Greek Chicken & Rice Bowls


Greek Chicken & Rice Bowls

Recipe by Julia Pacheco Course: DinnerCuisine: MediterraneanDifficulty: Easy


Prep time


Cooking time




  • 5.7 oz bag Knorr creamy chicken rice

  • 2 cups water

  • 2 tbs olive oil

  • 1 lb chicken breast, cubed

  • 1 tbs greek seasoning

  • 1 cup cherry tomatoes, sliced

  • 3 tbs red wine vinegar

  • 2 tbs olive oil

  • 1/4 cup Kalamanta olives, sliced

  • 1/3 cup Feta cheese


  • To a pot on the stove add the rice and water bring up to a simmer and let simmer on low for 7 minutes to cook the rice. Set to the side.
  • To a large skillet over medium heat add the oil once hot add in the chicken and greek seasoning stir to coat the chicken in the seasoning and cook through. Set to the side.
  • Make the dressing: To a small bowl add the red wine vinegar and oil. Whisk well.
  • To assemble: To a bowl add some of the rice, chicken, tomatoes, dressing, olives, and feta cheese. Enjoy!

Recipe Video


  1. Cherice+Quackenbush

    OMG this was so delicious. I wasn’t able to find the creamy chicken rice, so I just used the chicken rice. And already had cooked chicken breast on hand. This dinner came together super quick. It’s definitely on our list for summer dinners (aka anything I don’t need to turn the oven on for when it’s 100 degrees out and like 60% humidity). Thank you so much for these recipes Julia. I pretty much only cook from your recipe list.

  2. Midwest Cook

    I had everything on-hand except the rice (it’s on my shopping list…), so served this on top of fresh spinach for lunch. Husband liked this a LOT – had 2nds and claimed the leftovers for his solo dinner while I was at an evening meeting. I’m planning to repeat this soon with the rice base.

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