Greek Chicken Bowls

Why You’ll Love This Recipe

These bowls combine the bold, savory flavors of Greek cuisine with the convenience of a build-your-own bowl. They’re refreshing, balanced, and endlessly customizable. The juicy, marinated chicken pairs perfectly with cool cucumbers, tomatoes, and a creamy, tangy tzatziki. Whether you’re looking for a protein-packed lunch or an easy dinner, these bowls deliver on every level.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

• Boneless, skinless chicken breast or thighs
• Olive oil
• Lemon juice
• Garlic, minced
• Dried oregano
• Salt and black pepper
• Optional: red wine vinegar

For the bowl:

• Cooked rice, quinoa, couscous, or orzo
• Cherry tomatoes, halved
• Cucumber, diced
• Red onion, thinly sliced
• Kalamata olives (pitted)
• Feta cheese, crumbled
• Tzatziki sauce (store-bought or homemade)
• Fresh parsley or dill (for garnish)
• Optional: lemon wedges, hummus, or pita bread

Directions

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and marinate for at least 30 minutes (or up to 8 hours in the fridge).
2. Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken for 5–6 minutes per side, or until fully cooked. Let rest for a few minutes, then slice or chop.
3. In serving bowls, layer your base grain (rice, quinoa, etc.), then top with sliced chicken.
4. Add cherry tomatoes, cucumbers, red onion, olives, and crumbled feta.
5. Spoon tzatziki sauce on top and garnish with fresh herbs and optional lemon wedges.
6. Serve immediately or refrigerate for later.

Servings and timing

This recipe serves 4 people.
Prep time: 15 minutes (plus marinade time)
Cook time: 15 minutes
Total time: 30 minutes (not including marinating)

Variations

• Use grilled shrimp, lamb, or falafel instead of chicken.
• Add roasted vegetables like zucchini, eggplant, or bell peppers.
• Swap tzatziki for hummus or baba ganoush for a different creamy topping.
• Make it low-carb by serving over cauliflower rice or a leafy green base.
• Turn it into a wrap using pita or flatbread.
• Spice it up with a drizzle of harissa or chili oil.

Storage/Reheating

Store all components separately in airtight containers for up to 4 days.
Reheat the chicken and grains in the microwave or on the stovetop until warmed through.
Keep fresh toppings and sauces cold, and assemble just before serving for best results.
These bowls are excellent for meal prep—just wait to add tzatziki until ready to eat.

FAQs

Can I bake the chicken instead of grilling?

Yes, bake at 400°F (200°C) for 20–25 minutes, or until the internal temperature reaches 165°F (74°C).

What’s the best grain to use?

Rice, quinoa, couscous, or orzo all work well—choose your favorite or mix them for texture.

Can I make it dairy-free?

Yes, skip the feta and use a dairy-free tzatziki or hummus.

Can I meal prep these bowls?

Definitely—just store the sauce separately and add before serving.

What can I use instead of tzatziki?

Hummus, tahini sauce, or Greek vinaigrette are great alternatives.

Is this recipe gluten-free?

Yes, as long as you use gluten-free grains like rice or quinoa.

Can I use rotisserie chicken?

Yes, toss it in a bit of lemon and oregano for extra flavor.

How long should I marinate the chicken?

At least 30 minutes, but up to 8 hours for the best flavor.

Can I make these bowls vegetarian?

Absolutely—swap the chicken for grilled veggies, falafel, or chickpeas.

What herbs work best?

Fresh parsley, dill, mint, or oregano all pair beautifully with Greek flavors.

Conclusion

Greek Chicken Bowls are a vibrant, nutritious, and easy-to-make meal that brings Mediterranean flair to your table. Packed with protein, fresh vegetables, and tangy tzatziki, they’re perfect for quick lunches, meal prep, or light dinners. Whether you customize them with your favorite grains and toppings or keep them classic, these bowls are sure to become a go-to favorite.

Greek Chicken Bowls

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Greek Chicken Bowls are fresh and flavorful, combining marinated grilled chicken with vibrant veggies, herby grains, and creamy tzatziki. They’re perfect for a quick, healthy meal or weekly meal prep.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings
• Category: Main Course
• Method: Grill or Stovetop
• Cuisine: Mediterranean
• Diet: Gluten Free

Ingredients

• For the chicken marinade:
• 1 lb boneless, skinless chicken breast or thighs
• 2 tbsp olive oil
• 2 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and black pepper, to taste
• Optional: 1 tsp red wine vinegar
• For the bowls:
• 2 cups cooked rice, quinoa, couscous, or orzo
• 1 cup cherry tomatoes, halved
• 1 cup cucumber, diced
• 1/4 red onion, thinly sliced
• 1/2 cup Kalamata olives, pitted
• 1/2 cup crumbled feta cheese
• 1 cup tzatziki sauce (store-bought or homemade)
• Fresh parsley or dill, for garnish
• Optional: lemon wedges, hummus, or pita bread

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Instructions

1. In a bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and marinate for at least 30 minutes (up to 8 hours).
2. Heat a skillet or grill pan over medium-high heat. Cook the marinated chicken for 5–6 minutes per side or until fully cooked. Let rest, then slice.
3. Divide the cooked grains into serving bowls.
4. Top each bowl with sliced chicken, cherry tomatoes, cucumbers, red onion, olives, and feta cheese.
5. Spoon tzatziki over the top and garnish with fresh herbs and optional lemon wedges.
6. Serve immediately or store components separately for meal prep.

Notes

• Swap chicken for falafel, grilled shrimp, or chickpeas for variation.
• Use hummus or tahini instead of tzatziki for a different twist.
• Roasted vegetables like zucchini or bell peppers add extra depth.
• Turn into a wrap with pita or serve over greens for a salad bowl.
• Top with chili oil or harissa for added heat.

Nutrition

• Serving Size: 1 bowl
• Calories: 460
• Sugar: 4g
• Sodium: 620mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 36g
• Cholesterol: 95mg