Greek Chicken Bowls

Delicious Greek Chicken Bowl with fresh vegetables and grilled chicken

These Greek Chicken Bowls are a vibrant, tasty meal that brings a Mediterranean flair, packed with juicy chicken, fresh veggies, and a creamy tzatziki sauce.

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Prep Time 30

Cook Time 15

Total Time 45

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 450

Ingredients Method Notes

Ingredients

For the chicken marinade

4 pieces boneless, skinless chicken breasts
1/4 cup olive oil
2 pieces lemons, juiced
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon salt
1/2 teaspoon black pepper

For the bowls

1 cup cooked quinoa or rice
1 cup cherry tomatoes, halved
1 piece cucumber, diced
1 piece red onion, thinly sliced
1 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1 cup tzatziki sauce store-bought or homemade

Method

Preparation

In a large mixing bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and black pepper.
Add the chicken breasts to the bowl, ensuring they are well-coated with the marinade. Cover and refrigerate for at least 30 minutes or up to 2 hours.

Cooking

Preheat your grill or stovetop pan over medium-high heat.
Cook the marinated chicken for about 6-7 minutes per side or until fully cooked and the juices run clear.

Assembly

While the chicken is cooking, prepare the bowls by layering cooked quinoa or rice at the base.
Once the chicken is done, let it rest for a few minutes, then slice it into strips and arrange it on top of the quinoa or rice.
Add halved cherry tomatoes, diced cucumbers, sliced red onion, crumbled feta cheese, and chopped parsley over the chicken.
Drizzle tzatziki sauce on top or serve it on the side.

Notes

To store Greek Chicken Bowls, place them in an airtight container and refrigerate for up to 3 days. For best texture and flavor, keep tzatziki sauce separate until you are ready to eat. You can also freeze the cooked chicken for up to 3 months.