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If you’ve ever finished a “healthy” dinner and gone straight to the pantry twenty minutes later, this one’s for you. These Greek Chicken & Rice Bowls are the kind of healthy dinner you’ll actually crave: juicy marinated chicken thighs with crispy, charred edges, fluffy herbed rice, a crunchy Greek salad, and a big spoonful of cool, garlicky tzatziki on top. It tastes like takeout from your favourite Greek spot, but it’s made at home, easy to meal prep, and packed with 40 grams of protein per bowl.

Why You’ll Love These Greek Chicken Bowls

High protein, still satisfying. Each bowl has around 517 calories and 40g of protein, with enough carbs from the rice to actually keep you full.
Chicken thighs stay juicy. Thighs are much harder to overcook than breasts, and they get those gorgeous caramelized edges in a hot pan.
The rice is packed with flavour. Instead of plain white rice, the basmati is cooked in chicken broth with onion, garlic, oregano and paprika, then finished with fresh parsley and dill.
It’s a meal prep dream. The recipe makes four servings, and everything holds up well in the fridge for lunches all week.
Fresh and bright. The Greek salad and tzatziki add crunch, acidity and creaminess, so every bite has a little bit of everything.

Macros (Per Serving, Makes 4)

Calories: 517 kcal
Protein: 40g
Carbs: 53g
Fat: 15g

Macros are as posted by the recipe creator. Your numbers will change a little depending on how much tzatziki, feta and olives you add.

Ingredients

For the Greek Rice

1 cup basmati rice
1 tbsp olive oil
1 onion, finely diced
3 cloves garlic, minced
1 tbsp dried oregano
1 tsp ground paprika
1 tsp salt
3 tbsp chopped fresh parsley
3 tbsp chopped fresh dill
1 1/2 cups chicken broth

For the Chicken

600g (about 1.3 lb) skinless chicken thighs
1 tsp salt
1 tsp dried thyme
1 tsp ground paprika
1 tsp dried oregano
1 tsp garlic powder
Juice of 1/2 lemon
1 tbsp olive oil

For the Greek Salad

1 cup cherry tomatoes, halved
1 small cucumber, sliced
1/2 red onion, thinly sliced
A handful of kalamata olives
Crumbled feta, to taste
A squeeze of lemon, a pinch of oregano and salt

For Serving

Tzatziki (store-bought or homemade)
Extra chopped parsley

How to Make Greek Chicken & Rice Bowls

1. Marinate the chicken

Add the chicken thighs to a bowl with the salt, thyme, paprika, oregano, garlic powder, lemon juice and olive oil. Toss until every piece is coated. Even 15 minutes of marinating makes a difference, but if you have time, cover it and leave it in the fridge for a few hours or overnight.

2. Start the rice

Rinse the basmati rice under cold water until the water runs mostly clear. This removes extra starch and keeps the grains fluffy instead of sticky. Heat the olive oil in a saucepan over medium heat, add the diced onion and cook for about 4 to 5 minutes until soft. Stir in the garlic, oregano, paprika and salt and cook for another 30 seconds until fragrant.

3. Simmer the rice

Add the rinsed rice and stir for a minute so every grain gets coated in the oil and spices. Pour in the chicken broth, bring it to a boil, then turn the heat to low, cover, and simmer for about 12 to 15 minutes until the broth is absorbed. Take it off the heat and let it sit, covered, for 5 minutes. Fluff with a fork and stir in the fresh parsley and dill.

4. Cook the chicken

While the rice cooks, heat a grill pan or skillet over medium-high heat. Cook the chicken thighs for about 5 to 6 minutes per side, until they’re deeply golden with charred edges and cooked through to 74°C (165°F). Let the chicken rest for 5 minutes, then slice it into strips. Resting keeps all those juices inside the chicken instead of on your cutting board.

5. Toss the salad

Combine the tomatoes, cucumber, red onion and olives in a bowl. Add a squeeze of lemon, a pinch of oregano and a little salt, then crumble some feta over the top.

6. Build your bowls

Divide the herbed rice between four bowls. Add the sliced chicken on one side and the Greek salad on the other, then finish with a generous spoonful of tzatziki and a sprinkle of fresh parsley. Dig in.

Tips for the Best Greek Chicken Bowls

Don’t crowd the pan. If the chicken pieces are packed too tightly, they’ll steam instead of sear. Cook in batches if you need to.
Use fresh herbs in the rice. Dried dill just isn’t the same here. The fresh parsley and dill are what make the rice taste so bright.
Make your own tzatziki. Grate half a cucumber, squeeze out the water, and mix it with 1 cup of Greek yogurt, 1 minced garlic clove, a squeeze of lemon, some chopped dill and a pinch of salt. Using Greek yogurt adds even more protein.
Swap the chicken. Chicken breast works too; just pound it to an even thickness and cook it a little less so it doesn’t dry out.

Meal Prep and Storage

These bowls are perfect for making ahead. Store the rice and chicken together in airtight containers in the fridge for up to 4 days. Keep the salad and tzatziki in separate small containers so the cucumber stays crunchy and the rice doesn’t get soggy. To reheat, warm the rice and chicken in the microwave with a splash of water, then add the cold salad and tzatziki on top right before eating.

What to Serve With Greek Chicken Bowls

These bowls are a full meal on their own, but if you’re feeding a crowd, add warm pita bread, a side of hummus, or some roasted lemon potatoes. For a lighter option, serve the chicken and salad over a bed of chopped romaine instead of rice.

Final Thoughts

Healthy dinners don’t have to feel like a compromise. These Greek Chicken & Rice Bowls are colourful, filling and full of flavour, and they come together in under an hour with ingredients you can find at any grocery store. Make a batch on Sunday and you’ll have lunch sorted for most of the week. If you love this one, save it to your Pinterest board so you can find it again, and be sure to check out Fit_Foodie_Lulu on TikTok for more high-protein recipes.