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Close-up of delicious and colorful Greek Chicken Bowls, perfect for a healthy and flavorful meal.

BEST GREEK CHICKEN BOWLS

Avatar photoAlice Yowell
These Greek Chicken Bowls are a vibrant and healthy meal, featuring tender marinated chicken, fluffy rice, fresh vegetables, and creamy tzatziki sauce. Easy to customize and perfect for meal prepping, these bowls bring the flavors of the Mediterranean to your table.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Main Course
Cuisine Greek
Servings 4
Calories 600 kcal

Equipment

  • Medium bowl
  • Large skillet or grill pan
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Grater (for tzatziki)
  • Whisk
  • Spatula
  • Bowls for serving

Ingredients
  

  • 2 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • ¼ cup olive oil
  • ¼ cup lemon juice
  • 2 cloves garlic, minced
  • 1 tablespoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 cups cooked rice brown rice or quinoa
  • 1 cucumber, diced
  • 1 pint cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • 4 oz feta cheese, crumbled
  • ½ cup Kalamata olives, halved optional
  • 1 cup Tzatziki sauce store-bought or homemade
  • Fresh parsley, chopped for garnish
  • Lemon wedges, for serving
  • 1 cup plain Greek yogurt for homemade tzatziki
  • ½ cucumber, grated and squeezed dry for homemade tzatziki
  • 1 clove garlic, minced for homemade tzatziki
  • 1 tablespoon olive oil for homemade tzatziki
  • 1 tablespoon lemon juice for homemade tzatziki
  • 1 tablespoon chopped fresh dill for homemade tzatziki
  • Salt and pepper to taste for homemade tzatziki

Instructions
 

  • In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
  • Add the chicken cubes to the marinade, ensuring they are well coated.
  • Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
  • Heat a large skillet or grill pan over medium-high heat.
  • Remove the chicken from the marinade and discard the marinade.
  • Cook the chicken for 5-7 minutes per side, or until cooked through and lightly browned. The internal temperature should reach 165°F (74°C).
  • Let the chicken rest for a few minutes before assembling the bowls.
  • Divide the cooked rice evenly among bowls.
  • Top with the cooked chicken, diced cucumber, cherry tomatoes, red onion, feta cheese, and Kalamata olives (if using).
  • Drizzle generously with tzatziki sauce.
  • Garnish with fresh parsley and serve with lemon wedges.
  • To make homemade tzatziki: combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and dill in a bowl. Mix well and season with salt and pepper to taste. Refrigerate for at least 30 minutes.

Notes

Marinate the chicken for up to 24 hours for best flavor. Store leftover chicken and vegetables separately in the refrigerator for up to 3 days. Customize the bowls with your favorite vegetables or protein sources. For a grain-free option, substitute cauliflower rice or zucchini noodles for the rice. The internal temperature of the chicken should reach 165°F (74°C).