Name: Quick High Protein Greek Chicken Bowls
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 2 boneless, skinless chicken breasts (or thighs if you want it juicier – I do this a lot!); 1 tablespoon olive oil (or a generous glug, not gonna judge); 2 teaspoons dried oregano (fresh is fancy, but dried is fine—my gran swears otherwise, but she has a suspiciously green thumb); 1 teaspoon garlic powder; Juice of half a lemon (sometimes I use bottled when running on fumes); 3/4 teaspoon salt (plus more for the cucumber salad, if you like it salty); 1/2 teaspoon black pepper; 2 cups cooked brown rice (or quinoa... or I've once gone rogue and used orzo but rice is easier for cleanup); 1 cup cherry tomatoes, halved (honestly: any tomato works, even sad off-season ones chopped up small); 3/4 cup cucumber, diced (English cucumber is best, but regular is what I usually have); 1/3 cup Kalamata olives, pitted and sliced (green olives work too, just give them a rinse!); 1/3 cup crumbled feta (Low fat or vegan feta if that's your thing—sometimes I skip cheese if I'm feeling virtuous, but rarely...); 1/4 red onion, finely chopped (Soak in water if it feels too strong. Sometimes I just use green onions instead); 1/2 cup plain Greek yogurt (Or even sour cream in a pinch. I won't tell.); Fresh parsley or dill, chopped, for serving (not essential, but feels fancy)

Let’s Get Real: Why Quick Greek Chicken Bowls are a Weeknight Hero

If you’re like me and have come home ravenous (okay, maybe verging on hangry) but still kinda want something nutritious and not just pizza again, these Quick High Protein Greek Chicken Bowls have rescued me more than once. The first time I made this, I’d had a proper long day, you know, the kind that only pasta and a foot rub fix—except I wanted something with, well, actual protein. I remembered my cousin Sophia’s chicken gyros but couldn’t face tracking down the skewers or marinating for hours. Enter this bowl version. It’s basically a whole Mediterranean-feast-in-a-hurry. And hey, fewer dishes than a full spread!

Why You’ll Love This (or When I Realize I Can’t Live Without It)

I make this when I’ve got leftover cooked chicken I don’t know what to do with, or when I’m pretty sure my partner will open the fridge and stare blankly until takeout appears. My family goes mildly wild for the combos (even my picky nephew, when he can’t spot the cucumber). Plus, if I’ve run out of one ingredient, I just swap it, and no one complains unless I try to use, like, canned peaches instead of tomatoes (don’t do that, trust me). The best part? Bowls are forgiving, and you sort of can’t really mess them up… too badly.

What You’ll Need (and What I Substitute When Distractions Hit)

2 boneless, skinless chicken breasts (or thighs if you want it juicier – I do this a lot!)
1 tablespoon olive oil (or a generous glug, not gonna judge)
2 teaspoons dried oregano (fresh is fancy, but dried is fine—my gran swears otherwise, but she has a suspiciously green thumb)
1 teaspoon garlic powder
Juice of half a lemon (sometimes I use bottled when running on fumes)
3/4 teaspoon salt (plus more for the cucumber salad, if you like it salty)
1/2 teaspoon black pepper
2 cups cooked brown rice (or quinoa… or I’ve once gone rogue and used orzo but rice is easier for cleanup)
1 cup cherry tomatoes, halved (honestly: any tomato works, even sad off-season ones chopped up small)
3/4 cup cucumber, diced (English cucumber is best, but regular is what I usually have)
1/3 cup Kalamata olives, pitted and sliced (green olives work too, just give them a rinse!)
1/3 cup crumbled feta (Low fat or vegan feta if that’s your thing—sometimes I skip cheese if I’m feeling virtuous, but rarely…)
1/4 red onion, finely chopped (Soak in water if it feels too strong. Sometimes I just use green onions instead)
1/2 cup plain Greek yogurt (Or even sour cream in a pinch. I won’t tell.)
Fresh parsley or dill, chopped, for serving (not essential, but feels fancy)

Let’s Cook: Bowl Assembly Mayhem

Slice the chicken breasts into bite-sized pieces (okay, about 1-inch cubes—but if they’re wonky, doesn’t really matter).
Mix up the olive oil, oregano, garlic powder, lemon juice, salt, and pepper in a bowl. Toss in the chicken and let it marinate for 10 minutes. Or 2. Or however long it takes you to remember you already cooked the rice.
Grab a skillet (nonstick if you’ve got it, but honestly any pan suffices) and get it hot over medium-high heat. Toss in the chicken and cook, stirring occasionally, until the pieces are golden and cooked through – about 5-7 minutes. This is usually where I sneak a taste. (No shame.)
While the chicken’s sizzling, mix the tomatoes, cucumber, red onion, and olives in a bowl. Sprinkle with a pinch of salt if you’re feeling saucy. Sometimes I’ll add a dash of lemon juice here too, but not always.
Now, to assemble: Start with a scoop of rice or quinoa in each bowl. Top with a pile of the chicken, scatter your cucumber salad over it, then go nuts with a handful of feta and a spoonful of Greek yogurt.
Sprinkle fresh parsley or dill over the top if you remembered to buy it (it’s mostly for vibes but it does look nice). And that’s it. Dig in!

Notes from My (Messy) Kitchen

If the chicken looks a bit pale—don’t fret! As long as it’s cooked, you’re golden. Oh, and sometimes I forget to marinate; plain old salt and pepper chicken still works okay.
I’ve definitely used microwave rice pouches when the stove’s being annoying. No guilt at all.
If the feta gets clumpy from warm rice, just give it a stir or let it sit a sec. It’ll loosen up.

If You’re Feeling Adventurous (Bowl Experiments, Good and Not So Much)

Swapped chicken for leftover roast lamb—actually worked shockingly well!
Chickpeas instead of meat for veggie friends (just remember to amp up the seasoning).
Tried shredded iceberg lettuce as a base once… honestly, it was a bit sad. Maybe save that for tacos.

About Equipment (And Real-World Fixes)

You’ll want a good sharp knife (or the blunt one from your drawer if that’s all you can find—it’ll just work your wrist a bit harder), a skillet or frying pan, and a mixing bowl. Don’t have a proper salad bowl? Any mixing bowl, jug, or even a giant mug will do in a pinch.

How Long Does It Last? (Plot Twist: Not Long)

It’ll keep in the fridge for two, maybe three days if you’re diligent. But in my house, honestly, leftovers are wishful thinking; doesn’t even make it to dinnertime some days.

How to Serve It (or The Only Acceptable Way, According to My Kids)

I love it warm over rice with an extra scoop of yogurt. My youngest likes to stuff everything inside a pita pocket, which ends up all over her shirt. Occasionally, we set up a ‘bowl bar’ and let everyone pile on ingredients—less fighting, more fun.

Pro Tips I Had to Learn the Hard Way

Don’t rush cooking the chicken; once I cranked up the heat thinking I’d speed it up, and ended up with sad, dry pieces. Medium-high is honestly best.
Buy pre-sliced olives if chopping stresses you out. I cut my finger once and, well, took the easy route after.
If you remember to soak the onions in cold water, they’re a lot milder. I always forget, but hey, I have a resilient tastebuds!

FAQ (Or Questions My Nosy Sister Has Actually Asked)

Can I use rotisserie chicken? Absolutely. Just skip the marinating and toss with lemon and spices in a pan for a minute or two—it perks right up.
Is this good for meal prep? Yeah! Just keep the cucumber salad and yogurt separate until you’re ready to eat. Though, like I said, it’s better fresh but still not bad the next day.
What if I hate olives/feta/onion? No sweat, just leave them out or swap with stuff you like. It’s your bowl!
Gluten free? Yep, if you stick with rice or quinoa. Or just double-check your spice blends haven’t snuck in any weird fillers.
How do I make it spicier? Sometimes I add a shake of chili flakes or a swirl of sriracha to mine for heat, but mostly I forget until halfway through eating. So add early if you’re a spice fiend!

Honestly, go with whatever’s in your fridge. That’s half the fun (and half the reason I have odd odds-and-ends left in my veggie drawer, but what can you do?).

Quick High Protein Greek Chicken Bowls