Why You’ll Love Greek Chicken Bowls Recipe
This recipe brings together classic Mediterranean flavors in one satisfying bowl. The bright lemon and herb marinade makes the chicken juicy and delicious, while the crisp vegetables and creamy tzatziki offer refreshing contrast. It’s customizable, nutritious, and great for prepping ahead of time.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the chicken:
• 1 pound boneless skinless chicken breasts (about 2 large breasts)
• olive oil
• lemon zest and juice
• garlic
• dried oregano
• salt and pepper
For the bowls:
• cooked rice (or cauliflower rice/quinoa)
• tomatoes
• cucumber
• kalamata olives
• red onion
• tzatziki sauce
• feta cheese
• fresh herbs like dill and parsley
• optional lemon wedges and pita chips for serving
Directions
Marinate the chicken: Combine olive oil, lemon zest, lemon juice, garlic, oregano, salt, and pepper with the chicken. Let it marinate at least 30 minutes.
Cook the chicken: Grill or cook the chicken in a skillet until no longer pink inside. Let it rest, then slice.
Prepare the base: Cook your grain of choice (rice, quinoa, or cauliflower rice).
Assemble the bowls: Divide the cooked grain among bowls. Top with sliced chicken, chopped tomatoes, cucumbers, olives, red onion, tzatziki sauce, and crumbled feta.
Serve: Garnish with fresh herbs and lemon wedges; add pita chips if desired.
Servings and timing
This recipe makes about 4 servings.
• Prep time: ~45 minutes (including marinating)
• Cook time: ~10 minutes
• Total time: ~55 minutes
Variations
• Grain alternatives: Swap rice for quinoa, farro, or cauliflower rice to suit your preferences.
• Vegetarian: Omit the chicken and add roasted chickpeas or grilled tofu for protein.
• Sauce swap: Use hummus or tahini dressing instead of tzatziki for a different flavor profile.
• Add greens: Serve over a bed of lettuce or spinach for a low‑carb option.
Storage/Reheating
• Storage: Store the components separately in the fridge for up to 4–5 days. Keep the tzatziki sauce apart until ready to eat so it stays fresh.
• Reheating: Warm the grains and chicken in the microwave or on the stovetop before adding fresh vegetables and tzatziki.
FAQs
What can I substitute for rice?
You can use quinoa, farro, or cauliflower rice depending on your dietary preferences and taste.
How long should I marinate the chicken?
Marinate the chicken at least 30 minutes; overnight will give you even more flavor.
Can I make this vegetarian?
Yes — simply remove the chicken and add roasted chickpeas or tofu for protein.
How long will leftovers keep?
Stored in the refrigerator, the components should keep well for up to 4–5 days.
Should tzatziki be added before storing?
It’s best to store tzatziki separately to prevent sogginess.
Can I grill the chicken?
Yes, grilling adds great flavor, but you can also cook it on the stovetop or bake it.
What herbs work best?
Fresh dill and parsley add bright flavor, but you can also use mint or oregano.
Is this meal kid‑friendly?
It can be — adjust the toppings and seasonings to suit your family’s taste.
Can I meal prep this?
Yes — this recipe works well for meal prep when ingredients are stored separately.
What can I serve with it?
Serve with warm pita, pita chips, or a side Greek salad for a complete meal.
Conclusion
Greek Chicken Bowls are a delicious and versatile meal that combines bright Mediterranean flavors with wholesome ingredients. Whether you’re meal prepping for the week or looking for a fresh weeknight dinner, this recipe delivers on taste and satisfaction. Enjoy customizing it to suit your preferences!
Greek Chicken Bowls
- Total Time: 30 minutes (plus marinating time)
- Yield: 4 servings
- Diet: Low Fat
Description
These Greek Chicken Bowls are a fresh, flavorful, and healthy meal made with juicy marinated chicken, lemon rice, tzatziki, and your favorite toppings like cucumber, tomato, olives, and feta. Perfect for meal prep or a quick dinner.
Ingredients
- 1 1/2 pounds boneless, skinless chicken thighs or breasts
- 1/4 cup olive oil
- 3 tablespoons fresh lemon juice
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 cups cooked lemon rice or brown rice
- 1 cup chopped cucumber
- 1 cup halved cherry tomatoes
- 1/2 cup kalamata olives, sliced
- 1/2 cup crumbled feta cheese
- 1/4 cup thinly sliced red onion
- 1 cup tzatziki sauce
- Lemon wedges, for serving
- Fresh chopped parsley, for garnish
Instructions
- In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper.
- Add the chicken and toss to coat. Cover and marinate in the refrigerator for at least 30 minutes, or up to 4 hours.
- Preheat a grill or grill pan over medium-high heat.
- Remove chicken from marinade and grill for 5–7 minutes per side, or until cooked through and internal temperature reaches 165°F (74°C).
- Let the chicken rest for 5 minutes, then slice.
- To assemble the bowls, divide the rice among 4 bowls.
- Top each bowl with sliced chicken, cucumber, tomatoes, olives, feta, and red onion.
- Add a dollop of tzatziki sauce and garnish with fresh parsley and lemon wedges.
- Serve immediately or store in the refrigerator for meal prep.
Notes
- You can use store-bought or homemade tzatziki sauce.
- Great for meal prep — keep components separate until ready to eat.
- Feel free to add or swap veggies based on your preference.
- Brown rice, quinoa, or cauliflower rice can be used instead of lemon rice.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 95mg
