Flavorful Greek Chicken Bowl
From the Buttermilk Greek Marinade to the perfect seasonings and toppings, this Greek Chicken Bowl is the perfect healthy meal.
I’ve been on a serious roll with dinners this week, and honestly, I’m feeling pretty proud. First, I whipped up Pineapple Fried Rice that, no joke, even my picky eater couldn’t resist. She actually asked for seconds, which is a miracle. Then, I outdid myself with this insanely flavorful chicken dish—this Greek Chicken Bowl is pure magic.
This dish is packed with rich, bold flavors. Think of herbs, seasonings, fresh lemon juice, and tangy red wine vinegar, all perfectly balanced. The chicken turns out tender and juicy, sitting on a bed of brown rice. Add crunchy red onions, tangy feta, sweet cherry tomatoes, cool English cucumbers, and briny kalamata olives, and you’ve got a perfect meal. The star of the show? A Greek dressing upgrade that’ll make you say, “Wow!”
Marinating The Chicken
The secret to juicy Greek chicken? Buttermilk. My husband first used it for his famous Brant’s Rowdy Ranch Chicken Wings, and I swear, I’ve never had wings so tender. Buttermilk does wonders—it tenderizes the meat, making it incredibly soft while letting the spices soak deep into the chicken for flavor-packed bites.
For this Greek Chicken Bowl, I marinated the chicken in buttermilk, honey, lemon, oregano, thyme, rosemary, and a pinch of red pepper flakes for heat. Ideally, let it sit in the fridge for 1-2 hours, but if you’re in a rush, even 45 minutes will do the trick.
Why Use Buttermilk?
Buttermilk breaks down the proteins, making the chicken so tender it practically melts in your mouth. Plus, it helps the marinade flavors penetrate deeper into the meat, giving you juicy, flavorful chicken in every bite.
Greek Chicken Seasoning
This seasoning mix is a total game-changer. It’s a blend of thyme, oregano, rosemary, parsley, salt, and pepper—basically all the key Greek flavors. When grilled, the marinated chicken becomes the perfect star of your Greek Chicken Bowl, pairing perfectly with the fresh ingredients.
Greek Chicken Bowl Ingredients
- Brown rice
- Romaine lettuce
- Feta cheese
- Kalamata olives
- Cucumbers
- Cherry tomatoes
- Red onion
- Fresh oregano
- Fresh parsley
- Fresh basil
Greek Salad Dressing
Don’t forget the dressing! This is an upgrade on the classic Greek salad dressing. Thanks to extra herbs, creamy Dijon mustard, and the perfect zing of red wine vinegar, this dressing is a must for any Greek salad. It’s a true flavor explosion you’ll want to use over and over again.
Now, who’s ready to dive into this delicious Greek Chicken Bowl?
More Mediterranean Inspired Recipes
- Mediterranean Olive & Herb Quick Bread
- Mediterranean Chicken with Potato Wedges
- Mediterranean Chicken Pizza
- Mediterranean Balsamic Caprese Salad
- Sun-Dried Tomato Pesto Fettuccine
- Pan Toasted Sun-Dried Tomato Sourdough
- Spinach Artichoke Chicken Pizza
- Loaded Greek Chicken Burgers
- Greek Style Orzo
- Greek Chicken Meatballs
- Greek Chickpea Salad
- Mediterranean Chicken in Pesto Asiago Sauce
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Flavorful Greek Chicken Bowl
Ingredients
- 2 Chicken Breasts (Pounded out to 3/4 inch thickness)
- 1 cup Greek Dressing (See recipe)
- 1 Lemon
Buttermilk Greek Chicken Marinade
- 2 cup Buttermilk
- 1 tbsp Honey
- 2 tsp Lemon Juice (1 lemon worth)
- 1 tsp Dried Oregano
- 1 tsp Dried Rosemary
- ½ tsp Red Pepper Flakes
- 1 tsp Dried Thyme
Chicken Seasoning
- ½ tsp Dried Thyme
- ½ tsp Dried Oregano
- ½ tsp Dried Rosemary
- ½ tsp Dried Parsley
- ½ tsp Salt
- ¼ tsp Pepper
Greek Chicken Bowl Ingredients
- 2 cup Brown rice
- 2 cup Chopped Romaine Lettuce
- 4 oz Feta Cheese Crumbles
- ½ cup Kalamata Olives
- 2 cups Chopped Cucumbers
- 1½ cup Cherry Tomatoes (Cut in half)
- ½ Large Red onion (peeled and sliced thin)
- 3 Sprigs Oregano (leaves removed)
- 3 Sprigs Parsley (chopped)
- 1 cup Basil Leaves (chopped)
Instructions
- Place chicken, that has been pounded out to 3/4 inch thickness, into a large bowl. Combine marinade ingredients in a ziploc bag or a large bowl. Marinate chicken for 1-4 hours. Remove from marinade and pat dry with paper towel.
- Preheat Grill to 400℉.
- Mix together in a small bowl, ½ tsp Dried Thyme, ½ tsp Dried Oregano, ½ tsp Dried Rosemary, ½ tsp Dried Parsley, ½ tsp Salt and ¼ tsp Pepper. Season both sides of the chicken breast with this rub.
- Add chicken breasts directly to grill grates for about 6-8 minutes per side, until the internal temperature reaches 165°F (75°C). Spritz with half a lemon worth of juice before turning the breasts over and again before you remove them from the grill. Let chicken rest for 5 minutes at room temperature and then slice chicken against the grain into strips.
- Assemble your Greek Chicken Bowl by splitting amongst four bowls: 2 cup Brown rice, the grilled chicken, 4 oz Feta Cheese Crumbles, ½ cup Kalamata Olives, 2 cups Chopped Cucumbers, 1½ cup Cherry Tomatoes, 1/2 Large Red onion (sliced thin), 3 sprigs of oregano worth of leaves, 3 Sprigs Parsley and 1 cup Basil Leaves. Drizzle with Greek dressing and serve.