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a greek chicken and rice bowl topped with tzatziki sauce on a silver tray next to a white napkin.
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5 from 6 votes

Greek Chicken Bowl For One

This Greek chicken bowl is a single serving meal made with tender marinated chicken, fresh vegetables, rice, and creamy tzatziki, ready in about 30 minutes.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Main Dish
Cuisine: Greek, Mediterranean
Diet: Gluten Free
Keyword: Greek chicken, Greek chicken bowl, Greek chicken rice bowl, Mediterranean chicken rice bowl, rice bowl
Servings: 1 serving
Author: Joanie Zisk

Equipment

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
US - Metric

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

Calories: 715kcal | Carbohydrates: 51g | Protein: 46g | Fat: 33g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Cholesterol: 133mg | Sodium: 986mg | Potassium: 986mg | Fiber: 1g | Sugar: 3g | Vitamin A: 184IU | Vitamin C: 14mg | Calcium: 243mg | Iron: 1mg

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