Easy Greek Bowl

5 from 2 votes

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My easy Greek bowl recipe will satisfy every craving. It’s not only healthy, it’s incredibly fast to make. This bowl takes 15-20 minutes from start to finish and can be customized with toppings of your choice. For those of you that are new, I was born and raised in Bulgaria, and lived on the island of Crete with my family for quite some time. My mom learned how to cook authentic Greek food from all her friends in Heraklion (Iraklion) so I am thankful to have had Mediterranean influence and cuisine part of my upbringing. Sofia is the capital of Bulgaria and very close to the Greek border so still love to take annual road trips or visit friends whenever we can. Please let me know in the comments below what other bowls you want me to make as I am happy to share more traditional recipes with a “modern” twist! If you make this healthy Greek bowl, I kindly ask to leave me a review.

Easy Greek Bowl

If you're looking to get in your protein, this bowl has about 60 grams! This easy Greek bowl will satisfy every craving. It’s not only healthy, it’s incredibly fast to make. This bowl will take 15-20 minutes from start to finish and can be customized with toppings of your choice.
5 from 2 votes
Servings: 1
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 5 minutes


  • 1 cubed skinless boneless chicken breast, mine was 8oz raw
  • tablespoon of olive oil divided in half, or avocado oil
  • salt, pepper, paprika, garlic powder, to taste
  • ½ cup cooked jasmine rice: rice is optional
  • handful of baby arugula , optional or sub for lettuce
  • ¼ cup finely diced tomato
  • ¼ cup finely diced cucumber
  • kalamata olives , measure with your heart
  • ¼ cup feta of choice , I crumbled mine
  • tablespoon finely chopped red onion
  • few dollops of tzatziki, recipe linked in notes
  • finely chopped fresh parsley for garnish is optional


  • Cook 1/2 cup dry jasmine rice as per the package instructions. I like to add a big pinch of salt to the water as well. Once cooked, set it aside. You can make rice the night before as well or use cauliflower rice too.
  • Cube the chicken breast into equal sized pieces so that it cooks evenly and in the same amount of time. Add 1/2 tablespoon of oil and the seasoning, all to taste.
  • In a pan on medium-high heat, add the other 1/2 tablespoon of oil and make sure it heats up. When the chicken is placed, it should sizzle. I like to place the chicken cubes in the pan spaced apart so that the meat doesn’t steam.
  • Cook it on medium-high heat for 2-3 minutes on each side or until browned. Take it off the heat, cover loosely with foil and let it rest while you assemble the bowl.
  • To a bowl, add the cooked rice, handful of baby arugula, the cooked chicken, and the toppings of choice. You can add as much or as little of everything as this recipe is super versatile.
  • You can dollop on homemade or store-bought tzatziki and enjoy! I will link my tzatziki recipe below in the notes if you’re interested. Finely chopped fresh parsley on top is optional.



My homemade tzatziki recipe is here Easiest Most Delicious Tzatziki – The Modern Nonna
Feel free to use cauliflower rice or leave out the rice completely
You can add or take away any toppings you personally like. You can sub the olives for hummus if you are not a fan of olives. 
Make sure to cube the chicken more or less the same size so that it cooks evenly. If the chicken is touching in the pan or overcrowded, it will steam. I like to space it apart and cook in batches. Add more oil if you need to or if the pan feels dry.  
Feel free to use any feta of choice. I used Macedonian-Style in this recipe but any will work. 
The baby arugula is totally optional, you can absolutely leave it out or sub for any other green like lettuce or spinach too
If you don’t like chicken you can absolutely make this into a veggie bowl by adding some chickpeas instead. 
You can serve this as is or with fresh Greek pita. Warm up the pita in a pan on the stove for a few minutes prior to serving. 
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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  1. 5 stars
    This was so good, down to the tzatziki recipe! I always struggle with trying to figure out what to bring for lunch so I’m often not excited about it. But I made this and couldn’t wait to dig in because it was so colorful. I ended up adding some marinated artichokes and roasted red pepper to mine just to finish up some items in the fridge, and it was delicious. It took me longer than 15 minutes to make this because I didn’t maximize timing with this, but I generally always take longer to make new things anyway so I didn’t mind. I made it with rice, but this recipe is filling for me with just the veggies, so I’m thinking that’ll be how I make this in the future. This will definitely be one of my go-to lunch recipes. It’s a wonderfully customizable dish so I’m excited about swapping in ingredients in future. Thank you for sharing this!