Greek Chicken Bowls Recipe
If there’s one recipe that never fails to deliver big Mediterranean flavor and satisfying crunch, it’s Greek Chicken Bowls. Imagine tender, herby chicken tucked into a cozy bed of rice or quinoa, surrounded by juicy tomatoes, crisp cucumbers, briny olives, and creamy feta—all drizzled with tzatziki and crowned with fresh herbs. It’s easy enough for a weeknight, customizable for meal prep, and so colorful you’ll want to dive right in. Greek Chicken Bowls offer everything I love in one simple, hearty dish.
Ingredients You’ll Need
The magic of Greek Chicken Bowls lies in how each simple ingredient brings its own punch of flavor, freshness, and color to the table. Gather these essentials and discover how every element adds to the vibrant, irresistible Mediterranean experience.
- Chicken Breasts: Tender, lean protein that soaks up the herby marinade beautifully.
- Olive Oil: Adds richness to the marinade and helps create that golden crust on the chicken.
- Lemon Juice: Brightens everything up with a tangy, citrusy blast.
- Red Wine Vinegar: Provides a subtle zing that balances all the other flavors.
- Garlic: Mincing fresh garlic infuses the marinade with savory, aromatic depth.
- Dried Oregano: A classic Greek herb that brings the distinctly Mediterranean flavor profile.
- Salt: Essential for rounding out all the flavors—don’t skimp!
- Black Pepper: A hint of heat that elevates both the chicken and veggies.
- Cooked Rice or Quinoa: The hearty, fluffy foundation for your bowls—choose whichever you love.
- Cherry Tomatoes: Halved for a burst of juicy sweetness in every bite.
- Cucumber: Diced to provide fresh crunch and cooling contrast.
- Red Onion: Thinly sliced for gentle sharpness and vibrant color.
- Kalamata Olives: Briny, bold, and totally essential for that classic Greek note.
- Feta Cheese: Crumbled on top for a creamy, salty tang.
- Tzatziki Sauce: A cool, garlicky yogurt sauce that ties everything together.
- Fresh Parsley or Dill: A sprinkle of herbs for freshness and a bright pop of green.
How to Make Greek Chicken Bowls
Step 1: Marinate the Chicken
Start by mixing olive oil, lemon juice, red wine vinegar, minced garlic, dried oregano, salt, and pepper in a bowl or resealable bag. Add the chicken breasts, making sure they’re well coated in the marinade. Let it sit for at least 30 minutes—if you have extra time, refrigerate up to 4 hours for even more flavor. The longer the chicken marinates, the deeper those vibrant Mediterranean notes become!
Step 2: Grill or Sear the Chicken
Preheat your grill or a skillet over medium-high heat. Remove the chicken from the marinade, letting any excess drip off. Grill or sear the chicken for 5 to 6 minutes per side, ensuring it gets beautifully golden on the outside and is fully cooked inside. Aim for those gorgeous grill marks or a lovely golden crust. Let the chicken rest for 5 minutes on a cutting board, then slice it thin for easy bowl layering.
Step 3: Prepare the Veggies and Base
While the chicken cooks, get your other components ready. Halve the cherry tomatoes, dice the cucumber, and thinly slice the red onion. Warm up your cooked rice or quinoa if you want a cozy bowl, or keep it cold for a refreshing twist—Greek Chicken Bowls are delicious both ways!
Step 4: Assemble the Bowls
To assemble, spoon rice or quinoa into the bottom of each serving bowl. Layer on the sliced chicken, then artfully arrange the tomatoes, cucumber, onions, olives, and crumbled feta. Every bowl is a canvas, so don’t be afraid to play with the colors and arrangement.
Step 5: Drizzle, Garnish, and Serve
Finish by drizzling a generous spoonful of tzatziki sauce over the top, then scatter fresh parsley or dill for a burst of herbal freshness. Serve immediately and watch everyone dive in—each Greek Chicken Bowl is bursting with flavor, texture, and pure joy.
How to Serve Greek Chicken Bowls
Garnishes
A shower of fresh herbs like chopped parsley or dill transforms these bowls from simple to spectacular. Lemon wedges on the side add a bright finishing touch, and an extra sprinkle of feta or a dash of paprika never hurts for a flavor boost and pop of color.
Side Dishes
Pair your Greek Chicken Bowls with warm pita bread or a light Greek salad for a full Mediterranean feast. A handful of crispy chickpeas or roasted potatoes also makes a terrific addition if you want to bulk up your meal or share with a crowd.
Creative Ways to Present
Get creative by serving the components “DIY style” so everyone can build their own Greek Chicken Bowl. Layer everything in a large platter for a family-style spread or prep individual mason jars for grab-and-go lunches that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Store any leftover Greek Chicken Bowls in airtight containers in the fridge for up to 4 days. Keep the tzatziki separate if you can, and simply drizzle it over the bowls right before serving to avoid sogginess. The flavors actually intensify, making leftovers just as exciting as day one!
Freezing
While the cooked chicken freezes well (and can be kept frozen for up to three months), it’s best to freeze rice or quinoa, chicken, and veggies separately for the freshest results. Hold off on freezing the fresh veggies and feta, as their texture will change after defrosting.
Reheating
To reheat, just pop the chicken and rice/quinoa in the microwave or a skillet until warmed through. Add the crunchy veggies and feta after reheating to keep them crisp and vibrant, then finish with tzatziki and herbs for that fresh-from-the-grill taste.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are a bit juicier and add an extra level of richness. Just adjust the cooking time slightly, as thighs may need a couple more minutes per side to cook through.
What can I use if I don’t have tzatziki?
If you’re out of tzatziki, plain Greek yogurt mixed with a squeeze of lemon, a minced garlic clove, and a touch of salt makes a quick and easy substitute that works beautifully in Greek Chicken Bowls.
Are Greek Chicken Bowls gluten-free?
Yes, as long as you use a gluten-free grain like rice or quinoa, Greek Chicken Bowls are naturally gluten-free. They’re perfect for those with dietary restrictions and anyone craving bold, fresh flavors!
Can I make these bowls vegetarian?
Definitely! Swap the chicken for grilled shrimp, baked falafel, or roasted chickpeas to create a protein-packed vegetarian version that’s just as flavorful and satisfying.
How far ahead can I prep the ingredients?
You can chop the veggies, cook the grains, and marinate the chicken up to 3 days ahead. Store them separately, then assemble the bowls just before serving for ultimate freshness and convenience.
Final Thoughts
Give Greek Chicken Bowls a try, and I promise they’ll become a staple in your kitchen. With their vibrant flavors, simple prep, and endless customizing options, there’s a Greek Chicken Bowl for everyone. Let me know how you make yours and enjoy every bite!
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Greek Chicken Bowls Recipe
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Non-Vegetarian
Description
These Greek Chicken Bowls are a delicious and nutritious meal option that is perfect for lunch or dinner. Tender marinated chicken is grilled to perfection and served over a bed of fluffy rice or quinoa, then topped with fresh vegetables, tangy feta cheese, and creamy tzatziki sauce.
Ingredients
For the Chicken:
1 lb boneless, skinless chicken breasts
2 tablespoons olive oil
2 tablespoons lemon juice
2 teaspoons red wine vinegar
2 cloves garlic (minced)
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
For the Bowls:
2 cups cooked rice or quinoa
1 cup cherry tomatoes (halved)
1 cup cucumber (diced)
1/2 red onion (thinly sliced)
1/2 cup Kalamata olives (pitted and halved)
1/2 cup crumbled feta cheese
1/4 cup tzatziki sauce (for serving)
fresh parsley or dill for garnish
Instructions
- Marinate the Chicken: In a bowl or resealable bag, combine olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and pepper. Add the chicken breasts and marinate for at least 30 minutes (or up to 4 hours in the fridge).
- Grill the Chicken: Preheat a grill or skillet over medium-high heat. Cook the chicken for 5 to 6 minutes per side, or until fully cooked and golden. Let rest for 5 minutes, then slice.
- Assemble the Bowls: In serving bowls, layer rice or quinoa as the base. Top with sliced chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese. Drizzle with tzatziki and garnish with fresh herbs. Serve immediately.
Notes
- You can substitute chicken with grilled shrimp or chickpeas for a vegetarian version.
- For added flavor, use garlic herb rice or lemon rice as the base.
- These bowls are great for meal prep and can be served warm or cold.
- Prep Time: 15 minutes (plus 30 minutes marinating)
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 520mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 38g
- Cholesterol: 95mg
