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I love recipes that feel bright and uncomplicated — and these Greek Chicken Bowls fit the bill. Greek Chicken Bowls are a fresh, protein-packed weeknight dinner that marry warm quinoa and seasoned chicken with crisp veg and a tangy tzatziki. They’re perfect for healthy meal prep, quick lunches, or casual dinners when you want something flavorful without fuss. If you’re managing a tight grocery budget but still want satisfying dinners, try pairing this with other simple chicken mains like budget-friendly chicken casseroles for a stress-free weekly plan.
Why you’ll love this dish
This bowl blends Mediterranean brightness with comforting grains and tender chicken — a combo that’s filling without feeling heavy. It’s quick to assemble, adaptable for picky eaters, and holds up well for lunches all week. Whether you’re feeding kids after sports or packing work lunches, it’s an approachable way to add more vegetables and lean protein to your routine.
“Simple, fresh, and so flavorful — my whole family asked for seconds!” — Happy home cook
Benefits at a glance: great for healthy meal prep, kid-friendly, budget-conscious, and easy to scale for guests.
How this recipe comes together
You’ll start by whisking a quick tzatziki, then cook seasoned diced chicken until golden. The bowls are assembled warm over cooked quinoa, topped with crisp cucumber, cherry tomatoes, red onion, bell pepper, and crumbled feta. Finish with a generous drizzle of the yogurt-dill sauce for a bright, creamy finish. The steps are straightforward, making this a reliable go-to for weeknights or make-ahead lunches.
Key ingredients
2 cups cooked quinoa, 1 pound chicken breast, diced, 1 tablespoon olive oil, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon oregano, Salt and pepper to taste, 1 cucumber, diced, 1 cup cherry tomatoes, halved, 1/2 red onion, thinly sliced, 1 cup bell pepper, diced, 1 cup feta cheese, crumbled, 1/2 cup plain Greek yogurt, 1 tablespoon lemon juice, 1 clove garlic, minced, Fresh dill for garnish
Quick substitutions:
- Quinoa: swap for brown rice, couscous, or cauliflower rice for a lower-carb option.
- Chicken: use thigh meat if you prefer darker meat, or sub baked tofu for a vegetarian bowl.
- Greek yogurt: use dairy-free yogurt if needed, but choose an unsweetened plain variety.
- Feta: try goat cheese or omit for a milder profile.
Directions to follow
- Make the tzatziki: In a small bowl, stir together the plain Greek yogurt, lemon juice, minced garlic, and a pinch of chopped fresh dill. Taste and season lightly with salt. Set the sauce aside to let flavors meld.
- Cook the chicken: Heat 1 tablespoon olive oil in a skillet over medium heat. Add the diced chicken and sprinkle with garlic powder, onion powder, oregano, salt, and pepper. Sauté, stirring occasionally, until the chicken is cooked through and lightly browned, about 6–8 minutes depending on dice size.
- Assemble the bowls: Divide 2 cups cooked quinoa between serving bowls. Top each with the cooked chicken, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and diced bell pepper.
- Finish and serve: Sprinkle 1 cup crumbled feta over the bowls. Drizzle the prepared tzatziki sauce over each serving and garnish with additional fresh dill. Serve immediately and enjoy.
How to plate and pair
Serve these bowls warm or at room temperature. For a complete meal, pair with a crisp green salad or warm pita on the side. If you’re planning a budget-conscious menu, complement these bowls with other easy chicken mains like easy chicken casseroles to rotate through the week. Add a squeeze of extra lemon or a drizzle of olive oil at the table for bright finishing notes.
Storage and reheating tips
- Fridge: Store assembled bowls without the tzatziki for up to 3–4 days. Keep the yogurt sauce in a sealed container separately for 4–5 days.
- Freezing: Freeze cooked chicken and quinoa in an airtight container for up to 2 months. Vegetables and the tzatziki do not freeze well.
- Reheating: Reheat chicken and quinoa together in a microwave or skillet until warmed through. Add fresh veg and cold tzatziki after reheating to preserve texture and flavor. Reheat gently to avoid drying the chicken.
Helpful cooking tips
- Dice chicken uniformly so pieces cook evenly.
- Use day-old quinoa for better texture — it holds up in bowls without getting mushy.
- Don’t overcrowd the pan: cook chicken in a single layer for a nice sear.
- Taste the tzatziki before serving; a little extra lemon or garlic can brighten it depending on your yogurt.
- If short on time, rotisserie chicken works well — just shred and season lightly.
Creative twists
- Mediterranean grain bowl: swap quinoa for farro and add roasted artichokes.
- Spicy version: toss chicken with a pinch of smoked paprika and cayenne.
- Vegetarian: replace chicken with crispy chickpeas or roasted eggplant and add more herbs.
- Low-carb: serve over chopped romaine or cauliflower rice instead of quinoa.
- Meal-prep bowls: assemble components in meal prep containers and store sauce separately.
Your questions answered
Q: Can I use frozen quinoa or pre-cooked rice?
A: Yes — thaw frozen cooked quinoa or heat pre-cooked rice before assembling. Ensure it’s well-drained so the bowl doesn’t get soggy.
Q: How can I keep the veggies crisp for meal prep?
A: Store cut vegetables separately from warm grains and protein. Add them to bowls right before eating or store in airtight containers with a paper towel to absorb moisture.
Q: Is there a shortcut for tzatziki?
A: Stir minced garlic and lemon into store-bought plain Greek yogurt, add chopped dill, and season — it’s quick and still flavorful.
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Greek Chicken Bowls
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten-Free, High-Protein
Description
Bright and uncomplicated Greek Chicken Bowls packed with protein, quinoa, fresh vegetables, and a tangy tzatziki sauce, perfect for meal prep or quick weeknight dinners.
Ingredients
- 2 cups cooked quinoa
- 1 pound chicken breast, diced
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- Salt and pepper to taste
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1 cup bell pepper, diced
- 1 cup feta cheese, crumbled
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 clove garlic, minced
- Fresh dill for garnish
Instructions
- Make the tzatziki: In a small bowl, stir together the Greek yogurt, lemon juice, minced garlic, and a pinch of chopped dill. Season with salt and set aside.
- Cook the chicken: Heat olive oil in a skillet over medium heat. Add diced chicken and sprinkle with garlic powder, onion powder, oregano, salt, and pepper. Sauté until cooked through and lightly browned, about 6–8 minutes.
- Assemble the bowls: Divide cooked quinoa between serving bowls. Top with cooked chicken, cucumber, cherry tomatoes, red onion, and bell pepper.
- Finish and serve: Sprinkle crumbled feta over the bowls, drizzle tzatziki sauce, and garnish with fresh dill. Serve immediately.
Notes
Store assembled bowls without tzatziki for up to 3–4 days. Keep tzatziki in a sealed container for 4–5 days.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 70mg