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These Greek chicken bowls are loaded with juicy air fryer chicken skewers, warm rice, a fresh lemony tomato-cucumber salad, and homemade creamy garlic dill sauce. The chicken is packed tightly onto skewers before air frying to keep every bite incredibly tender and juicy.

If you’re someone who explores recipes often, you’ve likely encountered a rice bowl or twenty. Some are just meh, while others are worth making on a weekly basis. These Greek chicken bowls fall firmly into that second category. There’s something about the warm, savory chicken next to a cool, crisp tomato-cucumber salad. I love the contrast of flavors and textures. Get a little bit of everything all on one fork, and it’s so good. Oh, and don’t even get me started on the creamy, garlic dill sauce.

I did the chicken in the air fryer for convenience, and the rest of the recipe (the salad and the sauce) requires nothing more than slicing, dicing, mixing, and whisking. So put on your chef’s hat and follow me on a Mediterranean flavor adventure.

Behind This Easy Greek Chicken Bowls Recipe

Looking for a reason to break out your air fryer and make a 10/10 dinner tonight? Here’s why these bowls should be on your radar:

The chicken is so juicy, guys. The secret is letting it sit in the marinade (see my next point), then packing the chicken pieces tightly onto skewers. This really helps prevent the chicken from drying out, keeping all of those flavorful juices where they belong.
Don’t even get me started on the Greek chicken marinade. Peppery olive oil and bright fresh lemon juice set the tone. Then, I added my homemade Greek seasoning (so many herbs) and a little smoked paprika to bump up the savory factor. It seeps into every inch of the chicken for incredibly flavorful, juicy bites.
I love a rice bowl for dinner, and this one is no exception. It has everything you need in a meal, from the protein in the chicken to the veggies in the salad to the carbs in the rice, plus flavorful fats in the creamy sauce and fresh feta. No fussy sides needed. It’s all right there.

Perfectly air-fried Greek chicken skewers.

Tips from My Kitchen

These Greek rice bowls are pretty straightforward, but I’ve got a few tricks up my sleeve that take them from good to great. Here they are:

Soak the skewers. If you’re using wooden or bamboo skewers, soak them in water for 30 minutes before loading them up with chicken. Otherwise, they’ll burn in the air fryer.
Even slices. Slice the chicken into even slices to ensure even cooking.
Don’t skimp on the marinade time. Let the chicken marinate for at least 20 minutes for the best flavor. If you can let it marinate in the fridge overnight, even better.
Pack those skewers. Slide the marinated chicken onto the skewers so there’s no space between the pieces. This will help keep the chicken from drying out.
Preheat. If your air fryer calls for it (most do), be sure to preheat it. Starting your chicken in a cold air fryer won’t give it that golden-brown caramelization you’re looking for.
Don’t crowd the air fryer. Arrange the skewers in the air fryer basket with a little space between them. If the skewers are too close together, they will steam rather than roast. If you need to air fry in batches, you can.
Turn halfway through. If you think of it, give the skewers a turn halfway through the cook time for even browning.
Food safety tip. Cook the chicken until it reaches an internal temperature of 165°F at the thickest part. If you don’t have a meat thermometer, cut the thickest piece of chicken with a sharp knife and make sure the juices run clear.
Taste as you go. When you’re making the salad and sauce, taste as you go. You may want to add more salt, pepper, and/or lemon juice to suit your taste buds.

Variations & Substitutions

One of the beautiful things about rice bowls is that there’s a lot of room for creativity. Here are just a few fun ways to mix things up:

Protein swap. You can 100% use a different protein for this recipe. Pressed, cubed tofu would be great. So would thinly sliced lamb or steak. Just note that red meat will require a little more time in the marinade, and you may want to adjust the cooking time.
Ditch the rice. If you aren’t feeling rice bowls, consider swapping the rice out for quinoa or salad greens. Alternatively, wrap your chicken (taken off the skewers), tomato-cucumber salad, and creamy dill sauce in pita bread.
Chickpea addition. When I want to add a little extra oomph to these bowls, I’ll sometimes add a dollop of hummus or some toasted chickpeas.
Sauce swap. The lemon dill sauce I whipped up here is perfect for these bowls, in my opinion. That said, if you’re in the mood for something different, go for it. I could see a green goddess-type sauce working well, or maybe a tahini.
Flavorful toppers. Feel free to go wild with toppings. Briny olives, pickled red onion, marinated artichoke hearts, crunchy toasted pine nuts, or creamy diced avocado are just a few options.

Ingredients You’ll Need & Why

Ready to get started? Gather your ingredients first. Here’s what you’ll need (see the recipe card below for measurements):

Greek Chicken Skewers

Chicken – Boneless, skinless breasts or thighs work best.
Olive oil – Avocado oil works too.
Seasonings – Smoked paprika, homemade Greek seasoning (recipe in the notes section of the recipe card below), and salt.
Lemon juice – Freshly squeezed from the fruit. No bottled lemon juice, please.
Cooking spray – I like olive oil spray or avocado oil spray.

Tomato Cucumber Salad

English cucumber – Thinly sliced crosswise. You could use a standard cucumber. I’d just peel it first.
Cherry tomatoes – Or cherry tomatoes. Halved lengthwise.
Red onion – Finely minced. Shallots would also do the trick.
Lemon juice – Straight from the fruit.
Olive oil – Select an olive oil you enjoy as is. I prefer a young, extra virgin olive oil.
Seasonings – Salt and freshly ground black pepper.

Creamy Garlic Dill Sauce

Plain Greek yogurt – Stick with Greek yogurt. It has a nice thick texture that works well in this sauce.
Mayonnaise – If you don’t love mayo, sub it for more Greek yogurt or a little sour cream.
Fresh dill – Chopped. Dried dill is fine in a pinch, but fresh is so much better.
Garlic – Minced for even flavor distribution.
Lemon juice – Again, squeezed from the fruit. Bottled lemon juice is often overly acidic.
Seasonings – Salt and freshly ground black pepper.
Milk – I used whole milk, but 2% or low-fat would be fine.

For the Bowls

Rice – Jasmine rice or basmati are my top picks for these bowls. You could use brown rice or wild rice. Just note that they take longer to cook.
Fresh feta – If you prefer goat cheese, use that instead.
Optional toppings – Fresh dill and lemon wedges. Parsley would be an excellent addition as well.

How to Make Greek Chicken Bowls

Alright, it’s time to get started. Here’s a quick look at how to make these easy rice bowls. See the recipe card below for more thorough instructions.

Season and Marinate the Chicken

Soaking bamboo skewers in water. — Soak the skewers.

Sliced chicken marinating in smoked paprika, Greek seasoning, salt, and lemon juice. — Soak the skewers.

Soak the skewers. If using wooden or bamboo skewers, soak them in water for 30 minutes.
Make the Greek seasoning. Mix together the basil, garlic powder, oregano, dried onion, black pepper, dill, marjoram, rosemary, thyme, and salt in a small bowl.
Reserve. Reserve 2–3 tablespoons for the chicken and store any leftovers in an airtight container.
Slice the chicken. Cut the chicken into approximately 2-inch pieces and place in a large bowl or zip-top bag.
Season the chicken. Add enough olive oil to lightly coat the chicken, then toss in the smoked paprika, the reserved Greek seasoning, and the salt. Squeeze in the lemon juice and toss to coat the chicken.
Marinade. Seal the bag and let the chicken marinate for 20 minutes.

Cook the Rice So It’s Fluffy

Prepare the rice. Prepare enough rice to make 4 cups (you’ll need about 1 1/2 cups dry rice). Try to resist removing the lid to check on its progress. In fact, don’t crack the lid until the rice has rested for 5-10 minutes.
Keep it warm. Keep the rice warm until you’re ready to assemble the bowls.

Make the Tomato Cucumber Salad

Red onion, tomato, and cucumber on a plate topped with salt, pepper, olive oil, and fresh lemon juice. — Toss together all of the ingredients for the salad.

Tomato-cucumber salad for Greek chicken bowls. — Toss together all of the ingredients for the salad.

Combine the veggies. Add the cucumber, tomatoes, and red onion to a bowl.
Dress the salad. Season with salt, pepper, olive oil, and fresh lemon juice. Toss to coat. Adjust seasonings to your taste.
Chill. Cover and refrigerate until serving.

Air Fry the Greek Chicken Skewers

Preheat. Preheat the air fryer to 375°F.

Greek marinated chicken loaded onto skewers. — Thread the chicken onto the skewers.

Greek marinated chicken skewers in the basket of an air fryer. — Thread the chicken onto the skewers.

Assemble the skewers. Thread the chicken onto the skewers, packing the pieces snugly together.
Load the air fryer. Arrange the skewers in a single layer in the air fryer basket and lightly mist with olive oil spray.
Air fry the chicken. Air fry at 375°F for 12–14 minutes, turning once halfway through. The chicken should be nicely caramelized with an internal temperature of 165°F when you pull it out.
Finish with lemon. Squeeze fresh lemon juice over the hot skewers.
Rest. Let the skewers rest for a few minutes while you make the sauce.

Make the Creamy Dill Sauce

Greek yogurt, mayo, fresh dill, garlic, lemon juice, salt, and pepper in a bowl. — Combine the ingredients for the sauce.

Greek yogurt, mayo, fresh dill, garlic, lemon juice, salt, and pepper mixed together in a bowl. — Combine the ingredients for the sauce.

Whisk. Whisk together the Greek yogurt, mayo, fresh dill, garlic, and lemon juice. Season with salt and pepper to taste.
Get the consistency right. Stir in milk, 1 tablespoon at a time, until the sauce is smooth and drizzle-able.

Assemble Your Chicken Bowls

Divvy things up. Divide the rice among 4-6 bowls, top with Greek chicken skewers and tomato-cucumber salad. Drizzle with dill sauce.
Finish and serve. Finish with crumbled feta, dill, and lemon wedges. Serve immediately.

Meal Prep & Storage

Refrigerator: Seal fully cooled leftover chicken bowls in an airtight container and store in the fridge for up to 3 days. If you’re meal prepping or planning ahead for leftovers, store the sauce and the tomato-cucumber salad separately from the chicken and rice (you’ll want them to stay cold while you reheat the chicken and rice).
Freezer: Once cool, seal leftover chicken and rice bowls in a freezer-safe, airtight container and store in the freezer for up to 3 months. Thaw in the fridge. Note that the salad and sauce don’t thaw well, so I’d leave those out if you can and whip them up fresh when you’re ready to dive back in.
To reheat: The easiest way to reheat these bowls is to microwave the chicken and rice in 30-second intervals until warm. Top with chilled tomato-cucumber salad and garlic dill sauce.

More Rice Bowls Recipes

Rice bowls are such a convenient way to eat. When done right, they’ve got everything you need. The carbs, the veggies, the protein, the fats. All right there in one vessel. I’ve been really excited about these Caesar Salad Chicken Rice Bowls lately, as well as my South of the Border Street Corn Chicken Rice Bowls. If you’re in the mood for something more Asian-inspired, try my Chili Oil Chicken & Rice or this Thai Coconut Brothy Rice.

Greek Chicken Bowls

Behind This Easy Greek Chicken Bowls Recipe

Tips from My Kitchen

Variations & Substitutions