Mediterranean Chicken Bowls – The Almond Eater

These Mediterranean Chicken Bowls are just one of the endless Greek and Mediterranean-inspired recipes on my blog that I love! They’re perfect for both quick and easy dinners and meal prep, can be customized with lots of fresh toppings, and seriously deliver in the Greek flavor department.

I topped a bed of brown rice with Greek-seasoned, pan-seared chicken bites, along with fresh Mediterranean vegetables, feta cheese, tzatziki, and hummus. And just like my Mediterranean lamb bowl and my Mediterranean quinoa bowl, all the toppings can be made ahead! I can get the hard work out of the way on Sunday and enjoy a delicious, Greek-inspired lunch throughout the week.

Chicken Bowl Ingredients

Chicken – I like topping my Mediterranean bowls with seared chicken thighs because they stay nice and juicy. Ground chicken, chicken breasts, and chicken tenders can all be used as substitutes.

Spices – I seasoned the chicken pieces with a blend of fresh oregano, garlic powder, onion powder, dry basil, dry dill, salt, and pepper. If you have a pre-mixed Mediterranean or Greek spice blend, go ahead and use that instead!

Vegetables – Just the classics! Chopped tomatoes, cucumbers, and red onions. 

Toppings – I topped my bowls with a dollop of my homemade tzatziki, some classic hummus, and crumbled feta.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

Variations

• Chicken substitute – You can top these bowls with pan-seared turkey breasts or my Greek chicken meatballs instead.
• Swap the rice – If you’re not a brown rice fan, use quinoa, white rice, couscous, or farro as the base instead. Even cauliflower rice works if you’d prefer a low-carb Greek bowl.
• Add leafy greens – You can bulk up these bowls with shredded kale, chopped romaine, arugula, or baby spinach leaves.
• More topping ideas – Feel free to get wild with your toppings! Chickpeas, white beans, pickled red onions, Kalamata olives, crispy air fryer chickpeas, fresh parsley, lemon wedges, and sun-dried tomatoes would all be tasty additions here.

How to Make Mediterranean Chicken Bowls

Step 1: Cook the rice. If you haven’t already, cook the rice.

Step 2: Cook the chicken. Add the diced chicken thighs to a bowl with the herbs and seasonings and toss to coat. Transfer the chicken to a skillet and cook until the pieces are cooked through. Remove the skillet from the heat.

Step 3: Assemble the bowls. Divide the rice and chicken between serving bowls. Top with the sliced tomatoes, cucumber, red onion, and feta. Add a dollop of tzatziki and hummus on top of each bowl, then serve and enjoy!

Erin’s Tips and Tricks

• All out of raw chicken? Toss leftover shredded chicken or a store-bought shredded rotisserie chicken in the seasonings instead of cooking raw chicken.
• This recipe also works with frozen chicken thighs. Just thaw them in the fridge overnight.
• If you don’t want to pan-sear the chicken, make my grilled Greek chicken skewers and divide them between the bowls instead.
• I like these rice bowls bestserved at room temperature or cold. You can serve them with warm chicken and rice if you’d prefer!

Storage

Make-ahead: Make the chicken and rice as normal, chop the vegetables, and prep the sauces. Store everything in separate airtight containers in the fridge for 1 to 2 days before assembling the bowls.

Refrigerator: Keep the separate components or leftover chicken rice bowls covered in the fridge for up to 4 days.

If you made this recipe, be sure to leave a comment and star rating below. Thanks!