, crumbled
- red onion
- English cucumber (or regular cucumber)
- parsley
- red wine vinaigrette
- lemon
- garlic powder
Greek chicken here is simply chicken seasoned with Greek spices. If you prefer a creamier marinade, you can add yogurt for a slightly different texture and flavor.
Brown Rice
Getting brown rice right can be tricky because results vary by brand. A common ratio is 1 cup brown rice to 2 cups water, but some rice may need slightly more or less. Rinsing the rice before cooking helps remove surface starch and reduces stickiness.
Cook the rice over low heat with a tight-fitting lid and avoid opening it while it cooks—steam is essential for even cooking. Salt the cooking water to season the rice.
If using a rice cooker follow the manufacturer’s instructions for brown rice. For the Instant Pot method, use equal parts rice and water with a pinch of salt: pressure cook on high for 15 minutes, allow a natural pressure release for 7 minutes, then quick release and fluff with a fork.
More Summer Dinner Recipes
- Blackened Chicken Tacos
- Creamy Summer Shrimp Pasta
- Chimichurri Steak and Vegetable Salad
- Quick Italian Pasta
- Oven Sausage, Peppers and Onions
- Thai Peanut Chicken Noodle Salad
- 10 Minute Avocado, Corn and Tomato Salad
- 20 Minute Cucumber Avocado Salad
Greek Chicken Bowls
20 minutes
40 minutes
1 hour
These Greek chicken bowls are a simple, healthy summer dinner. Tender, seasoned chicken and fluffy brown rice are finished with an English cucumber salad of cherry tomatoes, feta, red onion, parsley, and a homemade vinaigrette.
Ingredients
- 1 lb chicken breast
- 1 tsp Greek seasoning
- Pepper
- Olive oil
- 1 c uncooked brown rice, rinsed
- 2 c water
English Cucumber Salad:
- ½ pint cherry tomatoes, halved
- 2 oz feta cheese, crumbled
- ¼ c red onion, diced
- ½ English cucumber, quartered
- 2 tbsp parsley, chopped
Dressing:
- 2 tbsp olive oil
- 1 tbsp red wine vinaigrette
- ½ lemon, juiced
- ¼ tsp garlic powder
- salt, pinch of
- pepper, pinch of
Instructions
- In a pot combine the brown rice, water, and a pinch of salt. Bring to a boil, stir, then reduce heat to low and cover with a tight-fitting lid. Cook according to package instructions and do not open the lid while the rice cooks.
- Season the chicken with Greek seasoning and black pepper. Heat a large sauté pan over medium heat, add 1 tbsp olive oil and wait until it shimmers. Cook the chicken on both sides until the center is no longer pink.
- Transfer the chicken to a cutting board and let rest for 10 minutes before slicing.
- To make the dressing, combine olive oil, red wine vinaigrette, lemon juice, garlic powder, and a pinch of salt and pepper in a small jar. Shake vigorously to emulsify.
- In a bowl, stir together cherry tomatoes, feta, red onion, English cucumber, and parsley. Toss with some of the vinaigrette to taste.
- Assemble bowls by filling the base with brown rice, topping with sliced chicken, and finishing with the English cucumber salad. Drizzle extra vinaigrette if desired.
Notes
Instant Pot method for brown rice: use equal parts rice and water with a pinch of salt. Pressure cook on high for 15 minutes, allow a natural pressure release for 7 minutes, then quick release and fluff with a fork.
Nutrition Information:
Yield: 4
Serving Size: 1 serving
Amount Per Serving:
Calories: 399
Total Fat: 19g
Saturated Fat: 5g
Trans Fat: 0g
Unsaturated Fat: 12g
Cholesterol: 109mg
Sodium: 673mg
Carbohydrates: 18g
Fiber: 2g
Sugar: 3g
Protein: 39g
Nutritional figures are estimates from online calculators and should be used as a guideline only.