Go Back

Greek Chicken Meatball Pita Bowl with Cucumber-Feta Rice

Greek chicken meatball pita bowls with cucumber-feta rice deliver juicy, herb-packed meatballs over fluffy rice soaked in chicken broth, lemon, feta, and dill. Finished with a cool tzatziki drizzle and bright cherry tomatoes and kalamata olives for a fast Mediterranean weeknight meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 28 minutes
Total Time 48 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Mediterranean
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Meatballs
  • 1.1 lb ground chicken
  • 3 garlic cloves
  • 0.25 cup breadcrumbs
  • 1 egg
  • 2 tbsp fresh parsley
  • 1 tsp dried oregano
  • 1 tsp onion powder
  • 0.5 tsp ground cumin
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 tbsp olive oil for pan-frying
For the Cucumber-Feta Rice
  • 1.5 cup long-grain white rice
  • 3 cup chicken broth
  • 0.5 English cucumber diced small
  • 3.5 oz feta cheese crumbled
  • 2 tbsp fresh dill chopped
  • 1 tbsp olive oil for the rice
  • 1 tbsp lemon juice
  • 0.25 tsp salt to taste
  • 0.25 tsp black pepper to taste
For Toppings & Bowl Assembly
  • 1 cup cherry tomatoes halved
  • 0.5 cup kalamata olives halved
  • 0.5 red onion thinly sliced
  • 0.5 cup tzatziki store-bought or homemade
  • 1 warm pita bread cut into wedges
  • 0.5 oz extra feta for topping (optional)
  • 1 tbsp fresh parsley or dill for garnish
  • 2 lemon wedges to serve

Equipment

  • 1 sheet pan
  • 1 cast iron skillet

Method
 

Cook the cucumber-feta rice
  1. Combine long-grain white rice, chicken broth, 1 tbsp olive oil, and a pinch of salt in a pot, then bring to a boil over high heat. Once boiling, reduce to a gentle simmer and cook for 15–18 minutes, until the liquid is fully absorbed and the rice looks fluffy.
  2. Turn off the heat and fluff the rice with a fork, then let it cool slightly so it stays warm but not steamy. The grains should separate as you fluff.
  3. Fold diced English cucumber, crumbled feta cheese, chopped fresh dill, lemon juice, and a drizzle of olive oil into the warm rice. Season with salt and black pepper to taste and stir until evenly distributed.
Make and cook the chicken meatballs
  1. In a large bowl, mix ground chicken with minced garlic, breadcrumbs, egg, finely chopped fresh parsley, dried oregano, onion powder, ground cumin, salt, and black pepper until just combined. Stop mixing as soon as the mixture looks uniform (don’t overwork).
  2. Roll the mixture into golf ball-sized meatballs, about 20–22 pieces, keeping your hands slightly damp to prevent sticking. Place them on a sheet pan as you form them.
  3. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering. Sear the meatballs in batches, turning every 2–3 minutes until golden on all sides and cooked through, about 10–12 minutes total (internal temp 165°F / 74°C).
  4. Transfer the cooked meatballs to a plate or sheet pan and set aside while you finish assembling the bowls. They should rest just long enough to stay juicy without cooling down fully.
Assemble the pita bowls
  1. Spoon cucumber-feta rice into bowls as the base and arrange 4–5 meatballs per bowl on top. The meatballs should sit partly nestled in the rice.
  2. Scatter halved cherry tomatoes, halved kalamata olives, and thinly sliced red onion over each bowl. Add the vegetables so they create color all the way to the edges.
  3. Drizzle generously with tzatziki, then top with extra feta and fresh parsley or dill for garnish. Finish by tucking warm pita wedges along the side.
  4. Serve immediately with lemon wedges on the side for squeezing. The bowls should be warm with cool tzatziki on top.

Notes

Pro tip: avoid overmixing the chicken meatball mixture—mix just until combined for a tender, juicy bite. Refrigerate leftovers in separate containers for up to 3 days; rewarm meatballs gently so they don’t dry out, and refresh the rice with a squeeze of lemon if needed. Freezing: meatballs freeze well for up to 2 months; freeze cooked meatballs separately from the rice and thaw overnight in the fridge. For a lighter option, use whole-wheat or low-carb pita and swap some feta for an equal amount of part-skim feta to reduce calories while keeping the flavor.