Greek Chicken Bowls

why make this recipe

Greek Chicken Bowls are a quick, flavorful weeknight meal that balance protein, grains, and fresh vegetables. They bring classic Mediterranean flavors — oregano, garlic, cucumber, tomato, and tangy feta — into a simple bowl that’s easy to customize and meal-prep friendly.

introduction

This easy recipe layers marinated, grilled chicken over rice or quinoa and tops it with crisp cucumber, cherry tomatoes, red onion, crumbled feta, and a cool tzatziki drizzle. It’s bright, satisfying, and ready in under an hour (including marinating time), making it perfect for lunches, dinner, or batch cooking for the week.

how to make Greek Chicken Bowls

Start by marinating the diced chicken so it soaks up the oregano, garlic, and olive oil flavors. While the chicken marinates, prepare the rice or quinoa and chop the vegetables so assembly is speedy. Grill or sauté the chicken until browned and cooked through, then build bowls by layering grains, chicken, and fresh toppings. Finish with tzatziki and parsley for a refreshing lift.

Ingredients

• 2 cups cooked rice or quinoa
• 1 pound chicken breast, diced
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/2 red onion, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/2 cup tzatziki sauce
• Fresh parsley for garnish

Directions

1. In a bowl, combine olive oil, dried oregano, garlic powder, salt, and pepper. Add the diced chicken and marinate for at least 30 minutes.
2. Grill or sauté the marinated chicken over medium heat until cooked through, about 5-7 minutes.
3. In serving bowls, layer cooked rice or quinoa, followed by the grilled chicken.
4. Top with diced cucumber, cherry tomatoes, red onion, and feta cheese.
5. Drizzle with tzatziki sauce and garnish with fresh parsley. Serve immediately.

how to serve Greek Chicken Bowls

Serve bowls warm with extra tzatziki on the side. Add lemon wedges for squeezing, and offer pita or warm flatbread for scooping. For a lighter option, serve over a bed of mixed greens instead of rice or quinoa.

how to store Greek Chicken Bowls

Store components separately when possible: keep cooked grains and chicken in airtight containers in the refrigerator for up to 3–4 days, and store chopped vegetables and tzatziki in separate containers to preserve freshness. Reheat chicken and grains together gently in a pan or microwave before assembling.

tips to make Greek Chicken Bowls

• Marinate longer (up to 4 hours) for more flavor.
• Use boneless skinless thighs if you prefer juicier chicken — adjust cook time slightly.
• Toast the rice or quinoa in a little olive oil before cooking for extra nuttiness.
• Warm the tzatziki slightly or let it come to room temperature before serving to prevent it from firming when chilled.
• Customize seasoning with a squeeze of lemon or a pinch of smoked paprika for depth.

variation (if any)

• Vegetarian: Swap the chicken for roasted chickpeas or grilled halloumi.
• Low-carb: Replace rice/quinoa with cauliflower rice or extra salad greens.
• Mediterranean grain swap: Use farro or couscous in place of rice/quinoa.
• Spicy: Add a drizzle of harissa or a sprinkle of red pepper flakes to the chicken marinade.

FAQ

Q: Can I use frozen chicken?
A: Yes — thaw completely and pat dry before dicing and marinating to ensure even cooking and proper seasoning absorption.

Q: Is tzatziki necessary?
A: Tzatziki adds the classic tang and creaminess, but you can substitute plain Greek yogurt mixed with lemon juice, garlic, and dill if needed.

Q: Can I grill whole chicken breasts instead of dicing?
A: Yes. Grill whole breasts, slice them, and arrange over the bowls. Cooking time will be longer for whole pieces.

Conclusion

For a printable version and additional serving ideas, see Greek Chicken Bowls – Eat With Clarity.