Greek Chicken Bowls - iFoodReal.com (original) (raw)

These Greek Chicken Bowls are fresh and colorful, loaded with Mediterranean flavors, finished with tzatziki sauce and pita bread, and ready in 30 minutes!

Table of Contents

• Why You’ll Love This Recipe
• Ingredients for Greek Chicken Bowls
• How to Make Greek Chicken Bowls
• Tips for Best Results
• Variations
• How to Make Ahead
• More Greek Recipes You’ll Love
• More Bowl Recipes to Try
• Greek Chicken Bowls Recipe

These delicious Greek chicken bowls are a healthy dinner we could enjoy over and over. Start with brown rice, then top with Greek chicken, homemade tzatziki sauce, and classic Greek salad fixings. I also added sliced pita bread to bulk it up.

I had it ready in just 30 minutes to keep it a quick weeknight meal, but if you have the time, letting the chicken marinate longer adds even more flavor!

Why You’ll Love This Recipe

• Healthy and balanced: Packed with fresh veggies, whole grains, and 41 grams of protein.
• Make it your own: Switch up the base, load up on more veggies, or change the protein.
• Perfect for meal prep: Have stress-free lunches or dinners ready for a few days.
• Never get bored: Building your own bowl is half the fun, and I’ve yet to meet anyone who tires of Mediterranean flavors!

Ingredients for Greek Chicken Bowls

This recipe is divided into two sets of ingredients. All simple ingredients, and you’ll probably have most on hand!

For the Greek Chicken:

• Chicken breasts: I love using boneless skinless chicken breasts because they soak up the marinade so well and cook quickly when cut in half lengthwise. You can also swap in chicken thighs.
• Olive oil: A good quality extra virgin olive oil is the best choice for both flavor and authenticity.
• Lemon: The juice from half a small lemon works wonders to tenderize the meat quickly so you don’t need a long marinade.
• Garlic: Fresh garlic cloves are best.
• Seasonings: Dried oregano, salt, and pepper.

For the Bowls:

• Tzatziki: I used homemade tzatziki sauce which is easy to make, tastes better than store-bought, and uses ingredients you already have. You’ll need Greek yogurt, cucumber, olive oil, lemon, garlic, salt, pepper, and fresh dill.
• Brown rice: You’ll need 2 cups of cooked brown rice for this recipe, which makes enough for 4 bowls.
• Tomatoes: Halved cherry tomatoes are commonly used in Greek bowls and salads. Grape tomatoes also work.
• Cucumber: I use sliced English cucumber because it doesn’t need to be peeled. If using garden cucumbers or ones from the farmer’s market, I recommend to peel them first.
• Kalamata olives: Grab pitted Kalamata olives to save yourself some time.
• Red onion: Adds a mild, slightly sweet flavor and vibrant color.
• Feta cheese: Choose feta cheese in a block and crumble it yourself. Pre-crumbled feta often has anti-caking agents that can affect the texture and flavor.
• Pita bread: Sliced pita bread is great for bulking up the bowls, but you can easily skip it if you’re keeping your bowl gluten free or want to keep it lower in carbs.
• Lemon: I add a lemon wedge to each bowl so everyone can enjoy an extra burst of fresh lemon juice if they want.

How to Make Greek Chicken Bowls

This recipe is a bit unique since it takes 20 minutes to prep and just 10 minutes to cook. But still, it’s a 30 minute meal!

• Marinate the chicken: In a bowl, mix olive oil, lemon juice, oregano, garlic, salt, and pepper. Add the chicken, toss to coat, cover, and refrigerate.
• Make tzatziki sauce: Wrap the grated cucumber in a cheesecloth or linen kitchen towel, squeeze out the excess water, then mix it with the rest of the sauce ingredients in a bowl. Stir, cover, and refrigerate.
• Cook the Greek chicken: Heat a large skillet with oil and cook chicken for 5 minutes on each side, or until it reaches 165 F. Let it rest for 10 minutes, then cut into bite-sized pieces.
• Assemble the bowls: In each bowl, add rice, chicken, cucumbers, tomatoes, olives, and red onion. Top with feta, tzatziki, pita, and a lemon wedge. Feel free to add anything else you like and enjoy!

Tips for Best Results

Here are my top tips to ensure this Greek chicken bowl recipe is packed with flavor.

• Use fresh and quality ingredients: This will really bring out the flavors and give the dish the best taste and texture. Fresh ingredients also pack in more nutrients, which is a hallmark of Mediterranean dishes.
• Chicken marinating time: You can marinate the chicken for anywhere between 30 minutes and 24 hours. The longer it marinates, the more flavor it will absorb.
• Other ways to cook chicken: Grill your chicken outdoors or on an indoor grill, or bake it in the oven at 450 F in a greased baking dish. It all depends on the season and your preferred method.
• Use store-bought tzatziki: If you’re short on time, store-bought tzatziki works just fine.

Variations

• Vegetables: Add a variety of raw veggies like bell peppers, radishes, shredded carrots, or a handful of spinach or arugula.
• Swap the protein: Switch it up with grilled salmon, shrimp, lamb or beef. Or go for tofu, chickpeas, or falafel if you’re in the mood for a veggie option.
• Base options: Use quinoa, cauliflower rice, or couscous for a different texture. Try using mixed greens or spinach for a lighter option. You could also go with roasted sweet potatoes for a sweeter base.
• Hummus: Top with a dollop of your favorite hummus for a creamy, protein-packed boost. You can go with classic, roasted red pepper, or switch things up with my sweet potato hummus or garlic hummus.
• Fresh herbs: Parsley, dill, or mint are popular for brightening up the flavors.

How to Make Ahead

Getting everything ready ahead of time makes sure you’re good to go when it’s time to eat.

• Greek chicken: Marinate the chicken up to 24 hours ahead or cook it and refrigerate for up to 3 days.
• Tzatziki: Make the tzatziki sauce 7-10 days ahead and store it in an airtight container in the fridge.
• Veggies: Chop veggies and refrigerate them separately.
• Rice: Cook it as you normally would and let it cool before storing in an airtight container in the fridge for up to 5 days. You can enjoy the rice either warm or cold.
• Lunch prep: Follow the recipe, then throw everything into meal prep containers and refrigerate for up to 2 days. Keep the tzatziki and pita in separate containers and add them just before serving.

More Greek Recipes You’ll Love

• Greek chicken kabobs
• Greek chicken zucchini skillet
• Greek salad

More Bowl Recipes to Try

• Greek turkey burgers
• Chicken quinoa bowl
• Korean ground beef and rice bowls
• Instant Pot ground turkey quinoa bowls

For the Chicken:

• ▢ 2 large boneless skinless chicken breasts, sliced in half lengthwise (1 pound)
• ▢ 1 tablespoon olive oil, extra virgin
• ▢ 1/2 small lemon, juiced (1 tablespoon)
• ▢ 1 small garlic clove, grated
• ▢ 1 teaspoon oregano, dried
• ▢ 1/4 teaspoon salt
• ▢ 1/4 teaspoon ground black pepper

For the Tzatziki:

• ▢ 2 cups plain Greek yogurt, 2% fat or higher
• ▢ 3/4 long English cucumber , grated on medium holes of a box grater
• ▢ 1/2 medium lemon, juice of or 2 tablespoons
• ▢ 3 tablespoons olive oil, extra virgin
• ▢ 3 small garlic cloves, grated
• ▢ 2 tablespoons fresh dill, finely chopped
• ▢ 1/2 teaspoon salt
• ▢ 1/2 teaspoon ground black pepper

For the Bowls:

• ▢ 2 cups brown rice, cooked
• ▢ 2 cups grape or cherry tomatoes, halved
• ▢ 1/2 long English cucumber, chopped
• ▢ 1/2 cup Kalamata olives
• ▢ 1/4 cup red onion, thinly sliced
• ▢ 1/2 cup feta cheese, crumbled
• ▢ 4 pitas, cut into wedges
• ▢ 1/2 small lemon, cut into wedges

Cook ModePrevent your screen from going dark

• Prep: Cook rice and chop vegetables and pita for serving. Set aside.
• Marinate the chicken: In a medium bowl, add olive oil, lemon juice, oregano, garlic, salt and pepper. Whisk with a fork. Add chicken, toss to coat evenly, cover and refrigerate until ready to cook. The longer you marinate, the deeper the flavor.
• Make tzatziki sauce: Place grated cucumber in the center of a cheesecloth or linen kitchen towel, twist into a ball and squeeze very well until dry. In a medium bowl, add squeezed cucumber, Greek yogurt, lemon juice, olive oil, dill, garlic, salt and pepper. Stir well, cover and refrigerate.
• Cook the Greek chicken: Preheat large non-stick skillet on medium heat and add 1 tablespoon of oil. Add chicken, cook for 5 minutes per side or until thermometer inserted in the center registers 165F. Transfer to a cutting board, let rest covered for 10 minutes and cut into bite-sized pieces.
• Assemble the Bowls: To serve, in each bowl place cooked rice, chicken, cucumbers, tomatoes, olives and red onion. Sprinkle with feta cheese and add generous dollop of tzatziki, pita bread and a lemon wedge. You can add whatever else you like. Enjoy!

🎉 Last step! If you made this recipe, please leave a review and let us know what you think!

You will have at least half of tzatziki sauce leftover. Only 1 cup of sauce is included in nutrition calculations. Refrigerate the rest in airtight container for up to 7-10 days.

Serving: 1 bowl, Calories: 611kcal, Carbohydrates: 65g, Protein: 41g, Fat: 20g, Saturated Fat: 5g, Trans Fat: 0.02g, Cholesterol: 92mg, Sodium: 733mg, Fiber: 5g, Sugar: 5g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Welcome! I grew up in Ukraine watching my grandma cook with simple ingredients. I have spent the last 14 years making it my mission to help you cook quick and easy meals for your family!