Go Back
Greek Chicken Rice Bowl with Feta & Avocado Recipe
Ben Carraoli

Greek Chicken Rice Bowl with Feta & Avocado Recipe

I have to tell you, the first time I made this Greek Chicken Rice Bowl with Feta & Avocado, 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.
Print Recipe Pin Recipe
Total Time 40 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 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.
  • 2  cups cooked basmati or jasmine rice — fluffy and neutral to highlight 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.
  • ½  cup tzatziki or Greek yogurt — cooling creamy sauce that ties everything together.

Method
 

  1. 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.
  2. 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.
  3. 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!
  4. 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.

Notes

  • 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!