If you’re craving a vibrant, wholesome, and absolutely delicious meal that feels like a mini Mediterranean getaway, this Greek Chicken Bowls Recipe is exactly what you need! Packed with juicy, herby chicken, a rainbow of crisp veggies, tangy feta, and creamy tzatziki, each bite is a burst of flavor and texture. Whether you’re meal-prepping for the week or putting together a colorful dinner that everyone can customize, these bowls have all the fresh, zesty magic of your favorite Greek dishes—right in your own kitchen.
Ingredients You’ll Need
The magic of this Greek Chicken Bowls Recipe lies in its simple, fresh ingredients that each play a starring role. Every element adds something special: tender chicken, crunchy vegetables, creamy cheese, and that irresistible Mediterranean flair.
- Chicken (1 1/2 pounds boneless skinless breasts or thighs): The juicy, marinated chicken is the protein-packed foundation of your bowl—thighs add extra flavor, but breasts work perfectly too.
- Olive oil (3 tablespoons): Adds richness and helps the chicken soak up all those zesty marinade flavors.
- Lemon juice (2 tablespoons): Brings a fresh, citrusy brightness that’s classic in Mediterranean cooking.
- Garlic (2 cloves, minced): Delivers that unmistakable savory kick and depth to the marinade.
- Dried oregano (1 teaspoon): Essential for that true Greek flavor—woody and aromatic.
- Salt (1/2 teaspoon): Enhances all the flavors and balances the tang of the lemon and feta.
- Black pepper (1/4 teaspoon): Adds a gentle heat without overpowering the other spices.
- Rice or quinoa (2 cups, cooked): The hearty base that soaks up every bit of flavor and keeps your bowl satisfying.
- Cucumber (1 cup, chopped): Brings a lovely crunch and refreshing coolness.
- Cherry tomatoes (1 cup, halved): Add juicy sweetness and a pop of color.
- Red onion (1/4 cup, thinly sliced): For sharpness and a bit of bite—soaking in cold water can mellow it if you prefer.
- Kalamata olives (1/4 cup, halved): Deep, briny, and unmistakably Greek.
- Feta cheese (1/4 cup, crumbled): Creamy, salty, and totally irresistible—don’t skip it!
- Tzatziki sauce (1/2 cup): Lusciously creamy and tangy, it pulls everything together.
- Fresh parsley or dill (for garnish): A final sprinkle of green for freshness and a burst of herbal flavor.
How to Make Greek Chicken Bowls Recipe
Step 1: Marinate the Chicken
Start by whisking together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper in a large bowl or zip-top bag. Add your chicken, making sure each piece is well coated in the herby marinade. Let it soak up all those flavors for at least 30 minutes, but for the best results, tuck it in the fridge for up to 8 hours. The longer it marinates, the more flavorful and tender your chicken will be!
Step 2: Cook the Chicken
Preheat your grill or a skillet over medium heat. Shake off any excess marinade from the chicken and lay it on the hot surface. Cook for about 5 to 7 minutes per side, or until the chicken is beautifully browned and cooked through. Once done, let the chicken rest for a few minutes before slicing—this helps keep it extra juicy and tender.
Step 3: Prepare the Bowl Ingredients
While your chicken is resting, get all your bowl fixings ready. Cook your rice or quinoa and fluff it up, chop the cucumber and tomatoes, slice the red onion, halve those olives, and crumble the feta. Having everything prepped means assembly is a breeze and every bowl will look as gorgeous as it tastes.
Step 4: Assemble the Greek Chicken Bowls Recipe
Now for the fun part! Divide your rice or quinoa among four bowls. Top each with a generous helping of sliced chicken, then scatter on the cucumber, cherry tomatoes, red onion, olives, and crumbled feta. Spoon a dollop of tzatziki sauce over the top, and finish with a sprinkle of fresh parsley or dill for that final flourish. Each bowl is a little work of art!
How to Serve Greek Chicken Bowls Recipe
Garnishes
Don’t be shy with the toppings! A sprinkle of freshly chopped parsley or dill brings a burst of color and herbal freshness. A lemon wedge on the side can add a bright, zippy finish, and an extra drizzle of olive oil never hurts. If you’re feeling adventurous, a pinch of sumac or a spoonful of extra tzatziki makes these Greek Chicken Bowls Recipe truly shine.
Side Dishes
These bowls are a complete meal on their own, but they play well with others. Warm pita bread, a crisp Greek salad, or a side of roasted chickpeas all complement the Mediterranean flavors beautifully. For a heartier spread, a bowl of hummus alongside is always a welcome addition.
Creative Ways to Present
Take your Greek Chicken Bowls Recipe over the top with a build-your-own bowl bar for family dinners or parties—lay out all the components and let everyone customize their own masterpiece. Or, serve mini versions in small bowls or jars for a fun appetizer or picnic treat. You can even serve everything family-style on a big platter for a stunning, shareable centerpiece.
Make Ahead and Storage
Storing Leftovers
For the freshest taste, store each component of your Greek Chicken Bowls Recipe separately in airtight containers in the fridge. The chicken, veggies, and rice or quinoa will all keep well for up to four days, and this approach keeps everything crisp and prevents sogginess.
Freezing
While the fresh veggies and tzatziki aren’t freezer-friendly, the cooked chicken and rice or quinoa freeze beautifully. Place them in separate freezer-safe containers and store for up to two months. When you’re ready to enjoy, thaw in the fridge overnight and add fresh veggies and sauce just before serving.
Reheating
To reheat, simply warm up the chicken and rice or quinoa in the microwave or in a skillet over medium heat until hot. Avoid reheating the veggies and feta; add those fresh after everything else is warm for the best texture and flavor in your Greek Chicken Bowls Recipe.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are actually a fantastic choice for this Greek Chicken Bowls Recipe because they stay extra juicy and flavorful after grilling. Feel free to use whichever you prefer or have on hand.
Is there a dairy-free alternative to feta and tzatziki?
Yes! For a dairy-free version, try using a plant-based feta and a dairy-free yogurt to make your own tzatziki. The flavors will still be bright and delicious, and you won’t miss out on that creamy element.
Can I make this recipe gluten-free?
This Greek Chicken Bowls Recipe is naturally gluten-free if you use gluten-free grains like rice or certified gluten-free quinoa. Just double-check your tzatziki and any add-ins to be sure.
How long should I marinate the chicken?
A minimum of 30 minutes is enough to infuse the chicken with flavor, but marinating for up to 8 hours will make it even more tender and delicious. If you’re short on time, even a quick marinade works wonders.
Can I meal prep these bowls?
Definitely! These bowls are perfect for meal prep. Store the components separately in the fridge, and assemble just before eating for the freshest, most vibrant results. It’s a lifesaver for busy lunch or dinner times.
Final Thoughts
I can’t recommend this Greek Chicken Bowls Recipe enough—each bite is a celebration of fresh flavors and Mediterranean sunshine. It’s easy, endlessly customizable, and sure to become a favorite in your kitchen. Give it a try, and don’t be surprised if you find yourself making it again and again!
Print
Greek Chicken Bowls Recipe
- Total Time: 30 minutes (active cooking and prep time, excluding marinating)
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A flavorful and healthy Greek Chicken Bowls recipe featuring marinated grilled chicken served over rice or quinoa with fresh vegetables, olives, feta cheese, and creamy tzatziki sauce. Perfect for a nutritious Mediterranean-inspired meal or meal prep.
Ingredients
For the Chicken
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 3 tablespoons olive oil
- 2 tablespoons lemon juice
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Bowls
- 2 cups cooked rice or quinoa
- 1 cup chopped cucumber
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup kalamata olives, halved
- 1/4 cup crumbled feta cheese
- 1/2 cup tzatziki sauce
- Fresh parsley or dill for garnish
Instructions
- Marinate the Chicken: In a bowl or zip-top bag, combine olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken and coat thoroughly. Marinate for at least 30 minutes or up to 8 hours in the refrigerator to enhance flavor and tenderness.
- Cook the Chicken: Preheat a grill or skillet over medium heat. Remove chicken from marinade and cook for 5 to 7 minutes per side until fully cooked, browned, and juices run clear. Let the chicken rest for 5 minutes before slicing to retain moisture.
- Assemble the Bowls: Divide cooked rice or quinoa evenly among four bowls. Top each with sliced chicken, chopped cucumber, halved cherry tomatoes, sliced red onion, kalamata olives, and crumbled feta. Drizzle tzatziki sauce over the top and garnish with fresh parsley or dill for a bright finish.
Notes
- These bowls are ideal for meal prepping; store chicken, grains, and vegetables separately and assemble just before eating.
- Add extras like hummus, roasted chickpeas, or a lemon wedge to elevate the flavors.
- Prep Time: 15 minutes (plus 30 minutes to 8 hours marinating)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling, Stovetop
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 460
- Sugar: 4g
- Sodium: 550mg
- Fat: 24g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 36g
- Cholesterol: 95mg
