Grilled Chicken Bowl Inspired by Greek Flavours
Bowls have a way of turning a meal into an experience. The same ingredients spread across a plate can be satisfying, but when arranged thoughtfully in a bowl they feel inviting before you even take the first bite. This grilled chicken bowl brings together bright Mediterranean flavours—tangy yogurt-marinated chicken, salty feta and Kalamata olives, crisp cucumber and red onion, juicy tomatoes and charred zucchini—over a base of brown rice. It’s fresh, healthy and adaptable, making it a perfect weeknight main or a great addition to a Mediterranean-style meal plan.
One of the best things about bowls is how customizable they are. We use cooked brown rice as a neutral canvas—substitute quinoa, bulgur or white rice if you prefer—and arrange the remaining ingredients in separate sections so each person can tailor their bowl. For example, if someone dislikes tomatoes, simply swap them for extra cucumber or more grilled zucchini. The components listed here form a classic Greek-inspired combination that balances protein, vegetables and tangy cheese, with a simple lemon-and-olive-oil dressing to tie everything together.
This recipe works well for meal prep, entertaining or a satisfying family dinner. The chicken benefits from a yogurt-based marinade that keeps it juicy and flavorful, and grilling adds a welcome char and smoky note. Serve the bowls with warm pita brushed with olive oil and paprika for a more substantial meal, or enjoy the bowls on their own for a lighter option. Healthy, vibrant and filling, this grilled chicken bowl is a reliable recipe to keep in your rotation.
Love this grilled chicken bowl? Try these related recipes
Greek-style Cobb salad
Greek chicken and quinoa salad
Green beans baked with chicken and potatoes (Φασολάκια στο φούρνο με κοτόπουλο και πατάτες)
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Grilled Chicken Bowl
Equipment
- 1 outdoor grill or grill pan
Ingredients
For the chicken
- 4 chicken breasts, skinless and boneless
- 3/4 cup plain Greek yogurt
- 1 tbsp (15 mL) olive oil
- 1 tbsp dijon mustard
- 1 tsp dried oregano
- 1 tsp granulated garlic powder
- 1 tsp salt
- 1/2 tsp pepper
For the bowl
- 2 1/2 cups cooked brown rice
- 20 Kalamata olives
- 1 1/2 cups grilled zucchini (see Notes)
- 1 cup diced cucumber
- 2 tomatoes, diced
- 2/3 cup crumbled Greek feta
- 1/4 cup red onion, diced or cut into slivers
- 1/4 cup chopped parsley
For the dressing
- 1/4 cup (60 mL) olive oil
- 2 tbsp (30 mL) white wine vinegar
- 1 tbsp (15 mL) lemon juice
- Salt and pepper to taste
To serve
- 2 pitas
- 1 tbsp (15 mL) olive oil
- 1/2 tsp paprika
Instructions
For the chicken
- Whisk together the yogurt, olive oil, dijon mustard, oregano, garlic powder, salt and pepper. Place the chicken breasts in a resealable bag or a bowl and pour over the marinade. Refrigerate for at least 2 hours or overnight for best results.
- Preheat an outdoor grill or a grill pan. Remove the chicken from the marinade and grill until juices run clear and the internal temperature reaches 165°F (about 6–8 minutes per side). Alternatively, roast in a 350°F oven for approximately 20–30 minutes.
- Let the chicken rest for about 5 minutes, then slice on the diagonal and set aside.
For the dressing
- Combine olive oil, white wine vinegar, lemon juice, salt and pepper in a jar or small bowl and whisk or shake until emulsified. Adjust seasoning to taste.
Assemble the bowls
- Divide the cooked rice evenly among four bowls. Arrange the sliced grilled chicken, grilled zucchini, cucumber, tomatoes, Kalamata olives, red onion, parsley and crumbled feta over the rice.
- Drizzle the dressing over each bowl just before serving. Toss gently if you prefer everything combined, or leave the ingredients arranged for a composed presentation.
- Optional: Brush pita with olive oil, sprinkle with paprika and grill briefly until warmed and slightly charred. Serve alongside the bowls.
Notes
Grilled zucchini: Slice zucchini into 1/4-inch rounds or lengthwise strips, brush both sides with olive oil and season lightly with salt and pepper. Grill over medium-high heat until softened and marked with grill lines, about 2–3 minutes per side. If you do not have a grill, use a grill pan or roast slices in a hot oven until tender.
Variations: Swap the brown rice for quinoa or bulgur for a different texture. Add roasted red peppers or artichoke hearts for more Mediterranean flavour. For a lighter option, serve the ingredients over a bed of mixed greens instead of rice.
Nutrition
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Carbs: 50 g
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Protein: 38 g
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Fat: 41 g