Greek Chicken Bowl with Cucumber and Feta
When you can’t decide, make this bowl: bright, filling, and done fast.
This is the dinner to make when you’re tired, hungry, and stuck staring at the fridge. It gives you the familiar comfort of a Greek chicken bowl without a long ingredient list or extra thinking. The chicken cooks quickly in a simple oregano-lemon seasoning, then gets piled into bowls with rice, cucumber, tomato, feta, and a quick yogurt sauce. It feels like a full meal, but it’s really just a few straightforward parts you can assemble without effort. Expect fresh, salty, and satisfying—not restaurant-fancy, just reliable and good enough to save the night.
Ingredients
- 1.25 lb boneless skinless chicken breast — Cut into bite-size pieces
- 2 tbsp olive oil — Divided
- 1 tbsp lemon juice — Fresh or bottled
- 1.5 tsp dried oregano
- 0.5 tsp garlic powder
- 0.75 tsp salt
- 0.25 tsp black pepper
- 3 cup cooked rice — Warm
- 1.5 cup cucumber — Chopped
- 1.5 cup cherry tomatoes — Halved
- 0.75 cup feta cheese — Crumbled
- 0.5 cup plain Greek yogurt
Method
- 1 In a bowl, toss the chicken with 1 tbsp olive oil, lemon juice, oregano, garlic powder, salt, and black pepper.
- 2 Heat the remaining 1 tbsp olive oil in a large skillet over medium-high heat. Cook the chicken for 6 to 8 minutes, stirring once or twice, until browned and cooked through.
- 3 While the chicken cooks, warm the rice and mix the yogurt with a pinch of salt and 1 to 2 tsp water if you want it looser.
- 4 Divide the rice between bowls and top with chicken, cucumber, tomatoes, and feta.
- 5 Spoon the yogurt over the top and serve right away.
Variations
- Vegetarian swap — Use drained chickpeas instead of chicken and warm them in the same seasoning for a no-stress meatless bowl.
- Faster swap — Use rotisserie chicken and skip the skillet step; just toss it with the lemon, oregano, and oil before assembling.
- Easy substitutions — Use quinoa instead of rice, or swap cucumbers and tomatoes for any crunchy vegetables you already have.
Notes
If your chicken pieces are thicker than 1 inch, give them another minute or two in the skillet. For extra flavor, add a squeeze of lemon at the end. Leftovers keep well for up to 3 days; store the yogurt separately if you can.
Equipment that helps
- Large skillet — It browns the chicken quickly so dinner comes together in one hot pan.
- Mixing bowl — It keeps the chicken seasoned evenly before it hits the skillet.
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