These Mediterranean Chicken Bowls combine Greek-seasoned chicken thighs with crisp vegetables and tangy feta over a bed of brown rice. Prep the toppings ahead for easy meal prep, or assemble everything for a flavorful 30-minute dinner.
Why you’ll love this recipe!
Bright Greek flavors – The chicken is seasoned with dried herbs and simple spices, and the bowls are finished with classic Mediterranean toppings for big flavor in every bite.
Fresh and light – Cool cucumbers, juicy tomatoes, and creamy tzatziki keep these bowls refreshing and satisfying.
Great for meal prep – Make the components in advance and build bowls throughout the week for quick lunches or dinners.
Table of Contents
- Why you’ll love this recipe!
- Chicken Bowl Ingredients
- How to Make Mediterranean Chicken Bowls
- Erin’s Tips and Tricks
- Time-Saving Tips
- Storage
- More Rice Bowls
- Mediterranean Chicken Bowls Recipe
These Mediterranean Chicken Bowls are one of many Greek- and Mediterranean-inspired recipes I enjoy. They work equally well as a quick weeknight dinner or as prepared meal-prep bowls. Customize with your favorite fresh toppings for a balanced, flavorful meal.
I layered brown rice with pan-seared, Greek-seasoned chicken pieces and topped them with tomatoes, cucumbers, red onion, crumbled feta, tzatziki, and hummus. Most of the toppings can be made ahead so you can assemble bowls quickly when you’re ready to eat.
Chicken Bowl Ingredients
Chicken – Boneless chicken thighs are ideal because they stay juicy when seared. You can substitute ground chicken, breasts, or tenders if you prefer.
Spices – A simple blend of oregano, garlic powder, onion powder, basil, dill, salt, and pepper gives the chicken its Greek-style flavor. A pre-made Greek seasoning mix works too.
Vegetables – Fresh tomatoes, cucumbers, and thinly sliced red onion are classic choices and add great texture and brightness.
Toppings – Finish the bowls with tzatziki, hummus, and crumbled feta for creaminess and tang.
See the recipe card below for exact quantities and the full ingredient list.
Variations
- Protein swaps – Try turkey breasts, grilled Greek chicken skewers, or chicken meatballs as alternatives.
- Grain alternatives – Use quinoa, white rice, couscous, farro, or cauliflower rice for a low-carb option.
- Greens – Add shredded kale, chopped romaine, arugula, or baby spinach to bulk up the bowls.
- Extra toppings – Chickpeas, white beans, pickled red onions, Kalamata olives, fresh parsley, lemon wedges, or sun-dried tomatoes all make great additions.
How to Make Mediterranean Chicken Bowls
Step 1: Cook the rice. Prepare the rice following package directions and set aside.
Step 2: Season and cook the chicken. Toss the cut chicken with the herb and spice blend until coated. Heat olive oil in a skillet over medium heat, add the chicken, and cook until done. Remove from heat.
Step 3: Assemble the bowls. Divide rice and chicken among bowls, then add tomatoes, cucumbers, red onion, and feta. Finish each bowl with a dollop of tzatziki and hummus and serve.
Erin’s Tips and Tricks
- No raw chicken? Use leftover shredded chicken or store-bought rotisserie chicken tossed with the seasonings.
- Frozen chicken – Thaw frozen thighs overnight in the fridge before cooking.
- Not pan-searing? Grill chicken skewers and slice them for the bowls instead.
- I prefer these bowls served at room temperature or cold, but they’re also delicious when served warm.
My Pro Tip
Time-Saving Tips
To speed up assembly, cook the rice and chicken a day or two ahead and store them separately in the fridge. Chop vegetables and portion sauces so bowls come together in minutes.
Storage
Make-ahead: Prepare chicken, rice, chopped vegetables, and sauces in advance. Store components in separate airtight containers in the refrigerator for 1–2 days.
Refrigerator: Keep assembled bowls or the separate components refrigerated for up to 4 days.
More Rice Bowls
Buffalo Chicken Bowls
Mediterranean Hummus Bowl
Teriyaki Shrimp Sushi Bowl
Steak Fajita Bowls
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Mediterranean Chicken Bowls
Ingredients
- 1 cup uncooked brown rice, or white rice
- 1.5 lb. boneless chicken thighs, cut into 1” pieces
- 2 tsp oregano
- 1 ½ tsp garlic powder
- 1 tsp onion powder
- ½ tsp basil
- ½ tsp dill
- ½ tsp salt
- ¼ tsp black pepper
- 1 tbsp olive oil
- 1 cup tomatoes, halved
- 1 cup cucumbers, quartered
- ½ cup red onion, thinly sliced
- ½ cup feta
- Tzatziki and hummus, for serving
Instructions
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Cook the rice according to package instructions. While the rice cooks, prepare the chicken.
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Place the cut chicken in a medium bowl. Combine the spices in a small bowl, sprinkle them over the chicken, and toss to coat.
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Heat the olive oil in a large skillet over medium heat. Add the chicken and cook until fully cooked through, then remove from the heat.
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Assemble the bowls: divide rice and chicken among 3 bowls, add tomatoes, cucumbers, and red onion, and sprinkle with feta. Top each bowl with a spoonful of tzatziki and hummus. Serve and enjoy.
Notes
Nutrition
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