Name: Greek Chicken Bowls
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Mediterranean
Ingredients: 1 lb boneless, skinless chicken breasts or thighs; 2 tablespoons olive oil; 2 tablespoons lemon juice; 1 teaspoon lemon zest; 2 cloves garlic, minced; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups cooked rice, quinoa, or couscous; 1 cup cherry tomatoes, halved; 1 cup cucumber, diced; 1/4 cup red onion, thinly sliced; 1/3 cup kalamata olives; 1/2 cup crumbled feta cheese; 1/2 cup tzatziki sauce (homemade or store-bought); Fresh parsley or dill for garnish (optional)

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Greek chicken bowls are one of my favorite ways to enjoy a fresh, flavorful, and satisfying meal in one dish. With tender marinated chicken, fluffy rice or grains, crisp vegetables, and tangy tzatziki, it’s a perfect balance of protein, crunch, and zest. I love how this bowl captures all the bright Mediterranean flavors in a convenient, healthy meal that works for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

I love this recipe because it’s quick, customizable, and full of bold flavor. The herby lemon-marinated chicken is juicy and delicious, and when paired with classic Greek components like cucumber, tomato, olives, feta, and tzatziki, every bite feels vibrant and nourishing. It’s a great way to eat clean without sacrificing taste, and I can assemble everything ahead of time for grab-and-go meals throughout the week. Greek Chicken Bowls

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Boneless, skinless chicken breasts or thighs
Olive oil
Lemon juice and zest
Garlic (minced)
Dried oregano
Salt and pepper
Cooked rice, quinoa, or couscous
Cherry tomatoes
Cucumber
Red onion
Kalamata olives
Crumbled feta cheese
Tzatziki sauce (homemade or store-bought)
Fresh parsley or dill (optional, for garnish)

Directions

I start by whisking together olive oil, lemon juice, garlic, oregano, salt, and pepper in a bowl to make the marinade.
I add the chicken, coat it well, and let it marinate for at least 30 minutes (or up to 8 hours in the fridge for extra flavor).
I cook the chicken in a hot skillet or grill pan until it’s golden and cooked through—about 6–8 minutes per side depending on thickness. Then I let it rest and slice it.
While the chicken cooks, I prepare the base—rice, quinoa, or couscous—and chop the veggies.
I assemble the bowls by layering the grains, then adding the sliced chicken, tomatoes, cucumber, red onion, olives, and feta.
I finish with a generous spoonful of tzatziki and sprinkle fresh herbs on top if I have them.

Servings and timing

This recipe makes about 4 bowls. It takes around 15 minutes to prep and about 15–20 minutes to cook, depending on the chicken. In less than 40 minutes, I have a fresh and hearty meal ready to go.

Variations

Sometimes I switch out the base for greens like spinach or arugula if I’m craving a lighter, low-carb version. I also love swapping in grilled shrimp or falafel for a different protein. When I want extra crunch, I add hummus or roasted chickpeas. For a spicier kick, I sprinkle on red pepper flakes or drizzle with a little harissa.

Storage/Reheating

I store each component separately in the fridge for up to 4 days, which keeps everything fresh. The chicken and grains reheat well in the microwave or on the stovetop. I usually keep the tzatziki and fresh veggies cold and add them after reheating the base. This makes the bowls perfect for meal prep without getting soggy. Greek Chicken Bowls

FAQs

Can I use store-bought tzatziki?

Yes, I do it all the time for convenience. A good-quality tzatziki saves time and still gives the bowl that cool, creamy finish.

What’s the best grain to use for the base?

I like basmati rice or quinoa, but couscous or brown rice also work really well. I just go with whatever I have on hand or feel like that day.

Can I make these bowls dairy-free?

Definitely. I skip the feta and use a dairy-free yogurt to make or buy a plant-based tzatziki. The flavors are still delicious without the dairy.

How long should I marinate the chicken?

At least 30 minutes, but I’ve found that a few hours (or overnight) makes the flavors really shine. I just don’t go over 24 hours so the lemon doesn’t start to break down the meat too much.

Are Greek chicken bowls good for meal prep?

Absolutely. I make all the parts ahead of time and assemble when I’m ready to eat. They stay fresh and make weekday lunches easy and flavorful.

Conclusion

Greek chicken bowls are my go-to for a quick, balanced, and seriously tasty meal. The juicy lemon-herb chicken, fresh veggies, creamy tzatziki, and flavorful toppings make it a dish I look forward to every time. Whether I’m making a single serving or prepping for the week, it’s a reliable favorite that fits any schedule and satisfies every time.