Greek Chicken Bowls Recipe
Imagine taking a sun-drenched stroll through a Greek seaside village, all while savoring fresh, zesty flavors in every bite. That’s what these Greek Chicken Bowls promise: a vibrant, nourishing, and utterly crave-worthy meal you’ll find yourself making on repeat! With juicy marinated chicken, crisp vegetables, briny olives, creamy feta, and a homemade tzatziki sauce, Greek Chicken Bowls deliver a harmonious bite of the Mediterranean in every forkful—they’re perfect for make-ahead lunches, family dinners, or lazy weekends when you want something both wholesome and restaurant-worthy with minimal fuss.
Ingredients You’ll Need
You’ll be amazed how just a handful of essential ingredients can build such bold, craveable flavor in these Greek Chicken Bowls. Each piece plays a special role, from the tangy burst of lemon in the marinade to the refreshing crunch of cucumber on top. Here’s the lineup:
- Chicken Breasts or Thighs (1 pound): Choose your favorite cut for the juiciest, most flavorful base.
- Olive Oil (2 tablespoons): Rich and fruity, it delivers moisture and helps the marinade infuse every bite.
- Lemon Juice (juice of 1 lemon): Adds a bright, citrusy zip that wakes up the whole dish.
- Garlic (2 cloves, minced): For that classic, savory punch—don’t skip it!
- Dried Oregano (1 teaspoon): The herb that gives these bowls their unmistakable Greek aroma.
- Salt (1/2 teaspoon): Just the right amount to make everything sing.
- Black Pepper (1/4 teaspoon): A hint of warmth to balance the other flavors.
- Cooked Brown Rice or Quinoa (2 cups): Hearty, chewy, and perfect for soaking up juices—use whatever you love.
- Cherry Tomatoes (1 cup, halved): These bring a juicy pop of sweetness.
- Cucumber (1/2, diced): Absolutely refreshing and crunchy; don’t overlook the texture it brings.
- Red Onion (1/4 cup, thinly sliced): Adds gentle sharpness and gorgeous color.
- Kalamata Olives (1/4 cup, pitted & halved): That signature salty flavor you can’t miss in Greek cuisine.
- Feta Cheese (1/4 cup, crumbled): The creamy, tangy crown on every bowl.
- Fresh Parsley (2 tablespoons, chopped): For a burst of color and fresh herbal notes.
- For the Tzatziki Sauce: Creamy Greek yogurt (1/2 cup), grated cucumber (1/4 cup, squeezed dry), minced garlic (1 clove), lemon juice (1 teaspoon), dried or fresh dill (1/2 teaspoon), plus salt and pepper to taste—each comes together to make a sauce so good, you’ll want to put it on everything.
How to Make Greek Chicken Bowls
Step 1: Marinate the Chicken
Start by whisking together olive oil, lemon juice, minced garlic, oregano, salt, and pepper in a bowl or a zip-top bag. Add your chicken and make sure every piece is coated in that zippy marinade. Let it rest for at least 30 minutes—if you have the time, stash it in the fridge for up to 8 hours. This is where the chicken soaks up all those bold Mediterranean flavors and gets deliciously tender.
Step 2: Grill or Sear the Chicken
When you’re ready, fire up your grill or heat a skillet over medium-high. Cook the chicken for 5 to 7 minutes on each side, or until it’s golden outside and cooked through (the magic number is 165°F internally). Set the cooked chicken aside and let it rest for a few minutes before slicing to lock in all the juices.
Step 3: Prepare the Tzatziki Sauce
While the chicken cooks, mix up your tzatziki in a small bowl—combine Greek yogurt, grated and squeezed-dry cucumber, garlic, lemon juice, dill, salt, and pepper. It’s creamy, tangy, and super refreshing. Pop it in the fridge until you’re ready to serve for maximum chill factor.
Step 4: Assemble the Greek Chicken Bowls
Now for the fun part! Divide the cooked brown rice or quinoa between four bowls as a hearty foundation. Arrange the sliced chicken on top, then scatter on the cherry tomatoes, cucumbers, red onion, kalamata olives, and crumbled feta. Add a generous spoonful of tzatziki right in the middle, and finish with a sprinkling of fresh parsley. Every component comes together in a perfect, colorful bowl that’s almost too gorgeous to eat—almost.
How to Serve Greek Chicken Bowls
Garnishes
The finishing touches really make Greek Chicken Bowls pop: a dusting of extra parsley for herbal freshness, an extra drizzle of olive oil for richness, or even a pinch of sumac for subtle citrusy flair. Give the tzatziki an extra swirl on top, or add a lemon wedge on the side for an extra spritz of brightness right before you dig in.
Side Dishes
If you want to round out your Mediterranean feast, serve your Greek Chicken Bowls with warm pita bread, a simple mixed greens salad with plenty of olives and feta, or even roasted potatoes tossed in oregano and lemon. They pair beautifully with just about any side that loves bold flavors and fresh veggies.
Creative Ways to Present
Change things up by making a DIY Greek Chicken Bowls bar for gatherings—let everyone build their own! Or try transforming leftovers into stuffed pitas for lunch-on-the-go. Present them layered in wide, shallow bowls for a show-stopping look, or portion each component into meal-prep containers for easy weekday lunches.
Make Ahead and Storage
Storing Leftovers
To keep your Greek Chicken Bowls as fresh as possible, store each component (chicken, veggies, rice, and tzatziki) in separate airtight containers in the refrigerator. This way, textures stay crisp and nothing gets soggy, so you can quickly assemble new bowls whenever you need them.
Freezing
The marinated or cooked chicken and the rice or quinoa both freeze well—just portion them out in airtight containers, label, and freeze for up to three months. Skip freezing the veggies and feta, since they won’t retain their texture, and make the tzatziki fresh when you’re ready to enjoy another bowl.
Reheating
Warm up the chicken and grain portions in the microwave or on the stovetop until hot, then top with freshly chopped veggies, olives, feta, and tzatziki. This method keeps every bite satisfying, bright, and as close to freshly made as possible.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs stay extra juicy and offer a richer flavor. Just make sure to cook them fully and slice before adding to your bowls.
How long should I marinate the chicken?
While 30 minutes is plenty for good flavor, marinating up to 8 hours will yield even more tender, aromatic results. Just don’t overdo it or the acid from the lemon can begin to break down the chicken too much.
Are Greek Chicken Bowls gluten-free?
Yes! As long as you use gluten-free grains like brown rice or certified quinoa, this whole recipe remains naturally gluten-free. Always double-check ingredient labels if you’re sensitive.
What can I substitute for feta if I’m dairy-free?
You can omit the feta or use a plant-based feta alternative for a dairy-free Greek Chicken Bowl that’s still loaded with flavor. A sprinkle of toasted seeds or nuts also adds great texture.
Can I meal prep Greek Chicken Bowls?
Definitely! Cook and store each component separately, then assemble fresh each day for grab-and-go lunches or a quick, colorful dinner. The flavors intensify as they sit, making them great for meal prep fans.
Final Thoughts
If you’ve never tried making Greek Chicken Bowls at home, you’re in for a treat—they’re as easy to pull together as they are dazzling to eat. With every bite, you’ll taste sunshine, freshness, and comfort. Give this recipe a try and watch it become a staple on your table, whether for busy weeks or relaxed gatherings with friends and family!
Print
Greek Chicken Bowls Recipe
- Total Time: 35 minutes (plus marinating time)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
These Greek Chicken Bowls are a delicious and wholesome meal option packed with Mediterranean flavors. Tender marinated chicken, fresh veggies, tangy tzatziki, and flavorful rice or quinoa come together to create a satisfying dish suitable for any occasion.
Ingredients
For the Chicken:
- 1 pound boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil
- juice of 1 lemon
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowl:
- 2 cups cooked brown rice or quinoa
- 1 cup cherry tomatoes, halved
- 1/2 cucumber, diced
- 1/4 cup red onion, thinly sliced
- 1/4 cup kalamata olives, pitted and halved
- 1/4 cup crumbled feta cheese
- 2 tablespoons chopped fresh parsley
For the Tzatziki Sauce:
- 1/2 cup plain Greek yogurt
- 1/4 cup grated cucumber (squeezed dry)
- 1 clove garlic, minced
- 1 teaspoon lemon juice
- 1/2 teaspoon dried dill or fresh dill
- salt and pepper to taste
Instructions
- Marinate the Chicken: Combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken, toss to coat, and marinate for at least 30 minutes.
- Cook the Chicken: Grill or cook on a skillet until internal temperature reaches 165°F. Slice and set aside.
- Prepare Tzatziki Sauce: Mix Greek yogurt, grated cucumber, garlic, lemon juice, dill, salt, and pepper. Refrigerate.
- Assemble the Bowls: Divide rice/quinoa among bowls, top with chicken, tomatoes, cucumber, red onion, olives, feta. Add tzatziki and parsley. Serve.
Notes
- Great for meal prep – store ingredients separately and assemble before eating.
- Swap rice for cauliflower rice for a lower-carb version.
- Prep Time: 20 minutes (plus marinating time)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4 g
- Sodium: 550 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 15 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 85 mg
