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Greek Chicken Rice Bowl with Feta & Avocado Recipe
Ash Tyrrell

Greek Chicken Rice Bowl with Feta & Avocado Recipe

I just made this Greek Chicken Rice Bowl with Feta & Avocado and I couldn’t wait to share it with you. Each bite felt like a little trip to the Mediterranean. The juicy chicken combined with creamy avocado and tangy feta was simply irresistible.
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Total Time 45 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 1 pound boneless skinless chicken breasts – tender and lean, perfect for quick cooking.
  • 1 cup cooked rice white, brown, or quinoa – fluffy base that absorbs all the flavors.
  • 1 tablespoon olive oil – adds richness and helps seasonings stick to the chicken.
  • 2 cloves garlic minced – fresh garlic gives bold Mediterranean flavor.
  • 1 teaspoon dried oregano – classic Greek herb for authentic taste.
  • 1 teaspoon paprika – adds warmth and beautiful color.
  • Salt and pepper to taste – essential for balanced seasoning.
  • 1 cup cherry tomatoes halved – juicy freshness in every bite.
  • ½ cucumber diced – cool crunch for texture contrast.
  • 1 avocado sliced – creamy element that complements the feta.
  • ½ cup feta cheese crumbled – salty, tangy flavor boost.
  • Fresh parsley for garnish – bright herbal finish.
  • Lemon wedges for serving – adds refreshing acidity.

Method
 

  1. I start by mixing olive oil, garlic, oregano, paprika, salt, and pepper in a bowl. This simple marinade gives the chicken deep Mediterranean flavor. I coat the chicken well and let it rest for at least 15 minutes.
  2. While the chicken marinates, I cook the rice according to package instructions. Fluffy rice forms the base of this bowl and balances the bold toppings. I like to keep it warm until assembly.
  3. I heat a skillet over medium heat and cook the chicken for about 6–7 minutes per side. The goal is golden, fully cooked chicken with juicy texture. After cooking, I let it rest before slicing.
  4. Next, I slice the avocado, halve the tomatoes, and dice the cucumber. These fresh ingredients add color, crunch, and creaminess. Preparing everything in advance makes assembly easier.
  5. I place rice in each bowl, then layer sliced chicken on top. I add tomatoes, cucumber, avocado, and crumbled feta. Finally, I garnish with parsley and a squeeze of lemon juice.

Notes

  • I always use ripe but firm avocado so it stays creamy without becoming mushy.
  • I season the rice lightly with salt and lemon zest for extra flavor.
  • I avoid overcrowding the pan to get a nice golden sear on the chicken.
  • Fresh parsley makes a big difference compared to dried herbs.
  • Letting the chicken rest before slicing keeps it juicy.