Greek Chicken Bowls Recipe

Let’s talk about a dinner that feels like a sunny vacation, but comes together in your own kitchen. These Greek Chicken Bowls are that perfect, vibrant meal.

They balance lively flavors and satisfying textures in one simple bowl, making weeknights feel a whole lot more special.

Why This Recipe is a Weeknight Hero

Honestly, the beauty of this dish is in its clever simplicity. You get a complete, restaurant-worthy meal without any of the fuss.

It’s built for real life—quick to prepare, fantastic for making ahead, and packed with the kind of fresh ingredients that make you feel good.

Ingredients Needed for the Recipe

Gathering everything is part of the fun. Here’s what you’ll need to build your bowls.

• Chicken Breasts: The hearty, protein-packed centerpiece of the bowl.
• Olive Oil, Lemon Zest & Juice: The base of the marinade, creating a bright and tangy flavor.
• Honey: Adds a subtle sweetness that balances the lemon and herbs perfectly.
• Garlic Powder, Dried Oregano & Basil: The essential Greek herb trio for that authentic, aromatic taste.
• Salt, Black Pepper & Red Pepper Flakes: For seasoning and just a gentle hint of warmth.
• Rice or Quinoa: A fluffy, comforting base to soak up all the delicious juices.
• Grape Tomatoes, Cucumber & Red Onion: The classic, crunchy vegetable trio that adds freshness and color.
• Romaine Lettuce: Provides a cool, crisp texture underneath everything.
• Feta Cheese: Those salty, creamy crumbles are absolutely non-negotiable for me.
• Plain Greek Yogurt: The rich and tangy foundation for the homemade tzatziki sauce.
• Fresh Dill & Minced Garlic: They give the tzatziki its unmistakable, herby punch.

The Art of Building Your Bowl

Think of this as your creative playtime. The structure is simple, but the customization is endless.

You can swap the base, load up on extra veggies, or even turn it all into a giant, hearty salad. It’s completely up to you and what you’re craving.

How to make Greek Chicken Bowls?

Step 1- Marinate the Chicken

First, whisk together all the marinade ingredients in a small bowl. Take a moment to smell it—that’s the flavor.

Then, gently pound your chicken breasts to an even thickness so they cook perfectly. Place them in a bag or dish with the marinade and let them soak up all that goodness.

Step 2- Prep the Tzatziki & Veggies

While the chicken marinates, make your tzatziki. Just stir everything together in a bowl and pop it in the fridge.

Next, chop all your fresh vegetables. Halve the tomatoes, dice the cucumber, slice the onion, and shred the lettuce. This is the fresh, crunchy heart of the bowl.

Step 3- Cook the Chicken

You can cook the chicken in an air fryer or a skillet. For the air fryer, cook at 380°F, starting with 7 minutes on the first side.

Flip the chicken and cook for another 3-4 minutes, until it reaches 165°F internally. Let it rest for a full 5 minutes before slicing—this keeps it wonderfully juicy.

Step 4- Assemble and Enjoy

Now for the best part. Start with a base of rice or quinoa in each bowl, then add a handful of crisp lettuce.

Arrange your colorful veggies and sliced chicken on top. Finish with a generous dollop of tzatziki, a sprinkle of feta, and maybe an extra drizzle of olive oil.

Tips

• Don’t Skip the Pound: Taking a minute to pound the chicken ensures it cooks evenly and stays tender, not dry.
• Marinate Longer for More Flavor: Thirty minutes is fine, but if you can let it go for a few hours, the taste deepens beautifully.
• Drain Your Cucumber: After grating the cucumber for the tzatziki, squeeze out the excess water with your hands. This keeps your sauce luxuriously thick and creamy.
• Go Cold or Hot: These bowls are fantastic served warm right after cooking, but they’re equally delicious served cold straight from the fridge.

Easy Swaps and Variations

This recipe is wonderfully flexible. If you’re dairy-free, a plant-based Greek yogurt and vegan feta work beautifully.

For a low-carb option, swap the rice for cauliflower rice or just use extra lettuce. And if you love olives, by all means, add a handful of kalamatas.

Your Meal Prep Champion

This recipe truly shines as a make-ahead meal. Cook and slice the chicken, prepare the tzatziki, and chop all the veggies.

Store everything in separate containers in the fridge. For up to three days, you’ll have magnificent lunches or dinners ready in mere minutes.

Print Recipe

Greek Chicken Bowls Recipe

Author: Kelsey Perez Cooking Method: Air Fryer Cuisine: Greek Courses: Dinner, Lunch

Difficulty: easy Prep Time 20 mins Cook Time 12 mins Rest Time 5 mins Total Time 37 mins

Cooking Temp: 193  C Servings: 4 Estimated Cost: $ 18 Calories: 485

Best Season: Spring, Summer, Fall

Description

These simple Greek chicken bowls pack a lot of flavor and textures into one easy-to-make meal. Loaded with marinated lemon herb chicken, fresh veggies, and creamy homemade tzatziki, they’re perfect for meal prep and totally customizable. Naturally gluten free and easily made dairy free, this recipe is a healthy, high-protein dinner the whole family will love.

ingredients

Servings

Chicken

• 4 small chicken breasts (about 1 1/4 pounds)
• ¹⁄₄ cup olive oil
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1 teaspoon garlic powder
• 1.5 teaspoons dried oregano
• 1.5 teaspoon dried basil
• 1 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 teaspoon red pepper flakes (omit or reduce for less heat)

Bowl

• 2 cups cooked rice or quinoa
• 2 cups halved grape or cherry tomatoes
• 2 cups diced cucumber
• 4 cups shredded romaine lettuce
• 1 cup sliced red onion (raw or pickled)
• 0.5 cup feta cheese (omit or substitute vegan feta for dairy-free)

Tzatziki

• 1 cup plain Greek yogurt (sub with plant-based yogurt for dairy-free)
• 0.5 cup grated cucumber (squeeze out excess water)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• 0.25 teaspoon salt (or to taste)
• 1 tablespoon fresh chopped dill

Instructions

1. Whisk together all ingredients for the chicken marinade in a bowl.
2. Pound the chicken to about 1/2 inch thick and add to a shallow bowl or ziplock bag with the marinade.
3. Let marinate for at least 30 minutes, or up to a few hours in the fridge.
4. Meanwhile, combine all tzatziki ingredients in a small bowl and refrigerate until ready to use.
5. Prep the rice or quinoa and chop all veggies. (Optional: add pitted olives for authenticity!)
6. Preheat air fryer to 380°F (193°C). Cook chicken for 7 minutes on one side, then flip and cook 3–4 more minutes until internal temp reaches 165°F.
   Alternative: Use a skillet over medium heat—cook 7–8 minutes per side.
7. Let the chicken rest for 5 minutes, then slice into strips.
8. Assemble bowls with base of rice/quinoa, top with romaine, tomatoes, cucumber, red onion, sliced chicken, feta, and a generous dollop of tzatziki. Drizzle with olive oil and lemon juice if desired.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 485kcal

% Daily Value *

Total Fat 24g37%

Saturated Fat 6g30%

Cholesterol 95mg32%

Sodium 820mg35%

Potassium 830mg24%

Total Carbohydrate 38g13%

Dietary Fiber 4g16%

Sugars 12g

Protein 34g68%

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Calcium 18 mg

Iron 3 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Meal prep tip: Store cooked chicken and prepared veggies separately. Assemble bowls fresh to keep ingredients crisp.
• Dairy-free option: Use plant-based Greek yogurt (like Kite Hill) and skip the feta or use a vegan alternative.
• Low-carb version: Swap rice for cauliflower rice or serve over extra greens for a Greek salad bowl.
• Extra flavor: Drizzle with lemon garlic tahini dressing for a creamy, dairy-free finish.

Keywords: greek chicken bowls, healthy chicken bowl, meal prep chicken, gluten free greek bowl, tzatziki chicken bowl