Greek Chicken Bowl

Why You’ll Love This

Bringing the bright, fresh flavours of the Mediterranean to your table, this bowl is a perfect balance of marinated chicken and salty feta. It’s a robust, colourful meal that works just as well for a quick dinner as it does for a prepped lunch.

Ingredients

For the chicken

• 800g boneless, skinless chicken thighs
• 3 tbsp olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon
• 1 tsp dried oregano
• 1 tsp smoked paprika
• ½ tsp ground cumin
• Salt and freshly ground black pepper

For the salad

• 1 large cucumber, deseeded and diced
• 250g cherry tomatoes, halved
• 1 small red onion, finely sliced
• 80g Kalamata olives, pitted
• 200g feta cheese, crumbled
• A handful of fresh flat-leaf parsley, roughly chopped

For the dressing

• 3 tbsp extra-virgin olive oil
• 1½ tbsp red wine vinegar
• ½ tsp dried oregano
• Salt and black pepper

Method

1. Marinate the chicken. Combine the olive oil, garlic, lemon juice, oregano, paprika, cumin, salt, and pepper in a bowl. Add the chicken thighs and toss well to coat. Leave to marinate for at least 10 minutes at room temperature, or up to 24 hours in the fridge.

2. Cook the chicken. Heat a large frying pan or griddle pan over a medium-high heat. Cook the chicken thighs for 8–10 minutes per side, until golden and cooked through with no pink remaining. Rest for 5 minutes, then slice or roughly chop.

3. Make the dressing. Whisk together the olive oil, red wine vinegar, dried oregano, salt, and pepper in a small bowl.

4. Assemble the salad. Combine the cucumber, cherry tomatoes, red onion, and olives in a large bowl. Drizzle over the dressing and toss gently.

5. Build the bowls. Divide the salad between four bowls. Top with the chicken, crumbled feta, and a scattering of fresh parsley. Serve immediately.

Tips & Swaps

• Meal prep. The chicken keeps well in the fridge for up to 3 days. Store the salad and dressing separately and assemble just before eating.
• Griddle marks. If you have a ridged griddle pan, use it — the charred lines add flavour and a restaurant look.
• Bulk it out. Add a few sliced Peppadew peppers or a dollop of tzatziki if you have extra room in your macros.

Key Takeaways

• Net carbs: 8g per serving — suitable for keto and low-carb diets
• Cook time: 35 minutes total (15 prep + 20 cook)
• Key ingredient: Feta cheese (adds a salty, creamy punch that ties the Mediterranean flavours together).
• Best for: A protein-packed, fresh dinner or a high-quality meal-prep lunch that keeps well in the fridge.