As soon as I dug into these Greek chicken bowls, I was hooked. The juicy chicken, bright lemon marinade, crisp veggies, and tangy tzatziki combine for a vibrant, flavor-packed bowl ideal for meal prep. I appreciate the balance of textures and fresh ingredients for a satisfying, easy-to-make meal; it’s absolutely brilliant.
I’ve been experimenting with healthy meals and I came up with these Greek Chicken Bowls that are perfect for anyone looking for an easy and nutritious weeknight dinner. I start with 2 lbs boneless, skinless chicken breasts, marinated in 3 tbsp olive oil, juice of 2 lemons, and 4 garlic cloves minced with a sprinkle of dried oregano, salt and pepper for that zesty flavor.
The dish is served on a bed of 1 cup cooked rice and topped with fresh veggies like 2 cups of cherry tomatoes and thinly sliced red onion. To add a burst of freshness, I mix in 2 cups cucumber and prepare a homemade tzatziki using 1 cup Greek yogurt, grated cucumber and lemon juice.
This recipe is my take on a Greek protein bowl thats both easy and healthy, ideal for meal prep and clean eating without breaking the bank.
Why I Like this Recipe
I like this recipe because the lemon marinade really makes the chicken taste awesome and so juicy that every bite feels fresh. I also love the mix of textures from the crunchy veggies and the creamy tzatziki, it gives the dish more character than your average meal. Plus, its super healthy and easy to prep, which is great when I’m in a rush but still want something homemade. On top of that, making everything from scratch just gives me a sense of pride, like I actually cooked something cool and flavorful.
Ingredients
- Chicken: lean, high protein meat that helps build muscle and keeps you full.
- Olive oil: provides healthy fats, enriches flavor, and adds a smooth texture.
- Lemon juice: gives a tangy, sour kick, brightening and lifting overall taste.
- Garlic: boosts flavor with its strong, bold aroma and helps support immunity.
- Rice/Quinoa: a hearty carbohydrate source that fuels your body with energy.
- Fresh veggies: tomatoes, cucumbers, and onions offer fiber and natural sweetness.
Ingredient Quantities
- 2 lbs boneless, skinless chicken breasts
- 3 tbsp olive oil
- Juice of 2 lemons
- 4 garlic cloves, minced
- 1 tbsp dried oregano
- Salt and pepper to taste
- 1 cup cooked rice (or quinoa if you prefer)
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red onion, thinly sliced
- 1 cup kalamata olives, pitted and sliced
- 1 cup crumbled feta cheese
- For the tzatziki:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed to remove extra water
- 1 garlic clove, minced
- 1 tsp dried dill (or 1 tbsp fresh dill, chopped)
- 1 tbsp lemon juice
- Salt and pepper to taste
How to Make this
1. Start by mixing 3 tbsp olive oil, juice of 2 lemons, 4 minced garlic cloves, 1 tbsp dried oregano, salt and pepper in a bowl.
2. Add the 2 lbs boneless chicken breasts, making sure they are well coated and let it marinate for at least 30 minutes (or up to an hour in the fridge).
3. While the chicken is marinating, cook your 1 cup rice (or quinoa if you like) following the package instructions and set aside.
4. Preheat a grill pan or skillet on medium-high heat and cook the chicken for about 6-8 minutes on each side until its nicely charred and fully cooked. Once done, let it rest for a few minutes before slicing it into strips.
5. For the tzatziki, combine 1 cup Greek yogurt, 1/2 a grated cucumber (squeezed to remove extra water), 1 minced garlic clove, 1 tsp dried dill or about 1 tbsp chopped fresh dill, 1 tbsp lemon juice, plus salt and pepper in a bowl and mix well.
6. In a big serving bowl, spread the cooked rice first as the base.
7. Then add the veggies: mix in 2 cups halved cherry tomatoes, 1 large diced cucumber, 1 thinly sliced red onion, and 1 cup sliced kalamata olives.
8. Sprinkle 1 cup crumbled feta cheese evenly over the veggies.
9. Arrange the sliced chicken on top of the prepared bowl.
10. Finally, drizzle the homemade tzatziki over everything, give it a light squeeze of extra lemon juice if you like, and enjoy your tasty Greek chicken bowls!
Equipment Needed
1. Multiple mixing bowls – one for the marinade and another for the tzatziki
2. Measuring spoons and cups for accurate amounts
3. A citrus juicer for squeezing the lemons
4. A sharp knife paired with a cutting board for chopping garlic, cucumber, red onion, and tomatoes
5. A pot with a lid (or a rice cooker) for cooking the rice or quinoa
6. A grill pan or skillet for cooking the chicken
7. Tongs or a spatula for flipping and serving the chicken
8. A grater for the cucumber used in the tzatziki
9. A large serving bowl to layer the rice, veggies, chicken, and tzatziki
FAQ
-
Q: How long should I marinate the chicken?
A: You should let the chicken marinate for at least 30 minutes, though marinating it for a couple of hours will make it even more flavorful. -
Q: Can I use quinoa instead of rice?
A: Yep, you can totally swap rice for quinoa if thats what you prefer. It adds a different texture but still works great. -
Q: How do I make the tzatziki sauce?
A: Just mix Greek yogurt with the grated cucumber, garlic, dill, lemon juice, salt and pepper. Make sure to squeeze out any extra water from the cucumber. -
Q: Can I prep this recipe ahead of time?
A: You sure can. You can marinate the chicken and chop the veggies a day in advance so that when its dinnertime, it goes together fast. -
Q: What can I do with any leftovers?
A: Leftovers can be kept in the fridge for up to 2 days. Theyre perfect for a quick lunch the next day, just reheat the chicken and enjoy!
Greek Chicken Bowls Recipe Substitutions and Variations
- If you dont have chicken breasts, try using turkey breast or pork tenderloin for a slightly different flavor.
- If you’re short on olive oil, you can substitute with avocado oil or even a mild canola oil.
- Instead of rice, you might use barley or couscous if that suits your taste and pantry.
- For a change from feta cheese, goat cheese crumbles can work pretty well in these bowls.
- If Greek yogurt isnt available for the tzatziki, a plain regular yogurt is a decent alternative.
Pro Tips
1. Try marinating the chicken for even longer if you have extra time so the flavors really seep in the meat and make it tastier
2. When you’re cooking the chicken, make sure you dont overcrowd the pan this way you can get a good char on each piece without them stewing in their own juices
3. For the tzatziki, let it chill in the fridge for about 20 minutes after mixing so the flavors have time to blend together, its a game changer
4. If you prefer your veggies crispier, add them right before serving instead of letting them sit with the hot chicken and rice, this keeps them fresh and crunchy
Greek Chicken Bowls Recipe
My favorite Greek Chicken Bowls Recipe
Equipment Needed:
1. Multiple mixing bowls – one for the marinade and another for the tzatziki
2. Measuring spoons and cups for accurate amounts
3. A citrus juicer for squeezing the lemons
4. A sharp knife paired with a cutting board for chopping garlic, cucumber, red onion, and tomatoes
5. A pot with a lid (or a rice cooker) for cooking the rice or quinoa
6. A grill pan or skillet for cooking the chicken
7. Tongs or a spatula for flipping and serving the chicken
8. A grater for the cucumber used in the tzatziki
9. A large serving bowl to layer the rice, veggies, chicken, and tzatziki
Ingredients:
- 2 lbs boneless, skinless chicken breasts
- 3 tbsp olive oil
- Juice of 2 lemons
- 4 garlic cloves, minced
- 1 tbsp dried oregano
- Salt and pepper to taste
- 1 cup cooked rice (or quinoa if you prefer)
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- 1 red onion, thinly sliced
- 1 cup kalamata olives, pitted and sliced
- 1 cup crumbled feta cheese
- For the tzatziki:
- 1 cup Greek yogurt
- 1/2 cucumber, grated and squeezed to remove extra water
- 1 garlic clove, minced
- 1 tsp dried dill (or 1 tbsp fresh dill, chopped)
- 1 tbsp lemon juice
- Salt and pepper to taste
Instructions:
1. Start by mixing 3 tbsp olive oil, juice of 2 lemons, 4 minced garlic cloves, 1 tbsp dried oregano, salt and pepper in a bowl.
2. Add the 2 lbs boneless chicken breasts, making sure they are well coated and let it marinate for at least 30 minutes (or up to an hour in the fridge).
3. While the chicken is marinating, cook your 1 cup rice (or quinoa if you like) following the package instructions and set aside.
4. Preheat a grill pan or skillet on medium-high heat and cook the chicken for about 6-8 minutes on each side until its nicely charred and fully cooked. Once done, let it rest for a few minutes before slicing it into strips.
5. For the tzatziki, combine 1 cup Greek yogurt, 1/2 a grated cucumber (squeezed to remove extra water), 1 minced garlic clove, 1 tsp dried dill or about 1 tbsp chopped fresh dill, 1 tbsp lemon juice, plus salt and pepper in a bowl and mix well.
6. In a big serving bowl, spread the cooked rice first as the base.
7. Then add the veggies: mix in 2 cups halved cherry tomatoes, 1 large diced cucumber, 1 thinly sliced red onion, and 1 cup sliced kalamata olives.
8. Sprinkle 1 cup crumbled feta cheese evenly over the veggies.
9. Arrange the sliced chicken on top of the prepared bowl.
10. Finally, drizzle the homemade tzatziki over everything, give it a light squeeze of extra lemon juice if you like, and enjoy your tasty Greek chicken bowls!
