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

Easy Mediterranean Greek Chicken Bowls

These vibrant Mediterranean Greek Chicken Bowls are packed with flavor and nutrients. Featuring tender marinated chicken, roasted vegetables, and a creamy Tzatziki sauce, they're a healthy and satisfying meal that's easy to customize.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean
Calories: 550
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
  • 1 tbsp dried oregano
  • 1 tsp dried thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 cups cooked rice, quinoa, or cauliflower rice
  • 1 red bell pepper, chopped
  • 1 yellow bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cucumber, diced
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup Tzatziki sauce store-bought or homemade
  • Olive oil for drizzling
  • Salt and pepper for vegetables

Equipment

  • Medium bowl
  • whisk
  • baking sheet
  • large skillet
  • spatula
  • cutting board
  • knife
  • Measuring cups
  • Measuring spoons
  • Oven

Method
 

  1. In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper.
  2. Add the chicken cubes and toss to coat evenly. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
  3. Preheat oven to 400°F (200°C).
  4. On a baking sheet, toss the chopped bell peppers and zucchini with olive oil, salt, and pepper.
  5. Roast for 20-25 minutes, or until tender and slightly charred.
  6. Heat a large skillet over medium-high heat.
  7. Add the marinated chicken and cook for 6-8 minutes, or until cooked through and lightly browned.
  8. Divide the cooked rice, quinoa, or cauliflower rice among bowls.
  9. Top with roasted bell peppers and zucchini, cooked chicken, diced cucumber, cherry tomatoes, red onion, and Kalamata olives.
  10. Sprinkle with crumbled feta cheese and fresh parsley.
  11. Drizzle with olive oil and top with Tzatziki sauce.
  12. Serve immediately.

Notes

For best results, marinate the chicken for at least 30 minutes. You can use store-bought Tzatziki sauce or make your own. Feel free to customize the vegetables and grains to your liking. Leftovers can be stored in the refrigerator for up to 3 days.