Greek Chicken Bowls
These simple greek chicken bowls pack a lot of flavor and textures into one easy to make meal. These bowls are perfect for meal prep, loaded with veggies and homemade tzatziki.
If you are looking for a quick and easy dinner recipe, you’ve come to the right place! My gluten free chicken tikka masala, chicken bolognese and these Greek Chicken Bowls are a weeknight favorite.
You can meal prep all of the ingredients (same with my chili lime chicken bowls!) and have them ready to go for a grab and go lunch you can take to work or school. These bowls have lots of flavor and are totally customizable. You can make them dairy free, low carb or turn them into a salad for a simple lunch.
If you love this recipe, try my Mediterranean Chickpea Pasta Salad, crispy chicken tacos or Thai Curry Chicken Meatballs next!
Why you’ll love this recipe
- Easy to make
- Perfect for meal prep
- High protein
- Packed with flavor
How to make greek chicken bowls
Whisk together all ingredients for the chicken marinade. Pound the chicken to about 1/2 inch thick and add to a shallow bowl or ziplock bag.
Let marinate for at least 30 minutes, or up to a few hours.
Meanwhile, combine all ingredients for the tzatziki and set aside. Prep the rice and veggies. A greek bowl will traditionally have olives, but I’m not a big fan so I left them out. Feel free to add some pitted olives to each bowl as well!
Once the chicken is done marinating, preheat your air fryer to 380 and air fry on one side for 7 minutes, then flip and cook for 3-4 more minutes or until the internal temperature reaches 165 Fahrenheit.
If you do not have an air fryer, heat a skillet with oil or butter over medium/low heat and fry on side for 7-8 minutes, then flip and fry on the other side until golden and the temperature reaches 165 Fahrenheit.
Let the chicken rest for 5 minutes away from the heat, then slice.
Assemble your bowls with the rice, veggies, sliced chicken, tzatziki. I like to drizzle on some olive oil and lemon juice as well! Also delicious with a drizzle of my lemon tahini dressing. Enjoy and try my Greek salmon bowls next!
Key ingredients
These bowls are loaded with so many great flavors and textures. We’ll start with marinated lemon herb chicken and either rice or quinoa.
If you want the bowls to be low carb and want more veggies, you can use cauliflower rice or just stick with the veggies and make this more of a greek salad. Next, add all of the fun toppings to add some crunch and flavor!
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Tomatoes: I used grape, but cherry are also great!
Cucumber: Adds some nice crunch and fresh flavor.
Red onion: I used raw red onion, but pickled red onion is great here.
Feta cheese: If you are dairy free, just leave this out or sub for a vegan feta! But it’s so good in any greek inspired dish like my greek meatball bowls!
Homemade tzatziki: An easy and high protein recipe made with a base of greek yogurt. Perfect with my baked chicken skewers next!
Meal prep these bowls!
If you want to prep the bowls in advance, you definitely can since all ingredients will store well in the fridge. I like to prep all of the ingredients early in the week so the bowls are ready to go until you are ready to eat. Same with my cilantro lime chicken bowls!
Once the chicken is prepared, it will keep in the fridge for about 3 days. You can reheat the chicken or serve everything cold. Cold quinoa is better than cold rice, so keep this in mind if you aren’t planning on re-heating!
Make it dairy free
You can make these greek chicken bowls dairy free by swapping the feta for dairy free feta (or leaving it out) and using a plant-based greek yogurt in place of the regular.
For dairy free greek yogurt, I really like Kite Hill. Just be sure to use the plain and not vanilla! You can also omit the tzatziki and just use my tahini dressing for a creamy sauce on top!
More gluten free bowl recipes
- Honey Sriracha Salmon Bowls
- Teriyaki Tofu Bowls
- Chicken Fajita Burrito Bowl
- Teriyaki Chicken Bowl
- Hot Honey Chicken Bowls
- Mediterranean Chopped Salad
- Lemon Pepper Chicken Bowls
If you try this recipe, leave a comment below and let me know how it turns out! Be sure to follow me on instagram and subscribe to my newsletter for more recipes.
Greek Chicken Bowls
by: claire cary
Ingredients
Chicken
- 1 ¼ pounds boneless skinless chicken breasts
- ¼ cup olive oil
- 1 tabespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 ½ teaspoons dried oregano
- 1 ½ teaspoon dried basil
- 1 teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon red pepper flakes
Bowl
- 2 cups cooked rice or quinoa
- 2 cups halved grape or cherry tomatoes
- 2 cups diced or chopped cucumber
- 4 cups shredded romaine lettuce
- 1 cup sliced red onion
- ½ cup feta
Tzatziki
- 1 cup plain greek yogurt
- ½ cup grated cucumber
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- ¼ teaspoon salt or to taste
- 1 tablespoon fresh chopped dill
Instructions
- Whisk together all ingredients for the chicken marinade.
- Pound the chicken to about 1/2 inch thick and add to a shallow bowl or ziplock bag with the marinade.
- Let marinate for at least 30 minutes, or up to a few hours.
- Meanwhile, combine all ingredients for the tzatziki and set aside.
- Prep the rice and veggies. A greek bowl will traditionally have olives, but I’m not a big fan so I left them out. Feel free to add some pitted olives to each bowl as well!
- Once the chicken is done marinating, preheat your air fryer to 380 and air fry on one side for 7 minutes, then flip and cook for 3-4 more minutes or until the internal temperature reaches 165 Fahrenheit.
- If you do not have an air fryer, heat a skillet with oil or butter over medium/low heat and fry on side for 7-8 minutes, then flip and fry on the other side until golden and the temperature reaches 165 Fahrenheit.
- Let the chicken rest for 5 minutes away from the heat, then slice.
- Assemble your bowls with the rice, veggies, sliced chicken, tzatziki. I like to drizzle on some olive oil and lemon juice as well! Also delicious with a drizzle of my lemon tahini dressing. Enjoy!
Notes
Comments
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So confusing as double the serving still says one and 1/4 pounds of chicken. I’m assuming you mean 5 ounce chicken breast? I’ve never seen it labeled this way but the fact that it’s repeating when doubling the recipe is what confuses me as are you talking about weight in all or per breast as you mentioned “small” I rarely see small breast
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Just had to update the recipe card, you should not be getting that error anymore! If you double you need 2 1/2 pounds chicken breasts.
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We all loved this meal, but my 10 year old immediately asked me if I can make this more often. He ended up putting everything in a bowl and mixing it all up together and got seconds. He would prefer tofu over chicken and so him getting seconds on a chicken dish is saying a lot.
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Amazing! Thanks, Amber!
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amazing
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Marinade was great. This was so easy and my family loved it. I made cauliflower rice with it instead of regular rice. It worked so well with this dish.
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These were really good. I also added hummus to ours. I made our chicken in an Instapot and shredded it and then added the marinade to the chicken.
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Way too much honey. Meal went from wow to what?!? because of the overpowering honey in the chicken marinade. Maybe use a teaspoon at the most.
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Sorry this didn’t work for you!
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Love, love, love. I didn’t use rice, just served it over the romaine. I marinated the chicken for about 4 hours. It’s delicious!!
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Can you bake the chicken? If so, what would be the instructions?
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Yes! Marinate as usual and then bake at 400 Fahrenheit for about 25 minutes or until the internal temp is 165 F!
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Me and my teenage children absolutely love these bowls. My kids are always so happy when I say I’m making the Greek Bowls. I BBQ the chicken and it turns out amazing!
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Love that! Thanks, Allie!
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