Name: Greek Chicken Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Greek
Ingredients: 4 small chicken breasts (about 1¼ pounds); ¼ cup olive oil; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 2 tablespoons honey; 1 teaspoon garlic powder; 1½ teaspoons dried oregano; 1½ teaspoons dried basil; 1 teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon red pepper flakes; Cooked rice or quinoa; Grape or cherry tomatoes; Cucumber; Red onion; Feta cheese; Homemade tzatziki sauce

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These Greek Chicken Bowls are a fresh and flavorful way to bring Mediterranean inspiration to my meals. With juicy marinated chicken, crisp veggies, and creamy tzatziki, each bite is both satisfying and nourishing. It’s a balanced and vibrant dish I love to return to, especially when I need something simple but full of flavor.

Why You’ll Love This Recipe

I love how easy this recipe is to prepare and how flexible it is to suit different tastes. The marinated chicken is tender and packed with flavor, while the fresh veggies and creamy tzatziki add a refreshing balance. It’s perfect for meal prep, and I find it keeps me full and energized throughout the day. Whether I’m making it for dinner or prepping lunches for the week, it always hits the spot.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the chicken marinade:

4 small chicken breasts (about 1¼ pounds)
¼ cup olive oil
1 tablespoon lemon zest
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon garlic powder
1½ teaspoons dried oregano
1½ teaspoons dried basil
1 teaspoon salt
¼ teaspoon black pepper
½ teaspoon red pepper flakes

For the bowls:

Cooked rice or quinoa
Grape or cherry tomatoes
Cucumber
Red onion
Feta cheese
Homemade tzatziki sauce

Directions

I whisk together all the marinade ingredients in a small bowl.
I pound the chicken to about ½ inch thick, then place it in a shallow dish or ziplock bag with the marinade.
I let it marinate for at least 30 minutes or up to a few hours in the refrigerator.
While the chicken is marinating, I prepare the tzatziki sauce and chop the vegetables.
To cook the chicken:
- Air fryer: I preheat it to 380°F and cook the chicken for 7 minutes on one side, then flip and cook for another 3–4 minutes until the internal temperature reaches 165°F.
- Skillet: I heat a bit of oil over medium-low heat and cook the chicken for about 7–8 minutes per side, or until cooked through.
I let the chicken rest for 5 minutes, then slice it into strips.
To assemble, I layer rice or quinoa in a bowl, add the veggies, top with sliced chicken and tzatziki.
I finish with a drizzle of olive oil and a squeeze of lemon juice if I want extra brightness.

Servings and Timing

Servings: 4
Prep time: 20 minutes
Cook time: 20 minutes
Marinate time: 1 hour
Total time: 1 hour 40 minutes

Variations

To keep it low carb, I use cauliflower rice instead of grains.
For a dairy-free version, I skip the feta and use plant-based yogurt in the tzatziki.
Sometimes I add kalamata olives or avocado for extra richness and flavor.
I also like swapping the chicken with grilled tofu or chickpeas for a vegetarian version.

Storage/Reheating

I store each component separately in airtight containers in the fridge. The cooked chicken and rice or quinoa last for up to 3 days. When it’s time to eat, I reheat the chicken and grains, then assemble my bowl with the cold vegetables and tzatziki. It’s super convenient and keeps the textures fresh.

FAQs

What can I use instead of chicken?

I like to swap the chicken for grilled tofu, roasted chickpeas, or even shrimp when I want something different.

Can I make this ahead of time?

Absolutely. I prep all the components in advance and keep them refrigerated. Then I just assemble the bowl when I’m ready to eat.

How can I make the tzatziki sauce dairy-free?

I use a dairy-free yogurt alternative like coconut or almond yogurt to make a vegan-friendly tzatziki sauce.

What type of rice works best?

I usually go with jasmine or basmati rice, but brown rice or quinoa also work well if I want more fiber.

Can I freeze the marinated chicken?

Yes, I often freeze the raw marinated chicken in a ziplock bag. Then I just thaw it overnight in the fridge before cooking.

Conclusion

These Greek Chicken Bowls are one of my favorite go-to meals when I want something fresh, hearty, and packed with flavor. They’re easy to make, perfect for meal prep, and endlessly customizable. Whether I’m feeding a crowd or just prepping for myself, this recipe never fails to deliver.

Greek Chicken Bowls

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Author: Sue
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 1 hour 40 minutes
Yield: 4 servings
Category: Main Course
Method: Air Fryer or Skillet
Cuisine: Greek
Diet: Low Fat

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Description

These Greek Chicken Bowls are a vibrant Mediterranean-inspired meal featuring marinated chicken, fresh vegetables, creamy tzatziki, and grains. Perfect for meal prep or quick dinners.

Instructions

Whisk together all the marinade ingredients.
Pound the chicken to about ½ inch thick and place it in a shallow bowl or ziplock bag with the marinade.
Marinate for at least 30 minutes, or up to a few hours.
While the chicken marinates, prepare the tzatziki sauce and chop the vegetables.
Cook the chicken using an air fryer or skillet until internal temperature reaches 165°F (74°C).
Let the chicken rest for 5 minutes, then slice.
Assemble the bowls with rice or quinoa, vegetables, sliced chicken, and tzatziki sauce.
Drizzle with olive oil and lemon juice, if desired.