Greek Chicken Bowls Recipe

I absolutely love these Greek chicken bowls because they bring together tender marinated chicken, refreshing veggies, and a homemade tzatziki that ties every flavor together. Each bite feels like a Mediterranean getaway and it’s perfect for meal prepping when I crave something wholesome and full of personality.

I recently made these Greek Chicken Bowls and wanted to share my experience because they really pack a punch in both flavor and nutrition. I used 1.5 lbs of boneless skinless chicken breasts marinated in 2 tbsp olive oil, juice of 1 lemon, 3 minced garlic cloves, and 1 tsp dried oregano with salt and pepper to taste.

Cooking the chicken gives it a lovely sear while keeping it juicy inside. For the base, I prepared 2 cups of cooked quinoa which is a great source of protein and fiber, then added cherry tomatoes, diced cucumber, red onion, and Kalamata olives to amp up the texture and vitamins.

A topping of feta cheese really elevates the taste but its optional if you’re looking to cut calories. The homemade tzatziki with Greek yogurt, grated cucumber, garlic, lemon juice, olive oil, and a fresh dill finish gives it a cooling contrast making this a perfect dinner idea for clean eating on a budget.

Why I Like this Recipe

I really like this recipe because it packs a ton of flavor in a simple way. First off, the marinade gives the chicken this awesome tangy, garlicky punch that makes every bite taste fresh and vibrant. I also like how the mix of veggies with the creamy tzatziki adds a crunchy and cool twist that just makes the whole meal feel balanced. Another thing is that it’s super easy to throw together, even on a busy day – I can prep it ahead of time without too much hassle. And finally, I feel good eating it since it’s loaded with lean protein and fresh ingredients that keep me energized.

Ingredients

• Chicken breast provides lean protein.

  It’s super filling and great for building muscle.

• Cherry tomatoes are sweet, antioxidant-rich, and full of vitamins and fiber.
• Cucumbers are hydrating, crunchy, and loaded with fiber for a smooth digestion.
• Greek yogurt adds creaminess and is protein-packed, ideal for a tangy sauce.
• Lemon juice brightens flavors with a tangy kick and a boost of vitamin C.
• Olive oil offers healthy fats and subtle richness to enhance the dish.
• Kalamata olives deliver a briny tanginess with healthy fats, adding real depth.
• Red onions give a mild bite, aromatic flavor, and extra vitamins to the dish.

Ingredient Quantities

• 1.5 lbs boneless skinless chicken breasts
• 2 tbsp olive oil
• Juice of 1 lemon
• 3 garlic cloves, minced
• 1 tsp dried oregano
• Salt and pepper to taste
• 2 cups cooked quinoa or rice
• 1 cup cherry tomatoes, halved
• 1 cup diced cucumber
• 1/2 cup thinly sliced red onion
• 1/2 cup Kalamata olives, pitted and halved
• 1/4 cup crumbled feta cheese (optional)
• For the tzatziki: 1 cup Greek yogurt
• 1/2 of a cucumber, grated and squeezed of excess liquid
• 1 garlic clove, minced
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 2 tbsp chopped fresh dill
• Salt and pepper to taste

How to Make this

1. Mix 2 tbsp olive oil, juice of 1 lemon, 3 minced garlic cloves, 1 tsp dried oregano, salt and pepper in a bowl to create the marinade for the chicken.

2. Place the
1.5 lbs boneless, skinless chicken breasts into the marinade. Let it sit for at least 20 minutes (or up to a few hours in the fridge for more flavor).

3. While the chicken is marinating, cook 2 cups of quinoa or rice according to package instructions.

4. Preheat your grill or skillet over medium heat and cook the chicken for about 5-7 minutes per side until it’s fully cooked and has a nice char.

5. While the chicken is cooking, prepare the veggies by halving 1 cup of cherry tomatoes, dicing 1 cup of cucumber, and thinly slicing 1/2 cup of red onion.

6. In a bowl, combine the tomatoes, cucumber, red onion, and 1/2 cup of Kalamata olives (pitted and halved). Stir in 1/4 cup crumbled feta cheese if you’re using it.

7. For the tzatziki, grate 1/2 of a cucumber and squeeze out as much liquid as you can. Then mix it with 1 cup Greek yogurt, 1 minced garlic clove, 1 tbsp lemon juice, 1 tbsp olive oil, 2 tbsp chopped fresh dill, salt and pepper.

8. Once the chicken is done, slice it into strips.

9. To assemble, start with a base of quinoa or rice in each bowl, then add the sliced chicken on top, followed by the mixed veggies, and finish with a generous dollop of tzatziki on the side.

10. Enjoy your Greek chicken bowls while they’re warm, and feel free to adjust any of the ingredients to suit your taste!

Equipment Needed

1. Mixing bowl for combining the marinade ingredients
2. Measuring spoons for the olive oil, oregano, and lemon juice
3. Citrus juicer or fork for juicing the lemon
4. Knife and cutting board for mincing garlic, dicing veggies, and slicing the chicken
5. Pot (and optionally a colander) for cooking and draining quinoa or rice
6. Grill or skillet for cooking the chicken
7. Grater for preparing the cucumber for tzatziki
8. Tongs for flipping the chicken on the grill or skillet
9. Serving bowls for assembling and serving the Greek chicken bowls

FAQ

Greek Chicken Bowls Recipe Substitutions and Variations

• For the chicken, you can use boneless skinless chicken thighs instead. They tend to be more flavorful and stay juicy
• If you dont have quinoa or rice, try substituting with couscous or bulgur wheat for a similar texture
• If Kalamata olives are hard to find, green olives or even black olives work pretty well
• Instead of crumbled feta, you can use goat cheese or a mild cheddar if you want some different flavor in your bowl

Pro Tips

1. Try marinating the chicken for at least a few hours if you got the time. It really boosts the flavor and makes the meat so much more tender.
2. When grilling, keep a close eye on the chicken and use a meat thermometer if you can. Overcooking can ruin it so its important to hit the right internal temperature.
3. For your tzatziki, make sure u squeeze out as much water from the grated cucumber as possible. This helps the sauce stay thick and creamy instead of being watery.
4. Let your chicken rest for a few minutes after it comes off the grill. It helps the juices redistribute and makes for juicier bites later on.