I love crafting Easy Greek Bowls that burst with vibrant flavors. I begin with succulent chicken breasts marinated in olive oil, lemon juice, garlic and oregano. Paired with cherry tomatoes, diced cucumber and red onion, plus a refreshing Greek yogurt tzatziki, this recipe is my go-to for a nutritious, wholesome meal.
I recently discovered this simple twist on classic Greek flavors that I just had to share with you. I was experimenting in the kitchen when I decided to try out this Greek Chicken Bowl recipe, and omg, it was a total game-changer.
I started with 1.5 lbs of boneless, skinless chicken breasts marinated in olive oil, lemon juice, garlic, dried oregano, salt, and pepper. The blend of these ingredients made the chicken incredibly flavorful and juicy.
After marinating, I cooked the chicken and served it over a bed of cooked rice, tossing in a handful of cherry tomatoes, diced cucumber, and red onion. To finish it off, I garnished the bowl with Kalamata olives and a sprinkle of crumbled feta cheese.
Of course, the homemade tzatziki sauce, made with plain Greek yogurt, grated cucumber, garlic, lemon juice, fresh dill, salt, and pepper, really ties everything together. This is an easy weekday dinner that’s both healthy and bursting with zesty goodness.
Enjoy!
Why I Like this Recipe
I really like this recipe because it brings together a mix of tangy and savory flavors that make every bite exciting. i love how the chicken soaks up the lemon garlic marinade and turns out juicy and full of taste. also, the homemade tzatziki sauce is just awesome – it’s creamy, zesty, and adds an extra layer of flavor that i can’t get enough of. the way the fresh veggies like cherry tomatoes, cucumber, and red onion blend with the seasoned rice makes it a complete meal that’s both healthy and satisfying. plus, it’s super simple to prep so i can make a big batch for the week and still have a delicious dinner ready to go.
Ingredients
- Chicken: lean, juicy protein that’s marinated with lemon and oregano for a zesty flavor boost.
- Rice/Quinoa: provides hearty carbohydrates for energy and adds a satisfying, soft texture to the bowl.
- Cherry tomatoes: offer sweet and tangy bursts along with vitamins that help improve your diet.
- Cucumber: crisp and hydrating with fibre, it’s great in salads and makes the tzatziki extra fresh.
- Greek yogurt: creamy and tangy, it adds richness to the sauce while keepin it high in protein.
Ingredient Quantities
- 1.5 lbs boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 2 cups cooked rice (or quinoa if you prefer)
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced (divided, see tzatziki)
- 1 red onion, thinly sliced
- 1/2 cup Kalamata olives, pitted and sliced
- 1/4 cup crumbled feta cheese
- For the tzatziki sauce: 1 cup plain Greek yogurt
- For the tzatziki sauce: 1/2 cucumber, grated and drained
- For the tzatziki sauce: 1 clove garlic, minced
- For the tzatziki sauce: 1 tablespoon lemon juice
- For the tzatziki sauce: 1 tablespoon fresh dill, chopped
- For the tzatziki sauce: Salt and pepper to taste
How to Make this
1. In a bowl, mix the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper then toss the chicken breasts in it. Let it marinate for at least 15 minutes or up to a couple of hours if you got the time.
2. Pre-cook the rice (or quinoa if you prefer) according to the package instructions while the chicken is soaking in the marinade.
3. Heat a grill pan or a skillet over medium-high heat and cook the marinated chicken until it’s fully done, about 6-7 minutes per side. Slice the chicken into strips once it’s rested for a few minutes.
4. In a separate small bowl, combine the Greek yogurt, grated and drained half cucumber, minced garlic, 1 tablespoon lemon juice, chopped dill, salt and pepper to make the tzatziki sauce.
5. In a mixing bowl, combine the cherry tomatoes (halved), the diced cucumber (the other half), thinly sliced red onion, sliced Kalamata olives, and crumbled feta cheese.
6. Start assembling your bowls by placing a base of cooked rice or quinoa.
7. Add a generous helping of the mixed veggies on top of the rice.
8. Place the sliced chicken strips over the veggies.
9. Drizzle the homemade tzatziki sauce all over the bowl ensuring every bite gets some of that creamy goodness.
10. Give it a quick toss if you like, adjust salt and pepper as needed, and enjoy your flavorful Greek Chicken Bowl!
Equipment Needed
1. Large bowl for mixing the marinade
2. Small bowl for preparing the tzatziki sauce
3. Third bowl (or another large mixing bowl) for tossing together the veggies
4. Saucepan or pot to cook the rice or quinoa
5. Grill pan or skillet for cooking the chicken
6. Cutting board for chopping the garlic, cucumbers, tomatoes, and onion
7. Chef’s knife to slice the chicken and veggies
8. Measuring spoons and cups for the spices, olive oil, lemon juice, and Greek yogurt
9. Tongs or spatula to flip and serve the chicken
10. Grater for grating the cucumber for the tzatziki sauce
FAQ
Greek Chicken Bowls Recipe Substitutions and Variations
- If you dont have olive oil on hand, you can use vegetable oil or even melted butter in a pinch for a different flavor twist
- If chicken breasts arent available, try using turkey cutlets or even pork tenderloin to mix things up
- If you dont like rice, you could swap it with couscous or bulgur wheat for a similar texture and feel
- If you cant find Kalamata olives, try using green olives or capers for that briny kick
Pro Tips
1. If you have time, let the chicken marinate longer than 15 minutes so its flavors really sink in, and try not to rush this step even though it can seem like a hassle.
2. When cooking the chicken, let it rest for a few minutes before slicing and make sure you cut it against the grain so it stays tender and juicy.
3. For the tzatziki, squeeze out as much water as possible from the cucumber before mixing it in the sauce; this prevents the sauce from turning too watery and losing its creaminess.
4. Mix the veggies just before serving so they keep their crunch, otherwise they might end up soggy from the juices of the chicken and sauce.
Greek Chicken Bowls Recipe
I love crafting Easy Greek Bowls that burst with vibrant flavors. I begin with succulent chicken breasts marinated in olive oil, lemon juice, garlic and oregano. Paired with cherry tomatoes, diced cucumber and red onion, plus a refreshing Greek yogurt tzatziki, this recipe is my go-to for a nutritious, wholesome meal.
4
servings
500
kcal
Equipment: 1. Large bowl for mixing the marinade
2. Small bowl for preparing the tzatziki sauce
3. Third bowl (or another large mixing bowl) for tossing together the veggies
4. Saucepan or pot to cook the rice or quinoa
5. Grill pan or skillet for cooking the chicken
6. Cutting board for chopping the garlic, cucumbers, tomatoes, and onion
7. Chef’s knife to slice the chicken and veggies
8. Measuring spoons and cups for the spices, olive oil, lemon juice, and Greek yogurt
9. Tongs or spatula to flip and serve the chicken
10. Grater for grating the cucumber for the tzatziki sauce
Ingredients
-
1.5 lbs boneless, skinless chicken breasts
-
2 tablespoons olive oil
-
Juice of 1 lemon
-
3 cloves garlic, minced
-
1 teaspoon dried oregano
-
Salt and pepper to taste
-
2 cups cooked rice (or quinoa if you prefer)
-
1 cup cherry tomatoes, halved
-
1 cucumber, diced (divided, see tzatziki)
-
1 red onion, thinly sliced
-
1/2 cup Kalamata olives, pitted and sliced
-
1/4 cup crumbled feta cheese
-
For the tzatziki sauce: 1 cup plain Greek yogurt
-
For the tzatziki sauce: 1/2 cucumber, grated and drained
-
For the tzatziki sauce: 1 clove garlic, minced
-
For the tzatziki sauce: 1 tablespoon lemon juice
-
For the tzatziki sauce: 1 tablespoon fresh dill, chopped
-
For the tzatziki sauce: Salt and pepper to taste
Directions
- In a bowl, mix the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper then toss the chicken breasts in it. Let it marinate for at least 15 minutes or up to a couple of hours if you got the time.
- Pre-cook the rice (or quinoa if you prefer) according to the package instructions while the chicken is soaking in the marinade.
- Heat a grill pan or a skillet over medium-high heat and cook the marinated chicken until it's fully done, about 6-7 minutes per side. Slice the chicken into strips once it's rested for a few minutes.
- In a separate small bowl, combine the Greek yogurt, grated and drained half cucumber, minced garlic, 1 tablespoon lemon juice, chopped dill, salt and pepper to make the tzatziki sauce.
- In a mixing bowl, combine the cherry tomatoes (halved), the diced cucumber (the other half), thinly sliced red onion, sliced Kalamata olives, and crumbled feta cheese.
- Start assembling your bowls by placing a base of cooked rice or quinoa.
- Add a generous helping of the mixed veggies on top of the rice.
- Place the sliced chicken strips over the veggies.
- Drizzle the homemade tzatziki sauce all over the bowl ensuring every bite gets some of that creamy goodness.
- Give it a quick toss if you like, adjust salt and pepper as needed, and enjoy your flavorful Greek Chicken Bowl!
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 400g
- Total number of serves: 4
- Calories: 500kcal
- Fat: 20g
- Saturated Fat: 4g
- Trans Fat: 0g
- Polyunsaturated: 2g
- Monounsaturated: 12g
- Cholesterol: 80mg
- Sodium: 600mg
- Potassium: 600mg
- Carbohydrates: 45g
- Fiber: 5g
- Sugar: 5g
- Protein: 35g
- Vitamin A: 500IU
- Vitamin C: 20mg
- Calcium: 150mg
- Iron: 2mg