Name: Greek Chicken Bowls
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mediterranean
Ingredients: 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; 2 cups cooked rice or quinoa; 2 cups halved grape or cherry tomatoes; 2 cups diced cucumber; 4 cups shredded romaine lettuce; 1 cup sliced red onion; 1/2 cup feta; 1 cup plain Greek yogurt; 1/2 cup grated cucumber; 1 tablespoon lemon juice (for tzatziki); 1 tablespoon olive oil (for tzatziki); 1 teaspoon minced garlic (for tzatziki); 1/4 teaspoon salt (for tzatziki); 1 tablespoon fresh chopped dill

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I love how these Greek Chicken Bowls bring together fresh vegetables, juicy marinated chicken, and creamy tzatziki in one satisfying meal. Every time I make them, I feel like I’m enjoying a wholesome Mediterranean-inspired dish that’s perfect for both busy weeknights and relaxed meal prep days. The flavors are bright, balanced, and comforting without feeling heavy. Greek Chicken Bowls

Why You’ll Love This Recipe

I enjoy this recipe because it delivers bold flavor with very little effort. I get tender chicken infused with lemon and herbs, crisp vegetables for texture, and a cooling tzatziki sauce that ties everything together. I also appreciate how flexible it is, since I can switch grains or vegetables depending on what I have on hand. It’s one of those meals I can prep ahead and still look forward to eating all week.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

For the chicken marinade
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

For the bowls
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

For the tzatziki sauce
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
1 tablespoon fresh chopped dill

Directions

I start by whisking all the marinade ingredients together in a bowl until everything is well combined. I pound the chicken breasts to an even thickness, then place them in the marinade and let them rest for at least 30 minutes so they absorb all the flavor.

While the chicken marinates, I mix together all the tzatziki ingredients in a separate bowl and set it aside in the fridge. I also cook my rice or quinoa according to the package directions and chop all the vegetables so everything is ready to assemble.

To cook the chicken, I preheat my air fryer to 380°F. I cook the chicken for about 7 minutes on one side, flip it, and cook for another 3 to 4 minutes until the internal temperature reaches 165°F. If I’m using a skillet, I cook the chicken over medium heat until golden and fully cooked. I let the chicken rest for a few minutes before slicing.

To assemble, I add rice or quinoa to the bottom of each bowl, layer on the vegetables, top with sliced chicken, and finish with a generous spoonful of tzatziki.

Servings And Timing

I usually get 4 generous servings from this recipe. Prep time takes about 30 minutes, especially with marinating and chopping, and cooking takes around 20 minutes. Altogether, I plan for about 50 minutes from start to finish, not counting extra marinating time if I prep ahead.

Variations

When I want to change things up, I swap rice for quinoa or couscous. I sometimes add olives, roasted chickpeas, or bell peppers for extra flavor and texture. For a different protein, I’ve made this with shrimp or even kept it vegetarian by using seasoned chickpeas instead of chicken.

Storage/Reheating

I store the components in airtight containers in the refrigerator for up to 4 days. I prefer keeping the tzatziki separate so everything stays fresh. When reheating, I warm the chicken and grains in the microwave or on the stovetop, then add the cold vegetables and sauce afterward.

FAQs

Can I make these Greek chicken bowls ahead of time?

I often prepare them in advance for meal prep. I store everything separately and assemble the bowls right before eating.

What grain works best for this recipe?

I usually use rice or quinoa, but I’ve also enjoyed it with couscous or even cauliflower rice.

Can I cook the chicken without an air fryer?

I frequently use a skillet on the stovetop, and grilling also works well for added smoky flavor.

Is this recipe healthy?

I consider it a balanced meal since it includes lean protein, fresh vegetables, healthy fats, and whole grains.

How long should I marinate the chicken?

I marinate it for at least 30 minutes, but when I have time, I let it sit for a few hours to deepen the flavor.

Conclusion

I keep coming back to these Greek Chicken Bowls because they’re fresh, filling, and incredibly versatile. They make my meal prep easier and my dinners more enjoyable, all while delivering bright Mediterranean flavors I never get tired of. It’s a recipe I’m always happy to have in my rotation.