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.

This Greek chicken orzo casserole is my flavorful and comforting take on Mediterranean chicken in a casserole form. It’s packed with fresh ingredients and bold Mediterranean flavors, and is perfect for busy weeknights because everything bakes together in one casserole dish. Bookmark this one! It’s been on the regular rotation in my house since I developed it — it’s just THAT good.

The Ingredients

• Chicken: This recipe calls for boneless skinless chicken breasts. Chicken thighs will also work, just make sure they’re also boneless and skinless and cut into 1 in. chunks.
• Feta: You’ll need a whole whopping block of feta. It cooks down into the most amazing creamy sauce once you stir the casserole together after it bakes. Seriously, so rich, creamy and amps up the Greek-inpsired flavors.
• Spinach: 2 cups of spinach will cook down significantly when baked — it sounds like a lot of spinach, but definitely isn’t over-powering once it cooks down and wilts.
• Cherry tomatoes: The tomatoes will burst either when baked or when you’re tossing the casserole together with the sauce right before serving, so no need to spend time halving them before baking.
• Oregano: You’ll season the chicken with oregano and salt. It adds just the right amount of flavor that complements the Mediterranean flavors without overpowering.

Equipment

This casserole needs to be baked both covered and uncovered, so you’ll ideally want to use a casserole dish that has a cover like this one below . If you don’t have a covered casserole dish, simply cover your baking dish with aluminum foil when baking.

Our Favorite

Casserole Dish

We love this le creuset casserole dish because it is oven safe AND has a cover. It is the perfect casserole dish for this baked one pot pasta dish!

How To Make Greek Chicken Orzo Bake

This orzo casserole has MINIMAL prep time, and then it spends the rest of its time baking away in the oven Here’s what you’ll need to do:

1. Add the cherry tomatoes, sun-dried tomatoes, spinach, onion, olives, orzo, salt, and dried oregano right into the casserole dish and mix to combine. 
2. In a separate bowl, season the chicken with the remaining salt and oregano, and toss to coat. 
3. Add the chicken and broth to the casserole dish and stir to combine. 
4. Make a small hole in the center of all of the ingredients and place the block of feta in the middle. Cover and bake at 375ºF for 30 minutes. 
5. Remove the casserole from the oven, stir, and bake uncovered for another 20 minutes.
6. Remove the casserole from the oven and stir together until the feta has turned into a creamy sauce. Top with fresh basil, and ENJOY!

Store any leftovers in an airtight container in the fridge for up to 3 days. I like to store mine right in the casserole dish that it was baked in.

More Mediterranean-Inspired Meals

More Recipes Like This

Avoid processed foods: A Mediterranean diet comprises whole foods. It doesn’t involve many packaged or processed foods (think a long, lazy lunch versus a grab-and-go meal). Try to avoid highly processed foods, which often contain added sugars, refined grains, trans fats, and refined vegetable oils (soybean oil, corn oil, etc.)