Why I Love This Recipe

Fresh, colorful meals never get old, especially when they taste this good. These Greek Chicken Bowls are loaded with juicy lemon herb chicken, crisp veggies, creamy hummus, feta, and a drizzle of honey tahini dressing that ties everything together. Every bite is packed with fresh Mediterranean flavor, making this one of those recipes I happily meal prep because I know I’ll actually look forward to eating it all week.

Enjoying The Leftovers

These bowls were practically made for meal prep. The chicken stays flavorful for days, and you can mix and match the leftovers into wraps, salads, grain bowls, or pita sandwiches for an easy lunch or dinner.

Storing

Store the chicken, rice, vegetables, hummus, feta, and honey tahini dressing in separate airtight containers in the refrigerator for up to 4 days. Assemble the bowls just before serving to keep everything fresh and crisp.

Reheating

Enjoy the bowls cold straight from the fridge or warm the chicken and rice before adding the fresh toppings. Finish with the honey tahini dressing and an extra squeeze of lemon for even more fresh flavor.

A bowl of diced tomato, cucumbers, pickled onions.
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Greek Chicken Bowls

These Greek Chicken Bowls are packed with juicy lemon herb chicken, fluffy rice, fresh vegetables, creamy hummus, feta cheese, avocado, and a homemade honey tahini dressing. They're an easy high-protein meal prep recipe that's fresh, satisfying, and full of bright Mediterranean flavors you'll want to make on repeat.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
US M
Servings 8

Ingredients

For the marinade
  • 2 lbs chicken thighs, cubed
  • 2 lemons, juiced
  • 1/2 cup olive oil
  • 1 tbsp minced garlic
  • 1 tbsp Thyme
  • 1 tbsp oregano
  • 1 tbsp parsley
  • 1 tsp rosemary
  • 1 tsp salt
  • 1 tsp pepper
For the honey tahini dressing
  • 1/2 cup tahini
  • Juice of 1 lemon
  • 1/4 cup olive oil
  • 1 tbsp honey
  • Salt & pepper to taste
  • 1 tbsp water, optional for thinning
For the bowls
  • White or brown Rice
  • Sliced cucumbers
  • Diced red onion or pickled red onion
  • Diced grape tomatoes
  • Hummus
  • Feta cheese
  • Sliced avocado
  • Mixed greens
US – M

Instructions

  • To make the chicken marinade, mix the juice of 2 lemons, 1/2 cup olive oil, 1 tbsp minced garlic, 1 tbsp Thyme, 1 tbsp oregano, 1 tbsp parsley, 1 tsp rosemary, 1 tsp salt, and 1 tsp pepper in a bowl.
  • Then, combine the marinade with the cubed chicken in a bag and let it sit for at least 30 minutes before cooking.
  • Meanwhile, make the tahini dressing. Add all the dressing ingredients into a medium-sized bowl and mix well. Place in the fridge until it’s time to assemble.
  • Once the chicken is done marinating, preheat a pan to medium-high heat and add the chicken to the skillet. Cook for about 5-7 minutes per side until the liquid from the marinade evaporates and the chicken gets nice and crispy!
  • Now time to assemble the bowls. I added chopped cucumber, grape tomatoes, pickled red onion, 1/3 cup white rice, mixed greens, cooked chicken, feta cheese, sliced avocado, hummus and topped it with the homemade tahini dressing. Enjoy!

Equipment

mixing bowls
saute pan
measuring cups

Nutrition Per Serving

Calories: 696kcal | Carbohydrates: 34g | Protein: 25g | Fat: 53g | Fiber: 5g