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This Greek chicken bowl features tender marinated chicken, fresh vegetables, and creamy tzatziki served over rice. It’s a satisfying single serving meal with classic Mediterranean flavors, ready in about 30 minutes.
Why You’ll Love This Recipe
- Juicy Greek-Style Chicken: A lemon and olive oil marinade keeps the chicken tender and full of flavor.
- Classic Mediterranean Ingredients: Fresh vegetables, Kalamata olives, and feta create a balanced, satisfying bowl.
- Creamy Tzatziki Dressing: A cool, tangy sauce brings everything together, with a homemade or store-bought option.
- Easy to Scale: Make one bowl or double the ingredients for another serving.
Bright, fresh flavors are what draw me to this Greek chicken bowl every time. The lemony chicken, crisp vegetables, and creamy tzatziki come together in a way that feels satisfying without being heavy.
I love how each bite has a little contrast, warm rice, cool sauce, tender chicken, and just enough salt from the feta and olives. It’s the kind of meal that feels thoughtfully put together, even though it’s simple to prepare, and it’s one I come back to again and again when I want something flavorful and nourishing.
If you enjoy simple, well-balanced bowls like this one, try a few of our other single serving favorites. The salmon rice bowl is fresh and satisfying, the crustless pizza bowl is rich and comforting, and the burger bowl delivers classic flavor in bowl form. For more variety, the hummus crunch bowl, burrito bowl, shrimp quinoa bowl, and breakfast bowl are all easy options you’ll want to keep in rotation.
Ingredients
If you have any ingredients leftover from this easy Greek chicken bowl recipe, check out our Leftover Ingredients Recipe Finder.
- Chicken: Use one 5 to 6-ounce boneless, skinless chicken breast. This is the ideal amount for a single serving Greek chicken bowl and cooks quickly while staying juicy. Use extra chicken in chicken shawarma for one or kung pao chicken for one.
- Vegetables: Grape or cherry tomatoes, sliced cucumber, and thinly sliced red onion add freshness, crunch, and balance to the bowl.
- Olives: These briny, rich olives add classic Mediterranean flavor. Be sure they are pitted for easy eating.
- Feta cheese: Crumbled feta adds a salty, tangy contrast to the chicken and vegetables. Use sheep’s milk feta if possible for the best flavor.
- Rice: Use cooked white or brown rice as the base. Quinoa, orzo, or cauliflower rice also work well if you prefer a different grain.
Greek Chicken Marinade
- Olive oil: Extra virgin olive oil adds richness and helps carry the flavors of the marinade.
- Lemon juice: Brightens the chicken and balances the spices. Fresh or bottled both work.
- Seasonings: Dried oregano, paprika, garlic powder, salt, and black pepper create a classic Greek flavor profile.
Tzatziki Dressing
Use our homemade Tzatziki Sauce or a store-bought Greek-style dressing.
Optional garnishes
- Pita chips and fresh dill add texture and a finishing touch, but the bowl is just as satisfying without them.
RELATED: How To Bake A Single Serving Of Rice
Recipe Variations
These simple variations let you customize your Greek chicken bowl without changing the overall balance of flavors.
- Add Hummus: Spread a spoonful of hummus in the bowl or drizzle it over the top for extra creaminess.
- Use Ground Chicken: Swap the chicken breast for 5 ounces of ground chicken. Season well and cook in a skillet until fully cooked.
- Change the Vegetables: Broccoli, shredded carrots, or sliced red bell peppers are easy swaps that still work well with the Greek flavors.
- Add Chickpeas: Rinsed and drained chickpeas add plant-based protein and texture.
- Make It Vegetarian: Skip the chicken and use chickpeas or white beans in its place.
How To Make A Greek Chicken Bowl
These photos and steps show how to make a Greek chicken bowl with tzatziki. Full ingredient amounts are listed in the recipe card below.
- Marinate the Chicken: In a small bowl, whisk together the lemon juice, olive oil, and spices. Place the chicken in a shallow dish or zip-top bag and pour the marinade over it. Cover and refrigerate for at least 20 minutes.
- Bake the Chicken: Heat the oven to 350°F (177°C). Remove the chicken from the marinade and place it on a rimmed baking sheet. Bake for about 25 minutes, until the chicken is cooked through and no longer pink.
Tip: For best results, use a meat thermometer. The chicken is done when it reaches 165°F at the thickest part.
- Rest and Slice: Remove the chicken from the oven and cover loosely with foil. Let it rest for 10 minutes, then slice. Resting helps keep the chicken juicy.
- Prepare the Sauce: Use our homemade tzatziki sauce or a store-bought option.
- Assemble the Bowl: Add rice to a bowl and top with sliced chicken, tomatoes, cucumber, olives, red onion, tzatziki, and feta.
- Finish and Serve: Add pita chips to the side and garnish with fresh dill, mint, or parsley, if desired.
Expert Tips
- Check for Doneness: Use a meat thermometer and cook the chicken to 165°F at the thickest part to prevent overcooking.
- Rest Before Slicing: Let the chicken rest for 5 to 10 minutes after baking so it stays juicy when sliced.
- Warm the Base: Heat the rice or grain before assembling the bowl so the chicken and vegetables don’t cool it down.
Frequently Asked Questions
Yes. You can cook the chicken and rice ahead of time and store them separately. Assemble the bowl just before serving for the best texture.
Bell peppers, shredded carrots, or roasted broccoli work well if you want to change up the vegetables.
Absolutely! Leftover chicken is a great shortcut, making this recipe even faster to prepare.
Ways To Use Leftover Ingredients
If you have any ingredients leftover from this recipe, check out our Leftover Ingredients Recipe Finder or you might like to consider using them in any of these single serving and small batch recipes:
If you’ve tried this single serving traditional Greek chicken bowl recipe or any recipe on One Dish Kitchen please let me know how you liked it by rating the recipe and telling me about it in the comment section below.
Also, if you take a picture please tag us on Instagram (@onedishkitchen) we’d love to see it!
Get a Quick Recipe Overview
Greek Chicken Bowl For One
Equipment
- mini food processor or box grater
Ingredients
For the Chicken Marinade
- 2 tablespoons lemon juice
- 1 tablespoon olive oil
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon coarsely ground black pepper
- ⅛ teaspoon garlic powder
- 1 (5 to 6 ounce) boneless skinless chicken breast
For the Tzatziki Sauce
- ¼ medium English cucumber -peeled and sliced
- ⅛ teaspoon salt
- 1 clove garlic -finely grated or minced
- ¼ teaspoon lemon juice
- ½ tablespoon olive oil
- 3 tablespoons plain Greek yogurt
- ¼ teaspoon chopped dill
For the Bowl
- 1 cup cooked rice
- ½ cup halved grape tomatoes
- ½ cup chopped cucumber
- ¼ cup pitted and sliced kalamata olives
- 3 to 4 slices red onion
- 2 tablespoons crumbled feta cheese
- Optional: fresh dill and pita chips
Instructions
- Marinate the Chicken: In a small bowl, whisk together the lemon juice, olive oil, paprika, oregano, salt, pepper, and garlic powder. Place the chicken in a shallow dish or zip-top bag and pour the marinade over it. Cover and refrigerate for at least 20 minutes.
- Bake the Chicken: Heat the oven to 350°F (177°C). Remove the chicken from the marinade and place it on a rimmed baking sheet. Bake for about 25 minutes, until the chicken is cooked through and no longer pink.Tip: For best results, use a meat thermometer. The chicken is done when it reaches 165°F at the thickest part.
- Remove the chicken from the oven and cover loosely with foil. Let it rest for 10 minutes, then slice.
- Make the Tzatziki Sauce: Grate or finely chop the cucumber using a food processor or box grater. Sprinkle with salt and let it sit for a few minutes. Wrap the cucumber in a clean dish towel or cheesecloth and squeeze out as much liquid as possible.
- In a medium bowl, stir together the garlic, lemon juice, olive oil, Greek yogurt, and dill. Add the drained cucumber and mix until well combined.
- Assemble: Add rice to a bowl and top with sliced chicken, tomatoes, cucumber, olives, red onion, tzatziki, and feta.
- To Serve: Add pita chips to the side and garnish with fresh dill, mint, or parsley, if desired.
Notes
- Check for Doneness: Use a meat thermometer and cook the chicken to 165°F at the thickest part to prevent overcooking.
- Rest Before Slicing: Let the chicken rest for 5 to 10 minutes after baking so it stays juicy when sliced.
- Warm the Base: Heat the rice or grain before assembling the bowl so the chicken and vegetables don’t cool it down.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.
This is a wonderful and versatile dish!
Can’t wait to try this amazing looking rice & chicken bowl. Always enjoy your dishes and this one really appeals to all my senses! Thank you so much!
More recipes using the stove top please.
Hi Francine, we have many recipes using the stovetop. In fact, we have many where the chicken is cooked on the stove, in the oven, in an instant pot, and also in a slow cooker.
Love your recipes!
Thank you so much!
Good recipe.
Thank you.