Greek Salad Chicken Bowls

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Looking for a delicious, healthy dinner idea? These Greek Salad Chicken Bowls have become a favourite in our home. Don’t skip out on the tzatziki, it is a game changer in this recipe.


Serves 4


4 chicken breast

3 cups brown rice, cooked

1/2 cup tzatziki

1 cucumber, diced

1 cup cherry tomatoes

1 cup green bell peppers

1/2 red onion, sliced

1/2 cup feta, crumbled

1/3 cup black kalamata olives

juice from 2 lemons

1/4 cup extra-virgin olive oil

1 teaspoon dried oregano

1/2 teaspoon sea salt

fresh cracked pepper

Chicken Marinade Ingredients

juice from 2 lemons

3 garlic coves, minced

1 teaspoon thyme

1 teaspoon dried oregano

1/2 teaspoon dried mint

1 tablespoon full-fat greek yogurt

1/2 teaspoon sea salt

fresh cracked black pepper



Start by preparing the chicken. Place all of the marinade ingredients into a mixing bowl and place the chicken breasts into the bowl. Coat each breast well then cover the bowl and place it into the fridge for a few hours (30 minutes minimum).

Preheat the oven to 420 degrees.

When you are ready to eat, pull the chicken out of the fridge and place each breast onto a parchment paper lined baking sheet. Place into the oven and bak for 18-20 minutes. Pull the chicken out at around 12 minutes in, and slice the breasts into strips. Place back into the oven to bake for the remaining few minutes. Remove once complete.

Meanwhile, prepare your salad by placing the cucumber, tomatoes, green bell peppers, red onion and olives into a large mixing bowl. Set aside.

Prepare the salad dressing by adding the lemon juice, olive oil, oregano, salt and pepper into a small mixing bowl and whisk together. Pour the marinade over the salad and stir. Add the crumbled feta last.

Prepare your bowls by placing 1/3-1/2 cup of brown rice to the base of each serving bowl. Top with the greek salad and one chicken breast. Place a dollop of tzaziki onto each bowl and serve.


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