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A grilled chicken bowl inspired by Greek flavours.
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4 from 1 vote

Grilled chicken bowl

A grilled chicken bowl inspired by Greek flavours
Prep Time15 minutes
Cook Time30 minutes
Marinading time2 hours
Total Time2 hours 45 minutes
Course: Lunch, Main Course
Cuisine: American, Greek
Keyword: Bowl, Chicken, Chicken bowl
Servings: 4 servings
Calories: 726kcal
Author: Mia Kouppa


  • 1 outdoor grill or grill pan


For the chicken

  • 4 chicken breasts, skinless and boneless
  • ¾ cup Greek yogourt, plain
  • 1 tbsp (15 mL) olive oil
  • 1 tbsp dijon mustard
  • 1 tsp dry oregano
  • 1 tsp granulated garlic powder
  • 1 tsp salt
  • ½ tsp pepper

For the bowl

  • cups brown rice, cooked
  • 20 Kalamata olives
  • cups grilled zucchini See Recipe Note
  • 1 cup diced cucumber
  • 2 tomatoes, diced
  • cup crumbled Greek feta
  • ¼ cup red onion, diced or in cut into slivers
  • ¼ cup chopped parsley

For the dressing

  • ¼ 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
  • ½ tsp paprika


For the chicken:

  • Whisk together all the ingredients for the marinade and pour it into a food storage bag or medium size bowl. Add the chicken breasts and marinade them in the refrigerator for at least 2 hours but ideally overnight.
    ¾ cup Greek yogourt, plain, 1 tbsp (15 mL) olive oil, 1 tbsp dijon mustard, 1 tsp dry oregano, 1 tsp granulated garlic powder, 1 tsp salt, ½ tsp pepper, 4 chicken breasts, skinless and boneless
  • Cook the chicken either on an outdoor grill or an indoor grill pan until the juices run clear and the internal temperature reaches 165 degrees F; this will take 6 to 8 minutes per side. Alternatively you can roast the chicken breasts in the oven at 350 degrees F for approximately 20 - 30 minutes.
  • Allow the chicken to rest off the heat for about 5 minutes before slicing it on the diagonal. Set aside.

For the dressing:

  • Combine all the ingredients in a bowl or jar with a lid and mix well to combine.
    ¼ cup (60 mL) olive oil, 2 tbsp (30 mL) white wine vinegar, 1 tbsp (15 mL) lemon juice, salt and pepper to taste

Assemble your chicken bowl

  • Divide the rice evenly into 4 bowls. Next, arrange the remaining ingredients as you wish on top of your rice, dividing them all equally by four.
    2½ cups brown rice, cooked, 20 Kalamata olives, 1½ cups grilled zucchini, 1 cup diced cucumber, ⅔ cup crumbled Greek feta, ¼ cup red onion, diced or in cut into slivers, ¼ cup chopped parsley, 2 tomatoes, diced
  • Pour dressing over the bowls. Enjoy!
  • If desired serve with pita bread that you have brushed with olive oil, sprinkled with paprika and grilled slightly.
    2 pitas, 1 tbsp (15 mL) olive oil, ½ tsp paprika


Grilled zucchini:
You can easily grill zucchini on an outdoor grill or using a grill pan. Slice into 1/4 inch thick slices or rounds, brush both sides with oil and season with salt and pepper.  Grill until softened and you have some grill marks.  You can also consult our recipe for grilled zucchini here.


Calories: 726kcal | Carbohydrates: 50g | Protein: 38g | Fat: 41g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 1463mg | Potassium: 661mg | Fiber: 5g | Sugar: 3g | Vitamin A: 736IU | Vitamin C: 17mg | Calcium: 246mg | Iron: 3mg