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–+ servings

Greek Chicken Bowls

Mediterranean-inspired bowls with lemony chicken, vibrant veggies, and tangy feta—ideal for busy weeknights or prepping ahead for a grab-and-go lunch.
Print Recipe
Greek Chicken Bowl
Total Time:30 minutes

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.
Servings: 4