Greek Chicken Bowls
Greek Chicken Bowls have become my weeknight shortcut when I need something fresh and satisfying without the fuss.
The lemon-herb marinated chicken stays incredibly tender, while crisp cucumbers, salty olives, and creamy feta create the perfect bite every time.
Variations & Substitutions
You can swap the chicken for grilled shrimp, sliced lamb, or even ground turkey for a fun twist. Switch up the base with quinoa, couscous, or farro.
If you’re craving extra crunch, toss in some toasted pine nuts or pita chips. Don’t have feta? Try a dollop of whipped feta dip or a crumble of goat cheese for a tangy punch.
Tips & Tricks for Perfect Results
For the juiciest chicken, let it marinate as long as possible—overnight is fantastic, but even 30 minutes works wonders. Slice your chicken evenly so everything cooks at the same pace.
If you want those irresistible crispy edges, finish the chicken under the broiler for a couple of minutes. And don’t forget: store-bought tzatziki is a handy shortcut when you’re short on time.
Storage & Reheating
Store each component separately in airtight containers. The chicken and grains will keep for 3–4 days in the fridge, and you can reheat them in the microwave or a skillet.
Keep the tzatziki and veggies chilled until serving—this keeps everything crisp and fresh. These bowls aren’t freezer-friendly, but they’re perfect for meal prep lunches all week long.
Greek Chicken Bowls
Ingredients
For the Chicken:
- 1 lb boneless skinless chicken breasts (sliced into cutlets or cubes)
- 3 Tbsp olive oil
- Zest and juice of 1 lemon
- 2 cloves garlic minced
- 1 ½ tsp dried oregano
- ½ tsp salt
- ¼ tsp black pepper
- ¼ tsp red pepper flakes optional
For the Bowls:
- 2 cups cooked rice quinoa, or couscous
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup Kalamata olives pitted and sliced
- ½ small red onion thinly sliced
- ½ cup feta cheese crumbled
For the Tzatziki:
- 1 cup plain Greek yogurt
- ½ cup grated cucumber squeeze out excess water
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- 1 tsp minced garlic
- 1 Tbsp fresh dill chopped
- ¼ tsp salt
To Serve:
- Lemon wedges
- Pita bread cut into wedges (optional)
Instructions
- In a bowl or zip-top bag, combine olive oil, lemon zest and juice, garlic, oregano, salt, pepper, and red pepper flakes. Add chicken, toss to coat, and marinate for at least 15–30 minutes (longer is even better).
- Combine all tzatziki ingredients in a bowl. Stir well and refrigerate until ready to use.
- Heat a grill pan or skillet over medium-high heat. Cook chicken for 4–5 minutes per side, or until golden and cooked through (internal temp 165°F). Let rest 5 minutes, then slice.
- Divide rice (or grain of choice) among 4 bowls. Top with chicken, tomatoes, cucumber, olives, red onion, and feta. Add a generous dollop of tzatziki. Squeeze fresh lemon over the top and serve with pita wedges if you like.
