Greek Chicken Bowls

I make Greek Chicken Bowls when I need a quick, good meal for a week of work. I like them for lunch and for a simple dinner. These bowls save time. I can cook the chicken once and use it for a few days. Greek Chicken Bowls fit into my normal week. I use plain tools and easy steps. I do not need special food or long prep. The bowls taste fresh and stay good in the fridge.

I first started making Greek Chicken Bowls when I wanted a light meal that fills me up. I needed food that is easy to pack and that keeps well. The mix of lemon, garlic, and oregano on the chicken makes the meat bright. The vegetables add crunch and color. Feta makes it a little salty and creamy. Tzatziki gives a cool finish. This is a meal I use for work days, quick family dinners, and simple meal prep.

This recipe is a bowl with cooked chicken, grains, veggies, feta, and tzatziki. It tastes fresh and bright. You will find lemon and garlic on the chicken. You will get crisp cucumber and sweet tomato. The dish is not spicy. It feels light but fills you up. People make it for lunch, quick dinner, or for meal prep. You can make a few bowls and eat them all week. The parts work well alone or together. You can change the base from rice to quinoa. For more simple sauce ideas, you can try a quick orange sauce like this 3-ingredient orange chicken sauce, which pairs well with many bowls.

why make this recipe

You should make this recipe because it is fast and clear. You can marinate chicken in 30 minutes. You can cook the chicken in the oven or on the grill. Chopping the veggies takes little time. The bowls store well for days. The flavors are simple and fresh. The meal has protein, vegetables, and grain. It fits many diets. It also helps cut food waste. You can use many kinds of vegetables you already have. The tzatziki adds a cool, creamy note without heavy calories. This recipe works for a busy week or for a calm night at home.

how to make Greek Chicken Bowls

Start with good chicken and a simple marinade. Mix olive oil, lemon juice, garlic, oregano, salt, and pepper. Coat the chicken and let it sit. While the chicken soaks, chop veggies and cook your grain. The chicken will absorb the marinade and get flavor. Cook it until the inside is no longer pink. Let the chicken rest a few minutes, then slice it. The rest step keeps the meat juicy. Build each bowl with grain first. Add sliced chicken. Put veggies around the chicken. Finish with feta and tzatziki. The bowls come together fast once each part is done. Keep a clear order: marinate, cook, rest, chop, and assemble.

Ingredients

• Chicken breasts
• Olive oil
• Lemon juice
• Garlic
• Oregano
• Salt
• Pepper
• Cucumber
• Tomatoes
• Red onion
• Bell peppers
• Feta cheese
• Cooked quinoa or rice
• Tzatziki sauce (yogurt, cucumber, garlic, dill)

This list gives you all main parts to build the bowl. The chicken and grain give protein and carbs. The vegetables add crunch and vitamins. Feta adds salt and cream. Tzatziki brings cool and herbs. You can use plain yogurt to make tzatziki fast. If you need a grain swap, use rice or quinoa. If you want a quick breakfast or snack idea with similar flavors, a simple yogurt bowl like the 5-minute fruit smoothie bowl can inspire toppings and textures. Keep staples like olive oil, lemon, and garlic on hand. They make many easy dishes.

Directions

1. Marinate chicken breasts in olive oil, lemon juice, minced garlic, oregano, salt and pepper for at least 30 minutes.

• This lets the flavors reach the meat. It helps the chicken taste bright. If you skip marinating, the chicken will still cook but will taste less fresh.

2. Grill or bake chicken until cooked through.

• Grill gives a smoky note. Bake is low fuss. Cook until center reads 165°F (74°C) or no pink remains. Let the meat rest 5 minutes after cooking.

3. While chicken is cooking, prepare fresh veggies by chopping cucumbers, tomatoes, red onion, and bell peppers.

• Chop to bite size. Keep pieces similar in size so the bowl looks neat and is easy to eat.

4. Cook quinoa or rice according to package instructions.

• Use salted water for better flavor. Fluff with a fork when done. Warm grain helps the bowl feel balanced.

5. In a bowl, assemble servings with quinoa/rice, sliced chicken, and fresh veggies.

• Place grain first. Add chicken on top or to the side. Arrange veggies around to make each bite varied.

6. Top with crumbled feta and tzatziki sauce.

• Feta adds salt and cream. Tzatziki cools the bowl. Use as much as you like.

7. Serve immediately or store for meal prep.

• If storing, keep sauce separate if you want fresh texture. If you mix, the grain will soak up the sauce over time. These steps make a clear plan for meal prep and for fast weeknight meals.

how to serve Greek Chicken Bowls

You can serve these bowls in many easy ways. Serve warm right after you assemble them. The warm grain and chicken go well with cool tzatziki. For meal prep, pack grain and chicken in one container and veggies in a small separate cup. Add tzatziki at service time. You can also serve the bowl on a flat plate as a shared platter. Let people pick what they want. Add lemon wedges for extra zing. You can place pita bread on the side for a fuller meal. If you want a low-carb option, serve without the grain and add more salad greens. For another protein idea, try using shredded chicken from a pan like the bang bang chicken skillet for more bold flavor.

how to store Greek Chicken Bowls

Store each part in the fridge in covered containers. Keep chicken, grain, and veggies in separate boxes if you can. Tzatziki should go in a small sealed jar. In the fridge, the chicken and grain will stay good for 3 to 4 days. Fresh veg will keep crisp for 3 to 5 days, but cut onion can make other veggies wet faster. If you want to freeze, freeze only the cooked chicken and grain. Put them in freezer bags. They last about 2 months in the freezer. Do not freeze tzatziki; yogurt sauce can split when thawed. To reheat, warm the chicken and grain in the microwave or oven. Add fresh veggies and sauce after reheating.

tips to make Greek Chicken Bowls

Use fresh lemon juice for a bright taste. Do not overcook the chicken. Cook until just done. Let the chicken rest after cooking. Slice the chicken against the grain for tender bites. Use a sharp knife to chop the veggies fast and clean. If you like more herbs, add fresh parsley or dill to the bowl. Taste the grain and adjust salt before you build the bowl. If you mix everything too early, the veggies can get soggy. Keep the tzatziki cold until you serve. Use good-quality feta for better texture. If you grill, oil the grill to avoid sticking. These small steps help the bowl look and taste better.

variation

You can change parts of the bowl to fit what you have. Swap chicken for roasted lamb or grilled shrimp. Use brown rice, couscous, or farro instead of quinoa. Replace feta with goat cheese for a creamier taste. If you want more heat, add chili flakes or a drizzle of hot sauce. Make tzatziki with fresh dill or mint for a new twist. For a vegan option, skip the chicken and feta, and use grilled tofu and a dairy-free yogurt sauce. If you do not want to change the meal much, keep the classic mix because the lemon-garlic chicken with tzatziki and cucumber is a well-tested combo that works well for many people.

FAQs

Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs stay juicy and add flavor. They may need a little more time to cook.

Q: Can I make tzatziki ahead?
A: Yes. Make tzatziki a day ahead. Keep it in a sealed jar. Stir before serving.

Q: How long do these bowls last in the fridge?
A: Store parts separately. Eat within 3 to 4 days for best taste and safety.

Q: Can I use store-bought tzatziki?
A: Yes. Store-bought tzatziki works well and saves time. Check the ingredients for fresh taste.

Q: Do I need to marinate the chicken?
A: You do not need to if you are short on time. Marinating improves flavor but is not required.

Conclusion

For more ideas and a full recipe view, see this helpful guide on Greek Chicken Bowls – Eat With Clarity. For a different take with tzatziki and bold flavors, try this Chicken Tzatziki Bowls. – Half Baked Harvest.

Print