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.
Why You’ll Love This Recipe
- Bursting with Mediterranean flavor: Bright lemon, aromatic herbs, and a touch of honey make this bowl sing with classic Greek goodness.
- Meal prep superstar: Everything can be made ahead and easily assembled, so lunch or dinner comes together in a flash on busy days.
- Customizable for every eater: These Greek Chicken Bowls play well with swaps—quinoa for rice, extra veggies, or your favorite toppings!
- Filling yet so fresh: The combination of lean protein, grains, and crisp veggies keeps you satisfied and energized without feeling weighed down.
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!
Pro Tips for Making Greek Chicken Bowls
- Marinate for Maximum Magic: Give your chicken plenty of time in the marinade—even just an hour makes a world of difference in flavor and tenderness.
- Air Fryer Advantage: Using the air fryer locks in juiciness and gives the chicken a lovely caramelized edge—plus, it’s fast and hands-off!
- Extra-Veggie Upgrade: Don’t stop at cucumbers and tomatoes—add bell peppers, shredded carrots, or even roasted chickpeas for extra color and crunch.
- Tzatziki Consistency: Squeeze your grated cucumber well so your tzatziki stays thick, creamy, and perfect for dolloping.
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
-
Can I use chicken thighs instead of breasts for Greek Chicken Bowls?
Absolutely! Chicken thighs stay extra juicy and flavorful—just adjust the cooking time as they may take a minute or two longer to cook through. They’re an excellent swap for added richness in your Greek Chicken Bowls.
-
How can I make these bowls dairy-free?
Swap Greek yogurt for your favorite dairy-free yogurt in the tzatziki, and use a vegan feta alternative or simply omit the cheese. The chicken and veggies are already naturally dairy-free!
-
Can I grill the chicken instead of using an air fryer or skillet?
Definitely—grilled chicken brings smoky depth to Greek Chicken Bowls. Just cook over medium-high direct heat for about 6–7 minutes per side, or until fully cooked through and nicely charred.
-
What are some protein alternatives for vegetarian Greek Chicken Bowls?
Try marinated tofu or crispy chickpeas for a protein-rich bowl; grilled halloumi or even falafel are also fantastic vegetarian ways to load up on flavor and texture.
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!
PrintGreek Chicken Bowls Recipe
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 100 mins
- Yield: 4 servings 1x
- Category: Main Course
- Method: Air Fry, Pan-Fry
- Cuisine: Greek
- Diet: Gluten Free
Description
These Greek Chicken Bowls are a delicious and healthy meal option that is perfect for a quick and flavorful dinner. Marinated chicken paired with fresh veggies, rice or quinoa, and a creamy tzatziki sauce make for a satisfying meal.
Ingredients
Chicken
- 4 small chicken breasts, about 1 1/4 pounds
- 1/4 cup olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 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
- 1/2 cup feta
Tzatziki
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/4 teaspoon salt, or to taste
- 1 tablespoon fresh chopped dill
Instructions
- Marinate the chicken: Whisk together all ingredients for the chicken marinade.
- Prepare the chicken: Pound the chicken to about 1/2 inch thick and marinate for at least 30 minutes.
- Make the tzatziki: Combine all ingredients for the tzatziki and set aside.
- Prep the ingredients: Cook rice or quinoa and chop veggies.
- Cook the chicken: Air fry or pan-fry the marinated chicken until cooked through.
- Assemble the bowls: Arrange rice, veggies, sliced chicken, and tzatziki in bowls. Drizzle with olive oil and lemon juice.
Notes
- Feel free to add pitted olives to the bowls if desired.
- Delicious with a drizzle of lemon tahini dressing.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 8g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 4g
- Protein: 35g
- Cholesterol: 95mg