Greek Chicken Bowls Recipe

Craving something fresh, vibrant, and packed with flavor? These Greek Chicken Bowls are the perfect answer! Succulent marinated chicken, crisp veggies, fluffy grains, and a creamy homemade tzatziki come together in an utterly delicious assembly that transforms every bite into a Greek-inspired getaway.

Ingredients You’ll Need

What I love about these Greek Chicken Bowls is that every ingredient is thoughtfully chosen—each one brings something special, whether it’s zesty brightness, creamy richness, or that craveable crunch. Here’s what you’ll gather for this Mediterranean masterpiece:

• Chicken breasts: I use small, boneless, skinless breasts for their quick cooking and tender texture—perfect for absorbing the marinade.
• Olive oil: Brings luscious richness to both the marinade and the tzatziki, tying all the Mediterranean elements together.
• Lemon zest & juice: Adds vibrant citrusy pop that brightens the whole bowl, marinade, and tzatziki alike.
• Honey: Just a touch—this balances the lemon’s sharpness and aids in caramelization when the chicken cooks.
• Garlic powder: Infuses the chicken with a savory, aromatic base that sings in every bite.
• Dried oregano & basil: These classic Greek herbs are must-haves for that herby, familiar flavor.
• Salt & black pepper: Essential seasoning for pulling all the flavors forward.
• Red pepper flakes: For a gentle kick of heat, totally optional if you’re not a spice fan.
• Rice or quinoa: Choose your favorite fluffy base—both play beautifully with the bold toppings.
• Grape or cherry tomatoes: Halved for sweetness and pop! They add color and juicy freshness.
• Cucumber: Diced for cool, crisp texture throughout each bite.
• Romaine lettuce: Shredded for a crunchy, refreshing backdrop—so satisfying!
• Red onion: Sliced thin for bite and vibrant color (so pretty in the bowl).
• Feta cheese: Crumbly, briny, and so quintessentially Greek—don’t skip it!
• Greek yogurt: The base for our tzatziki, lending creamy tang and protein.
• Grated cucumber: This keeps our tzatziki chilly and fresh—be sure to squeeze out the water for the best texture.
• Minced garlic: Just a hint in the tzatziki for that garlicky zing.
• Fresh dill: Adds that authentic green fleck and earthy herbal note to the sauce.

Variations

One of the joys of Greek Chicken Bowls is their flair for flexibility—think of this recipe as your template and feel free to riff based on what you’ve got in the fridge, or what your taste buds are craving. Customizing is half the fun!

• Swap your base: Try brown rice, farro, or even cauliflower rice for a different texture and nutritional twist.
• Go vegetarian: Replace the chicken with grilled halloumi or toss in some crispy chickpeas for a protein-packed, meatless version.
• Add olives: If you love their briny bite, sprinkle on some pitted Kalamata or green olives for extra authenticity.
• Lemon tahini drizzle: Spice things up with a drizzle of homemade lemon tahini dressing for extra creaminess and flavor depth.

How to Make Greek Chicken Bowls

Step 1: Whisk the Marinade

Grab a bowl and whisk together your olive oil, lemon zest and juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes until well combined. This zippy mixture will infuse the chicken with incredible flavor!

Step 2: Marinate the Chicken

Pound your chicken breasts to about 1/2-inch thick so they cook evenly and soak up every drop of marinade. Add the chicken and marinade to a shallow dish or ziplock bag, seal, and let it chill for at least 30 minutes (or a few hours, if you have time).

Step 3: Make the Tzatziki

While the chicken relaxes, stir together Greek yogurt, grated and well-drained cucumber, lemon juice, olive oil, garlic, salt, and dill in a small bowl. Pop it in the fridge so the flavors can mingle and get extra tasty.

Step 4: Prep the Bowl Ingredients

Now’s the time for rice or quinoa—cook your base according to package instructions. Chop up tomatoes, cucumbers, lettuce, onion, and crumble that feta; set up your assembly line for easy building!

Step 5: Cook the Chicken

Preheat your air fryer to 380°F. Cook chicken for 7 minutes on one side, then flip and cook for another 3–4 minutes, or until the inside hits 165°F. If you don’t have an air fryer, a skillet over medium-low heat works just as well—cook 7–8 minutes per side until golden and cooked through.

Step 6: Let Chicken Rest and Slice

Let the chicken rest for 5 minutes after cooking. This keeps it juicy! Then, slice it thinly—perfect for scattering over your bowls.

Step 7: Assemble Your Greek Chicken Bowls

Here’s the fun part: Mound rice or quinoa in each bowl, top with lettuce, veggies, sliced chicken, crumbled feta, and plenty of tzatziki. Finish with a drizzle of olive oil, lemon juice, or your favorite tahini dressing. Dive in!

How to Serve Greek Chicken Bowls

Garnishes

The finishing touches are what make Greek Chicken Bowls extra special! I love a finishing sprinkle of fresh chopped dill, a handful of extra feta crumbles, and a drizzle of really good olive oil or lemon juice. If you want even more color and a little tang, add thin ribbons of pickled red onion or a few Kalamata olives.

Side Dishes

For a satisfying spread, pair your Greek Chicken Bowls with warm pita bread, crispy baked pita chips, or even a lemony lentil soup. A simple Greek salad with extra olives or roasted potatoes on the side is always a win in my book.

Creative Ways to Present

These bowls aren’t limited to the “bowl” setup! Pile everything into warm pita pockets for a fantastic wrap, or serve deconstructed on a big platter for a crowd-pleasing DIY “bowl bar.” They’re also beautiful served on a mezze board for family-style entertaining.

Make Ahead and Storage

Storing Leftovers

Keep leftover Greek Chicken Bowls components stored separately in airtight containers in the refrigerator. Grains, veggies, chicken, and tzatziki will all last for up to 3-4 days, making this recipe perfect for meal prep or speedy lunches!

Freezing

The cooked chicken freezes beautifully—just slice and pack it in freezer-safe containers or bags for up to 2 months. Thaw overnight in the fridge before reheating. For best texture, avoid freezing the veggies or tzatziki (yogurt-based sauces can get watery when thawed).

Reheating

To reheat, gently warm the chicken (and grains, if desired) in the microwave or a low oven until heated through. Add your fresh veggies and tzatziki just before serving so everything tastes freshly made!

FAQs

Final Thoughts

If you need a meal that’s as fun to make as it is to eat, you’re going to love these Greek Chicken Bowls. They’re bursting with color, loaded with lively flavor, and endlessly customizable—so round up your ingredients and treat yourself (or your whole table) to a Mediterranean feast tonight!

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