Greek Chicken Bowls are a wholesome, fresh, and flavor-packed dish that features marinated grilled chicken, crisp veggies, and a creamy tzatziki sauce. This easy-to-make meal is perfect for meal prep or a quick weeknight dinner. The combination of tender chicken, nutrient-rich quinoa or rice, and tangy tzatziki sauce makes this bowl a delicious, satisfying option for any occasion.
Ingredients
2 chicken breasts, boneless and skinless
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 cup cooked quinoa or rice
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup Kalamata olives, pitted and chopped
1/4 cup crumbled feta cheese
For the tzatziki sauce:
1/2 cup plain Greek yogurt
1/4 cup cucumber, grated and excess moisture squeezed out
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon fresh dill, chopped
Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
In a bowl, I combine the olive oil, oregano, garlic powder, paprika, salt, and pepper. I rub this marinade onto the chicken breasts and let them sit for at least 30 minutes.
Preheat a grill or grill pan to medium-high heat. I grill the chicken for 6-7 minutes per side, or until fully cooked and the juices run clear. After grilling, I let the chicken rest for 5 minutes before slicing it.
In a small bowl, I mix together all the tzatziki sauce ingredients. I adjust the salt and pepper to taste.
To assemble the bowls, I divide the cooked quinoa or rice between bowls. I top each bowl with sliced chicken, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
Finally, I drizzle the homemade tzatziki sauce over the bowls and serve.
Servings and Timing
Servings: 2-3 servings
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Variations
Chicken Substitute: If I want to switch things up, I can use grilled lamb or turkey instead of chicken for a different protein option.
Veggie Boost: I can add more veggies like bell peppers, spinach, or zucchini for extra flavor and nutrition.
Rice Alternatives: I can swap out quinoa for couscous or farro for a different grain base.
Vegan Option: To make this recipe vegan, I can replace the chicken with grilled tofu or tempeh and use a dairy-free tzatziki sauce made with plant-based yogurt.
Storage/Reheating
Storage: I store leftover Greek Chicken Bowls in airtight containers in the refrigerator for up to 3 days.
Reheating: To reheat, I recommend warming the chicken and quinoa/rice in the microwave or on the stovetop, and adding the tzatziki sauce fresh just before serving to keep its creamy texture.
FAQs
Can I make this recipe ahead of time for meal prep?
Yes, I can easily prep this dish ahead of time. I recommend marinating the chicken and cooking the quinoa or rice. Then, assemble the bowls, storing each component separately. I can combine everything when I’m ready to eat, which makes it a perfect meal prep option!
Can I substitute the chicken with a different protein?
Absolutely! If I prefer a different protein, I can substitute the chicken with lamb, turkey, or even tofu for a vegetarian option. Just make sure to adjust cooking times for the protein I choose.
Is there a way to make the tzatziki sauce spicier?
Definitely! If I like a bit of heat, I can add a pinch of red pepper flakes or a finely chopped jalapeño to the tzatziki sauce for some extra spice.
Can I use brown rice instead of quinoa?
Yes, brown rice is a great substitute for quinoa! I love that it gives a hearty and nutty flavor, making it a great pairing with the Greek-inspired ingredients.
How can I make this recipe gluten-free?
This recipe is naturally gluten-free, especially if I stick to quinoa or rice as the base. Just be sure to check that the tzatziki ingredients, such as the yogurt and feta cheese, are gluten-free if needed.
Conclusion
Greek Chicken Bowls are a wonderfully fresh and versatile dish that I can enjoy any time of year. The marinated chicken, paired with crisp vegetables, feta cheese, and creamy tzatziki sauce, creates a meal that’s satisfying yet light. Whether for a quick dinner or meal prep, this dish checks all the boxes for flavor, nutrition, and ease. I’m sure it will quickly become a go-to in my weekly meal rotation.
Recipe:
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Greek Chicken Bowls
Greek Chicken Bowls are a wholesome, fresh, and flavorful dish featuring marinated grilled chicken, nutrient-rich quinoa or rice, crunchy veggies, and a tangy homemade tzatziki sauce. Perfect for meal prep or a quick weeknight dinner, this recipe is customizable for different dietary preferences. Packed with protein, fiber, and healthy fats, this dish offers a well-balanced meal that is as satisfying as it is nutritious.
- Total Time: 30 minutes
- Yield: 2-3 servings
Ingredients
2 chicken breasts, boneless and skinless
1 tablespoon olive oil
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste
1 cup cooked quinoa or rice
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/4 cup Kalamata olives, pitted and chopped
1/4 cup crumbled feta cheese
For the tzatziki sauce:
1/2 cup plain Greek yogurt
1/4 cup cucumber, grated and excess moisture squeezed out
1 tablespoon lemon juice
1 garlic clove, minced
1 tablespoon fresh dill, chopped
Salt and pepper to taste
Instructions
-
In a bowl, combine olive oil, oregano, garlic powder, paprika, salt, and pepper. Rub the marinade onto the chicken breasts and let it sit for at least 30 minutes.
-
Preheat a grill or grill pan to medium-high heat. Grill the chicken for 6-7 minutes per side or until fully cooked, with juices running clear. Let the chicken rest for 5 minutes before slicing.
-
In a small bowl, mix all the tzatziki sauce ingredients. Adjust salt and pepper to taste.
-
To assemble the bowls, divide the cooked quinoa or rice between bowls. Top with sliced chicken, cucumber, cherry tomatoes, red onion, olives, and feta cheese.
-
Drizzle the homemade tzatziki sauce over the bowls and serve.
Notes
Chicken Substitute: Swap chicken for grilled lamb, turkey, or tofu for different protein options.
Veggie Boost: Add extra veggies like bell peppers, spinach, or zucchini for more nutrition and flavor.
Vegan Option: Replace chicken with grilled tofu or tempeh and use a dairy-free tzatziki sauce made from plant-based yogurt.
Storage: Store leftovers in airtight containers for up to 3 days in the fridge. Reheat the chicken and quinoa/rice and add tzatziki sauce fresh.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Meal Prep
- Method: Grilled
- Cuisine: Greek
- Diet: Gluten Free
Nutrition
- Serving Size: 2-3 servings
- Calories: 400 kcal
