Greek Chicken Bowls

why make this recipe

Greek Chicken Bowls are a bright, balanced meal that combines lean protein, fresh vegetables, tangy feta, and creamy tzatziki. They’re ideal for weeknight dinners, make-ahead lunches, and anyone who wants a Mediterranean-style bowl that’s both satisfying and easy to customize.

introduction

This recipe builds a simple bowl layered over quinoa or brown rice, topped with grilled, oregano-seasoned chicken and a classic tzatziki sauce. Fresh tomatoes, cucumber, red onion, Kalamata olives, and feta bring contrasting textures and flavors—herby, salty, creamy, and refreshing. It’s a flexible, nutrient-dense dish that stores well for meal prep and scales easily for family meals or batch-cooking.

how to make Greek Chicken Bowls

Follow a few straightforward steps: marinate and cook the chicken, prepare the tzatziki, assemble the grains and vegetables, and finish with feta and parsley. The technique focuses on clean, Mediterranean flavors and efficient assembly for fast weeknight service or organized meal prep.

Ingredients :

  • 2 cups cooked quinoa or brown rice
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • Salt and pepper to taste
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1 red onion, thinly sliced
  • 1 cup feta cheese, crumbled
  • 1/2 cup Kalamata olives, pitted and sliced
  • Fresh parsley for garnish

For Tzatziki Sauce:

  • 1 cup Greek yogurt
  • 1 cucumber (grated and drained)
  • 2 cloves garlic (minced)
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • salt to taste

Directions :

  1. In a bowl, mix olive oil, garlic powder, oregano, salt, and pepper. Coat the chicken breasts in the mixture and grill or bake until cooked through. Slice into strips.
  2. Prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and salt in a bowl. Mix well.
  3. In serving bowls, layer quinoa or brown rice, grilled chicken, tomatoes, cucumber, red onion, feta cheese, and olives.
  4. Drizzle with tzatziki sauce and garnish with fresh parsley. Serve immediately or store for meal prep.

Greek Chicken Bowls

how to serve Greek Chicken Bowls

Serve each bowl warm or at room temperature. Add extra lemon wedges for squeezing, a drizzle of extra-virgin olive oil, or a sprinkle of smoked paprika for color. For a low-carb option, swap the grains for cauliflower rice or extra greens.

how to store Greek Chicken Bowls

Store components separately when possible: keep cooked grains, sliced chicken, and tzatziki in airtight containers in the refrigerator for up to 3–4 days. Assemble bowls just before eating to preserve texture; if assembled ahead, expect olives and feta to hold up well but cucumber and tomatoes to release some water.

tips to make Greek Chicken Bowls

  • Pound chicken to even thickness for uniform cooking.
  • Let cooked chicken rest a few minutes before slicing to retain juices.
  • Thoroughly drain the grated cucumber for tzatziki to avoid diluting the sauce.
  • Use a toothpick to test chicken doneness or an instant-read thermometer (internal temp 165°F / 74°C).
  • For extra flavor, marinate chicken an hour or overnight.

variation (if any)

  • Vegetarian: replace chicken with roasted chickpeas or grilled halloumi.
  • Grain-free: use a bed of mixed greens or cauliflower rice.
  • Spicy: add harissa or red pepper flakes to the tzatziki or chicken marinade.
  • Herb-forward: stir chopped dill or mint into the tzatziki for bright flavor.

Greek Chicken Bowls

FAQ

Q: Can I freeze these bowls?
A: Cooked chicken and grains can be frozen, but tzatziki (yogurt-based) doesn’t freeze well—store it fresh in the fridge. Freeze components separately in airtight containers for up to 2 months.

Q: How can I make tzatziki less watery?
A: After grating, squeeze or press the cucumber in a clean towel or fine mesh strainer to remove excess moisture before mixing with yogurt.

Q: Is Greek yogurt mandatory for tzatziki?
A: Full-fat Greek yogurt gives the creamiest texture, but low-fat Greek yogurt works too. Avoid liquidy regular yogurt.

Conclusion

For a complete recipe and more serving ideas, see this detailed guide to Greek Chicken Bowls: Greek Chicken Bowls – Eat With Clarity

Greek Chicken Bowls

A bright and balanced meal featuring grilled chicken, fresh vegetables, and creamy tzatziki over quinoa or brown rice, perfect for weeknight dinners or meal prep.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 550

Ingredients
  

Main Ingredients
  • 2 cups cooked quinoa or brown rice Use your choice of grain.
  • 1 pound boneless, skinless chicken breasts Pound to even thickness for uniform cooking.
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1 teaspoon oregano
  • to taste Salt and pepper Add according to preference.
  • 1 cup cherry tomatoes, halved
  • 1 cup feta cheese, crumbled
  • 1/2 cup Kalamata olives, pitted and sliced
For Tzatziki Sauce
  • 1 cup Greek yogurt Full-fat gives the creamiest texture.
  • 2 cloves garlic (minced)
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • to taste salt

Method
 

Preparation
  1. In a bowl, mix olive oil, garlic powder, oregano, salt, and pepper. Coat the chicken breasts in the mixture.
  2. Grill or bake the chicken until cooked through. Slice into strips.
  3. Prepare the tzatziki sauce by combining Greek yogurt, grated cucumber, minced garlic, lemon juice, olive oil, and salt in a bowl. Mix well.
Assembly
  1. In serving bowls, layer quinoa or brown rice, grilled chicken, tomatoes, cucumber, red onion, feta cheese, and olives.
  2. Drizzle with tzatziki sauce and garnish with fresh parsley. Serve immediately or store for meal prep.

Notes

For best taste, serve each bowl warm or at room temperature. Add extra lemon wedges or a drizzle of olive oil as desired. Store components separately for optimal freshness.

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