Greek Chicken Bowls Recipe

I developed my Lemon Herb Greek Chicken Bowls to be an easy, high-protein, veggie-packed, gluten free meal-prep option complete with homemade tzatziki that simplifies busy weeknights.

Ingredients

• Chicken thighs or breasts: high in protein, repair muscles, keeps bowls satisfying and hearty.
• Quinoa or brown rice: whole grain carbs, gives fiber and steady energy.
• Cucumber: crunchy, mostly water, adds hydration and mild fresh flavor to cut richness.
• Cherry tomatoes: sweet and tart, add vitamin C and bright acidic pop to each bite.
• Kalamata olives: salty, fatty, rich in monounsaturated fats, great for flavor punch and depth.
• Feta cheese: crumbly, tangy, gives protein and calcium, salty note balances veggies.
• Greek yogurt tzatziki: probiotic yogurt base, cools the bowl, adds protein and creamy tang.
• Extra virgin olive oil: heart healthy fats, adds silkiness and boosts absorption of vitamins.

Ingredient Quantities

• For the chicken marinade
  • 1 1/2 pounds boneless skinless chicken thighs or breasts
  • 3 tablespoons extra virgin olive oil
  • Zest and juice of 1 large lemon, about 2 tablespoons juice
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper

• For the bowls
  • 2 cups cooked quinoa or brown rice (about 1 cup dry)
  • 1 medium cucumber diced
  • 1 cup cherry tomatoes halved or 2 medium tomatoes diced
  • 1 small red onion thinly sliced
  • 1 red bell pepper diced
  • 1 cup pitted Kalamata olives halved
  • 4 ounces crumbled feta cheese
  • 4 cups mixed greens or chopped romaine

• For the tzatziki
  • 1 cup plain Greek yogurt
  • 1/2 medium cucumber grated and squeezed dry
  • 1 garlic clove minced
  • 1 tablespoon lemon juice
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon chopped fresh dill or 1 teaspoon dried dill
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper

• Pantry and garnish
  • Extra lemon wedges
  • 2 tablespoons chopped fresh parsley
  • Additional extra virgin olive oil
  • Extra kosher salt and ground black pepper

How to Make this

1. Whisk together 3 tablespoons olive oil, lemon zest and juice, minced garlic, oregano, 1 teaspoon salt and 1/2 teaspoon pepper; add 1 1/2 pounds chicken thighs or breasts to a bowl or zip bag, toss to coat and marinate at least 30 minutes or up to overnight for best flavor.

2. While chicken marinates cook 1 cup dry quinoa (or brown rice) according to package directions (roughly 1 cup dry to 2 cups water, bring to a boil then simmer 12 to 18 minutes), fluff with a fork and set aside.

3. Make the tzatziki: grate 1/2 cucumber, squeeze out as much moisture as you can with your hands or a towel, then stir into 1 cup Greek yogurt with 1 minced garlic clove, 1 tablespoon lemon juice, 1 tablespoon olive oil, dill, 1/2 teaspoon salt and 1/4 teaspoon pepper; chill while you finish other prep so flavors meld.

4. Prep the bowl veggies: dice 1 medium cucumber, halve 1 cup cherry tomatoes (or dice 2 medium tomatoes), thinly slice 1 small red onion, dice 1 red bell pepper, halve 1 cup Kalamata olives, chop 2 tablespoons parsley and crumble 4 ounces feta; wash 4 cups mixed greens or chop romaine.

5. Cook the chicken: heat a skillet over medium high with a little olive oil or preheat a grill; remove excess marinade, cook thighs about 5 to 6 minutes per side and breasts about 6 to 8 minutes per side until internal temp hits 165 F, or juices run clear; dont overcrowd the pan so you get a nice sear.

6. Let the chicken rest 5 to 8 minutes, slice against the grain and toss with a squeeze of lemon, a little extra olive oil and a pinch of salt and pepper so it stays juicy.

7. Assemble bowls: start with a base of greens and quinoa, top with sliced chicken, cucumber, tomatoes, red onion, bell pepper, olives and feta; spoon tzatziki on top or to the side, garnish with parsley and lemon wedges and drizzle extra olive oil if you want.

8. For meal prep store components separately when possible: chicken and grains in one container, veggies and greens in another, tzatziki in a small airtight jar; assembled bowls will keep 3 to 4 days refrigerated, tzatziki about the same but give it a sniff before using.

9. Quick tips and hacks: grate the cucumber into a clean tea towel and wring it out fast, use full fat Greek yogurt for creamier tzatziki, if youre in a rush use pre-cooked chicken or rotisserie, reheat chicken gently in a 350 F oven 8 to 12 minutes so it doesnt dry out.

Equipment Needed

1. Large mixing bowl or sturdy zip-top bag for marinating the chicken, a bag saves dishes and you can massage the marinade into the meat
2. Measuring cups and spoons to get the oil, lemon juice, salt and spices right (small errors in measurement ruin the balance)
3. Microplane or fine grater for lemon zest, plus a box grater for the cucumber when making tzatziki
4. Whisk (or fork) to blend the marinade and the yogurt sauce so they’re smooth
5. Sharp chef’s knife and a cutting board for all the veg and slicing the rested chicken
6. Heavy skillet or grill pan (or an outdoor grill) to get a good sear on the chicken
7. Tongs and an instant-read thermometer so you dont overcook the chicken — aim for 165 F
8. Colander or fine mesh sieve and a clean tea towel to squeeze excess water from the grated cucumber

FAQ

Greek Chicken Bowls Recipe Substitutions and Variations

• Chicken (1 1/2 pounds):
  • Firm tofu (14 oz block), pressed and cut into strips. Marinate 15-30 min and grill or pan-fry until crisp on edges.
  • Shrimp (about 1 to 1 1/4 lb), peeled. Use same marinade but cut lemon to 1 tbsp, cook 2-3 min per side.
  • Salmon fillets (about 1 to 1 1/4 lb). Marinate only 10-15 min then bake or grill until just cooked.
• Quinoa or brown rice:
  • Farro or barley, cooked from 1 cup dry for a nutty, chewy base.
  • Couscous or orzo, cooks faster and gives a lighter texture.
  • Cauliflower rice for low-carb bowls, sauté 5-7 min until tender and season well.
• Kalamata olives:
  • Castelvetrano or green olives for a milder, buttery flavor.
  • Capers for little bursts of briny brightness if you want fewer olives.
  • Chopped green olives with a pinch of lemon zest to keep it bright.
• Greek yogurt for tzatziki:
  • Strained plain yogurt or labneh for the same thick tangy texture.
  • Dairy free plain soy or coconut yogurt for a vegan tzatziki, just squeeze the cucumber very dry.
  • Sour cream mixed with a bit of plain yogurt if you’re short on Greek yogurt.

Pro Tips

– Marinate smartly and dry before cooking. Acid in the lemon helps flavor but too long will start to break down the meat and make it mushy, so overnight is fine but don’t go crazy. Before you cook pat the chicken very dry with paper towels so you actually get a brown crust instead of steaming it, then season again lightly.

– Remove cucumber water like your life depends on it. Grate and squeeze or salt and let sit, then squeeze hard in a towel or fine mesh, otherwise the tzatziki and the whole bowl gets watery. Use full fat Greek yogurt if you want it rich and not thin, and chill the sauce so the flavors calm down.

– Use an instant read thermometer and let the chicken rest. Cooking to a safe temp is important but pulling it a tad early and letting carryover heat finish it keeps it juicy. After resting slice against the grain and toss the slices with a little lemon and olive oil so they stay moist instead of drying out.

– For meal prep keep stuff separate and finish fresh. Store grain and chicken together, veggies and greens in another container, and the tzatziki in a small jar with a little olive oil on top to prevent a skin forming. Reheat gently in a low oven or covered in the microwave with a splash of water so the chicken doesn’t dry out.