Greek Chicken Bowls Recipe

Meet your new go-to meal: vibrant, flavor-packed Greek Chicken Bowls! Tender, zesty chicken over a rainbow of veggies, cool tzatziki, tangy feta, and a bed of cauliflower rice or grain—these bowls are fresh, filling, and as easy to love as they are to make.

Ingredients You’ll Need

You’ll be amazed at how a handful of simple, fresh ingredients come together to create these Greek Chicken Bowls. Each element—zesty chicken, crisp veggies, creamy tzatziki—adds something unique, keeping every bite interesting and delicious.

• Boneless, skinless chicken breasts: Lean and tender, these soak up all that tangy marinade for maximum flavor.
• Olive oil: Essential for the marinade and grilling, it adds silky richness.
• Lemon zest and juice: Zest brightens the dish; juice tenderizes the chicken and livens up the flavors.
• Fresh garlic: Delivers bold, classic Mediterranean notes.
• Dried oregano: This herb gives the chicken that signature Greek taste.
• Kosher salt & black pepper: Simple seasonings that let the other flavors shine.
• Crushed red pepper flakes: Just a dash for a subtle kick—adjust to your heat preference.
• Cauliflower rice, regular rice, or quinoa: Choose your favorite base; each brings a different texture and vibe.
• Grape tomatoes: Sweet, juicy pops of color and flavor.
• Chopped cucumber: Crunchy, cooling, and so refreshing.
• Kalamata olives: Briny and rich, they pack an authentic Greek punch.
• Red onion: Adds a sharp, fresh bite and lovely color.
• Tzatziki sauce: Cool, creamy, and herby—ties the whole bowl together.
• Crumbled feta cheese: Salty, tangy, and just a little bit creamy.
• Lemon wedges: A final squeeze brightens everything up at the table.
• Pita chips (optional): For an irresistible crunch on the side or tucked into your bowl.
• Fresh dill and parsley (optional): Sprinkle for that extra pop of fresh, herby flavor and color.

Variations

The beauty of Greek Chicken Bowls is just how easy they are to personalize! Feel free to mix and match ingredients to suit what you have, dietary preferences, or simply your mood on any given night.

• Grain Swap: Try brown rice, farro, or orzo instead of quinoa or cauliflower rice for a different texture or added heartiness.
• Vegetarian Twist: Use crispy chickpeas or grilled halloumi cheese in place of chicken for a plant-based option.
• Dairy Free: Omit the feta and use a dairy-free or vegan tzatziki to keep the bowls totally dairy-free.
• Extra Veg Celebration: Layer in roasted eggplant, bell peppers, or even artichoke hearts for more Mediterranean flair.
• Spicy Kick: Amp up the heat with extra red pepper flakes, or a drizzle of sriracha or harissa on top.

How to Make Greek Chicken Bowls

Step 1: Marinate the Chicken

Combine your chicken breasts, olive oil, lemon zest and juice, garlic, dried oregano, salt, pepper, and a touch of crushed red pepper in a large Ziploc bag. Massage everything together so the chicken is well-coated, then refrigerate for at least 30 minutes to 1 hour. This simple marinade gives the meat tons of flavor while keeping it tender and juicy—don’t skip this step!

Step 2: Grill the Chicken

Heat a grill or grill pan to medium-high and lightly brush it with olive oil. Remove chicken from the marinade (discard marinade) and grill about 5 minutes per side, depending on thickness, until the center is just cooked through (165°F). Let the chicken rest for 5 minutes, then slice it thinly for easy bowl building and maximum coverage.

Step 3: Prepare the Bowl Ingredients

While the chicken marinates or grills, get the other delicious fixings ready. Cook your rice or grain of choice, halve the grape tomatoes, chop the cucumbers, slice the olives and red onion, and crumble the feta. Prep is quick and colorful, making assembly foolproof!

Step 4: Assemble the Greek Chicken Bowls

To build your bowls, scoop a base layer of cauliflower rice, regular rice, or quinoa into each bowl. Top with a generous pile of sliced chicken, then arrange tomatoes, cucumbers, olives, and red onion all around. Add a dollop of tzatziki and sprinkle with feta. Finish with a squeeze of fresh lemon, add pita chips or fresh herbs if you’d like, and get ready to dig in!

How to Serve Greek Chicken Bowls

Garnishes

Give your Greek Chicken Bowls the finishing touch they deserve! Sprinkle generously with crumbled feta, a pinch of chopped dill or parsley, and a final drizzle of olive oil or squeeze of lemon right before serving. The fresh herbs and creamy cheese make every bite pop with flavor.

Side Dishes

While these bowls easily stand alone, they’re also fantastic with toasty pita bread, crunchy pita chips, or a classic Greek salad alongside. If you’re feeding a crowd, serve with dolmas, roasted potatoes, or even a side of hummus for a full Mediterranean spread.

Creative Ways to Present

Turn your meal into a Greek feast by serving the chicken, rice, and toppings platter-style for everyone to build their own. Or, try layering greens in the base of your Greek Chicken Bowls for a salad-bowl hybrid. Mini bowls make a fun appetizer for parties and gatherings, too!

Make Ahead and Storage

Storing Leftovers

Store any leftovers in separate airtight containers in the fridge—chicken, veggies, and grains will keep well for up to 4 days. This way, your bowls taste ultra fresh every time you assemble a new one!

Freezing

The cooked chicken freezes beautifully! Slice and cool completely, then store in an airtight freezer-safe bag for up to 2 months. Just leave the veggies, feta, and tzatziki for the day you’re ready to serve, as they don’t freeze well.

Reheating

Warm chicken gently in the microwave or in a skillet over medium-low heat to keep it juicy. Add freshly chopped veggies, feta, and cold tzatziki after reheating so everything tastes lively and crisp!

FAQs

Final Thoughts

If you’re craving a meal that’s bursting with color, freshness, and bold flavor, give these Greek Chicken Bowls a try. They’re endlessly customizable, quick to assemble, and sure to become a staple in your weeknight dinner lineup. Kali orexi—enjoy every bite!

Greek Chicken Bowls Recipe

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• Author: Harper
• Prep Time: 45 minutes
• Cook Time: 10 minutes
• Total Time: 55 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Grilling
• Cuisine: Mediterranean
• Diet: Gluten Free

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Description

These Greek Chicken Bowls are a fresh and flavorful meal option, featuring marinated grilled chicken served over cauliflower rice with a variety of Mediterranean-inspired toppings.

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Ingredients

Units USM Scale 1x2x3x

For the chicken:

• 1 pound boneless skinless chicken breasts (2 large breasts)
• 3 tablespoons olive oil
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• Dash crushed red pepper flakes

For the bowls:

• 2 cups cooked cauliflower rice, regular rice, or quinoa
• 2 cups grape tomatoes, halved
• 2 cups chopped cucumber
• 1 cup kalamata olives, pitted and sliced
• 1/2 red onion, sliced
• 1 cup tzatziki sauce
• 1/2 cup crumbled feta cheese
• Lemon wedges for serving
• Pita chips, optional
• Fresh dill and parsley for garnish, optional

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Instructions

1. For the chicken: In a gallon-size Ziploc bag, combine chicken breasts, olive oil, lemon zest, lemon juice, garlic, oregano, salt, pepper, and crushed red pepper. Marinate for at least 30 minutes to 1 hour, turning the bag occasionally.
2. Cook the chicken: Brush grill grates or a grill pan with olive oil and heat to medium-high heat. Grill the chicken breasts about 5 minutes per side until no longer pink in the center. Let rest before slicing.
3. Assemble the bowls: Divide cauliflower rice or quinoa among 4 bowls. Top with sliced chicken, tomatoes, cucumber, olives, red onion, tzatziki sauce, and feta cheese. Add a squeeze of lemon juice. Garnish with optional dill and parsley. Serve with pita chips if desired.

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Notes

• Feel free to customize the toppings based on your preferences.
• Adjust the seasoning to suit your taste.

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Nutrition

• Serving Size: 1 bowl
• Calories: 380
• Sugar: 6g
• Sodium: 810mg
• Fat: 18g
• Saturated Fat: 6g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 6g
• Protein: 32g
• Cholesterol: 90mg