Greek Chicken Bowls

A bowl with rice, grilled chicken, tzatziki, sliced cucumber, tomato, feta, red onion, and olives. A person is holding a fork and another hand holds a glass with a pink drink.

5 from 1 vote

These Greek Chicken Bowls are the kind of healthy dinner you’ll crave on repeat. Tender lemon-herb chicken, fresh vegetables, and homemade tzatziki turn simple ingredients into a high-protein Mediterranean meal that works for busy nights or make-ahead lunches.

Prep Time20

Cook Time15

Marinating Time40

Total Time1 15

Course: Main Course

Cuisine: Greek

Diet: Gluten Free

Keyword: greek chicken bowls

Servings: bowls

Calories: 644kcal

Author: Lena Gladstone

Ingredients

For the Greek Chicken Marinade:

2 pounds boneless skinless chicken thighs
3 tablespoons olive oil
1 lemon juiced
4 cloves garlic minced
2 teaspoons dried oregano
1 teaspoons paprika
2 teaspoons kosher salt
2 tablespoons Greek yogurt

For the Bowl Base:

2 cups cooked rice couscous, quinoa, or cauliflower rice
1 cup cherry tomatoes halved
2 Persian cucumbers diced
½ red onion thinly sliced
½ cup kalamata olives
½ cup feta cheese crumbled
fresh dill or parsley

For the Tzatziki Sauce

1 cup Greek yogurt
1 tablespoons olive oil
1 clove garlic grated
1 tablespoons lemon juice
¼ cucumber finely grated + squeezed dry
¼ teaspoon kosher salt or more to taste
¼ cup dill chopped

Instructions

In a large bowl, whisk together the olive oil, lemon juice, garlic, oregano, paprika, salt, and Greek yogurt until smooth.
Add the chicken thighs, turning to coat evenly, and marinate for at least 30 minutes, or up to overnight for deeper flavor.
Heat a skillet or grill pan over medium-high heat and cook the marinated chicken for 5 to 6 minutes per side, until golden, juicy, and cooked through. Transfer to a cutting board, let rest briefly, then slice into strips.
In a separate bowl, stir together the Greek yogurt, grated and well-squeezed cucumber, lemon juice, olive oil, garlic, dill, and salt to make the tzatziki sauce, then refrigerate until ready to serve.
Divide the cooked rice, couscous, quinoa, or cauliflower rice among serving bowls and use it as the base.
Top each bowl with sliced Greek chicken, cherry tomatoes, cucumbers, red onion, olives, and crumbled feta.
Spoon tzatziki sauce over the bowls, finish with fresh dill or parsley and a squeeze of lemon, and serve warm or cold.

Notes

Marinate the chicken longer for deeper flavor. Overnight marinating gives the best results and keeps the meat tender.
Pat the chicken dry before cooking. This helps it sear nicely and develop a golden crust.
Use a hot skillet or grill pan. High heat locks in the juices and gives the chicken that perfect char.
Let the chicken rest before slicing. A few minutes of rest keeps it juicy and prevents the juices from running out.
Squeeze the grated cucumber well for tzatziki. Removing excess water keeps the sauce thick and creamy.
Chill the tzatziki before serving. The flavors meld together and the sauce tastes fresher.
Prep the grains and toppings ahead of time. It makes assembling the bowls quick and easy during busy days.
Store components separately. Keep the chicken, grains, and tzatziki in different containers to maintain freshness.
Add a squeeze of lemon before serving. It brightens the flavors and ties everything together.
Repurpose leftovers. Use the chicken and toppings in wraps, salads, or pitas for easy next-day meals.

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