Name: Greek Chicken Bowls Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Greek
Ingredients: 4 small chicken breasts (about 1 1/4 pounds); 1/4 cup olive oil; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 2 tablespoons honey; 1 teaspoon garlic powder; 1 1/2 teaspoons dried oregano; 1 1/2 teaspoons dried basil; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon red pepper flakes; 2 cups cooked rice or quinoa; 2 cups halved grape or cherry tomatoes; 2 cups diced or chopped cucumber; 4 cups shredded romaine lettuce; 1 cup sliced red onion; 1/2 cup feta cheese; 1 cup plain Greek yogurt; 1/2 cup grated cucumber; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 teaspoon minced garlic; 1/4 teaspoon salt (or to taste); 1 tablespoon fresh chopped dill

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Ready to discover a weeknight dinner that’s fresh, satisfying, and absolutely bursting with Mediterranean flair? Greek Chicken Bowls check every box: protein-packed, full of zippy veggies, and anchored by tangy homemade tzatziki. Whether you’re a meal prep enthusiast or just need dinner on the table fast, this flavorful combo is sure to become a staple at your house.

Greek Chicken Bowls Recipe - Recipe Image

Ingredients You’ll Need

Every element here is simple but crucial—each ingredient feeds into those classic Greek flavors, bringing a mix of juiciness, crunch, creaminess, and that iconic herby brightness. Trust me, nothing is extra; every part transforms these bowls from “good” to “can’t-stop-eating.”

Chicken breasts: The star protein—lean, juicy, and soaks up all those Mediterranean spices beautifully.
Olive oil: Essential for a luscious marinade and that signature velvety finish.
Lemon zest & juice: Zings up the marinade with tang and fragrance, instantly brightening everything.
Honey: Gives a hint of sweetness that balances the acidity and herbs.
Garlic powder: Adds depth and a mellow savory touch without overpowering.
Dried oregano & basil: Both pack a punch of Mediterranean earthiness; oregano, especially, is a Greek kitchen must.
Salt & black pepper: Amplify every other flavor in the bowl—don’t skip!
Red pepper flakes: For a whisper of heat and color.
Cooked rice or quinoa: The hearty, cozy base; for extra flavor, cook with chicken broth and a squeeze of lemon!
Grape or cherry tomatoes: Bring juiciness and a pop of sweetness to every bite.
Cucumber: Adds that irresistible crunch and coolness.
Romaine lettuce: Crisp greens that round out the bowl, adding color and bite.
Red onion: A gentle sharpness for depth and brightness.
Feta cheese: Creamy, tangy crumbles that make everything taste just a little more Greek.
Plain Greek yogurt: Thick, luscious, and the creamy backbone for that crave-worthy tzatziki.
Grated cucumber: The secret to the best tzatziki—refreshing and textural.
Fresh dill: Herby, aromatic, and essential for tzatziki’s authentic lift.
Minced garlic: For a little punch; it mellows out beautifully in the yogurt.
Lemon juice (for tzatziki): Brightens and balances all the creamy elements.
Optional: pitted olives: For a true Greek touch if you’re a fan of briny intensity.

How to Make Greek Chicken Bowls

Step 1: Marinate the Chicken

Whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes in a bowl. Pound your chicken to about 1/2 inch thick—this keeps the meat juicy and ensures even cooking. Submerge the chicken breasts in the marinade, cover, and let them soak up those incredible flavors for at least 30 minutes (or up to a few hours for maximum magic).

Step 2: Prepare the Tzatziki Sauce

While your chicken is marinating, stir together the Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh chopped dill. Let this sit in the fridge while you do the rest, letting those flavors meld into the freshest, creamiest tzatziki you’ll ever taste.

Step 3: Cook the Chicken

If you have an air fryer, preheat it to 380°F. Cook the chicken on one side for 7 minutes, flip, then give it another 3–4 minutes until it hits 165°F inside. No air fryer? No worries. Sear the chicken in a skillet over medium-low heat with a little oil for about 7–8 minutes per side. Let it rest for 5 minutes before slicing, sealing in those juices.

Step 4: Prepare the Veggies and Grain Base

While the chicken cooks, chop your tomatoes, cucumber, lettuce, and red onion. Cook your rice or quinoa (tip: use chicken broth and throw in some lemon juice, salt, pepper, and fresh herbs for next-level flavor). Arrange these vibrant elements to bring color and crunch to every bowl.

Step 5: Assemble and Serve the Bowls

Pile the cooked rice or quinoa into your bowls. Top with the chopped romaine, tomatoes, cucumber, sliced red onion, sliced chicken, a generous dollop of tzatziki, and crumbled feta. Finish with a drizzle of olive oil, a little extra lemon juice, and, if you like, a scattering of olives or a spoonful of tangy tahini dressing. Now stand back and admire your Mediterranean masterpiece before diving in!

How to Serve Greek Chicken Bowls

Garnishes

Sprinkle on a flurry of fresh dill or parsley, a dusting of black pepper, or even a pinch of za’atar for those Middle Eastern vibes. Extra crumbled feta, lemon wedges, or a quick swirl of Greek olive oil kickoff a visual (and flavorful) party in each bowl.

Side Dishes

Pair your Greek Chicken Bowls with warm pita bread, homemade hummus, or a simple tomato-cucumber salad tossed with a splash of red wine vinegar and olive oil. A glass of chilled white wine or sparkling water with cucumber slices would not be out of place, either!

Creative Ways to Present

Layer everything in a big family-style platter for a build-your-own bowl moment, serve single portions in wide, shallow bowls for the prettiest Instagram photo, or turn them into meal prep containers for a grab-and-go lunch twist. Kids especially love deconstructed versions with each element in its own little pile!

Make Ahead and Storage

Storing Leftovers

Store your Greek Chicken Bowls components separately in airtight containers. The chicken, rice/quinoa, and tzatziki will each keep for about 3–4 days in the fridge, making weekday lunches or dinners incredibly easy. Wait to chop lettuce and tomatoes until you’re ready to eat for the freshest experience.

Freezing

You can freeze the cooked chicken and rice or quinoa in resealable bags or containers for up to 2 months. Tzatziki and fresh veggies don’t freeze well, so whip those up fresh when you’re ready to thaw and enjoy your bowls.

Reheating

Reheat chicken and rice gently in the microwave or on the stovetop, adding a splash of water or chicken broth to keep everything tender. Always add the veggies and tzatziki after reheating, so they stay crisp and vibrant.

FAQs

Can I use chicken thighs instead of breasts?

Absolutely! Chicken thighs offer even more juiciness and a little extra richness. Just adjust cooking time as needed—thighs may take a tad longer to cook through.

Is there a dairy-free option for the tzatziki?

Yes! Use your favorite thick non-dairy yogurt (like coconut or almond-based) in place of the Greek yogurt for a creamy, tangy tzatziki that’s completely dairy-free.

What can I substitute for rice or quinoa?

Try cauliflower rice for a low-carb alternative, or even swap in farro, barley, or bulgur for a fun twist on the grain base of your Greek Chicken Bowls.

Can I grill the chicken instead?

Definitely! Grilling the chicken adds irresistible smoky notes. Cook over medium-high heat for about 5–7 minutes per side, until the internal temp hits 165°F.

How can I make the bowls vegetarian?

Swap the chicken for chickpeas roasted with a little of the marinade spices, or use crispy baked tofu for tons of flavor and plenty of protein—Greek Chicken Bowls adapt beautifully!

Final Thoughts

I can’t encourage you enough to give these Greek Chicken Bowls a try—they’re vibrant, wholesome, and just plain fun to make and eat. Pair your creativity with these trusty flavors, and I promise, dinner happiness is headed your way!