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I make these Greek chicken bowls on repeat when I want a bright, healthy meal that comes together fast. This version combines tender marinated chicken with crisp cucumber, tomatoes, red onion and bell peppers, all layered over warm cooked quinoa or rice and finished with tangy feta and a generous drizzle of tzatziki sauce. It’s perfect for weeknight dinners, meal-prep lunches, or a relaxed weekend cookout.
Why you’ll love this dish
This bowl delivers big Mediterranean flavor with minimal fuss — lean protein, fresh vegetables, and creamy tzatziki make it balanced and satisfying. It’s also flexible: swap the grain, double the veggies, or grill extra chicken for easy leftovers.
“Simple to prep, bright flavors, and the whole family asks for seconds — a new weeknight favorite!”
If you’re watching the grocery budget but craving dinner variety, try pairing this with other easy chicken recipes like these 7 easy chicken casseroles that feed a family of 4 under $10 for more budget-friendly meal ideas.
How this recipe comes together
Start by marinating the chicken so it soaks up lemon, garlic and oregano. While it rests, chop your vegetables and cook the quinoa or rice. Grill or pan-sear the chicken until it reaches 165°F, then slice. Assemble bowls by layering grain, chicken, veggies, and feta; finish with tzatziki. The whole workflow is designed so most hands-on time is prep and the grilling/cooking is quick.
What you’ll need
Boneless chicken breasts
Olive oil
Garlic
Lemon juice
Oregano
Salt
Pepper
Cucumber
Tomatoes
Red onion
Bell peppers
Feta cheese
Cooked quinoa or rice
Tzatziki sauce
Substitution tips:
- Cooked quinoa or rice: use couscous, bulgur, or farro if you prefer a heartier grain.
- Tzatziki sauce: plain Greek yogurt mixed with grated cucumber, lemon, garlic, and dill works if you don’t have store-bought.
- Feta cheese: goat cheese or ricotta salata are good alternatives.
Step-by-step instructions
- Make the marinade: whisk 3 Tbsp olive oil, 2 minced garlic cloves, 2 Tbsp lemon juice, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper in a bowl.
- Marinate the chicken: add boneless chicken breasts to the marinade and refrigerate for at least 30 minutes (up to 8 hours).
- Cook the chicken: preheat a grill or skillet to medium-high. Cook chicken 5–8 minutes per side (depending on thickness) until an instant-read thermometer registers 165°F. Let rest 5 minutes, then slice.
- Prep the veggies: chop cucumber, tomatoes, red onion, and bell peppers into bite-sized pieces.
- Assemble the bowls: layer cooked quinoa or rice in bowls, top with sliced chicken and chopped vegetables, then sprinkle with feta.
- Finish with sauce: drizzle tzatziki generously over each bowl and serve.
Best ways to enjoy it
Serve these bowls hot for a cozy dinner, or chill components and pack them for lunches. Pair with a simple mixed-green salad or warm pita on the side. For contrast in texture, add toasted pine nuts or a handful of crunchy romaine. These bowls are ideal for casual weeknights, backyard grilling days, or make-ahead meal prep for busy workweeks.
Storage and reheating tips
Refrigerator: Store assembled bowls (without tzatziki) in airtight containers for up to 3–4 days. Keep sauce separate to prevent sogginess.
Freezer: Freeze cooked chicken and grains in meal-size portions for up to 2 months; vegetables will be best fresh. Thaw overnight in the fridge.
Reheating: Reheat chicken and grains in a skillet over medium-low heat or microwave until steaming (internal temp 165°F). Add fresh veggies and tzatziki after reheating.
Pro chef tips
- Pound thicker chicken breasts to an even thickness for uniform cooking.
- Use an instant-read thermometer to hit 165°F precisely — it prevents dry chicken.
- Let the chicken rest 5 minutes before slicing to retain juices.
- For deeper flavor, marinate up to 8 hours; if short on time, even 30 minutes adds a lot.
- Want extra char? Finish chicken on a hot grill for 1–2 minutes per side after cooking in a pan. For more budget-friendly main-dish ideas, check out these budget-friendly chicken casseroles.
Creative twists
- Spicy version: add a pinch of red pepper flakes to the marinade or a drizzle of harissa with the tzatziki.
- Vegetarian bowl: swap chicken for grilled halloumi or roasted chickpeas.
- Greek lamb bowl: use thin-sliced grilled lamb seasoned with oregano and lemon.
- Mediterranean breakfast bowl: top with a soft-cooked egg and serve with warm pita.
Your questions answered
Q: Can I use chicken thighs instead of breasts?
A: Yes — boneless, skinless thighs are juicier and forgiving; reduce cooking time slightly and watch for an internal temp of 165°F.
Q: How long can I keep leftovers with tzatziki already added?
A: Once tzatziki is mixed into a full bowl, eat within 24 hours for best texture. Separately stored, tzatziki keeps 3–4 days in the fridge.
Q: Is quinoa better than rice for this bowl?
A: Quinoa adds protein and a nutty texture, while rice gives a milder base and stretches the meal. Both work — pick based on nutrition goals and what you have on hand.
Internal link suggestions (anchor text only):
- 7 easy chicken casseroles that feed a family of 4 under $10
- Budget-friendly chicken casserole ideas
Greek Chicken Bowls
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Healthy
Description
Bright and healthy Greek chicken bowls filled with marinated chicken, fresh vegetables, and creamy tzatziki over quinoa.
Ingredients
- 4 boneless chicken breasts
- 3 Tbsp olive oil
- 2 cloves garlic, minced
- 2 Tbsp lemon juice
- 1 tsp dried oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cucumber, chopped
- 2 tomatoes, chopped
- 1 red onion, chopped
- 1 bell pepper, chopped
- 1/2 cup feta cheese, crumbled
- 2 cups cooked quinoa or rice
- 1 cup tzatziki sauce
Instructions
- Make the marinade: whisk olive oil, garlic, lemon juice, oregano, salt, and pepper in a bowl.
- Marinate the chicken: add chicken breasts to the marinade and refrigerate for at least 30 minutes.
- Cook the chicken: preheat a grill or skillet to medium-high. Cook chicken 5–8 minutes per side until it reaches 165°F. Let rest and then slice.
- Prep the veggies: chop cucumber, tomatoes, red onion, and bell peppers.
- Assemble the bowls: layer quinoa or rice, top with sliced chicken and veggies, then sprinkle with feta.
- Finish with sauce: drizzle tzatziki over each bowl and serve.
Notes
For extra flavor, marinate chicken up to 8 hours. Serve with fresh veggies and a simple salad.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg