Greek Chicken Bowls

Name: Greek Chicken Bowls
Prep time: 15 min
Cook time: 18 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 2 cups cooked rice or quinoa; 1 lb (450 g) chicken breast, grilled and sliced; 1 cucumber, diced; 1 bell pepper, diced; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1 cup feta cheese, crumbled; Fresh parsley, chopped (about 2 tablespoons); Salt and pepper to taste; 1 tablespoon olive oil (for cooking chicken); 1 cup Greek yogurt (plain); 1 clove garlic, minced; 1 tablespoon lemon juice; 1 tablespoon fresh dill, chopped; Salt to taste

There’s something about a bowl that feels instantly comforting — the warm, nutty aroma of quinoa, the bright citrus lift of lemon, the cool, creamy tang of tzatziki, and the seared, savory bite of grilled chicken. Bite after bite you get contrast: crisp cucumber and bell pepper, juicy cherry tomatoes, crumbly, salty feta, and a ribbon of yogurt sauce that brings everything together. It’s a recipe that smells like sunshine, tastes like a Mediterranean afternoon, and feels like a hug in a bowl.

Whether you’re feeding busy weeknights, hosting a casual get-together, or craving a healthy lunch that feels indulgent, these Greek Chicken Bowls hit the mark. They’re fast enough for a weekday, pretty enough for guests, and wholesome enough to make you feel good afterwards. If you love vibrant flavors, easy prep, and bowls that travel well for lunches, this is your new go-to.

Dish Snapshot

Prep Time: 15 minutes (active); 5–10 minutes extra if marinating chicken
Cook Time: 12–18 minutes (depending on chicken thickness and grain choice)
Total Time: ~30 minutes (45–60 minutes if you choose to marinate the chicken)
Servings: 4 bowls
Difficulty Level: Easy — approachable for beginners; great for busy cooks

Nutrition Highlights

Estimated nutrition per serving (this recipe yields about 4 servings). These are approximations calculated using USDA FoodData Central values and typical product nutrition labels; your final numbers will vary with ingredient brands and portion sizes.

Calories: ~495 kcal per serving
Protein: ~50 g
Carbohydrates: ~30 g
Fat: ~17 g
Fiber: ~5–7 g
Sodium: variable (largely from feta and added salt) — approximately 550–700 mg

Notes on sources and health context: calorie and macronutrient estimates are based on ingredient-level data from USDA FoodData Central and standard product labels. For dietary guidance (daily calorie and macronutrient targets), trusted resources include the CDC and Mayo Clinic. If you have specific health goals or restrictions (sodium, calorie limits, food allergies), adjust ingredient amounts or consult a registered dietitian.

Why You’ll Love It

Flavor & Texture: The interplay of warm quinoa (or rice) with cool tzatziki and crisp veggies is irresistibly balanced — creamy, crunchy, juicy, and savory in every mouthful.
Speed & Ease: With minimal chopping and quick grilling or pan-searing, this comes together fast. Ideal for meal-prep or last-minute dinners.
Social & Flexible: Make bowls for a family dinner, lay out components for a “build-your-own” buffet at a casual gathering, or pack lunches that stay satisfying all day.
Health Benefits: Lean protein from chicken, fiber and plant nutrients from veggies and quinoa, and healthy monounsaturated fats from olive oil make this a well-rounded meal.

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Preparation Guide

Ingredients (serves 4):

2 cups cooked rice or quinoa (cooked according to package instructions)
1 lb (about 450 g) chicken breast, grilled and sliced
1 cucumber, diced
1 bell pepper, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1 cup feta cheese, crumbled
Fresh parsley, chopped (about 2 tablespoons)
Salt and pepper to taste
1 tablespoon olive oil (for cooking the chicken)

Tzatziki sauce:

1 cup Greek yogurt (plain)
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
Salt to taste

Optional ingredients and substitutions:

Swap quinoa for brown rice or cauliflower rice (for lower carbs).
Use skinless chicken thighs instead of breasts for juicier results.
Replace feta with vegan feta or omit for dairy-free bowls.
Add olives or pepperoncini for extra briny flavor.
Use plain nonfat Greek yogurt for lower calories, or full-fat for richer tzatziki.
Add a drizzle of extra virgin olive oil or a sprinkle of za’atar for extra Mediterranean flavor.

Step-by-step instructions:

Cook the rice or quinoa according to package instructions and keep warm. Tip: for fluffier quinoa, rinse it first and use a 1:2 quinoa-to-water ratio.
Season the chicken breast with salt, pepper, and a little olive oil. Grill or pan-sear over medium-high heat until internal temperature reaches 165°F (74°C), about 6–9 minutes per side depending on thickness. Let rest 5 minutes, then slice. Tip: use an instant-read thermometer for reliable doneness and avoid overcooking.
In a bowl, combine cucumber, bell pepper, cherry tomatoes, red onion, and parsley. Toss gently and season with a pinch of salt and pepper. Tip: drain any watery vegetables before assembling to prevent soggy bowls.
In a separate bowl, mix together Greek yogurt, minced garlic, lemon juice, dill, and salt to make the tzatziki sauce. Adjust lemon and garlic to taste. Tip: make tzatziki a few hours ahead to let flavors meld.
To assemble, place cooked rice or quinoa at the bottom of each bowl. Top with sliced chicken and the veggie mix.
Drizzle with tzatziki sauce and sprinkle feta cheese on top. Optionally finish with a squeeze of lemon and a sprinkle of chopped parsley.
Serve and enjoy! Tip: if making for meal prep, keep sauce separate until just before eating to maintain texture.

Practical tips:

Avoid overcrowding the pan while searing chicken — do it in batches if necessary for better browning.
If using cauliflower rice, reduce cook time and expect a milder, lighter base.
To keep ingredients vibrant, chop vegetables right before serving or store chopped veggies separately.

Best Pairings

Bread & Spread: Warm pita or naan brushed with a little olive oil and za’atar.
Light Sides: A simple lemon-olive oil dressed green salad or roasted Mediterranean vegetables.
Drinks: Iced tea with lemon, sparkling water with cucumber, or a crisp white wine (Sauvignon Blanc or Assyrtiko) for adults.
Snacks & Extras: Hummus and crudités work well if serving as part of a buffet-style meal.
Presentation tip: layer ingredients in contrasting colors and top with a lemon wedge and sprinkle of chopped parsley for a picture-perfect bowl.

Storing Leftovers

Room temperature: Do not leave assembled bowls at room temperature for more than 2 hours (USDA recommendation for perishable foods).
Refrigerator: Store components in airtight containers for up to 3–4 days. Keep tzatziki in a separate container to preserve texture; the chicken and grains reheat well.
Freezer: Cooked chicken breast and cooked rice/quinoa can be frozen for 2–3 months in airtight containers or freezer bags. Avoid freezing assembled bowls with fresh vegetables or dairy sauce — thaw and reassemble with fresh veggies and fresh or thawed sauce.

Chef’s Advice

For juicier chicken, consider brining breasts for 15–30 minutes in a simple salt-water solution (1 tablespoon salt per cup water). Pat dry before cooking.
If grilling, aim for good grill marks over medium-high heat for flavor without overcooking. Let the meat rest before slicing to preserve juices.
Balance the bowl visually and texturally — include at least one warm element (grain/chicken), one crisp veg, one creamy component, and a bright acid (lemon or pickles).
Adjust salt carefully — feta and olives are salty already; taste before adding extra.
For speed, use rotisserie chicken or leftover chicken — slice and warm gently.

Creative Twists

Mediterranean Vegan Bowl: Replace chicken with marinated and grilled tempeh or chickpeas; swap feta for crumbled baked tofu or vegan feta; use dairy-free yogurt for tzatziki or make a lemon-tahini sauce.
Spiced Chicken Bowls: Marinate chicken in oregano, smoked paprika, and cumin for a warm, earthy twist; add roasted eggplant and a drizzle of harissa for heat.
Greek-Style Grain Swap: Use freekeh or farro instead of quinoa/rice for nuttier texture and extra chew. Finish with toasted pine nuts for crunch.
Low-Carb Version: Use cauliflower rice, add extra leafy greens, and reduce the grain portion; serve with full-fat Greek yogurt for satiety.

Recipe Q&A

Q: Can I make this recipe dairy-free?
A: Yes — swap Greek yogurt for dairy-free yogurt (unsweetened coconut or soy) and use vegan feta or omit the cheese.

Q: How do I prevent soggy bowls when meal-prepping?
A: Store the components separately — grains, chicken, veggies, and sauce in individual airtight containers. Assemble just before eating or within 24–48 hours for the best texture.

Q: Is it safe to reheat the chicken more than once?
A: It’s best to reheat only once to maintain quality and food safety. Reheat portions you plan to eat and refrigerate leftovers promptly.

Q: What’s a good vegetarian protein substitute?
A: Chickpeas, grilled halloumi (if you eat dairy), tempeh, or marinated tofu are all excellent swaps.

Q: How long will tzatziki keep?
A: Homemade tzatziki keeps in the refrigerator for about 3–4 days. Because it contains dairy and garlic, consume it within that timeframe for best flavor and safety.

Conclusion

Try this vibrant recipe for a fast weeknight dinner or a relaxed weekend lunch — it’s flexible, healthy, and built for sharing. For more inspiration and recipe variations, take a look at this take on Greek Chicken Bowls from Eat With Clarity and a flavorful Chicken Tzatziki Bowls version on Half Baked Harvest. If you make these bowls, I’d love to see your photos and hear what twists you tried — leave a comment, tag a friend, or share on social media and join the community. Enjoy!