This Greek chicken bowl is packed with juicy oregano chicken, tender bell peppers, and fluffy rice. Finished with crumbled feta and a creamy tzatziki ranch dressing, it’s simple, flavorful, and on the table in 25 minutes. Serve with warm pita and a crisp salad for a complete meal.
What makes this Greek chicken bowl special
- Big flavor, fast: Ready in just 25 minutes.
- Herby chicken: Lemon and oregano bring fresh Greek vibes.
- Creamy ranch tzatziki: Tangy, herby, and totally addictive.
- Salty feta finish: Crumbles melt slightly into the warm chicken.
- Balanced meal: Protein, veggies, rice, and plenty of flavor in one bowl.
Watch the recipe video
Let me guide you through the recipe with this step-by-step VIDEO.
Helpful tips
- Meal prep friendly: Cook the chicken, rice, veggies, and sauce ahead of time. Store the bowls in lidded containers and keep the dressing separate until serving.
- Add more veggies: Zucchini, eggplant, or sweet potato can be cooked along with the bell peppers.
- Make a crunchy salad: I suggest my creamy cucumber salad or this tangy tomato cucumber salad.
- Extra toppings: Try black olives or crispy chickpeas for more flavor and texture.
- Double the dressing: Ranch tzatziki keeps for up to 4 days. Make extra to drizzle over salads or serve with grilled steak.
FAQs about greek chicken bowls
Can I use chicken thighs instead of breasts?
Yes! Boneless, skinless thighs work perfectly. They stay juicy and bring even more flavor. Just adjust the cook time slightly so they’re fully cooked through.
Can I make this ahead of time?
Definitely. Cook the chicken, rice, and veggies in advance, then assemble the bowls for up to 1 day ahead. Keep the ranch tzatziki separate and drizzle it on just before serving.
What other grains work instead of rice?
Pearl couscous, quinoa, or orzo all make great bases and soak up the sauce beautifully.
Is the ranch tzatziki good for other dishes?
Yes — it keeps in the fridge for up to 4 days. Try it on salads, with grilled meats, or as a dip for roasted veggies.
How can I make it vegetarian?
Swap the chicken for roasted chickpeas, zucchini, or eggplant, and use the same creamy tzatziki ranch for flavor.
Storage tips
- Refrigerate: Store leftovers in airtight containers for up to 3 days. Keep the ranch tzatziki and salad in a separate container so the bowls don’t get soggy.
- Reheat: Warm the chicken, rice, and veggies in the microwave or on the stovetop. Add the dressing right before serving.
Try these next
Greek Chicken Bowl with Ranch Tzatziki
Ingredients
Chicken + Rice
- 2 tbsp olive oil
- 1 tbsp unsalted butter
- 1 pound boneless skinless chicken - cut into bit size pieces
- 4 garlic cloves - minced
- 1 tsp each: smoked paprika - dried oregano, salt, black pepper, onion powder
- 1 red bell pepper - thinly sliced
- 2 tbsp lemon juice
- ½ cup white wine - (or chicken broth)
- 5 ounces crumbled feta
- crushed red pepper flakes - for serving
- 5 ounces rice
Ranch Tzatziki
- ¼ English cucumber - seeds removed and grated
- 1 cup whole milk Greek yogurt
- 3 tbsp buttermilk
- 1 tbsp lemon juice
- 1 tsp each: dried dill - dried chives, garlic powder, onion powder, salt, black pepper
- 1 tsp dried chives
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
Instructions
- Make the ranch tzatziki by combining the ingredients together in a bowl. Stir and set aside.
- Before you start cooking: mince the garlic. Remove veins and seeds from the bell pepper, cut into slices. Cook the rice according the package directions.
- Heat butter and 1 tablespoon oil in a skillet over medium high. Add chicken and cook for 5 minutes, or until the chicken starts to brown. Stir in spices and add garlic, cook for 2 minutes. Remove from skillet onto a clean plate.
- To the same skillet, add the remaining oil and bell pepper. Cook for about 5 minutes, or until the edges start to char. Deglaze with white wine, simmer for 2 minutes, while stirring and scraping up the brown bits on the bottom of the skillet with a wooden spoon.
- Return chicken to the skillet, add lemon juice and allow to simmer for 3 minutes, or until the chicken is heated through. Finish off with crumbled feta and red pepper flakes.
- To assemble, divide the rice between 4 bowls. Top each bowl with chicken and bell pepper. Divide the cucumber/tomato salad. Drizzle with the ranch tzatziki and serve with warm pita. Enjoy!
Video
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