Recipe of the Month: Greek Chicken Bowls

By Kati Epps – October 1, 2022
Kati Epps


Greek Chicken & Marinade

  • 2 pounds of fresh chicken breast sliced in half to make thinner
  • 2 tbsp olive oil plus 1 tsp for cooking
  • 3 tbsp lemon juice of one lemon
  • 1 tbsp white wine vinegar
  • 2 tbsp oregano
  • 1 tsp garlic powder
  • 1/2 tsp thyme
  • 1 tsp kosher salt (use half if not using kosher salt)
  • 1/2 tsp black pepper

Greek Cucumber Salad & Rice

  • 2 cups chopped cucumber, English cucumber or baby cucumbers
  • 4 Roma tomatoes, flesh removed, chopped
  • 29 kalamata olives sliced in half
  • 1/4 small red onion diced small (enhances the flavor but can be left out if you strongly dislike onion)
  • 1/2 cup crumbled feta cheese
  • 1 tbsp olive oil
  • 2 tbsp white wine vinegar
  • 1 tsp oregano, dried
  • 1 tsp garlic powder
  • 1/4 tsp dill weed, dried
  • 1 tsp kosher salt *salt to taste if not using kosher salt
  • Pepper to taste
  • 2 cups couscous, cooked salted and peppered to taste
Greek Chicken Bowls.

Photo courtesy of Kati Epps


Greek Chicken & Marinade:

  1. In a large Ziplock bag, add raw chicken and all of the marinade ingredients above. Close bag. Massage the marinade into the chicken breasts. Place the bag in a bowl and refrigerate for up to 8 hours or as little as 30 minutes. (The longer the better, but 30 minutes still works well!)
  2. When the chicken is done marinating: Remove the chicken from the marinade and discard the access marinade. Dab the chicken breasts with a paper towel to remove a little of the extra marinade but not all of it. Heat a large skillet over medium heat. Drizzle 1 tsp of olive oil into the skillet. Cook chicken for about 4 to 5 minutes on each side until golden brown and the internal temp reaches 165 degrees. Remove chicken from the pan. Set aside and let it rest for about 8 to 10 minutes. Slice the chicken into strips after letting it rest.

To Make Greek Cucumber Salad:

  1. Add all ingredients for the cucumber salad above into a bowl and mix together well. 

To Make Greek Chicken Bowls:

  1. If eating right away add 1/2 cup rice, 3/4 cup cucumber salad and 4 ounces of diced chicken to each bowl. 

If making this to eat throughout the week, combine the chicken and rice and place the cucumber salad into a separate container. 

Suggested serving size: 1 bowl (1/2 cup rice, 3/4 cup cucumber salad, 4 ounces chicken)

385 calories, 13g fat, 23g carbohydrates, 44g protein


Related Articles