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Preheat the oven to 400℉ (200°C). Prep a baking sheet with parchment paper and spray with a cooking spray to prevent the meatballs from sticking. Combine the meatball ingredients in a large mixing bowl. Using a cookie scoop, scoop about 2 tablespoons of the meatball mixture at a time and form into balls on in a single layer on the prepared baking sheet. Bake in the oven for 20 minutes or until golden brown and the internal temperature reaches 165℉ (75°C) with a meat thermometer.
Cook the rice or orzo pasta according to the instructions on the package.
Chop the vegetables, herbs, and olives for your Greek salad and add the dressing ingredients to the bottom of a large bowl. Add the vegetables, herbs, olives, and feta cheese and toss to combine.
Make the yogurt dill sauce by chopping the dill and combining all the ingredients in a small bowl or mason jar. If you prefer a creamier texture, you can blend it.
Assemble the Greek chicken bowls with the rice, cooked meatballs, cucumber salad, and yogurt dill sauce. Top with more fresh parsley or feta (optional).
Hint: The trick to making this recipe is timing! Let your oven pre-heat and start boiling the water for your rice while you combine the meatball ingredients and then make the tomato cucumber salad and yogurt sauce while the meatballs and rice cook!