Greek Chicken Bowls

Published by @thrice · August 17, 2026

Lemon-oregano chicken over rice with cucumber, feta, and a garlicky yogurt sauce that ties it together.

Total time
35 min
Serves
4
Per serving
560 cal · 48p / 22f / 42c

Ingredients

  • 1 1/2 pounds chicken breasts — cut into large chunks
  • 2 tablespoons olive oil
  • 1 lemon
  • 1 tablespoon dried oregano
  • 3 cloves garlic — minced
  • 1 1/2 teaspoons kosher salt
  • 1 cup Greek yogurt
  • 3 cups cooked rice
  • 1 cucumber — diced
  • 1 cup cherry tomatoes — halved
  • 1/4 red onion — thinly sliced
  • 1/2 cup kalamata olives
  • 1/2 cup feta — crumbled
  • 2 tablespoons fresh dill — chopped

Steps

  1. 1

    Toss the 1 1/2 pounds chicken breasts with 2 tablespoons olive oil, the juice of the 1 lemon, 1 tablespoon dried oregano, 3 cloves garlic, and 1 1/2 teaspoons kosher salt. Marinate 15 minutes.

  2. 2

    Stir together the 1 cup Greek yogurt, 1 clove garlic, a squeeze of lemon, and a pinch of salt for the sauce. Refrigerate.

  3. 3

    Heat a large skillet over medium-high heat. Cook the chicken in a single layer for 4 minutes per side until golden and cooked through.

  4. 4

    Build bowls over 3 cups cooked rice: chicken, 1 cucumber, 1 cup cherry tomatoes, 1/4 red onion, 1/2 cup kalamata olives, and 1/2 cup feta.

  5. 5

    Spoon the yogurt sauce over everything and finish with 2 tablespoons fresh dill.

Cook it step-by-step

Scaled servings, inline timers, a Lock Screen countdown, and macros logged when you finish — this recipe cooks itself in Thrice.

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