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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.
Print Recipe
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 Method Notes

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.