How long does it take to make Greek Chicken Bowl?

About 50 minutes in total: 20 minutes of prep and 30 minutes of cooking.

How many servings does this Greek Chicken Bowl recipe make?

This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.

Where does this Greek Chicken Bowl recipe come from?

It was shared by Cal Reynolds on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.

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Greek Chicken Bowl – 50-Minute Recipe

Name: Greek Chicken Bowl – 50-Minute Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 3 lb chicken thighs; 0.33 cup extra virgin olive oil; 1.5 cup fat free Greek yogurt; 0.25 cup garlic; 0.67 cup dill; to taste Greek seasoning blend; to taste salt; to taste pepper; 0.5 lemon lemon; 1 lemon lemon; 2 cup fat free plain Greek yogurt; 1.5 tbsp garlic; 0.75 cup cucumber; 0.5 cup dill; 0.25 cup extra virgin olive oil; 1-2 tbsp lemon; 2 cup cucumber; 1.5 cup tomatoes; 1 cup red onion; 0.33 cup dill; 0.33 cup parsley; 2-3 tbsp extra virgin olive oil; 2-3 tbsp red wine vinegar; 2 cup jasmine rice; 3 cup chicken bone broth; 4 tbsp garlic ghee; to taste feta cheese

A vibrant Greek chicken bowl packed with herb‑marinated grilled chicken, creamy tzatziki, and a tangy cucumber‑tomato salad served over fragrant jasmine rice. Perfect for a wholesome weeknight dinner or meal‑prep.

Recipe by Cal Reynolds· Structured by ReelsMeals

From: Instagram(view original)

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Prep Time

20 min

Cook Time

30 min

Servings

About this saved recipe

Source-aware card

ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.

Cooking context

50 min estimated total time for 4 servings.

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Dinner Greek Mediterranean Chicken

Ingredients

3 lb chicken thighs
to taste feta cheese

Chicken Marinade

0.33 cup extra virgin olive oil
1 1/2 cup fat free Greek yogurt
1/4 cup garlic
0.67 cup dill
to taste Greek seasoning blend
to taste salt
to taste pepper
0.5 lemon lemon
1 lemon lemon

Tzatziki

2 cup fat free plain Greek yogurt
1 1/2 tbsp garlic
3/4 cup cucumber
1/2 cup dill
1/4 cup extra virgin olive oil
1 tbsp lemon
to taste salt
to taste pepper

Cucumber Tomato Salad

2 cup cucumber
1 1/2 cup tomatoes
1 cup red onion
0.33 cup dill
0.33 cup parsley
1 1/2 tbsp garlic
2 tbsp extra virgin olive oil
2 tbsp red wine vinegar
to taste salt
to taste pepper

Rice

2 cup jasmine rice
3 cup chicken bone broth
4 tbsp garlic ghee

Instructions

1
In a large bowl combine 1/3 cup extra‑virgin olive oil, 1½ cups fat‑free Greek yogurt, ¼ cup minced garlic, ⅔ cup chopped dill, the Greek seasoning blend, salt and pepper to taste, the zest of half a lemon, and the juice of one lemon; whisk until smooth.
2
Add the 3 lb boneless, skinless chicken thighs to the bowl, toss to coat evenly, cover, and refrigerate for at least 1 hour (or up to overnight) to let the flavors meld.
3
While the chicken marinates, prepare the tzatziki: in a separate container mix 2 cups fat‑free plain Greek yogurt, 1½ tbsp minced garlic, ¾ cup finely diced, skinned cucumber, ½ cup chopped dill, ¼ cup olive oil, 1–2 tbsp fresh lemon juice, and season with salt and pepper to taste. Chill in the refrigerator.
4
Make the cucumber‑tomato salad by combining 2 cups diced, skinned cucumber, 1½ cups diced tomatoes (seeds removed), 1 cup finely diced red onion, ⅓ cup each chopped dill and parsley, 1½ tbsp minced garlic, 2–3 tbsp olive oil, 2–3 tbsp red wine vinegar, and salt and pepper to taste. Refrigerate until serving.
5
Rinse the jasmine rice under cold water until the water runs clear. In a saucepan bring 3 cups chicken bone broth to a boil, add the rice, reduce to a simmer, cover, and cook 12–15 minutes until tender. Remove from heat, let sit covered 5 minutes, then stir in 4 tbsp garlic‑infused ghee.
6
Preheat a grill or grill pan over medium‑high heat (about 400°F/392°F). Lightly oil the grates.
7
Remove the chicken from the marinade, letting excess drip off. Grill the thighs 7–10 minutes per side, turning once, until the thickest part reaches an internal temperature of 185°F (185°F).
8
Transfer the grilled chicken to a cutting board and let rest 5 minutes before slicing into bite‑size strips.
9
To assemble each bowl, place a generous scoop of the fragrant jasmine rice at the bottom, top with sliced chicken, a dollop of tzatziki, a spoonful of cucumber‑tomato salad, and finish with crumbled feta cheese.
10
Serve the bowls immediately, optionally with extra lemon wedges or a drizzle of olive oil.

Helpful tips while cooking

AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.

Marinate Ahead

After coating the chicken in the yogurt‑olive‑oil mixture, cover and refrigerate for at least 1 hour before grilling.

Rest the Chicken

Let the grilled chicken rest 5 minutes before slicing.

Steam the Rice Covered

Once the rice is tender, remove from heat, keep the lid on and let it sit covered 5 minutes before stirring in garlic ghee.

Prep Salad While Rice Cooks

Combine cucumber‑tomato salad ingredients and refrigerate while the rice simmers.

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