Trader Joe’s Greek Chicken Bowl Recipe

This vibrant Trader Joes Greek Chicken Bowl is made with spiced shawarma chicken, turmeric rice, and cool tzatziki, coming together in just 35 minutes. The best part is piling the juicy, warm chicken over the fluffy yellow rice before drenching it in creamy sauce and crisp vegetables. I love how this version mimics the viral store-bought favorite but tastes fresher and brighter.

Restaurant-Quality At Home

I used to rely exclusively on the pre-marinated chicken packets from the refrigerated section to get my fix, but I eventually realized that making the marinade from scratch yields far better results. The store-bought version is delicious, but it can sometimes be overly salty or sit in the marinade a bit too long, affecting the texture. By mixing your own simple blend of cumin, turmeric, and lemon, you get that same bold shawarma flavor with much juicier meat.

One mistake I made early on was crowding the pan when cooking the chicken, which caused it to steam rather than sear. Now, I make sure to give the thighs plenty of room or roast them on a sheet pan to get those crispy, charred edges that really make the bowl feel like takeout. This homemade version gives you total control over the sodium and allows the fresh garlic and spices to really shine.

Jump to Recipe

Trader Joes Greek Chicken Bowl Ingredients

• For the Chicken:
• 1.5 lbs boneless, skinless chicken thighs (or 1 package Trader Joe’s Shawarma Chicken Thighs)
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tbsp fresh lemon juice
• 2 tsp ground cumin
• 1 tsp smoked paprika
• 1 tsp dried oregano
• 1/2 tsp ground turmeric
• 1/4 tsp ground cinnamon
• 1 tsp kosher salt
• 1/2 tsp black pepper
• For the Turmeric Rice:
• 1 cup basmati rice, rinsed
• 1.5 cups chicken broth
• 1/2 tsp ground turmeric
• 1 tbsp butter or olive oil
• For the Bowl Assembly:
• 1 cup cherry tomatoes, halved
• 2 Persian cucumbers, chopped
• 1/2 red onion, thinly sliced
• 1/3 cup crumbled feta cheese
• 1/2 cup store-bought or homemade Tzatziki
• 1/3 cup Hummus (optional)
• Fresh dill for garnish

How To Make Trader Joes Greek Chicken Bowl

1. Marinate the Chicken: In a large bowl, whisk together the olive oil, lemon juice, minced garlic, cumin, paprika, oregano, turmeric, cinnamon, salt, and pepper. Add the chicken thighs and toss to coat thoroughly. Let it sit for at least 15 minutes while you prep the rice (or up to 4 hours in the fridge for deeper flavor).
2. Cook the Rice: In a medium saucepan, melt the butter over medium heat. Add the rinsed rice and 1/2 teaspoon turmeric, stirring for 1 minute to toast the grains. Pour in the chicken broth, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes. Remove from heat and let it steam covered for another 5 minutes before fluffing with a fork.
3. Cook the Chicken: While the rice cooks, heat a large skillet over medium-high heat (or preheat oven to 425°F). If using a skillet, cook the chicken thighs for 5-6 minutes per side until golden brown and the internal temperature reaches 165°F. If baking, arrange on a sheet pan and roast for 20-25 minutes.
4. Rest and Slice: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This locks in the juices. Slice the chicken into strips or bite-sized chunks.
5. Assemble the Bowls: Divide the fluffy turmeric rice among serving bowls. Top with a generous portion of chicken. Arrange the cucumbers, cherry tomatoes, and red onion around the side. Add a scoop of hummus and a dollop of tzatziki. Finish with crumbled feta and fresh dill.

Recipe Tips

• Don’t skip the rest: Resting the chicken before slicing is crucial; if you cut it immediately, all the savory juices will run out onto the board instead of staying in the meat.
• Use Persian cucumbers: These mini cucumbers (often sold at Trader Joe’s) have thinner skin and fewer seeds than regular cucumbers, making them crunchier and better for bowls.
• Toast the spices: When making the rice, sautéing the turmeric with the dry rice grains in butter helps bloom the spice and gives the rice a more vibrant yellow color.
• Shortcut option: If you are short on time, you can absolutely use the pre-marinated Shawarma Chicken Thighs from Trader Joe’s and just follow the cooking steps above.

What To Serve With Greek Chicken Bowls

These bowls are a complete meal on their own, but warm pita bread or naan is excellent for scooping up the extra hummus and sauce. A side of crispy roasted chickpeas or dolmas (stuffed grape leaves) also adds great texture and variety to the spread. If you want more greens, a simple arugula salad with lemon vinaigrette pairs perfectly with the heavy spices.

How To Store

Store the cooked chicken and rice in separate airtight containers in the refrigerator for up to 4 days. Keep the cold toppings (cucumbers, tomatoes, tzatziki) in their own containers to prevent the warm ingredients from making them soggy. Reheat the chicken and rice in the microwave before assembling fresh bowls.

FAQs

Can I use chicken breasts instead of thighs?
Yes, but be careful not to overcook them as breasts dry out faster. Pound them to an even thickness before marinating to ensure they cook quickly and stay tender.

Is this spicy?
Not really; the spices are warm and aromatic rather than hot. If you want heat, add a pinch of cayenne pepper to the marinade or top the finished bowl with red pepper flakes or zhug sauce.

Can I make this dairy-free?
Yes, simply omit the feta cheese and use a dairy-free yogurt alternative for the tzatziki, or stick to hummus as your creamy element.

What if I don’t have turmeric?
You can make plain white rice or use a pinch of saffron if you have it. The turmeric is mostly for that signature yellow color and earthy flavor, but the bowl will still taste great without it.

Nutrition

• Calories: 580
• Total Fat: 28g
• Saturated Fat: 7g
• Cholesterol: 145mg
• Sodium: 920mg
• Total Carbohydrate: 48g
• Protein: 35g