If you’re craving a fresh, flavorful meal that’s as satisfying as it is healthy, Greek chicken bowls are your new go-to. Packed with juicy grilled chicken, crisp vegetables, tangy tzatziki, and warm grains, each bite is a Mediterranean escape. Ready to discover how easy it is to bring this delicious dish to your table? Let’s dive in!
| Servings: | 4 |
| Prep Time: | 25 minutes |
| Cook Time: | 20 minutes |
| Total Time: | 45 minutes |
| Serving Size: | 1 plate |
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- Juice of 1 lemon
- 3 garlic cloves minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cooked white rice or quinoa
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red onion thinly sliced
- ½ cup kalamata olives halved
- ½ cup crumbled feta cheese
- ½ cup tzatziki sauce
- 2 tablespoons chopped fresh parsley
Equipment
- Mixing bowls
- Cutting board
- Chef’s knife
- Grill pan or outdoor grill
- Tongs
- Measuring cups and spoons
- Large spoon
- Serving bowls
Instructions
- Marinate the chicken: In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 20 minutes—though if time allows, overnight gives even more flavor.
- Prep your grains and veggies: While the chicken marinates, cook your rice or quinoa according to package instructions, and let it cool slightly. Chop your vegetables and set them aside in separate bowls for easy assembly later.
- Grill the chicken: Heat your grill pan or fire up the outdoor grill over medium-high heat. Remove chicken from the marinade, letting the excess drip off, and grill 5 to 7 minutes per side or until internal temperature reaches 165°F. The grill marks add both flavor and beautiful presentation.
- Rest then slice: Once cooked, set the chicken aside for about 5 minutes. This resting time helps retain the juiciness. Then slice into strips or bite-sized pieces.
- Assemble the bowls: Divide the rice or quinoa into four bowls. Arrange sliced chicken on top, then layer in cherry tomatoes, cucumbers, red onions, olives, and feta cheese.
- Finish with toppings: Add a generous spoonful of tzatziki on each bowl and finish with a sprinkle of chopped parsley.
- Serve or store: Serve warm or refrigerate if prepping ahead. It’s just as tasty chilled.
Nutrition per serving
| Calories | 320 |
| Protein | 25g |
| Carbohydrates | 3g |
| Fat | 22g |
| Sugar | 0g |
| Fiber | 0g |
| Sodium | 580mg |
Description
Bright, bold, and bursting with flavor, these Greek chicken bowls are like a summer vacation in every bite. Imagine fork-tender chicken marinated in lemon, garlic, and oregano, grilled to perfection, and nestled into a bed of fluffy rice or quinoa. That savory, herbaceous chicken is complemented by crisp cucumbers, juicy cherry tomatoes, tangy kalamata olives, and a generous dollop of creamy tzatziki. Every bowl delivers a medley of textures and tastes that’s both fresh and comforting.
These bowls are like a mosaic of Mediterranean flavors artfully arranged in a single dish. Warm grains soak up every drop of that tangy marinade, while the bright flavors of lemon and herbs make the chicken sing. A sprinkle of feta cheese adds briny creaminess, and the tzatziki feels like a cool breeze on a hot Greek afternoon. Whether eaten warm or chilled, this dish will transport your taste buds to the islands of the Aegean.
Why You’ll Love This Recipe
These Greek chicken bowls check all the boxes for a convenient and satisfying meal. They are ideal for meal prep, easy to customize with your favorite toppings, and packed with nutrient-dense ingredients like lean protein, whole grains, and fresh veggies. You can cook everything in advance and just assemble when you’re ready to eat, which makes these bowls perfect for busy weekdays or easy weekend lunches.
Beyond practicality, this recipe is a masterclass in bold, clean eating. It is naturally gluten-free and packed with fresh Mediterranean flavors, offering plenty of room for swaps and additions based on dietary preferences. Each bite feels like a healthy indulgence that satisfies without weighing you down.
Serving and Storage Tips
These Greek chicken bowls are excellent for meal prep. You can assemble the components and store them separately in the refrigerator for up to four days. Keep the cooked chicken, grains, and vegetables in airtight containers. Tzatziki and feta should be refrigerated in separate small containers to preserve freshness.
To reheat, warm the chicken and grains in the microwave or on the stove until heated through. Add the raw veggies, sauce, and cheese after reheating to keep textures vibrant. You can freeze the cooked chicken and rice for up to two months, but it’s best to add fresh toppings when serving. For a prep-ahead option, marinate the chicken overnight and grill it when ready to eat.
Course, Cuisine, Keywords
Main Course, Mediterranean, Greek, chicken bowls, healthy, meal prep, easy dinner, gluten free
Servings, Prep Time, Cook Time, Total Time, Serving Size
Servings: 4
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes
Serving Size: 1 bowl
For extra flavor, use freshly grated Parmesan and do not skip the lemon zest. Leftovers keep well for 2 days in the fridge.
FAQ
Can I use frozen chicken thighs?
Yes, just be sure to thaw them completely in the refrigerator beforehand. Pat them dry well before marinating so the seasoning sticks and the texture stays great on the grill.
How can I make this low-carb?
Skip the rice or quinoa and serve the grilled chicken and veggies over a bed of chopped romaine or baby spinach for a low-carb Greek salad bowl instead.
What if I do not have a grill?
No worries. You can use a cast iron skillet or grill pan on the stove. Just make sure your pan is hot before adding the chicken to get that beautiful sear.
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Greek Chicken Bowls
Ingredients
- 1 ½ pounds boneless skinless chicken thighs
- 3 tablespoons olive oil
- Juice of 1 lemon
- 3 garlic cloves minced
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 cups cooked white rice or quinoa
- 1 cup cherry tomatoes halved
- 1 cup cucumber diced
- ½ cup red onion thinly sliced
- ½ cup kalamata olives halved
- ½ cup crumbled feta cheese
- ½ cup tzatziki sauce
- 2 tablespoons chopped fresh parsley
Instructions
- In a mixing bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Add chicken thighs and toss to coat. Cover and marinate in the refrigerator for at least 20 minutes or up to overnight.
- While the chicken marinates, prepare your rice or quinoa and chop all vegetables.
- Preheat a grill pan or outdoor grill to medium-high heat.
- Remove chicken from marinade and grill for 5 to 7 minutes per side, or until internal temperature reaches 165°F.
- Let the chicken rest for 5 minutes, then slice into strips.
- To assemble the bowls, divide cooked rice or quinoa among serving bowls.
- Top with grilled chicken, cherry tomatoes, cucumber, red onion, olives, and crumbled feta.
- Add a generous spoonful of tzatziki and sprinkle with chopped parsley.
- Serve immediately or refrigerate for later.
