Go Back
–+ servings

Greek Chicken & Potato Rice Bowl

This Greek chicken and potato rice bowl is loaded with bold Mediterranean flavors, juicy marinated chicken, crispy herbed potatoes, and fresh salad topped with creamy tzatziki. A balanced, high-protein meal perfect for meal prep or weeknight dinners.
Print Recipe Pin Recipe
Servings: 4
Calories: 650
Ingredients Method Nutrition Notes

Ingredients
 
 

For the Chicken Marinade & Chicken:
  • 1 1/2 lb boneless skinless chicken breast cut into pieces
  • 2 tbsp olive oil
  • 2 tbsp lemon juice
  • 1 tsp lemon zest
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1/2 tsp dried basil
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Herbed Potatoes:
  • 1 lb potatoes cut into wedges
  • 1 tbsp olive oil
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
For the Rice:
  • 1 cup long-grain white rice
  • 2 cups water
  • Pinch of salt
For the Greek Salad:
  • 1 cup diced cucumber
  • 1 cup cherry tomatoes halved
  • 1/4 cup red onion thinly sliced
  • 1/2 cup pitted kalamata olives
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 1/2 tsp dried oregano
  • Salt and pepper to taste
  • 1/4 cup crumbled feta cheese
For the Tzatziki Sauce:
  • 1 cup plain Greek yogurt
  • 1/2 cucumber grated and excess water squeezed out
  • 1 clove garlic minced
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill chopped
  • Salt and pepper to taste

Method
 

  1. Marinate the Chicken: In a bowl, mix olive oil, lemon juice, zest, garlic, oregano, basil, salt, and pepper. Add chicken and marinate for at least 20 minutes or up to 2 hours.
  2. Cook the Rice: Bring water and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15–18 minutes until tender. Fluff with a fork.
  3. Roast the Potatoes: Preheat oven to 425°F. Toss potatoes with olive oil, oregano, thyme, garlic powder, salt, and pepper. Spread on a baking sheet and roast for 25–30 minutes until golden and crispy.
  4. Cook the Chicken: Heat a skillet or grill pan over medium-high heat. Cook marinated chicken for 4–5 minutes per side until fully cooked and slightly charred.
  5. Make the Greek Salad: In a bowl, combine cucumber, tomatoes, red onion, olives, olive oil, red wine vinegar, oregano, salt, and pepper. Toss and top with feta.
  6. Make the Tzatziki: Mix Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper until smooth. Chill until ready to use.
  7. Assemble the Bowls: Divide rice into bowls. Add roasted potatoes, chicken, and Greek salad. Drizzle tzatziki over top or serve on the side.

Nutrition

Calories: 650kcalCarbohydrates: 65gProtein: 45gFat: 22g

Notes

  • Keep tzatziki separate to maintain freshness
  • Reheat chicken and potatoes in the oven or air fryer
  • Use brown rice or quinoa for added fiber
  • Chop salad fresh for best texture
  • Add extra veggies like peppers or spinach for more volume

Tried this recipe?

Let us know how it was!