Greek Chicken Bowls

Introduction

Close your eyes and imagine a bowl that wakes up your senses: the bright citrus zing of lemon, the cool, creamy tang of tzatziki, the smoky, savory bite of grilled chicken, and the crumbly, salty pop of feta. Each forkful offers contrasting textures — tender chicken, crunchy cucumber and bell pepper, juicy cherry tomatoes, and the soft, nutty base of quinoa or rice. The aroma of olive oil and fresh parsley ties it all together, promising freshness in every bite.

This Greek Chicken Bowl is more than a meal — it’s comfort with a Mediterranean twist. It’s perfect for quick weeknight dinners when you want something satisfying but light, for meal-prep lunches that stay vibrant through the week, and for casual gatherings where everyone can customize their own bowl. It’s equally at home on a sunny picnic table as it is on a cozy dinner night in.

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At a Glance

• Prep Time: 15 minutes
• Cook Time: 15–20 minutes (grilling chicken; time varies by method)
• Total Time: 30–35 minutes
• Servings: 4 bowls
• Difficulty Level: Easy

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Nutrition Highlights

Estimated nutrition per serving (based on 4 servings). Values are approximate and compiled using USDA FoodData Central and general nutrition guidance from the Mayo Clinic — for precise numbers, weigh your ingredients and use a nutrition calculator.

Per serving (approximate):

• Calories: 500 kcal
• Protein: 51 g
• Carbohydrates: 31 g
• Fat: 17 g
• Fiber: 4–5 g
• Sodium: variable (depends on feta and olives; moderate to high if using salted feta/olives)

Notes:

• These numbers assume 2 cups cooked quinoa, 1 lb chicken breast, 1 cup tzatziki (made with nonfat or low-fat Greek yogurt), 1 cup crumbled feta (moderate-fat), 1 tbsp olive oil, and the vegetables listed below.
• Sodium can be the biggest variable — use low-sodium feta or rinse brined olives to reduce salt. Sources: USDA FoodData Central, Mayo Clinic recommendations for balanced protein and healthy fats.

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Why You’ll Love It

This bowl is the sweet spot of flavor, health, and convenience. It delivers:

• Bright, craveable Mediterranean flavors — lemon, dill, cucumber, and feta create an irresistible profile.
• High-quality protein with lean chicken and Greek yogurt, supporting satiety and muscle repair.
• Speed and versatility — assemble in under 40 minutes or batch-cook components for a week of ready-to-eat meals.
• A social, build-your-own format for gatherings or family dinners where everyone adds their favorite toppings.

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Preparation Guide

Ingredients (exact quantities)

• 2 cups cooked quinoa or rice
• 1 lb (about 450 g) chicken breast, grilled and sliced
• 1 cucumber, diced (plus 1 grated for tzatziki)
• 2 cups cherry tomatoes, halved
• 1 red onion, thinly sliced
• 1 bell pepper, diced
• 1 cup feta cheese, crumbled
• 1/4 cup olives, sliced (Kalamata or your favorite)
• Fresh parsley, for garnish
• Salt and pepper, to taste
• Olive oil, for drizzling (about 1 tbsp)
• Lemon juice, for drizzling (juice of 1 lemon)

For tzatziki sauce:

• 1 cup Greek yogurt
• 1 cucumber, grated and drained (use the one from ingredients or an additional small cucumber)
• 2 cloves garlic, minced
• 1 tablespoon fresh dill, chopped
• Salt, to taste

Optional ingredients and substitutions:

• Swap quinoa for brown rice, couscous, or cauliflower rice for lower carbs.
• Use boneless skinless thighs instead of breast for more fat and juiciness.
• Substitute dairy-free yogurt and plant-based cheese for a vegan-friendly bowl (also swap chicken for marinated tofu or chickpeas).
• Add a sprinkle of oregano or sumac for extra Mediterranean flavor.

Step-by-step directions

1. Prepare the tzatziki: squeeze excess water from the grated cucumber (use a towel or fine mesh) and mix with Greek yogurt, minced garlic, chopped dill, and salt. Taste and adjust. Chill while you assemble the bowls.
2. Grill (or pan-sear) the chicken: season the chicken breasts with salt, pepper, and a drizzle of olive oil. Grill over medium-high heat 6–8 minutes per side (internal temp 165°F / 74°C) or pan-sear until juices run clear. Rest 5 minutes, then slice thinly.
3. Build the base: in a large serving dish (or in four bowls), layer the 2 cups cooked quinoa or rice evenly.
4. Add the toppings: arrange grilled chicken slices, diced cucumber, halved cherry tomatoes, sliced red onion, diced bell pepper, sliced olives, and crumbled feta over the base.
5. Dress it: drizzle with olive oil and a squeeze of lemon juice; season with extra salt and pepper if needed.
6. Serve tzatziki: spoon tzatziki on top of each bowl or serve on the side so guests can add as much as they like.
7. Garnish and finish: top with chopped fresh parsley (and extra dill or oregano if desired). Serve immediately or assemble for meal prep.

Practical tips:

• Drain the grated cucumber very well to avoid watery tzatziki. A quick squeeze in a tea towel works great.
• Rest chicken before slicing to keep it juicy.
• Check doneness with an instant-read thermometer (aim for 165°F / 74°C).
• If making ahead, hold off on adding feta and dressing until serving if you want maximum freshness.

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Best Pairings

• Light sides: simple mixed greens tossed with lemon vinaigrette.
• Bread: warm pita or grilled flatbread to scoop up tzatziki and fillings.
• Drinks: crisp white wine (Sauvignon Blanc) or sparkling water with lemon.
• For breakfast-ish bowls: swap chicken for soft-cooked eggs and add a drizzle of olive oil for a brunch spin.
• Snacks/dippers: hummus and roasted red pepper dip complement the Mediterranean profile nicely.

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Keeping it Fresh

Room temperature:

• Prepared components (assembled bowl) should not sit at room temperature for more than 2 hours (per USDA food safety guidelines for perishable foods).

Refrigeration:

• Store assembled bowls in airtight containers 3–4 days. To preserve texture, store sauce in a separate container and add just before eating. Cooked chicken and quinoa last 3–4 days refrigerated.

Freezer:

• Assembled bowls with fresh vegetables do not freeze well. Freeze components instead: cooked chicken and cooked quinoa/rice freeze well for up to 2–3 months in airtight containers. Thaw overnight in the refrigerator and reheat gently.

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Pro Tips & Tricks

• Best chicken: use boneless skinless chicken breasts or thighs; brine briefly (5–10 minutes) if you want extra juiciness before grilling.
• Tzatziki texture: for a silkier sauce, stir in a teaspoon of olive oil and let flavors meld at least 30 minutes. For thinner tzatziki, add a splash of lemon juice or water.
• Feta control: crumble feta with your hands for a rustic texture and sprinkle it last so it stands out visually and texturally.
• Olives: rinse brined olives briefly to remove excess salt if watching sodium.
• Meal prep hack: store grains and protein together, and keep all fresh veg and sauce separate — assemble in minutes for a fresher bowl.

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Fun Flavor Ideas

1. Vegan Mediterranean: Replace chicken with marinated and baked tempeh or roasted chickpeas, swap tzatziki for dairy-free yogurt cucumber sauce, and omit feta or use plant-based feta.
2. Spicy Greek: Add a harissa drizzle or a sprinkle of crushed red pepper to the chicken and tzatziki for a warm, smoky heat.
3. Mediterranean Bowls with a Twist: Add roasted eggplant and a spoonful of muhammara (roasted pepper and walnut spread) for deeper, savory flavors.
4. Low-carb: Use cauliflower rice and serve with extra veggies; swap quinoa for a smaller portion of brown rice.
5. Seafood variation: Swap chicken for grilled shrimp marinated in lemon and oregano for a lighter, coastal version.

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Recipe Q&A

Q: Can I use pre-cooked rotisserie chicken?
A: Yes — shred or slice rotisserie chicken and toss with a little olive oil and lemon to refresh the flavor. This shortens prep time considerably.

Q: How do I keep the cucumbers crisp for meal prep?
A: Store diced cucumbers in a sealed container with a paper towel to absorb moisture; add right before serving for best texture.

Q: Is this recipe suitable for a low-sodium diet?
A: You can lower sodium by using low-sodium feta or a smaller amount of cheese, rinsing olives, and limiting added salt. Choose low-sodium canned or prepared components when possible.

Q: Can I make tzatziki ahead of time?
A: Yes — tzatziki actually improves if made a few hours ahead to let flavors meld. Keep it refrigerated in a sealed container up to 3 days.

Q: What’s the best way to reheat leftover bowls?
A: Reheat chicken and grains gently in the microwave or stovetop; add fresh vegetables and tzatziki after reheating to preserve texture.

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Conclusion

This Greek Chicken Bowl is an easy, flavorful answer to weeknight dinners, meal prep, and casual entertaining. It balances protein, fresh vegetables, and satisfying grains with a creamy tzatziki that brightens every bite — and it’s endlessly adaptable to dietary preferences and seasonal produce.

For more inspiration and a slightly different take on this concept, see Greek Chicken Bowls – Eat With Clarity and try the flavor-forward variations at Chicken Tzatziki Bowls. – Half Baked Harvest.

If you make these bowls, snap a photo and share it — I’d love to see your variations, tips, and color-packed plates. Happy cooking!

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