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Greek Chicken Bowls Recipe
Flona Rose

Greek Chicken Bowls

Flavorful marinated chicken served over rice or quinoa with fresh vegetables, feta, olives, and homemade tzatziki sauce. Perfect for meal prep and healthy eating.
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Prep Time 40 minutes
Cook Time 15 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Greek
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs chicken breasts boneless, skinless
  • 3 tbsp olive oil for marinade
  • 2 tbsp lemon juice fresh
  • 3 cloves garlic minced
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2 tsp paprika
  • 1/2 tsp salt for marinade
  • 1/4 tsp black pepper
  • 1 cup Greek yogurt plain
  • 1/2 cucumber grated and squeezed
  • 2 cloves garlic minced, for tzatziki
  • 1 tbsp lemon juice for tzatziki
  • 1 tbsp fresh dill chopped
  • 1/4 tsp salt for tzatziki
  • 2 cups quinoa or rice cooked
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 red onion thinly sliced
  • 1/2 cup kalamata olives pitted
  • 1/2 cup feta cheese crumbled

Equipment

  • Grill pan or skillet
  • Mixing bowls
  • Whisk
  • Knife and cutting board

Method
 

  1. Whisk together olive oil, lemon juice, garlic, oregano, basil, paprika, salt, and pepper. Marinate chicken for 30-120 minutes.
  2. Cook chicken in a hot skillet for 6-7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice.
  3. Grate cucumber and squeeze dry. Mix with Greek yogurt, garlic, lemon juice, dill, and salt to make tzatziki.
  4. Assemble bowls with cooked quinoa or rice as a base, top with sliced chicken, tomatoes, cucumber, red onion, olives, and feta.
  5. Drizzle with tzatziki sauce and garnish with fresh herbs before serving.

Notes

  • Store components separately for meal prep to keep ingredients fresh.
  • Chicken can be grilled, pan-seared, or air-fried.
  • Squeeze cucumber very dry to avoid watery tzatziki.