Greek Chicken Bowls

At a warm, lemon-scented table you can almost hear the crisp bite of cucumber and the soft whisper of tzatziki as it drapes over juicy, herb-kissed chicken. These Greek Chicken Bowls are a symphony of textures: the tender, charred chicken yielding to a fork; bright, crunchy vegetables; creamy, cool yogurt sauce; and the comforting bite of rice or quinoa. The aroma of garlic and oregano roasting into the meat invites deep breaths, and the tang of lemon wakes the palate. This is food that feels like a hug and a celebration at once — familiar enough for weeknight comfort, elegant enough for sharing at a weekend gathering.

Perfect for quick dinners, meal prep for busy weeks, relaxed summer barbecues, or casual weekend lunches — these bowls balance speed, nutrition, and big Mediterranean flavor.

At a Glance

• Prep time: 15 minutes (plus at least 30 minutes marinating)
• Cook time: 20–25 minutes (grill or oven)
• Total time: ~1 hour (including marinating)
• Servings: 4 bowls
• Difficulty level: Easy — great for beginner cooks

Nutrition Highlights
Estimated nutrition per serving (one bowl), based on common serving sizes and USDA FoodData Central values; figures are approximate and will vary by exact ingredients and portions.

• Calories: ~520 kcal
• Protein: ~44 g
• Carbohydrates: ~43 g
• Fat: ~17 g
• Fiber: ~3–4 g
• Sodium: ~600–800 mg (varies with added salt and feta)

Notes on the nutrition data: these estimates use standard values for cooked skinless chicken breast, cooked white rice, nonfat Greek yogurt, feta, olive oil, and fresh vegetables. For authoritative nutrient values and guidance on daily needs, see USDA FoodData Central and Mayo Clinic resources for portion and macronutrient references.

Why You’ll Love It

• Flavor & aroma: Bright lemon and garlic meet fragrant oregano and olive oil for an instantly craveable Mediterranean profile.
• Speed and simplicity: A short marinade, quick cooking, and simple assembly make this weeknight-friendly.
• Crowd-pleaser: Personal bowls make serving effortless for gatherings — everyone customizes toppings.
• Balanced nutrition: Lean protein, wholesome carbs, fresh vegetables, and probiotic-rich yogurt deliver a satisfying, well-rounded meal.
• Meal prep friendly: Components hold well for refrigerated lunches during the week.

How to Make Greek Chicken Bowls
Ingredients (serves 4)

• 1 lb (about 450 g) boneless skinless chicken breasts
• 2 tablespoons olive oil (plus extra for grilling if needed)
• 3 cloves garlic, minced (divided: 1 clove for tzatziki, 2 for marinade)
• Juice of 1 lemon (about 2 tablespoons), divided (1 tbsp for marinade, 1 tbsp for tzatziki)
• 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
• 1/2 teaspoon kosher salt (adjust to taste)
• 1/4 teaspoon freshly ground black pepper
• 1 cup uncooked long-grain white rice or 3/4 cup quinoa (uncooked)
• 1 medium cucumber, diced (reserve 1/3 for tzatziki)
• 2 medium tomatoes, diced
• 1/2 small red onion, thinly sliced
• 4 oz (about 1 cup) crumbled feta (divide among bowls)
• 1 cup Greek yogurt (nonfat or full-fat), for tzatziki
• 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  Optional ingredients and substitutions:
• Use cooked quinoa instead of rice for more fiber and a nutty flavor.
• Replace feta with goat cheese or omit for dairy-free (see dairy-free tzatziki below).
• Swap chicken for thighs (juicier) or shrimp (cook time shorter).
• Add olives, roasted red peppers, or a drizzle of extra virgin olive oil.

Tzatziki (quick)

• 1 cup Greek yogurt
• 1/3 cucumber, grated and excess water squeezed out
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• 1 tablespoon chopped dill
• Salt and pepper to taste

Step-by-step

1. Marinate the chicken: In a bowl, combine 2 tbsp olive oil, 2 minced garlic cloves, 1 tbsp lemon juice, oregano, salt, and pepper. Add chicken, coat well, and refrigerate for at least 30 minutes and up to 4 hours.
2. Prepare grains: Cook rice or quinoa according to package instructions. Keep warm and fluff with a fork.
3. Make tzatziki: Grate the reserved 1/3 cucumber, squeeze out excess water, and mix with Greek yogurt, 1 clove minced garlic, 1 tbsp lemon juice, and dill. Season with salt and pepper; chill until ready.
4. Prep veggies: Dice cucumbers and tomatoes, and thinly slice red onion. Toss lightly with a pinch of salt and a splash of lemon if desired.
5. Cook the chicken: Grill over medium-high heat for 5–7 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C). Alternatively, bake at 425°F (220°C) for 18–22 minutes. Rest chicken 5 minutes, then slice.
6. Assemble bowls: Divide rice or quinoa among 4 bowls. Top with sliced chicken, fresh vegetables, a generous spoonful of tzatziki, and crumble feta over each bowl.
7. Finish and serve: Drizzle extra olive oil or a squeeze of lemon if desired. Serve immediately.

Practical tips:

• Use a meat thermometer to check doneness (165°F / 74°C) — avoids overcooking.
• For best tzatziki texture, remove excess moisture from grated cucumber before mixing.
• Let chicken rest 5 minutes after cooking so juices redistribute; slicing too early causes dryness.
• If grilling, lightly oil the grate to prevent sticking. For an indoor option, sear in a hot cast-iron pan for charred flavor, then finish in the oven.

Serving Suggestions

• Classic bowl: Rice/quinoa base, sliced chicken, veggies, tzatziki, and feta.
• Pita style: Scoop the ingredients into warm pita pockets with extra tzatziki for handheld eating.
• Salad bowl: Serve over a bed of mixed greens instead of grains for a lighter meal.
• Mezze platter: Turn into a spread with hummus, olives, roasted peppers, and warm flatbread — great for sharing.
• Breakfast twist: Use leftover chicken chopped into scrambled eggs or an omelet for a Mediterranean-inspired morning.

How to Store

• Room temperature: Perishable components (cooked chicken, tzatziki, rice) should not be left out more than 2 hours (1 hour if above 90°F / 32°C).
• Refrigeration: Store assembled bowls for up to 3 days. Better: store components separately (chicken, grains, veggies, tzatziki) to preserve texture; reheat chicken and grains, add fresh veggies and tzatziki when serving.
• Freezer: Cooked chicken and cooked rice/quinoa freeze well for up to 2 months in airtight containers. Tzatziki (yogurt-based) does not freeze well — it will separate; instead, freeze the chicken and grains and prepare fresh tzatziki when thawed. Thaw overnight in the fridge.

Chef’s Advice

• Marinate longer for deeper flavor but avoid extremely acidic marinades for more than 6 hours (can start to “cook” proteins).
• If using chicken thighs, reduce cook time slightly and aim for an internal temp of 165°F.
• Use a mix of dried and fresh herbs: dried oregano in the marinade for backbone, fresh dill in the tzatziki for brightness.
• For char flavor without a grill, sear chicken on high heat first, then finish in a hot oven (425°F) for even cooking.
• Adjust salt gradually: feta contributes salt, so taste components before adding more.

Delicious Variations

• Vegan / Dairy-free: Replace chicken with grilled marinated chickpeas or smoked tofu. Use a dairy-free tzatziki made from coconut or cashew yogurt and a tahini drizzle.
• Low-carb / Keto: Swap rice/quinoa for cauliflower rice and use full-fat Greek yogurt for the tzatziki.
• Spicy Mediterranean: Add a spoonful of harissa or a sprinkle of Aleppo pepper to the marinade and finish bowls with pickled jalapeños.
• Protein swap: Use shrimp (cook 2–3 minutes per side) or thinly sliced lamb for a heartier, celebratory bowl.
• Smoky charred flavor: Add smoked paprika to the marinade and cook over charcoal or on a smoker for an outdoor BBQ twist.

Frequently Asked Questions
Q: Can I use chicken thighs instead of breasts?
A: Yes — thighs are juicier and forgiving. Cook until internal temp is 165°F; they may need slightly less time than breasts.

Q: Is tzatziki safe to make ahead?
A: Yes — make tzatziki up to 24 hours ahead. Keep it chilled. Avoid freezing it, as yogurt separates when thawed.

Q: How do I reheat leftovers without drying the chicken?
A: Reheat gently in a 300°F oven covered with foil until warmed through, or microwave on medium power in short intervals with a splash of water to retain moisture.

Q: What’s the best low-carb swap?
A: Use cauliflower rice or extra leafy greens instead of rice or quinoa.

Q: Can I meal-prep these bowls for the week?
A: Absolutely—store components separately (chicken, grains, veggies, tzatziki) for up to 3–4 days in the fridge for best texture.

Conclusion

Give these Greek Chicken Bowls a try the next time you want a meal that’s fast, flavorful, and nourishing — they’re excellent for weeknight dinners, meal prep, or sharing with friends. For more recipe inspiration and variations on Mediterranean bowls, check out this detailed version of a similar recipe at Greek Chicken Bowls – Eat With Clarity, and for creative tzatziki-and-chicken bowl ideas, see Chicken Tzatziki Bowls. – Half Baked Harvest.

If you try the recipe, I’d love to hear how you customized it — share a photo or comment with your favorite twist. Happy cooking!

Greek Chicken Bowls

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• Author: recipechangegmail-com
• Total Time: 70 minutes
• Yield: 4 servings 1x
• Diet: Healthy

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Description

Delicious and nutritious Greek Chicken Bowls featuring marinated chicken, fresh vegetables, and a creamy tzatziki sauce.

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Ingredients

Scale 1x2x3x

• 1 lb boneless skinless chicken breasts
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• Juice of 1 lemon (divided)
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup uncooked long-grain white rice or 3/4 cup quinoa
• 1 medium cucumber, diced
• 2 medium tomatoes, diced
• 1/2 small red onion, thinly sliced
• 4 oz crumbled feta
• 1 cup Greek yogurt
• 1 tablespoon fresh dill or 1 teaspoon dried
• 1/3 cucumber, grated for tzatziki

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Instructions

1. Marinate the chicken: In a bowl, combine olive oil, 2 minced garlic cloves, lemon juice, oregano, salt, and pepper. Add chicken, coat well, and refrigerate for at least 30 minutes.
2. Prepare grains: Cook rice or quinoa according to package instructions. Keep warm and fluff with a fork.
3. Make tzatziki: Grate the reserved cucumber, mix with Greek yogurt, minced garlic, lemon juice, and dill. Chill until ready.
4. Prep veggies: Dice cucumbers and tomatoes, and thinly slice red onion. Toss lightly with salt and a splash of lemon if desired.
5. Cook the chicken: Grill over medium-high heat for 5-7 minutes per side until cooked through. Alternatively, bake at 425°F for 18-22 minutes. Rest chicken 5 minutes, then slice.
6. Assemble bowls: Divide rice or quinoa among bowls. Top with sliced chicken, fresh vegetables, tzatziki, and feta.
7. Finish and serve: Drizzle extra olive oil or lemon juice if desired. Serve immediately.

Notes

Use a meat thermometer to check doneness. Marinate chicken longer for deeper flavor. Store components separately for meal prep.

• Prep Time: 45 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Grilling or Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 bowl
• Calories: 520
• Sugar: 5g
• Sodium: 700mg
• Fat: 17g
• Saturated Fat: 6g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 43g
• Fiber: 4g
• Protein: 44g
• Cholesterol: 80mg