Greek Chicken Bowls Recipe

Introduction

Greek Chicken Bowls offer a fresh and flavorful way to enjoy a Mediterranean-inspired meal. Packed with juicy marinated chicken, crisp vegetables, tangy feta, and a luscious dressing, this dish is vibrant and satisfying.

Ingredients

• 1 ¼ lbs. boneless/skinless chicken breasts
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• 1/3 cup Greek salad dressing
• 1/3 cup dry white wine
• 3 cloves garlic, minced
• 1 (16 oz.) can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved or quartered
• 1 small English cucumber, diced
• 2 cups iceberg lettuce
• ¼ cup red onions, sliced
• ¾ cup olives (kalamata, green, and/or black)
• 1 cup feta cheese, crumbled
• 1 lemon, sliced
• 2 slices mini pita bread, toasted and sliced
• Fresh parsley, roughly chopped
• 2/3 cup Greek salad dressing (for sauce)
• ½ cup chicken broth
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 teaspoon mustard powder
• 1 teaspoon Worcestershire sauce
• 1 tablespoon cornstarch

Instructions

1. Step 1: Slice the chicken breasts in half lengthwise to create 2-3 thinner slices each. Place between layers of plastic wrap and gently pound with the textured side of a meat mallet until about ½ inch thick. Pat the chicken dry and season both sides with salt, pepper, oregano, and dill.
2. Step 2: Place 1/3 cup of Greek salad dressing in a gallon freezer bag and add the chicken. Seal the bag, removing excess air, and marinate at room temperature for 20–30 minutes. While marinating, whisk together the remaining sauce ingredients (Greek dressing, chicken broth, honey, lemon juice, mustard powder, Worcestershire sauce, and cornstarch) in a bowl and set aside. Ensure the mixture is cool to avoid activating the cornstarch prematurely. Prepare the remaining ingredients for assembly.
3. Step 3: Heat a drizzle of oil over medium-high heat in a skillet. Add the marinated chicken and sear for 3–4 minutes per side, until golden and cooked through. Remove from heat and let the chicken rest for 10 minutes before slicing into strips. Wipe the skillet with a paper towel but keep the browned bits for extra flavor.
4. Step 4: Pour the white wine into the same skillet and turn heat to medium. Use a spatula to scrape the browned bits from the bottom and sides of the pan. Add the minced garlic and cook until the wine reduces by half, about 3 minutes.
5. Step 5: Add the prepared sauce mixture to the skillet and bring to a boil, stirring frequently. Once thickened, remove from heat and transfer to a serving container. Refrigerate until ready to use. The sauce can be served warm or at room temperature according to your preference.
6. Step 6: To assemble each bowl, place a bed of iceberg lettuce in the center. Top with sliced chicken, then arrange chickpeas, cherry tomatoes, cucumber, red onions, olives, feta cheese, lemon slices, and toasted pita bread slices around the edges. Drizzle the sauce over the entire bowl, sprinkle with chopped parsley, and serve immediately.

Tips & Variations

• Use chicken thighs instead of breasts for a juicier, more flavorful option.
• Try adding fresh herbs like mint or dill to the salad for extra brightness.
• Substitute the pita bread with warm naan or flatbread for variety.
• For a vegetarian version, replace chicken with grilled halloumi or roasted cauliflower.
• If you don’t have white wine, substitute with extra chicken broth and a splash of lemon juice.

Storage

Store any leftover chicken and salad components separately in airtight containers in the refrigerator for up to 3 days. Keep the sauce refrigerated as well. To reheat the chicken, warm gently in a skillet or microwave. Assemble the bowls fresh before serving to keep the lettuce crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I marinate the chicken overnight?

Yes, marinating the chicken overnight in the refrigerator will deepen the flavors, but reduce the added salt in seasoning to avoid over-salting.

Is it necessary to use cornstarch in the sauce?

The cornstarch helps thicken the sauce for better coating of the ingredients, but you can omit it if you prefer a thinner dressing.

Greek Chicken Bowls Recipe

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★★★★★

4.9 from 54 reviews

• Author: Ethan
• Total Time: 45 minutes
• Yield: 4 servings 1x

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Description

This Greek Chicken Bowl recipe features juicy marinated chicken breasts seared to perfection and served atop a bed of fresh iceberg lettuce with vibrant cherry tomatoes, crisp cucumbers, kalamata olives, crumbled feta, and chickpeas. The bowls are finished with a tangy homemade Greek salad dressing and garnished with fresh parsley and toasted pita bread for an authentic and satisfying Mediterranean meal perfect for lunch or dinner.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 1 ¼ lbs. boneless/skinless chicken breasts
• Salt and pepper, to taste
• 1 teaspoon dried oregano
• 1 teaspoon dried dill
• 1/3 cup Greek salad dressing
• 1/3 cup dry white wine
• 3 cloves garlic, minced

Salad Components

• 1 (16 oz.) can chickpeas, drained and rinsed
• 1 cup cherry tomatoes, halved or quartered
• 1 small English cucumber, diced
• 2 cups iceberg lettuce
• ¼ cup red onions, sliced
• ¾ cup olives (kalamata, green, and/or black)
• 1 cup feta cheese, crumbled
• 1 lemon, sliced
• 2 slices mini pita bread, toasted and sliced
• Fresh parsley, roughly chopped (for garnish)

Sauce/Dressing

• 2/3 cup Greek salad dressing
• ½ cup chicken broth
• 2 tablespoons honey
• 1 tablespoon lemon juice
• 1 teaspoon mustard powder
• 1 teaspoon Worcestershire sauce
• 1 tablespoon cornstarch

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Instructions

1. Prepare the chicken: Slice the chicken breasts lengthwise to make 2 to 3 thinner pieces. Cover with saran wrap and use the textured side of a meat mallet to pound to about ½-inch thickness. Pat dry, then season both sides with salt, pepper, dried oregano, and dried dill.
2. Marinate the chicken and prepare the sauce: Place 1/3 cup Greek salad dressing and the chicken pieces in a gallon freezer bag, seal, and marinate at room temperature for 20-30 minutes. Meanwhile, whisk together the remaining sauce ingredients (Greek salad dressing, chicken broth, honey, lemon juice, mustard powder, Worcestershire sauce, and cornstarch) in a bowl, making sure the mixture is cool so cornstarch doesn’t activate prematurely. Set aside and measure all ingredients before starting to cook.
3. Sear the chicken: Heat a bit of oil over medium-high heat in a skillet. Add the marinated chicken and cook until golden brown and cooked through, about 3-4 minutes per side. Remove and let rest for 10 minutes. Then cut into strips. Wipe the skillet’s surface with a paper towel to remove burnt bits but leave the flavorful brown bits intact.
4. Deglaze and cook garlic: Return the skillet to medium heat and add the dry white wine. Scrape the bottom and sides with a silicone spatula to loosen browned bits. Add minced garlic and cook until the wine reduces by half, about 3 minutes.
5. Make the sauce: Add the prepared sauce mixture to the skillet with the reduced wine and garlic. Bring to a boil and cook until thickened. Remove from heat and transfer to a container. Refrigerate while assembling the bowls (it can be slightly warm when served if preferred).
6. Assemble the bowls: Divide iceberg lettuce among four bowls. Top with sliced chicken strips. Arrange chickpeas, cherry tomatoes, cucumber, red onions, olives, crumbled feta, lemon slices, and toasted pita pieces around the edges. Stir the dressing and drizzle over the salads. Garnish with fresh parsley and serve immediately.

Notes

• Use dry white wine like Sauvignon Blanc or Pinot Grigio for best flavor, or substitute with chicken broth if avoiding alcohol.
• Make sure the cornstarch sauce mixture is cool before cooking to prevent premature thickening.
• Letting the chicken rest after cooking ensures juicier strips.
• To toast pita, simply warm in a skillet or oven until crisp and lightly browned.
• This recipe can be prepared ahead by cooking chicken and sauce in advance; assemble bowls just before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Greek, Mediterranean

Keywords: Greek chicken bowls, Mediterranean chicken recipe, healthy chicken salad, Greek salad dressing, feta cheese chicken bowl