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Close-up of vibrant Greek Chicken Bowls featuring grilled chicken, fresh vegetables, and creamy tzatziki sauce.

Easy Greek Chicken Bowls

These Easy Greek Chicken Bowls deliver authentic Greek flavors in a convenient and customizable format. Tender chicken marinated in lemon and herbs is paired with a creamy tzatziki sauce and fresh vegetables over a bed of rice or quinoa. It's a healthy and flavorful meal perfect for a quick lunch or dinner.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic, minced
  • 2 tablespoons dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup plain Greek yogurt full-fat or low-fat
  • 1/2 cup cucumber, grated and squeezed dry
  • 1 clove garlic, minced
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon fresh dill, chopped
  • Salt and pepper to taste
  • 4 cups cooked rice or quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • 1/2 red onion, thinly sliced
  • 1 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • Fresh parsley, chopped for garnish
  • Lemon wedges for serving

Equipment

  • Medium bowl
  • small bowl
  • whisk
  • Large skillet or grill pan
  • Meat Thermometer
  • Grater
  • Cheesecloth or clean kitchen towel
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons

Method
 

  1. Marinate the Chicken: In a medium bowl, whisk together the olive oil, lemon juice, garlic, oregano, thyme, salt, and pepper. Add the chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  2. Prepare the Tzatziki Sauce: In a small bowl, combine the Greek yogurt, grated and squeezed cucumber, garlic, lemon juice, olive oil, and dill. Season with salt and pepper to taste. Stir well and refrigerate until ready to serve.
  3. Cook the Chicken: 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 6-8 minutes, or until cooked through and lightly browned, flipping occasionally. Ensure the internal temperature reaches 165°F (74°C).
  4. Assemble the Bowls: Divide the cooked rice or quinoa among four bowls. Top with the cooked chicken, cherry tomatoes, cucumber, red onion, and Kalamata olives.
  5. Finish and Serve: Drizzle each bowl with tzatziki sauce, sprinkle with feta cheese, and garnish with fresh parsley. Serve with lemon wedges on the side.

Notes

For best results, marinate the chicken for at least 30 minutes to allow the flavors to penetrate. Squeeze as much moisture as possible from the grated cucumber to prevent the tzatziki sauce from becoming watery. Leftover chicken and tzatziki sauce can be stored in the refrigerator for up to 3 days. You can substitute the rice or quinoa with lettuce for a lower-carb option. Add other vegetables like bell peppers or zucchini for more variety.