When I want a meal that’s vibrant, nourishing, and full of Mediterranean flavor, I make these Greek chicken bowls. They’re loaded with juicy marinated chicken, crisp veggies, creamy tzatziki, and a hearty grain base—all layered into one delicious, easy-to-build bowl. It’s healthy comfort food that keeps me coming back for more.
Why You’ll Love This Recipe
I love these Greek bowls because they offer the perfect balance of protein, veggies, and bold flavor. The lemony, herbed chicken pairs beautifully with fresh toppings like cucumber, tomato, and red onion, while the tzatziki adds a creamy, tangy contrast. It’s meal prep-friendly, endlessly customizable, and makes eating healthy feel like a treat, not a chore.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the chicken marinade:
-
Boneless, skinless chicken breasts or thighs
-
Olive oil
-
Lemon juice
-
Garlic (minced)
-
Dried oregano
-
Salt and black pepper
For the bowl base:
-
Cooked brown rice, white rice, quinoa, or couscous
For toppings:
-
Cherry tomatoes (halved)
-
Cucumber (diced)
-
Red onion (thinly sliced)
-
Kalamata olives (pitted and halved)
-
Crumbled feta cheese
-
Tzatziki sauce (homemade or store-bought)
-
Fresh parsley or dill (for garnish)
-
Optional: avocado, hummus, or shredded lettuce
Directions
-
I whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper, then marinate the chicken in this mixture for at least 30 minutes (or overnight for more flavor).
-
I cook the chicken on a grill, stovetop, or in the oven until golden and cooked through, then let it rest before slicing.
-
I prepare the grain base and divide it into bowls.
-
I top each bowl with the sliced chicken, tomatoes, cucumber, onion, olives, feta, and a generous dollop of tzatziki.
-
I garnish with chopped parsley or dill and serve with lemon wedges if I want extra brightness.
Servings and timing
This recipe makes 4 bowls.
Prep time takes around 20 minutes (plus marinating), and cook time is 15–20 minutes. I usually have everything ready in about 40 minutes total.
Variations
-
I switch the grain for cauliflower rice or greens for a low-carb version.
-
I use grilled shrimp or falafel instead of chicken when I want something different.
-
For extra crunch, I add sliced radishes or roasted chickpeas.
-
I sometimes swap tzatziki for hummus or a garlicky tahini sauce.
Storage/reheating
I store the ingredients separately in the fridge for up to 4 days. The chicken and grains reheat well in the microwave or on the stovetop. I keep the fresh toppings and tzatziki chilled and assemble the bowls fresh for best texture.
FAQs
Can I use store-bought tzatziki?
Yes, I often use a good-quality store-bought version when I’m short on time, but homemade always tastes fresher.
What’s the best grain for this bowl?
I love using brown rice or quinoa for extra fiber, but couscous or even orzo works beautifully too.
Can I make this bowl vegetarian?
Absolutely—I use falafel, roasted chickpeas, or grilled halloumi as a protein swap.
Is this bowl good for meal prep?
Yes, I make the components ahead and store them separately. The bowls come together in minutes during the week.
How do I keep the chicken juicy?
I don’t overcook it and let it rest before slicing. The marinade also keeps it tender and flavorful.
Conclusion
Greek chicken bowls are one of my favorite ways to eat clean and feel full. They’re fresh, colorful, and packed with bold Mediterranean flavors that never get boring. Whether I’m making them for lunch, dinner, or meal prep, these bowls always leave me feeling satisfied and energized.
Print
Greek Chicken Bowls: A Fresh, Flavor-Packed Meal You’ll Want Every Week
- Prep Time: 20 minutes (plus 30 minutes marinating)
- Cook Time: 15–20 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Dinner, Lunch, Meal Prep, Bowls
- Method: Grilled, Stovetop, Baked
- Cuisine: Greek, Mediterranean
- Diet: Gluten Free
Description
Greek Chicken Bowls are a fresh, healthy meal packed with Mediterranean flavor. Juicy lemon-herb marinated chicken is paired with a wholesome grain base, crisp veggies, creamy tzatziki, and tangy feta for a customizable bowl that’s perfect for meal prep or weeknight dinners.
Ingredients
- For the Chicken Marinade:
- 1½ lbs boneless, skinless chicken breasts or thighs
- 3 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1½ teaspoons dried oregano
- Salt and black pepper, to taste
- For the Bowl Base:
- 2 cups cooked brown rice, quinoa, white rice, couscous, or orzo
- Toppings:
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ red onion, thinly sliced
- ½ cup kalamata olives, halved and pitted
- ½ cup crumbled feta cheese
- ½–¾ cup tzatziki sauce
- 2 tablespoons fresh parsley or dill, chopped (for garnish)
- Optional: avocado slices, hummus, shredded lettuce, lemon wedges
Instructions
-
Marinate the Chicken: In a bowl or zip-top bag, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and toss to coat. Marinate for at least 30 minutes, or overnight for best flavor.
-
Cook the Chicken: Grill, sear, or bake the chicken until golden and cooked through (internal temp 165°F). Let rest, then slice or dice.
-
Assemble the Bowls: Divide cooked grains into 4 bowls. Top with chicken, tomatoes, cucumber, red onion, olives, and feta.
-
Finish with Sauce: Add a generous spoonful of tzatziki, garnish with parsley or dill, and serve with lemon wedges if desired.
Notes
- Swap in grilled shrimp, falafel, or chickpeas for a vegetarian or pescatarian twist.
- For low-carb bowls, use cauliflower rice or greens instead of grains.
- Store components separately for best texture when meal prepping.
- Tzatziki can be homemade or store-bought—choose whichever fits your time and taste.
Your email address will not be published. Required fields are marked *