A Greek Chicken Bowl combines tender grilled chicken, vibrant Mediterranean flavors, and creamy tzatziki into one hearty and satisfying dish. This recipe is a perfect balance of protein, fresh vegetables, and wholesome grains, making it a great option for lunch or dinner.
Why You’ll Love This Recipe
I love this Greek Chicken Bowl because it’s not only healthy but also bursting with vibrant flavors and textures. The grilled chicken is perfectly seasoned, the vegetables add a refreshing crunch, and the tzatziki sauce ties everything together with its creamy tang. It’s a customizable meal that’s easy to prepare and perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper to taste
1 cup cooked quinoa or rice
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
1 cucumber, diced
1/3 cup Kalamata olives, halved
1/4 cup crumbled feta cheese
1/4 cup hummus (optional)
1/2 cup tzatziki sauce
2 tablespoons fresh dill, chopped
Lemon wedges for serving
Directions
Preheat a grill pan or outdoor grill to medium-high heat.
Rub the chicken breasts with olive oil, oregano, garlic powder, salt, and pepper. Grill for 5-6 minutes per side, or until fully cooked and the juices run clear. Let the chicken rest for 5 minutes before slicing it into thin strips.
Divide the cooked quinoa or rice into two serving bowls.
Arrange the sliced grilled chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and crumbled feta cheese over the grains.
Add a dollop of hummus (if using) and drizzle with tzatziki sauce.
Sprinkle fresh dill on top and serve with lemon wedges for an extra burst of freshness.
Servings and Timing
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Servings: 2
Variations
Protein Swap: Substitute grilled chicken with lamb, shrimp, or chickpeas for a vegetarian option.
Grain Options: Use farro, couscous, or cauliflower rice instead of quinoa or rice.
Dressing Twist: Replace tzatziki with a drizzle of tahini sauce or Greek vinaigrette for a different flavor profile.
Add Greens: Include a handful of spinach or arugula for added nutrition and color.
Spicy Kick: Sprinkle some red chili flakes or drizzle hot sauce for a touch of heat.
Storage/Reheating
Storage: Store leftover components separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Warm the chicken and grains in the microwave or on the stovetop, and assemble the bowl fresh to maintain the texture of the vegetables and tzatziki.
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FAQs
How do I ensure the chicken stays juicy?
I recommend letting the chicken rest for 5 minutes after grilling to lock in the juices. Also, avoid overcooking by using a meat thermometer to check that the internal temperature reaches 165°F (74°C).
Can I make this recipe ahead of time?
Yes! Prepare and store the components separately, then assemble the bowls when ready to serve. This keeps everything fresh and flavorful.
Is this recipe gluten-free?
It is if you use quinoa or a gluten-free grain. Always check labels on store-bought items like hummus and tzatziki to ensure they’re gluten-free.
What can I use instead of tzatziki?
If you don’t have tzatziki, try plain Greek yogurt mixed with a little lemon juice, garlic, and dill as a quick alternative.
Can I grill the chicken indoors?
Yes, a grill pan or even a regular skillet works well if you don’t have access to an outdoor grill.
Conclusion
This Greek Chicken Bowl is a vibrant, nourishing meal that’s quick to prepare and endlessly customizable. It brings together the best of Mediterranean flavors in a bowl that’s as delicious as it is wholesome. Whether for a weeknight dinner or a packed lunch, this recipe is sure to become a favorite.
📖 Recipe:
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Greek Chicken Bowl
- Total Time: 30 minutes
- Yield: 2 servings
- Diet: Gluten Free
Description
Enjoy a flavorful and wholesome Greek Chicken Bowl featuring tender grilled chicken, vibrant Mediterranean vegetables, and creamy tzatziki. This quick, customizable recipe is perfect for lunch, dinner, or meal prep.
Ingredients
2 boneless, skinless chicken breasts
1 tablespoon olive oil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 cup cooked quinoa or rice
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, thinly sliced
1/3 cup Kalamata olives, halved
1/4 cup crumbled feta cheese
1/4 cup hummus (optional)
1/2 cup tzatziki sauce
2 tablespoons fresh dill, chopped
Lemon wedges for serving
Instructions
- Prepare the Grill: Preheat a grill pan or outdoor grill to medium-high heat.
- Season the Chicken: Rub chicken breasts with olive oil, oregano, garlic powder, salt, and pepper.
- Grill the Chicken: Cook chicken for 5–6 minutes per side, or until fully cooked with juices running clear. Rest for 5 minutes before slicing into strips.
- Assemble the Bowls:
- Divide cooked quinoa or rice between two bowls.
- Arrange grilled chicken, cherry tomatoes, cucumber, red onion, olives, and feta cheese over the grains.
- Add hummus (if using) and drizzle with tzatziki sauce.
- Finish and Serve: Sprinkle fresh dill on top and serve with lemon wedges.
Notes
Make Ahead: Store components separately to keep textures fresh.
Customizable: Swap chicken with lamb, shrimp, or chickpeas for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 2 servings
- Calories: 420 kcal
