Name: Greek Chicken Bowls (with Garden Parsley)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 bowls
Cuisine: Mediterranean
Ingredients: 1½ lb boneless skinless chicken breasts; 2 tbsp olive oil; 2 tbsp fresh lemon juice; 3 cloves garlic, minced; 1 tsp dried oregano; ¾ tsp kosher salt; ½ tsp black pepper; ¾ cup plain Greek yogurt (2% or whole); ½ cup finely chopped fresh parsley; ½ medium English cucumber, grated and squeezed dry; 1 tbsp lemon juice (for tzatziki); 1 tbsp extra-virgin olive oil (for tzatziki); 1 small garlic clove, grated (for tzatziki); ¼ tsp kosher salt (for tzatziki); 1 cup dry brown rice (yields ~3 cups cooked); 1 medium English cucumber, diced; 1½ cups cherry tomatoes, halved; ¼ small red onion, thinly sliced; 4 oz feta cheese, crumbled; 2 tbsp red wine vinegar; 1 tbsp extra-virgin olive oil (for salad); ¼ tsp kosher salt (for salad); Black pepper, to taste; Lemon wedges, extra chopped parsley for garnish

Easy Greek Chicken Bowl (with Garden Parsley)

Bright, high-protein bowls with lemon-garlic chicken, cucumber-tomato salad, fluffy rice, and a cool parsley–tzatziki. Built for easy meal-prep and light enough for weeknights.

Prep: 15 minutes
Cook: 20–25 minutes
Total: 35–40 minutes
Servings: 4 bowls

Ingredients

Chicken & Marinade

1½ lb boneless, skinless chicken breasts (about 3–4 breasts)
2 tbsp olive oil
2 tbsp fresh lemon juice (about ½ lemon)
3 cloves garlic, finely grated or minced
1 tsp dried oregano
¾ tsp kosher salt
½ tsp black pepper

Parsley–Tzatziki

¾ cup plain Greek yogurt (2% or whole)
½ cup finely chopped fresh parsley (packed)
½ medium English cucumber, grated and squeezed dry
1 tbsp lemon juice
1 tbsp extra-virgin olive oil
1 small garlic clove, finely grated
¼ tsp kosher salt

Bowl Base & Toppings

1 cup dry brown rice (yields ~3 cups cooked) or white jasmine rice
1 medium English cucumber, diced
1½ cups cherry tomatoes, halved (or 2 medium tomatoes, diced)
¼ small red onion, thinly sliced
4 oz feta cheese, crumbled
2 tbsp red wine vinegar
1 tbsp extra-virgin olive oil
¼ tsp kosher salt, pinch of black pepper
Lemon wedges, extra chopped parsley (garnish)

Instructions

Cook the rice: Rinse 1 cup dry rice. Cook per package directions to yield about 3 cups cooked rice. Fluff and keep warm.
Marinate the chicken: In a bowl, mix 2 tbsp olive oil, 2 tbsp lemon juice, 3 cloves garlic, 1 tsp dried oregano, ¾ tsp salt, and ½ tsp pepper. Add 1½ lb chicken breasts, coat well, and rest 10 minutes.
Make the parsley–tzatziki: In a medium bowl, combine ¾ cup Greek yogurt, ½ cup chopped parsley, ½ grated & squeezed cucumber, 1 tbsp lemon juice, 1 tbsp olive oil, 1 small grated garlic clove, and ¼ tsp salt. Stir until creamy; chill.
Prep the quick salad: Toss 1 diced cucumber, 1½ cups halved cherry tomatoes, and ¼ sliced red onion with 2 tbsp red wine vinegar, 1 tbsp olive oil, ¼ tsp salt, and a pinch of pepper.
Cook the chicken: Grill or pan-sear over medium-high heat 5–7 minutes per side (to 165°F). Rest 5 minutes, then slice all 1½ lb of chicken.
Assemble 4 bowls: Add ¾ cup cooked rice to each bowl. Top each with ~6 oz sliced chicken, ¼ of the salad, 1 oz feta, and 3–4 tbsp parsley–tzatziki. Garnish with lemon wedges and extra parsley.

Notes & Swaps

Make-ahead: Chicken, rice, and tzatziki keep 3–4 days refrigerated. Assemble just before eating.
Low-gas tips: Squeeze the grated cucumber very dry; rinse sliced red onion in cold water.
No grill? Roast chicken at 425°F for 18–22 minutes.
Lighter option: Swap half the rice for chopped romaine.

Estimated Nutrition (per bowl)

Calories: ~560
Protein: ~55 g
Carbs: ~45 g
Fat: ~18 g
Fiber: ~5 g
Sodium: ~850 mg