By admin 
I created this Greek Chicken Rice Bowl recipe because I was constantly craving CAVA, but I live in a small town without one nearby. This means I had to get creative in my own kitchen. I wanted something that felt fresh, flavorful, and satisfying without being complicated. This bowl hits all the right notes: juicy Greek chicken, creamy hummus, crisp cucumbers, juicy tomatoes, red onion, and a simple drizzle of Greek dressing, all served over warm rice. It’s Mediterranean-inspired comfort food that’s easy enough for a weeknight but delicious enough to meal prep for the week.
I ran a meal prep business and worked with hundreds of women who wanted meals that were high in protein, balanced, and full of flavor; but also realistic for their busy lives. Recipes like this one check every box: simple ingredients, quick prep, and lots of flexibility. You can keep it basic or load it up with extras like olives, pickled red onions, or tzatziki sauce.
If you love this Mediterranean chicken bowl as much as I do, be sure to try my Italian Chicken and Veggies or Buffalo Chicken Rice Bowls next. These are perfect examples of how you can build a flavorful, high protein meal without spending hours in the kitchen, and they’re always a hit with my readers looking to eat healthier, one bowl at a time.
How to make Mediterranean Chicken Bowls
Tips for the BEST Greek Chicken Bowls
- Use chicken tenders for quick prep – Chicken tenders are easy to cut into cubes and cook quickly. They’re perfect for weeknight meals when you’re short on time.
- Use a hot skillet – To get the optimal sear with a golden crust on the chicken, make sure you let the skillet preheat 4-5 minutes before adding the chicken. Once the chicken is in the pan in one layer, don’t touch it for 5 minutes. This ensures a good sear on the chicken.
- Choose a hummus you love – The hummus adds creaminess and extra flavor to the bowl. I like to switch it up with classic, roasted red pepper, or kalamata olive hummus, depending on what I have on hand.
- Double the chicken bites – The Greek chicken bites are so versatile. Make extra and use them in wraps, salads, or even tossed into pasta throughout the week. Just be sure to cook the chicken in batches for the best texture.
- Add more protein – add some greek yogurt tzatziki, add chickpeas or use quinoa instead of rice to add more protein to the meal.
Make Prep Even Quicker
If you’re tight on time, here are a few easy ways to save time and still enjoy a delicious, nourishing bowl.
- Use quick-cooking or frozen rice – Microwaveable jasmine rice, frozen brown rice, or even pre-cooked rice you’ve frozen ahead of time can all be great shortcuts.
- Chop veggies in advance – Cucumbers, tomatoes, and onions can all be chopped ahead of time and stored in airtight containers in the fridge. This makes bowl assembly a breeze during the week.
- Use store-bought shortcuts – If you’re really short on time, use rotisserie chicken or pre-cooked chicken pieces that you warm up with the Greek dressing in a skillet to add flavor.
Common questions
Can I make this low carb?
Yes. You can serve the Greek chicken over cauliflower rice or a big bed of greens instead of rice. It’s still super flavorful and filling.
What other proteins could I use?
This would also be great with shrimp or salmon (these air fryer salmon cubes would be perfect).
How much dressing should I use?
I recommend starting with 1 tablespoon per bowl. If your hummus is already full of flavor, you may not need much more. Taste and adjust to your liking.
Can I double the recipe?
Yes, but you will want to cook the chicken in batches. Overcrowding the skillet will cause the chicken to steam and the texture will be off.
What is the best way to store leftovers?
Store the rice, chicken, and veggies in separate containers in the fridge. When you’re ready to eat, reheat the chicken and rice, then add the hummus, veggies, and dressing fresh.
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- 1 cup white jasmine rice
- 1.5 cups water
- 1.5 pounds boneless, skinless chicken – use thighs, breasts or tenders
- 2 tablespoons greek dressing
- ½ teaspoons salt
- 1 large english cucumber
- 1 cup tomatoes – chopped
- ½ medium red onion – thinly sliced
- ½ cup hummus
- 1/4 cup greek dressing
- Start the rice in the instant pot – rinse it well, drain it then add it to the instant pot. Cover with 1.5 cups water and cook high pressure 3 minutes
1 cup white jasmine rice, 1.5 cups water
- While rice is cooking, prep the chicken. Preheat a large skillet over medium heat. Cut chicken into cubes, add 2 tablespoons dressing and 1/2 teaspoon salt. Stir well.
1.5 pounds boneless, skinless chicken, ½ teaspoons salt, 2 tablespoons greek dressing
- When the pan is hot, add the chicken, move chicken into a single layer then don’t touch for 5 minutes. This helps form a crust. After 5 minutes, move chicken around, cooking 3-4 more minutes until chicken is cooked through.
- While chicken is cooking/resting, slice the cucumber, chop the tomato and slice the onion.
1 large english cucumber, 1 cup tomatoes, ½ medium red onion
- After rice is done cooking, you can manually release pressure or let it naturally release for a few minutes. Fluff the rice with a fork.
- Assemble the bowls adding rice, chicken, veggies, 2 tablespoons hummus and 1 tablespoon of Greek dressing to each bowl.
½ cup hummus, 1/4 cup greek dressing
- For the quickest prep, use chicken tenders, they are the easiest to cut into cubes.
- I like Primal Kitchen Foods Greek Dressing, but use your favorite.
- If you don’t have an instant pot, use quick cooking microwavable rice or frozen rice instead.
- Add even more flavor with olives, pickled red onion or tzatziki sauce.
- If you double the recipe, cook the chicken in batches.
Storing leftovers:
Store the chicken, rice and veggies separate in airtight containers in the fridge for up to 3 days.
When you are ready to enjoy, reheat the chicken and rice then assemble the bowls.
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.