Recipes

Greek Chicken Bowls


There’s something about a Greek chicken bowl that just hits. It’s fresh, colorful, satisfying, and secretly packed with ingredients that love your gut back.

My version keeps it simple with juicy seasoned chicken, fluffy rice with orzo, and a bright tomato-cucumber salad. That’s it. But when you break down what’s actually happening nutritionally? It’s kind of a powerhouse.

Chicken is one of the easiest proteins for your body to digest. It’s rich in complete protein and supportive for muscle repair and postpartum recovery.

The fresh salad on top is where the magic happens. Tomatoes are rich in antioxidants like lycopene, which help support healthy inflammatory pathways in the body. They also contain natural compounds that can nourish beneficial gut bacteria, helping maintain a healthy balance in your microbiome.

Cucumbers bring their own quiet benefits to the bowl. With their high water content, they support hydration, which is essential for smooth digestion. They also contain soluble fiber and have a naturally cooling, soothing effect on the digestive system.

When you combine fresh vegetables like these with lean protein and easy-to-digest carbs, you create a balanced meal that supports your microbiome without overwhelming it, leaving you feeling satisfied, energized, and comfortable after you eat.

Greek Chicken Bowls

Prep time: 15 minutes
Cook time:  25 minutes 
Total time: 40 minutes 
Course: Lunch, dinner
Diet: Dairy-free
Servings: 4

Ingredients

Greek chicken marinade

Tomato cucumber salad

  • 1½ cups tomatoes, diced
  • 1 cup cucumber
  • 3 tbsp thinly sliced red onion
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 capsules Just Thrive Probiotic
  • ½ tsp dried oregano
  • Salt and pepper to taste
  • Optional: feta crumbles, fresh parsley, fresh dill

Lemon orzo rice

Directions

  1. Mix together all the Greek chicken ingredients, and marinate at least 30 minutes.
  2. Mix together all the ingredients for the tomato cucumber salad.
  3. Grill or air fry chicken at 380 degrees F for 18 mins until cooked.
  4. Heat oil in a medium saucepan over medium heat. Add the orzo and stir constantly until golden brown (2–4 min). Stir in rinsed jasmine rice for 1 min.
  5. Pour in broth, add salt & pepper, and bring to a boil. Cover, reduce heat to low, and simmer 12–15 min.
  6. Remove from heat, keep covered 5 min. Fluff with a fork, stir in lemon juice and dill.
  7. Assemble your bowls with the rice/orzo, chicken, and tomato cucumber salad. Top with Kalamata olives, feta cheese, tzatziki, hummus, fresh parsley, and/or dill, and enjoy!

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