Greek-Inspired Chicken Bowl

This recipe came together because I had leftover grilled chicken and needed to make it feel like a new meal, rather than a leftover. I had fresh vegetables on hand, cooked some rice, and blended up a quick dressing, which turned into a meal I’d happily eat again.

It’s simple, balanced, and easy to prep ahead. Once everything’s chopped and cooked, it takes just a few minutes to assemble. You can serve it cold or warm, and it holds up well in the fridge for lunches the next day.

I’ve used chicken here, but this recipe would work with almost any leftover protein, such as pork, beef, or even shrimp. Whatever you’ve got on hand.

So, grab your apron and let’s get cooking!

Greek-Inspired Chicken Bowl

(makes 4 servings)

 Ingredients

• 2 cups cooked basmati rice (brown or white)
• 2 cups cherry tomatoes, quartered
• 2 cucumbers, diced
• 1 red onion, diced
• 2 avocados, diced
• 12–16 oz grilled chicken breast
• 4 tbsp feta cheese
• Salt, pepper, oregano, and lemon juice

Dressing

• ½ cup plain Greek yogurt
• 6 oz feta cheese
• Juice of 1 lemon
• 6 tbsp extra virgin olive oil
• 1 clove garlic, grated
• 3 tbsp water 
• ¼ tsp oregano
• ½ tsp salt (or to taste)

 Directions:

1. Add all dressing ingredients to a blender and blend until smooth. Pour into a mason jar or squeeze bottle to store in the fridge.
2. To assemble, divide the rice between four bowls. Top with chicken, tomatoes, cucumber, red onion, and avocado. Drizzle with the dressing. Sprinkle with a little extra feta, a pinch of oregano, and a squeeze of lemon juice.
3. Serve cold or warm, it’s great either way.

If you try it, let me know how it turns out or what swaps you made. I always like hearing how these recipes work for you.