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Greek Chicken Bowl

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 4-6 servings 1x
  • Category: Dinner/Entree
  • Method: Stove Top
  • Cuisine: Greek-Inspired


Greek Chicken Bowl – a light and delicious greek chicken bowl recipe that is perfect for any night of the week!



Greek Chicken Thighs

  • 46 bone-in, skin-on chicken thighs
  • 1/3 cup avocado oil or olive oil
  • 1 tablespoon + 1 teaspoon red wine vinegar
  • 2 teaspoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 4 teaspoons dried oregano leaves
  • 1/8 teaspoon dried coriander
  • 1/4 teaspoon garlic powder
  • 1/2 teaspoon marjoram
  • 4 teaspoon garlic, minced
  • 2 teaspoons dijon mustard

Bowl Components:

  • 4 oz feta cheese, crumbled (regular or dairy-free)
  • 1/4 cup red onions, diced (or sliced)
  • 1 cup kalamata olives, pitted
  • 1/2 red or orange bell pepper, diced
  • 1 cup english cucumber, diced
  • 1/2 pint cherry tomatoes, halved or quartered
  • 2 tablespoons Greek Vinaigrette 
  • 23 cups rice, cooked
  • 1 avocado, cubed
  • 1/2 cup tzatziki sauce (more if desired)*
  • 23 pieces pita bread, cut into triangles
  • garnish: lemon wedges, cracked black pepper and some fresh parsley


Greek Chicken

  1. Combine ingredients in a small bowl. Whisk to combine.
  2. Pat chicken thighs dry (trim excess skin, if necessary) and place in a reusable silicone bag or glass container. Pour marinade over top and ensure chicken is fully coated.Seal/cover and place in the refrigerator for 30 minutes or overnight. 
  3. Preheat oven to 400 degrees F.  Place a large cast iron skillet on the stove-top and bring to medium-high heat. Add a tiny bit of oil to the pan, just enough to lightly coat the bottom.  
  4. Once the pan is hot (it should sizzle if you flick some water on it) place the chicken thighs skin-side down into the pan and let sear 3-4 minutes or until the skin is nice and brown. 
  5. Flip the chicken thighs over and then move the skillet to the oven (middle rack and uncovered). Let cook 15-20 minutes or until fully cooked (165 degree internal temperature). Let rest 5-10 minutes before serving.


  1. Combine feta, onion, olives, bell pepper, cucumber and tomatoes in a medium bowl. Add Greek Vinaigrette and toss to combine. 
  2. Divide chicken, olive mixture, rice and avocado between bowls. Add a dollop of tzatziki sauce and add some slices of pita bread. Garnish with some quick-pickled onions, cracked black pepper, a bit of fresh parsley and some lemon wedges. Enjoy!


  • *Tzatziki Sauce: feel free to use store-bought or try our homemade version!
  • Grilled Chicken Option: to grill bring grill up to medium high heat (about 400 degrees F) and ensure grill grates are clean. Grill chicken on direct heat (directly over flame) for 3-4 minutes per side (the bigger the thigh the longer you will need to cook it), flipping once. Remove from grill once the internal temp has reached 165 degrees F. Let rest 5-10 minutes before serving.
  • Boneless Chicken Thighs: you can easily use boneless chicken thighs instead of bone-in, just adjust cook time down and they will cook much faster.


  • Serving Size: 6 oz
  • Calories: 469
  • Sugar: 4.6 g
  • Sodium: 1170.6 mg
  • Fat: 28.3 g
  • Carbohydrates: 42.4 g
  • Protein: 13.8 g
  • Cholesterol: 30.6 mg