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Bowl of Greek Chicken and Rice over a wooden tray with a green napkin.
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15 Minute Mediterranean Chicken Bowls

These Greek Chicken Rice Bowls are packed with bold Mediterranean flavor. Flavorful chicken, and fresh veggies, all drizzled with a tangy Greek dressing. Perfect for lunch or dinner, this easy, nourishing meal comes together quickly and is endlessly customizable. Whether you're meal prepping for the week or making a quick dinner after a busy day, this bowl hits the spot. Serve it over rice, quinoa, or greens and top it with your favorite hummus for a satisfying, high protein meal.
Course dinner
Cuisine Greek, Mediterranean
Keyword Chicken rice bowl, greek chicken bowl recipe, greek chicken rice bowls, mediterranean chicken bowl
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 552kcal
Author Samantha Rowland

Equipment

  • Instant Pot optional

Ingredients

  • 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

Instructions

  • 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
    Rice in mesh strainer.
  • 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
    White bowl filled with raw chicken, cubed with dressing on top.
  • 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.
    Greek chicken bites in a skillet after cooking.
  • 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
    Cherry tomatoes cut in half on a cutting board for Mediterranean tomato cucumber salad.
  • 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.
    Jasmine rice cooked in instant pot.
  • 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
    Mediterranean chicken and rice in a bowl with fresh veggies and hummus. Bowl is sitting on a circular wood board.

Notes

Tips:
  • 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.
  • I like Primal Kitchen Foods Greek Dressing, but use your favorite. 
  • 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.
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

Calories: 552kcal | Carbohydrates: 47g | Protein: 39g | Fat: 22g | Fiber: 4g | Sugar: 3g
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