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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My mom and I just had this for lunch and it was delicious!
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This recipe and chicken marinade is a go to family favorite for us and our crowd! I also add in about 1 tsp of onion powder or minced onion, whatever is available in my pantry! Make this, you will not be disappointed.
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Delicious! Even picky kids will eat this!
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Ive made this recipe multiple times in the past few months! It’s been a go to as a BYO chicken bowl for our family and new moms as a nutrient packed post partum meal! I usually grill the chicken since I make large portions and it’s all perfect every time. A few people have asked me for the break down and I’m always happy to send them this link🥰
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Thanks so much for sharing, Deanna!
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This is absolutely delish! Trying my next serving with the tahini dressing!
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Made this for company without testing, its a winner. Flavor profile was spot on with chicken marinade and then all the additional goodies. Had quite a bit of quinoa left over and used store bought tzatziki. Even forgot to put out feta; used a flat top grill for chicken, meat was super moist. Sent leftovers to other family and they even enjoyed chicken cold!
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So delicious and refreshing! I loved the sweetness of the chicken mixed with the other flavors in the meal!
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Double the recipe! You will thank me! This was so delicious!
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Thank you, Mel!
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Literally will be a Summer staple! So easy to prep ahead for busy and lazy nights. Does anyone have the Nutrition for this? I have an athlete who loves it-but macros are life.
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Nutrition is at the bottom of the recipe card!
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Yum!!
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Nice
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I made the chicken part of this last night for the first time, as I was hosting a Greek themed dinner with lots of other tasty bits including salad, Haloumi, dolmades and homemade dips for friends.
I did adjust it slightly as per cooking time as I wanted moist chicken with the grilled taste. With the chicken, I actually cooked 6 breasts but didn’t bash them flat! I marinated the breast for a good 1.5 hours and then cooked at 160ªC for 50 mins in a sealed cooking tray with foil. After removing them I left them in the sealed tray for about 20 mins to keep moist in their own juices and then drained the liquid off.
I placed them under a pre heated grill and cooked accordingly.
Everyone has asked for the recipe. It was sooooo tasty.
We will make the poke bowl version another time as it looks so appetising and will also try the other poke bowl recipes.
The marinade I will gladly give a 10/10 because it was so tasty, and I am so happy I found this recipe and site -
This dish is easy to make and full of flavour. It’s become a repeat dish for our family
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Absolutely delicious!
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Absolutely Delicious!! Marinated the chicken yesterday and cook it for lunch today and it’s delicious! Thank you for sharing the recipe.
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