Bacon Wrapped California Hot Dog Recipe

There’s just something about summertime and hot dogs that feels nostalgic in the best way. From beach days and backyard BBQs to fireworks and late summer evenings, hot dogs are one of those classic American foods that instantly bring people together. After how much you all loved my Chicago hot dog recipe, I knew I had to continue the All American Series with a coastal-inspired twist — this bacon wrapped California hot dog recipe.

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My husband spent his college years in Southern California grabbing bacon wrapped hot dogs from late-night street vendors in Long Beach and San Diego, and to this day he swears this is the only way to make the perfect hot dog. Crispy bacon wrapped around grilled all-beef hot dogs, topped with creamy avocado, grilled onions and peppers, and served on buttery toasted buns — they’re smoky, savory, and packed with fresh California-inspired flavor.

These easy California hot dogs are perfect for summer cookouts, beach-inspired dinners, backyard BBQs, and casual summer entertaining. They feel nostalgic and elevated all at once, which makes them such a fun addition to this All American Summer series.

If you love summer grilling season as much as we do, you can browse my Summer Grilling Essentials collection for all of my favorite hot dog toppings trays, grilling tools, serving pieces, and backyard BBQ favorites used throughout our All American Summer series.

If you love Americana-inspired entertaining and cozy summer hosting, be sure to browse my American Summer Hosting collection filled with backyard BBQ ideas, patriotic hosting inspiration, and summer entertaining favorites. You can also shop my All American Mama collection for timeless summer style, hosting finds, and classic Americana-inspired favorites.

Why You’ll Love These Bacon Wrapped California Hot Dog

This California hot dog recipe is one of those easy summer dinners you’ll find yourself making all season long.

• Crispy bacon wrapped around juicy hot dogs

• Loaded with fresh California-inspired toppings

• Perfect for summer BBQs and cookouts

• Easy to customize for guests and gatherings

• Packed with nostalgic coastal summer flavor

• Great for casual entertaining

• The ultimate All American summer dinner idea

Whether you’re grilling for family, hosting friends by the pool, or planning a laid-back summer dinner, these bacon wrapped hot dogs always disappear fast.

Ingredients

• 6 all-beef hot dogs

• 6 slices bacon

• 6 brioche hot dog buns

• 1 avocado, sliced

• 1 small red onion, thinly sliced

• 1 bell pepper, thinly sliced

• 1 tablespoon olive oil

• 1/4 cup mayonnaise

• 1 tablespoon ketchup

• 1 teaspoon mustard

• Optional: sliced jalapeños, cilantro, or chipotle aioli

• Salt and pepper to taste

Instructions

1. Wrap the Hot Dogs

Wrap each hot dog tightly with one slice of bacon, slightly overlapping as you go.

2. Cook the Bacon Wrapped Hot Dogs

Heat a grill, grill pan, or skillet over medium heat. Cook the bacon wrapped hot dogs for 10–12 minutes, turning frequently until the bacon is crispy and the hot dogs are heated through.

3. Sauté the Vegetables

In a skillet, heat olive oil over medium heat. Add the sliced onions and peppers and cook for 5–7 minutes until softened and lightly caramelized.

4. Toast the Buns

Lightly toast the brioche buns until warm and golden.

5. Make the Sauce

In a small bowl, whisk together the mayonnaise, ketchup, and mustard until smooth.

6. Assemble the California Hot Dogs

Place each bacon wrapped hot dog into a toasted bun and top with avocado slices, grilled onions and peppers, and a drizzle of sauce. Add jalapeños or chipotle aioli if desired.

I linked our favorite grilling accessories, serving boards, hot dog trays, and summer BBQ essentials in my Summer Grilling Essentials collection to make summer hosting feel easy and elevated.

7. Serve Warm

Serve immediately while warm with chips, fruit, pasta salad, or your favorite summer BBQ sides.

What to Serve with California Hot Dogs

These bacon wrapped hot dogs pair perfectly with all your favorite summer sides.

Serve them with:

• Pasta salad

• Watermelon slices

• Corn on the cob

• French fries

• Fresh fruit salad

• Lemonade or iced tea

• Potato salad

If you’re building a full All American summer menu, these pair perfectly with my Mini Cherry Cobblers for Summer Parties & 4th of July, Apricot Burrata Arugula Salad with Prosciutto & Honey Balsamic Dressing, and 4th of July Fruit Pizza Recipe.

Tips for the Best Bacon Wrapped Hot Dogs

• Use thin-cut bacon so it crisps evenly

• Turn the hot dogs often while cooking

• Toast the buns for the best texture

• Use ripe avocado for creamy flavor

• Serve immediately while hot and crispy

Easy Variations to Try

Spicy California Dog

Add jalapeños and chipotle aioli for extra heat.

Beachside BBQ Dog

Top with barbecue sauce and crispy onions.

Guacamole California Dog

Swap sliced avocado for fresh homemade guacamole.

Turkey Dog Version

Use turkey hot dogs for a lighter option.

Frequently Asked Questions

What makes a California hot dog different?

California hot dogs are known for fresh toppings like avocado, grilled vegetables, flavorful sauces, and often bacon-wrapped hot dogs inspired by Southern California street food.

Can I make these ahead of time?

You can prep the toppings and sauce ahead of time, then cook the hot dogs fresh before serving.

What are the best buns for California hot dogs?

Brioche buns work beautifully because they’re soft, buttery, and perfect for elevated summer entertaining.

Can I cook bacon wrapped hot dogs indoors?

Yes! A grill pan or skillet works perfectly.

Are these good for summer parties?

Absolutely. They’re easy to customize and perfect for backyard BBQs, pool parties, and summer entertaining.

Looking for More All American Summer Recipes?

If you’re loving this Americana-inspired summer series, be sure to check out:

• Chicago Hot Dog Recipe

• Mini Cherry Cobblers for Summer Parties & 4th of July

• Perfect Peach Cobbler Recipe

• 4th of July Fruit Pizza Recipe

• Healthy Summer Veggie Frittata Recipe

And don’t forget to browse my Summer Grilling Essentials, American Summer Hosting, All American Mama, and Cozy Baking Essentials collections for even more summer inspiration, hosting favorites, and cozy Americana finds.

From Amanda's Kitchen

Some recipes become staples because they're easy. Others become favorites because they're tied to the people and memories we cherish most.

That's exactly why I created these From Amanda's Kitchen printable recipe cards. Whether you're planning a backyard barbecue, celebrating a summer holiday, or simply gathering around the grill with family, my hope is that these recipes become part of your own traditions.

Because the best recipes aren't just made—they're shared, celebrated, and passed down from one kitchen to another.

Save or print the recipe card below so it's ready for your next summer cookout.

Crispy Rice Salmon Salad with Peanut Sauce

Crispy jasmine rice, fresh vegetables, avocado and edamame topped with pan-seared salmon and a creamy peanut-chili dressing for a dinner packed with flavor and texture.

There are some recipes where the textures are just as important as the flavors, and this Crispy Rice Salmon Salad with Peanut Sauce is absolutely one of them.

The base starts with jasmine rice tossed in chili oil and soy sauce and baked until wonderfully crispy. Then we mix it with edamame, creamy avocado, crisp cucumber, red bell pepper, spring onions, fresh dill and crushed peanuts.

And then comes the salmon.

I keep the salmon incredibly simple with just olive oil, sea salt and black pepper because there is already so much flavor happening everywhere else. It gets a quick sear in a hot pan before going right on top of the crispy rice salad with an extra drizzle of homemade peanut-chili sauce.

It's creamy, crunchy, fresh, savory and just a little spicy all at once. And even though there are several components, none of them are difficult to make.

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Why You'll Love This Crispy Rice Salmon Salad

There is so much texture and flavor packed into this one meal.

The crispy rice makes it. Baking jasmine rice with chili oil and soy sauce gives the salad a completely different texture from a traditional rice bowl.

The peanut sauce does double duty. We toss it through the salad and save some to drizzle over the salmon.

It's loaded with texture. Crispy rice, crunchy cucumber and bell pepper, creamy avocado and peanuts all make their way into the same bowl.

The salmon is incredibly simple. Olive oil, salt and pepper are all it needs because the peanut sauce and crispy rice bring plenty of flavor.

It's fresh but satisfying. Salmon, rice and edamame make this feel like a complete dinner while all those vegetables keep it fresh.

You can adjust the heat. Add the Sriracha according to how spicy you like your food.

It looks impressive. This is one of those dinners that looks like you did much more work than you actually did.

What's in This Crispy Rice Salmon Salad?

The ingredient list is colorful, fresh and fairly simple. It's how everything comes together that makes this recipe so good.

Jasmine Rice

Cooked jasmine rice becomes the crispy base of the salad.

Instead of pan-frying it, we're spreading the rice over a baking sheet with chili oil and soy sauce and letting the oven do the work.

Chili Oil

Chili oil adds both flavor and a little heat to the rice as it crisps.

Edamame

Shelled edamame adds another great texture to the salad and works especially well with the peanut dressing.

Avocado

Creamy avocado is the perfect contrast to that crunchy rice.

English Cucumber

Cucumber gives the salad a cool, fresh crunch.

Red Bell Pepper

Bell pepper adds sweetness, crunch and gorgeous color.

Spring Onions

Thinly sliced spring onions give us fresh onion flavor without overpowering everything else.

Fresh Dill

I love the unexpected freshness that dill brings to this recipe.

Crushed Peanuts

A generous sprinkle of crushed peanuts gives us even more crunch and echoes the peanut butter in our dressing.

Salmon

The salmon turns our crispy rice salad into a complete meal. I keep it simply seasoned so it doesn't compete with everything else happening in the bowl.

How to Make Crispy Rice in the Oven

Preheat the oven to 425°F and line a baking sheet with parchment paper.

Add the cooked jasmine rice to the prepared pan, then toss it with chili oil and soy sauce.

Spread the rice into an even layer. I spread mine over my 360 Cookware Jelly Roll Pan lined with parchment paper so the rice has plenty of room to crisp.

This part matters. Giving the rice plenty of room on the pan exposes more of it to the heat, which helps create those crispy little pieces we're looking for.

Bake for 25 minutes, then stir the rice and spread it back into an even layer.

Return it to the oven for approximately another 25 minutes, keeping an eye on it toward the end.

You're looking for rice that's golden and crispy without becoming burnt.

Let it cool slightly before adding it to your fresh salad ingredients.

How to Make the Creamy Peanut-Chili Dressing

This sauce is ridiculously simple for how much flavor it adds to the finished dish.

In a small bowl, whisk together creamy peanut butter, minced garlic, Sriracha, rice vinegar and soy sauce.

If the dressing is thicker than you'd like, add a small amount of water until it reaches a creamy, pourable consistency.

Taste before moving on. Add a little more Sriracha if you want more heat or keep it milder if that's what your family prefers.

And here's the important part: don't use all of it on the salad.

Set some aside before tossing everything together because we're going to drizzle that extra peanut sauce right over the salmon at the end.

How to Make the Fresh Salad Base

While the rice is getting crispy in the oven, prepare everything else.

In a large bowl, combine the shelled edamame, diced avocado, chopped cucumber, red bell pepper, thinly sliced spring onions and roughly chopped dill.

This part of the recipe is intentionally fresh and crunchy because it balances the warm, savory crispy rice and rich salmon.

Once the rice has finished crisping, give it a little time to cool before adding it to the vegetables.

You especially don't want piping-hot rice immediately hitting your avocado.

How to Cook the Salmon

The salmon is intentionally simple in this recipe.

There is already so much flavor in the crispy rice and peanut-chili dressing that it doesn't need a complicated marinade or seasoning mixture.

Heat a drizzle of olive oil in a skillet over medium-high heat.

Season the salmon on both sides with sea salt and black pepper.

Once the pan is hot, add the salmon and cook until the first side develops a beautiful golden sear.

Flip and continue cooking on the other side until the salmon is cooked to your preferred doneness and flakes easily.

Remove it from the pan and let it rest while you assemble the salad.

That's it.

The simply seasoned salmon gives that creamy peanut-chili sauce the chance to really shine.

How to Assemble Crispy Rice Salmon Salad

Once all the components are ready, assembly is easy.

Add the slightly cooled crispy rice to the bowl with the edamame, avocado, cucumber, red bell pepper, spring onions and dill.

Pour over the peanut-chili dressing, remembering to reserve some for your salmon.

Gently toss everything together.

Spoon the crispy rice salad onto plates or into bowls.

Place the pan-seared salmon right on top.

Finish with the remaining peanut sauce and a generous sprinkle of crushed peanuts.

You get a little crispy rice, fresh vegetables, creamy avocado, tender salmon and peanut sauce in every bite.

Can I Make the Crispy Rice Ahead of Time?

You can definitely cook the jasmine rice ahead of time, and that's actually an easy way to break up the prep for this recipe.

Cook the rice, allow it to cool and refrigerate it in a covered container.

When you're ready to make the salad, toss it with the chili oil and soy sauce and crisp it in the oven.

I prefer keeping the crispy rice separate from the dressed vegetables until you're close to serving.

Once you add dressing to something crispy, it's naturally going to begin losing some of that crunch. Keeping the components separate until the end gives you the best combination of textures.

What Can I Substitute for Peanut Butter?

If you need to avoid peanuts, the best substitution depends on your needs.

For someone who can eat other nuts, creamy almond or cashew butter can give you a similar creamy consistency, although the flavor will be different.

For a nut-free option, sunflower seed butter is worth trying.

Tahini is another option, but because it's made from sesame and has a distinctive flavor, expect the finished sauce to taste noticeably different from the original peanut version.

And remember that the crushed peanut garnish also needs to be omitted or substituted if you're adapting the recipe for a peanut allergy.

Amanda's Quick Tips

Spread the rice out. Give it plenty of surface area on the baking sheet so it can actually crisp rather than steam.

Stir halfway through. This exposes more of the rice to the heat and helps it crisp more evenly.

Watch the second half of baking. You're looking for crispy and golden, not burnt.

Let the rice cool slightly. Don't immediately dump piping-hot rice over your fresh vegetables and avocado.

Cut the vegetables into similar bite-sized pieces. It makes the finished salad much easier to eat.

Save some peanut sauce. Reserve it before tossing the salad so you have plenty to drizzle over your salmon.

Add the avocado carefully. Toss gently so you keep some nice pieces intact rather than mashing it into the dressing.

Save some peanuts for the top. That final sprinkle adds texture and makes the finished bowls look beautiful.

Crispy Rice Salmon Salad with Peanut Sauce

Crispy jasmine rice tossed with fresh vegetables, avocado and edamame, topped with simply pan-seared salmon and creamy peanut-chili dressing.

Ingredients

Crispy Rice

• 4 cups cooked jasmine rice

• 4 tablespoons chili oil

• 4 tablespoons soy sauce

Salad

• 2 cups shelled edamame

• 1 ripe avocado, diced

• 1 English cucumber, chopped

• 1 red bell pepper, chopped

• 4 spring onions, thinly sliced

• 1/4 cup fresh dill, roughly chopped

• 1/2 cup crushed peanuts

Peanut-Chili Dressing

• 3 tablespoons creamy peanut butter

• 2 garlic cloves, minced

• 2 teaspoons Sriracha, optional or adjusted to taste

• 2 tablespoons rice vinegar

• 2 tablespoons soy sauce

• Water, as needed for consistency

Salmon

• Salmon fillets, amount as desired

• Olive oil

• Sea salt, to taste

• Black pepper, to taste

Instructions

1. Make the Peanut-Chili Dressing

In a small bowl, whisk together the peanut butter, minced garlic, Sriracha, rice vinegar and soy sauce.

Add water a little at a time, if needed, until the dressing reaches a creamy, pourable consistency.

Taste and adjust the heat as desired.

Set aside, reserving some of the dressing to drizzle over the salmon when serving.

2. Make the Crispy Rice

Preheat the oven to 425°F.

Line a baking sheet with parchment paper.

Add the cooked jasmine rice to the prepared pan and toss with the chili oil and soy sauce.

Spread the rice evenly across the baking sheet.

Bake for 25 minutes.

Stir the rice, spread it evenly again and return it to the oven for approximately another 25 minutes, or until crispy and golden.

Watch closely toward the end so the rice doesn't burn.

Remove from the oven and allow to cool slightly.

3. Prepare the Salad

In a large bowl, combine the edamame, avocado, cucumber, red bell pepper, spring onions and fresh dill.

Set aside while you prepare the salmon.

4. Cook the Salmon

Heat a drizzle of olive oil in a skillet over medium-high heat.

Season the salmon on both sides with sea salt and black pepper.

Add the salmon to the hot skillet and cook until golden on the first side.

Flip and continue cooking until the salmon reaches your preferred doneness and flakes easily.

Remove from the pan.

5. Assemble

Add the slightly cooled crispy rice to the prepared vegetables.

Pour the peanut-chili dressing over the salad, reserving some for serving.

Gently toss until combined.

Divide the crispy rice salad between plates or bowls.

Top each serving with pan-seared salmon.

Drizzle the reserved peanut-chili sauce over the salmon and finish with crushed peanuts.

Serve and enjoy!

Frequently Asked Questions

What Kind of Rice Is Best for Crispy Rice Salad?

I use jasmine rice in this recipe. Its flavor works beautifully with the soy sauce, chili oil and creamy peanut dressing.

Can I Use Leftover Rice?

Yes. Previously cooked and refrigerated jasmine rice is a great option and can make this dinner even easier.

Toss the cooked rice with chili oil and soy sauce and crisp it in the oven before assembling the salad.

Why Isn't My Rice Getting Crispy?

Make sure your rice isn't piled too thickly on the baking sheet.

Spreading it into a fairly even layer gives more of the rice direct exposure to the oven's heat.

Also make sure you're giving it enough time to crisp and stirring it halfway through baking.

Is the Peanut Sauce Spicy?

The Sriracha gives the sauce some heat, but you can adjust the amount according to your preference.

If you're serving someone who doesn't like much spice, start with less. You can always add more.

Can I Make Crispy Rice Salad Ahead?

You can prepare several of the components ahead, but I recommend keeping the crispy rice, dressing and fresh salad components separate until closer to serving.

This helps preserve all those different textures that make the recipe so good.

Can I Make This Without Peanuts?

You can adapt the dressing with a peanut-butter alternative appropriate for your needs and omit or substitute the crushed peanuts.

If you're cooking for someone with an allergy, always choose substitutions that are appropriate for their specific allergy.

More Easy Rice Bowls & Dinners

If you love this combination of rice, fresh vegetables and flavorful protein, here are a few more recipes to make next.

Sweet & Spicy Salmon Bowls

Another salmon-and-rice dinner with plenty of flavor and an easy bowl-style presentation.

Pork Banh Mi Bowl

A fresh and flavorful bowl with another delicious combination of textures.

Mediterranean Chicken & Rice Bowls

A completely different flavor profile but another easy rice-based dinner that's great for busy nights.

Herb Chicken and Jasmine Rice with Creamy Tzatziki Sauce

When you're craving something a little more creamy, this chicken and rice bowl is another great option.

Save This Recipe

Whether you're looking for a new salmon dinner, love a really good crispy rice salad or simply want something that gives you a little bit of everything in every bite, I've included a printable recipe card below so it's easy to save, print and make again.

A Note From Amanda

Some of my favorite recipes are the ones where you keep going back for another bite because every spoonful is a little different from the last.

This is definitely one of those.

You might get extra crispy rice in one bite, creamy avocado in the next, and then that perfect piece of salmon covered in peanut sauce. It's fresh and colorful but still feels like a dinner everyone can really dig into.

I hope this becomes one of those recipes you come back to when you're craving something just a little different for dinner.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.

Greek Chicken and Rice Bowls with Homemade Tzatziki

Herb-marinated chicken, fluffy jasmine rice, crisp vegetables and Kalamata olives finished with an easy homemade cucumber-dill tzatziki sauce.

Some dinners earn a permanent place in the rotation because they're flavorful, easy to customize and everyone can build their plate exactly how they like it.

These Greek Chicken and Rice Bowls with Homemade Tzatziki are exactly that kind of dinner.

Bite-sized chicken is marinated in olive oil, garlic, onion, oregano, thyme and rosemary before baking until tender and flavorful. Then it's served over fluffy jasmine rice with crisp cucumber, juicy cherry tomatoes, red onion and Kalamata olives.

And the part I never want to skip: a generous spoonful of homemade tzatziki.

The cool, creamy cucumber-dill sauce is such a good contrast to the warm herb chicken and rice, and it makes the entire bowl come together.

It's colorful, fresh and satisfying without requiring anything complicated—which is exactly what I want from a weeknight dinner.

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Why You'll Love These Greek Chicken and Rice Bowls

They're full of fresh flavor. You get warm herb chicken and rice alongside cucumber, tomato, onion, olives and cool tzatziki.

The chicken is easy. Cut it into bite-sized pieces, toss it in the marinade and let the oven do the rest.

Homemade tzatziki makes the bowl. It's creamy, garlicky, fresh and only takes a few minutes to mix together.

Everyone can build their own. Set out the toppings and let everyone add exactly what they like.

They're meal-prep friendly. Keep the warm and cold ingredients separate and you have an easy lunch ready for later in the week.

You can change the toppings. Feta, warm pita, extra dill or even a squeeze of fresh lemon would all be delicious additions.

What's in a Greek-Inspired Chicken Rice Bowl?

This isn't meant to be a traditional Greek dish. It's a Greek-inspired rice bowl built around some of the flavors and ingredients I love together.

Herb Chicken

Boneless, skinless chicken breasts are cut into bite-sized pieces before being tossed with olive oil and plenty of seasoning.

We're using:

• garlic powder

• onion powder

• dried oregano

• thyme

• rosemary

• sea salt

• black pepper

Letting the chicken marinate for about 30 minutes gives those herbs and seasonings time to flavor the meat before it goes into the oven.

Jasmine Rice

I use jasmine rice as the base because it's easy, fluffy and so good underneath the chicken and tzatziki.

You can prepare the rice using your favorite method while the chicken is in the oven.

Fresh Vegetables

English cucumber, cherry tomatoes and thinly sliced red onion give the bowl its fresh crunch and color.

Kalamata Olives

Kalamata olives bring a salty, briny bite that works especially well with the creamy tzatziki.

Homemade Tzatziki

Greek yogurt, cucumber, lemon, garlic and fresh dill make an incredibly simple homemade tzatziki.

It's cool and creamy against the warm chicken and rice and honestly might be my favorite part of the entire bowl.

How to Make Herb Chicken

Start by cutting 4 boneless, skinless chicken breasts into bite-sized pieces.

Add the chicken to a bowl with:

• 4 tablespoons olive oil

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon dried oregano

• 1 teaspoon thyme

• 1 teaspoon rosemary

• 1 teaspoon sea salt

• 1 teaspoon black pepper

Toss everything together until the chicken is evenly coated.

Cover and refrigerate for approximately 30 minutes.

When you're ready to cook, preheat the oven to 375°F.

Spread the chicken in a baking dish or pan and bake for approximately 25–35 minutes, stirring halfway through, until the chicken is fully cooked.

Because the pieces are bite-sized, check them toward the earlier end of that range rather than automatically giving them the full 35 minutes.

I love using a good baking dish for simple weeknight meals like this because the chicken can go straight from marinating to the oven.

Easy Homemade Tzatziki Sauce

While the chicken is baking, make the tzatziki.

You'll need:

• 1 cup plain Greek yogurt

• 1 tablespoon lemon juice

• 1 garlic clove, minced

• 1/4 cup chopped cucumber

• fresh dill, to taste

Add everything to a bowl and stir until well combined.

Taste and add additional dill if you'd like.

Then refrigerate the tzatziki until you're ready to assemble the bowls.

One of the nice things about making this sauce yourself is that you can adjust it. Add more dill if you love that fresh herb flavor or a little more lemon if you want additional brightness.

Amanda's Tip

If your chopped cucumber is particularly watery, blot it with a clean kitchen towel or paper towel before stirring it into the Greek yogurt. It helps keep the tzatziki thick and creamy rather than watery.

How to Assemble Greek Chicken and Rice Bowls

Once your chicken and jasmine rice are ready, it's time for the best part.

Start each bowl with a generous layer of warm jasmine rice.

Add the herb chicken.

Then add:

English cucumber
Cherry tomatoes
Thinly sliced red onion
Kalamata olives

Finish with a generous spoonful of homemade tzatziki.

You can serve everything in individual bowls or put all the toppings on the table and let everyone build their own.

And if you want to add even more, crumbled feta, fresh dill, warm pita or a squeeze of lemon would all fit beautifully here.

How to Meal Prep Chicken and Rice Bowls

This is one of those recipes where a little planning makes the leftovers much better.

Instead of completely assembling extra bowls, store the components separately.

Keep your chicken and jasmine rice together or in separate containers so they can be reheated.

Keep the cucumber, tomato, red onion and olives cold.

And definitely keep your tzatziki separate.

When you're ready to eat, reheat the chicken and rice and then add all of the fresh toppings and cold tzatziki afterward.

That way, lunch the next day still tastes like the dinner you actually wanted—not a bowl of warm cucumber and yogurt.

What Else Can I Add to a Greek Chicken Bowl?

One of my favorite things about rice bowls is how easily you can make them your own.

Try adding:

• crumbled feta

• hummus

• warm pita bread

• fresh parsley

• additional dill

• a squeeze of lemon

• roasted red peppers

You can also adjust the amounts of the toppings already in the recipe.

Love Kalamata olives? Add more.

Not a fan of raw onion? Leave it off.

The recipe gives you the foundation, but your bowl doesn't have to look exactly like mine.

What to Serve with Greek Chicken and Rice Bowls

These bowls are filling enough to be dinner on their own, but warm pita bread would be my first choice if you're adding something on the side.

A simple salad also works beautifully.

And if you love easy dinners built around rice and fresh toppings, my Crispy Rice Salmon Salad with Peanut Sauce is another one I'd make next. It has a completely different flavor profile, but that same combination of rice, fresh vegetables and an easy protein.

Amanda's Quick Tips

Give the chicken time to marinate. Thirty minutes is enough to let those seasonings start doing their job.

Cut the chicken evenly. Similar-sized pieces cook more evenly.

Don't automatically bake for 35 minutes. Start checking the bite-sized chicken around the 25-minute mark.

Make the tzatziki while the chicken cooks. It makes the recipe move much faster.

Keep the cold ingredients cold. Especially if you're meal prepping.

Don't reheat the tzatziki. Add it after the chicken and rice are warm.

Blot a watery cucumber. This helps keep homemade tzatziki thick.

Make it your own. These bowls are perfect for setting out family-style and letting everyone choose their toppings.

Greek Chicken and Rice Bowls with Homemade Tzatziki

Herb-marinated chicken served over jasmine rice with cucumber, tomato, red onion, Kalamata olives and easy homemade tzatziki.

Ingredients

Herb Chicken

• 4 boneless, skinless chicken breasts, cut into bite-sized pieces

• 4 tablespoons olive oil

• 2 teaspoons garlic powder

• 2 teaspoons onion powder

• 1 teaspoon dried oregano

• 1 teaspoon thyme

• 1 teaspoon rosemary

• 1 teaspoon sea salt

• 1 teaspoon black pepper

Rice & Toppings

• 4 cups cooked jasmine rice

• 1 English cucumber, thinly sliced and cut in half

• 1 cup cherry tomatoes, halved

• 1/4 red onion, thinly sliced

• 1 cup Kalamata olives

Homemade Tzatziki

• 1 cup plain Greek yogurt

• 1 tablespoon lemon juice

• 1 garlic clove, minced

• 1/4 cup cucumber, chopped

• Fresh dill, to taste

Instructions

1. Marinate the Chicken

Add the bite-sized chicken to a bowl with the olive oil, garlic powder, onion powder, oregano, thyme, rosemary, sea salt and black pepper.

Toss until the chicken is evenly coated.

Cover and refrigerate for approximately 30 minutes.

2. Bake the Chicken

Preheat the oven to 375°F.

Transfer the marinated chicken to a baking dish or pan, spreading the pieces out evenly.

Bake for approximately 25–35 minutes, stirring halfway through, until the chicken is fully cooked.

3. Prepare the Rice

While the chicken cooks, prepare the jasmine rice according to your preferred method.

You'll need approximately 4 cups cooked rice for the bowls.

4. Make the Homemade Tzatziki

Add the Greek yogurt, lemon juice, minced garlic, chopped cucumber and fresh dill to a bowl.

Stir until combined.

Taste and add additional dill if desired.

Refrigerate until ready to serve.

5. Assemble the Bowls

Divide the warm jasmine rice between bowls.

Top with the herb chicken, cucumber, cherry tomatoes, red onion and Kalamata olives.

Finish each bowl with a generous spoonful of homemade tzatziki.

Add any additional toppings you love and serve.

Frequently Asked Questions

Can I Make Greek Chicken and Rice Bowls Ahead of Time?

Yes. This recipe works particularly well for meal prep.

Store the chicken and rice separately from the fresh vegetables and tzatziki. Reheat only the chicken and rice, then add the cold toppings before serving.

Can I Make the Tzatziki Ahead of Time?

Yes. You can prepare the tzatziki ahead and keep it covered in the refrigerator until you're ready to assemble the bowls.

Can I Use Chicken Thighs Instead of Chicken Breasts?

Boneless chicken thighs should work as an alternative, although cooking time may differ. Make sure the chicken is fully cooked before serving.

What Can I Substitute for Jasmine Rice?

You can use another rice you enjoy if you don't have jasmine rice. The finished flavor and texture will be slightly different, but the toppings and herb chicken are flexible enough to work with other rice varieties.

Can I Add Feta?

Absolutely. Feta isn't part of my original recipe, but its salty, creamy flavor would be delicious with the chicken, vegetables, olives and tzatziki.

How Do I Keep Homemade Tzatziki From Getting Watery?

Cucumber naturally contains a lot of water. If yours seems particularly juicy after chopping, blot away some of the excess moisture before mixing it with the Greek yogurt.

More Easy Rice Bowl Recipes

If you're looking for another easy dinner after this one, try:

Crispy Rice Salmon Salad with Peanut Sauce

Crispy jasmine rice, salmon, avocado, edamame and vegetables with a creamy peanut-chili dressing.

Sweet & Spicy Salmon Bowls

Another colorful rice bowl with salmon and plenty of flavor.

Pork Banh Mi Bowl

A completely different flavor profile but another great bowl-style dinner.

Save This Recipe

These Greek Chicken and Rice Bowls are exactly the kind of dinner I love having in my rotation: simple ingredients, lots of fresh flavor and enough flexibility that everyone can make their bowl a little differently.

I've included a printable recipe card below so it's easy to save, print and make again.

A Note From Amanda

Weeknight dinner doesn't have to be elaborate to be something everyone looks forward to.

I love meals like this because I can put warm chicken and rice on the table alongside bowls of fresh toppings and let everyone make theirs exactly how they like it. And somehow, adding a homemade sauce always makes a simple dinner feel a little more special.

I hope this becomes one of those easy recipes you keep tucked away for the nights when you want something fresh, filling and really delicious without spending the entire evening in the kitchen.

"Taste and see that the Lord is good."
Psalm 34:8

Made with love for the people you love.