Crave something fresh yet comforting? These Greek Lemon Chicken Rice Bowls deliver vibrant, zesty flavor in one satisfying meal. Tender lemon-oregano chicken tops fluffy herb rice, loaded with crisp veggies and creamy tzatziki for a build-your-own bowl experience.
Nothing beats a great Greek Lemon Chicken Rice Bowls. Whether you're a fan of Dinner Ideas or want to try something from our Appetizer Recipes selection, keep scrolling!
Why You’ll Love This Greek Lemon Chicken Rice Bowls
- Complete meal: Protein, grains, and fresh veggies come together in one beautiful bowl.
- Unforgettable flavor: The bright, herbaceous marinade makes the chicken incredibly tasty.
- Endlessly customizable: Adapt the toppings to your personal preferences.
- Fantastic leftovers: Flavors meld beautifully, making it a meal prep superstar.
Ingredients & Tools
For the Chicken & Marinade:
- 600 g boneless, skinless chicken thighs or breasts
- 60 ml extra virgin olive oil
- Juice of 2 large lemons (about 80 ml)
- 4 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp dried thyme
- To taste salt and freshly ground black pepper
For the Rice:
- 200 g long-grain white rice (like jasmine or basmati)
- 480 ml chicken broth
- 1 tbsp fresh dill, chopped
- 1 tbsp fresh parsley, chopped
For the Bowl Assembly:
- 1 large cucumber, diced
- 250 g cherry tomatoes, halved
- 100 g kalamata olives, pitted
- 1 red onion, thinly sliced (optional)
- 200 g tzatziki sauce (store-bought or homemade)
- 100 g feta cheese, crumbled (optional)
Tools: A large bowl for marinating, a skillet or grill pan, a medium saucepan with a lid, and a sharp knife.
Notes: Don’t skip the fresh herbs in the rice—they add a pop of brightness. Using chicken broth instead of water adds savory depth.
Nutrition (per serving)
| Calories: | 520 kcal |
| Protein: | 35 g |
| Fat: | 22 g |
| Carbs: | 45 g |
| Fiber: | 4 g |
Serves: 4 | Prep Time: 20 minutes (plus marinating time) | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? Thighs are my personal favorite here—they stay incredibly juicy and have more flavor, but breasts work perfectly well if you prefer leaner meat. Just be careful not to overcook them.
- Is the marinating time really that important? Honestly, yes. Even 30 minutes will help, but if you can let it go for a few hours or even overnight, the flavor penetration is transformative. The acid in the lemon juice tenderizes the chicken beautifully.
- What’s the best rice to use? I love the fragrant, separate grains of jasmine or basmati rice. They don’t get gluey and provide a lovely fluffy base. Just be sure to rinse your rice well before cooking to remove excess starch.
- Don’t skip the tzatziki. It’s not just a garnish—it’s a crucial component! Its cool, creamy, garlicky tang cuts through the richness of the chicken and brings all the elements together.
How to Make Greek Lemon Chicken Rice Bowls
Step 1: Marinate the Chicken. In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, a good pinch of salt, and a generous grind of black pepper. Add the chicken pieces and toss until every piece is thoroughly coated in the marinade. Cover the bowl and pop it in the refrigerator. Let it marinate for at least 30 minutes, but for the best results, aim for 2-4 hours. You’ll notice the aroma is already incredible.
Step 2: Cook the Rice. While the chicken is marinating, rinse your rice under cold water until the water runs clear. This is the secret to non-sticky rice! In a medium saucepan, bring the chicken broth to a boil. Stir in the rinsed rice, reduce the heat to the lowest possible setting, cover with a tight-fitting lid, and let it simmer for about 15-18 minutes. Do not peek! After the time is up, remove it from the heat and let it sit, still covered, for another 10 minutes. Then, fluff it with a fork and stir in the fresh dill and parsley.
Step 3: Cook the Chicken. Heat a large skillet or grill pan over medium-high heat. You want it nice and hot. Remove the chicken from the marinade, letting the excess drip off, but don’t wipe it clean. Carefully place the chicken in the hot pan. You should hear a satisfying sizzle. Cook for about 5-7 minutes per side, depending on thickness, until the chicken is beautifully golden brown and cooked through. The internal temperature should read 74°C. Transfer the chicken to a cutting board and let it rest for at least 5 minutes. This keeps all those wonderful juices locked in.
Step 4: Prepare Your Toppings. While the chicken and rice are doing their thing, this is the perfect time to prep your veggie toppings. Dice the cucumber, halve the cherry tomatoes, and if you’re using it, thinly slice the red onion. Having everything prepped and ready in little bowls makes the final assembly feel like a fun, interactive activity.
Step 5: Assemble Your Bowls. This is the fun part! Slice the rested chicken against the grain into strips. Now, build your bowls. Start with a generous base of the herby rice. Top with a portion of the sliced lemon chicken. Then, artfully arrange the cucumbers, tomatoes, olives, and red onion around the chicken. Finish with a glorious dollop of tzatziki right in the center and a sprinkling of crumbled feta cheese if you like. The vibrant colors are just as appealing as the taste!
Storage & Freshness Guide
- Fridge: Store components separately for up to 4 days; assembled bowls keep 2–3 days.
- Freezer: Freeze cooked chicken and rice (without veggies) for up to 3 months.
- Reviving: Reheat chicken and rice gently; add fresh toppings and tzatziki after warming.
Serving Suggestions
Complementary Dishes
- A simple Greek Horiatiki salad — If you want to double down on the fresh flavors, a classic village salad with big chunks of tomato, cucumber, and onion is a perfect partner on the side.
- Grilled Halloumi — For a little extra decadence, throw a few slices of halloumi on the grill or in your pan. Its salty, squeaky texture is a fantastic addition to the bowl or as a side.
- Warm pita bread or triangles — Absolutely essential for scooping up every last bit of tzatziki and rice from the bottom of the bowl. It’s a non-negotiable for me.
Drinks
- A crisp, dry white wine like Assyrtiko or Sauvignon Blanc — The high acidity and citrus notes in these wines mirror the lemon in the chicken and cut through the richness beautifully.
- Sparkling water with lemon and mint — A non-alcoholic option that feels just as festive and refreshing. The bubbles and mint cleanse the palate between bites.
Something Sweet
- Baklava — The classic choice. The honey-sweetened, nutty, flaky phyllo pastry provides a stunning contrast to the savory, zesty main course.
- Greek yogurt with honey and walnuts — A lighter, simpler dessert that continues the Greek theme. It’s creamy, sweet, and has a lovely crunch.
Top Mistakes to Avoid
- Mistake: Not letting the chicken rest after cooking. I know it’s tempting to dig right in, but if you slice it immediately, all those precious juices will run out, leaving you with drier chicken. A brief 5-minute rest makes a world of difference.
- Mistake: Overcrowding the pan when cooking the chicken. If you put too much chicken in the pan at once, it will steam instead of sear. You want that gorgeous, caramelized crust, so cook in batches if necessary.
- Mistake: Using bottled lemon juice. I’ve messed this up before too, thinking it would save time. The flavor is just not the same—it can be bitter and lacks the bright, fresh zing of real lemons. It’s worth the extra minute to juice them fresh.
- Mistake: Skipping the rice rinse. This little step prevents the rice from becoming gummy and sticky. It ensures you get light, fluffy, separate grains that are a pleasure to eat.
Expert Tips
- Tip: Make a double batch of the marinade. Set half of it aside before adding the chicken. You can then use this reserved, uncontaminated marinade to drizzle over the assembled bowls for an extra punch of flavor.
- Tip: Get a good sear on the chicken. Ensure your pan is properly hot before the chicken hits the surface. Don’t move it around for the first couple of minutes—let it develop that beautiful, brown crust that adds so much texture and flavor.
- Tip: Meal prep like a pro. Cook the chicken and rice, and chop all your veggies (store the tomatoes and cucumber separately to keep them fresh). Keep everything in airtight containers in the fridge. Assemble your bowls fresh each day for the best texture.
- Tip: Warm your serving bowls. For the ultimate cozy experience, pop your empty bowls in a warm oven for a few minutes before assembling. A warm bowl keeps the rice and chicken hot for longer, making the whole meal more enjoyable.
FAQs
Can I make this recipe with quinoa or cauliflower rice instead?
Absolutely! For a grain-free option, cauliflower rice is a fantastic substitute—just sauté it quickly in a pan until tender. Quinoa also works wonderfully and adds a protein boost. Just cook it according to package directions, using chicken broth for extra flavor instead of water. The key is to have a neutral base that soaks up all the delicious juices from the chicken and tzatziki.
How long will the leftovers keep in the fridge?
The assembled bowls are best eaten within 2-3 days. For the best results, I recommend storing the components separately. The chicken and rice will keep for up to 4 days, and the chopped veggies (especially cucumber and tomato) are best stored in their own containers. This way, everything stays fresh and you can assemble a perfect bowl each time.
Can I cook the chicken on an outdoor grill?
Oh, definitely! An outdoor grill will give the chicken a wonderful smoky char that is just divine. Just make sure your grates are clean and well-oiled to prevent sticking. Cook over direct medium-high heat, following the same timing guidelines, until you get those beautiful grill marks and the chicken is cooked through.
My rice always turns out mushy. What am I doing wrong?
The most common culprit is using too much water or not rinsing the rice. Always rinse until the water is clear to remove surface starch. Also, resist the urge to lift the lid while it’s cooking! That steam is crucial for proper cooking. Finally, that 10-minute rest off the heat with the lid on is non-negotiable—it allows the grains to firm up and absorb the last bit of moisture evenly.
Is there a good dairy-free substitute for the tzatziki?
For sure! You can make a lovely dairy-free version using thick, plain coconut yogurt or a cashew-based yogurt. Just mix it with grated cucumber (squeezed dry), garlic, dill, lemon juice, and a pinch of salt. It won’t be exactly the same, but it will provide that essential cool, creamy element that ties the bowl together beautifully.
Greek Lemon Chicken Rice Bowls
Make delicious Greek Lemon Chicken Rice Bowls with tender chicken, herby rice, and fresh toppings. A complete, flavorful meal perfect for dinner or meal prep. Get the recipe!
Ingredients
For the Chicken & Marinade:
-
600 g boneless, skinless chicken thighs or breasts
-
60 ml extra virgin olive oil
-
2 large lemons (juiced (about 80 ml))
-
4 cloves garlic (minced)
-
2 tsp dried oregano
-
1 tsp dried thyme
-
salt and freshly ground black pepper (to taste)
For the Rice:
-
200 g long-grain white rice (like jasmine or basmati)
-
480 ml chicken broth
-
1 tbsp fresh dill (chopped)
-
1 tbsp fresh parsley (chopped)
For the Bowl Assembly:
-
1 large cucumber (diced)
-
250 g cherry tomatoes (halved)
-
100 g kalamata olives (pitted)
-
1 red onion (thinly sliced (optional))
-
200 g tzatziki sauce (store-bought or homemade)
-
100 g feta cheese (crumbled (optional))
Instructions
-
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, a good pinch of salt, and a generous grind of black pepper. Add the chicken pieces and toss until every piece is thoroughly coated in the marinade. Cover the bowl and pop it in the refrigerator. Let it marinate for at least 30 minutes, but for the best results, aim for 2-4 hours.01
-
While the chicken is marinating, rinse your rice under cold water until the water runs clear. In a medium saucepan, bring the chicken broth to a boil. Stir in the rinsed rice, reduce the heat to the lowest possible setting, cover with a tight-fitting lid, and let it simmer for about 15-18 minutes. Do not peek! After the time is up, remove it from the heat and let it sit, still covered, for another 10 minutes. Then, fluff it with a fork and stir in the fresh dill and parsley.02
-
Heat a large skillet or grill pan over medium-high heat. Remove the chicken from the marinade, letting the excess drip off, but don’t wipe it clean. Carefully place the chicken in the hot pan. Cook for about 5-7 minutes per side, depending on thickness, until the chicken is beautifully golden brown and cooked through. The internal temperature should read 74°C. Transfer the chicken to a cutting board and let it rest for at least 5 minutes.03
-
While the chicken and rice are doing their thing, this is the perfect time to prep your veggie toppings. Dice the cucumber, halve the cherry tomatoes, and if you're using it, thinly slice the red onion.04
-
Slice the rested chicken against the grain into strips. Now, build your bowls. Start with a generous base of the herby rice. Top with a portion of the sliced lemon chicken. Then, artfully arrange the cucumbers, tomatoes, olives, and red onion around the chicken. Finish with a glorious dollop of tzatziki right in the center and a sprinkling of crumbled feta cheese if you like.05
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