These Greek Chicken Bowls are ideal for meal prep, make-ahead lunches, or a simple weeknight dinner. Each bowl delivers bright Mediterranean flavors built on lemon rice, tender marinated chicken, and a variety of fresh toppings. Favorite add-ins include cucumber, tomato, shredded carrots, feta, and chickpeas. This recipe is flexible—mix and match toppings to suit your taste.
Santorini Greek Bowls
This bowl was inspired by Santorini’s, a fast-casual spot in Farmington known for build-your-own Greek bowls. I loved the concept of choosing a base, adding a protein, then finishing with toppings and sauce, so I recreated that at home with a lemon rice base and a simple Greek-style chicken.
The format is easy: prepare the lemon rice, marinate and cook the chicken, chop your toppings, and assemble. Below you’ll find the chicken marinade, topping suggestions, and serving options. Use your favorite lemon rice recipe as the base.
What You’ll Need to Make Greek Chicken Bowls
Greek Chicken Marinade
- Chicken breasts or thighs (4–6 pieces)
- Extra virgin olive oil (about 1/4 cup)
- Fresh lemon juice (juice of 1–2 lemons, about 1/4 cup)
- Red wine vinegar (1/2 tablespoon)
- Minced garlic (2 teaspoons)
- Dried oregano (1 tablespoon)
- Salt (1 teaspoon)
- Lemon pepper (1 teaspoon)
Optional Toppings
- Corn
- Tomatoes
- Cucumber
- Red onion
- Pepperoncini
- Garbanzo beans (chickpeas)
- Shredded carrots
- Feta cheese
- Broccoli
- Kalamata olives
- Red cabbage
Optional Sauces
- Tzatziki
- Hummus
- Olive oil & balsamic
- Ranch
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Greek Chicken Bowls
10 minutes
15 minutes
25 minutes
Ingredients
- 4–6 chicken breasts or thighs
- 1/4 cup extra virgin olive oil
- 1/4 cup fresh lemon juice (juice of 1–2 lemons)
- 1/2 Tablespoon red wine vinegar
- 2 teaspoons minced garlic
- 1 Tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon lemon pepper
Toppings
- Corn
- Tomatoes
- Cucumbers
- Red onions
- Pepperoncini
- Garbanzo beans
- Carrots
- Broccoli
- Kalamata olives
- Red cabbage
- Feta
Sauces
- Tzatziki
- Hummus
- Ranch
- Olive oil & balsamic vinegar
Instructions
- Add all marinade ingredients to a gallon-sized zip-top bag with the chicken. Seal and massage the marinade into the chicken. Refrigerate for a few hours or overnight for best flavor.
- Prepare lemon rice while the chicken marinates.
- Heat a large skillet over medium-high and add a drizzle of olive oil. Pat the chicken dry to remove excess marinade, then cook 4–5 minutes per side until golden and cooked through. Dice into bite-sized pieces and confirm the internal temperature reaches 165°F.
- Chop or dice your chosen toppings and set them aside.
- Assemble each bowl: start with lemon rice, top with diced chicken, add vegetables, beans, olives, and feta as desired, and finish with tzatziki, hummus, olive oil & balsamic, or your preferred sauce. Serve and enjoy.
Notes
For a classic finish, serve with homemade tzatziki or a simple olive oil and balsamic drizzle. This bowl stores well for meal prep—keep the sauce separate until ready to eat to preserve texture.