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I have to tell you, the first time I made this Greek Chicken Rice Bowl with Feta & Avocado Recipe, I was amazed at how fresh and satisfying it tasted. It feels like a restaurant-quality meal but comes together so easily in my own kitchen.

The combination of juicy seasoned chicken, fluffy rice, and creamy avocado just hit the spot. Every bite had that perfect balance of savory, tangy, and bright Mediterranean flavors. I couldn’t wait to share this recipe with you, it’s one I now make again and again.

If you enjoy flavorful chicken dishes, you might also like this recipe sweet-chili-chicken-and-vegetables-recipe, which offers a delicious balance of spice and freshness.

Greek Chicken Rice Bowl with Feta & Avocado Recipe

Ingredients

Here’s what you’ll need to make this Greek Chicken Rice Bowl with Feta & Avocado:

For the Chicken & Marinade

500 g boneless, skinless chicken breasts or thighs, cut into bite-size pieces — thighs stay juicier but breasts work fine.
2 tbsp olive oil — helps crisp the chicken and carry flavor.
2 tbsp fresh lemon juice — brightens and tenderizes the meat.
2 garlic cloves, minced — essential Greek flavor base.
1 tsp dried oregano — classic Mediterranean herb.
½ tsp paprika — adds warmth and color.
Salt + black pepper, to taste — seasoning foundation.

Rice Base

2 cups cooked basmati or jasmine rice — fluffy and neutral to highlight toppings.

Fresh Toppings

1 medium avocado, sliced — creamy richness and healthy fats.
1 cup cherry tomatoes, halved — juicy sweetness.
½ cucumber, diced — refreshing crunch.
½ red onion, thinly sliced — sharp bite.
½ cup feta cheese, crumbled — salty, tangy Greek staple.
Optional: ¼ cup Kalamata olives — briny, bold flavor.

Sauce

½ cup tzatziki or Greek yogurt — cooling, creamy sauce that ties everything together.

Note: Serves 4 people — perfect for family dinners or meal prep.

Variations

Want to make this recipe fit your taste or dietary needs? Try these swaps or add-ins:

Use quinoa or cauliflower rice instead of rice for a healthier or low-carb version.
Switch chicken for grilled halloumi steak or chickpeas for a vegetarian twist.
Skip feta and choose vegan feta or dairy-free yogurt to make it dairy-free.
Add a handful of pine nuts or toasted almonds for extra crunch.
Drizzle with lemon herb dressing or harissa oil for a spicier, zestier finish.
For another comforting chicken-based idea, you can explore this recipe as well bbq-chicken-grilled-cheese-recipe.

Cooking Time

Prep Time: 15 minutes
Cooking Time: 20–25 minutes
Total Time: ~40 minutes

Equipment You Need

Here’s what helped me make the recipe smoothly:

Large Skillet: to cook the chicken evenly.
Medium Pot: to prepare the rice.
Knife & Cutting Board: for chopping veggies and slicing avocado.
Mixing Bowls: to toss marinade and toss salad ingredients.
Measuring Spoons & Cups: for precise seasoning.

How to Make Greek Chicken Rice Bowl with Feta & Avocado Recipe

Prepare the Chicken

I start by tossing my chicken pieces in olive oil, lemon juice, garlic, oregano, paprika, salt and pepper. Letting it marinate for even 10 minutes makes a noticeable difference in flavor and juiciness. Then I cook it in a hot pan until it’s golden brown and cooked through — it should smell amazing by this point.

Cook the Rice

While the chicken sizzles, I bring water or broth to a boil and add rinsed basmati rice. Let it simmer, covered, until fluffy and tender — this makes the perfect base for holding all those bold toppings without getting soggy.

Prepare Veggies & Toppings

Next, I chop juicy tomatoes, crisp cucumber, and thin slices of red onion. I crumble fresh feta and scoop creamy avocado. The color and texture variety here is what takes this bowl from good to amazing!

Assemble the Bowl

I divide the warm rice into bowls, layer on the chicken, then add veggies, avocado, and feta. A generous dollop of tzatziki or yogurt ties it together, and a squeeze of lemon brightens every bite.

Additional Tips for Making this Recipe Better

I’ve learned a few tricks that really elevate this dish:

I always use fresh lemon juice — it makes the chicken zestier and fresher.
I don’t skip marinating, even for 10 minutes — it helps hugely with flavor.
I chop veggies last so they stay crunchy.
I heap toppings generously — the more colorful, the better!

How to Serve Greek Chicken Rice Bowl with Feta & Avocado

To serve, spoon the rice into shallow bowls and neatly arrange the chicken and toppings so each portion looks vibrant. Add extra herbs like parsley or dill on top for color. A lemon wedge on the side not only brightens the dish but also makes it look restaurant-ready.

Garnish with extra olive oil or a sprinkle of black pepper for a polished final touch.

Nutritional Information

Here’s a simple snapshot for one serving of this hearty bowl:

Calories: ~550–650 kcal (depends on toppings)
Protein: ~35–45 g
Carbohydrates: ~50–60 g
Fat: ~22–30 g

These values are estimates based on common ingredient portions.

Make Ahead and Storage

Refrigerating

You can prep the chicken and rice ahead and store in airtight containers for up to 3 days. Keep the avocado and tzatziki separate until serving so they stay fresh.

Freezing

Cooked chicken and rice freeze well — store in freezer bags for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Warm the rice and chicken gently in the microwave or skillet. Add fresh veggies, avocado, and sauce after heating to keep textures perfect.

Why You’ll Love This Recipe

I love this recipe for so many reasons:

Flavor Packed: Bold Mediterranean seasoning and creamy avocado make it unforgettable.
Quick to Make: Ready in about 40 minutes — perfect weeknight dinner.
Nutritious & Balanced: Protein, carbs, and healthy fats in one bowl.
Customizable: Easy to swap proteins and bases to fit your diet.
Meal-Prep Friendly: Great for lunches throughout the week.

Ben Carraoli