This is a simple bowl with grilled chicken, rice or quinoa, fresh veggies, feta, olives, and tzatziki. It tastes bright and fresh. You can make it for a quick weeknight meal or for meal prep.
why make this recipe
The bowl is fast, healthy, and full of flavor. You get protein, veggies, and carbs in one meal. It uses few ingredients and is easy to change to your taste.
how to make Greek Chicken Bowls
Marinate the chicken, cook it, cook the rice or quinoa, chop the vegetables, and then build your bowls. Add feta and olives on top and serve with tzatziki.
Ingredients :
- Chicken breast
- Olive oil
- Garlic
- Lemon juice
- Oregano
- Salt
- Pepper
- Cucumber
- Tomato
- Red onion
- Feta cheese
- Kalamata olives
- Rice or quinoa
- Tzatziki sauce
Directions :
- Marinate chicken in olive oil, minced garlic, lemon juice, oregano, salt, and pepper for at least 30 minutes.
- Grill or bake the chicken until cooked through.
- Prepare rice or quinoa as per package instructions.
- Chop fresh veggies: cucumber, tomato, and red onion.
- Assemble bowls by adding rice/quinoa, sliced chicken, and topping with veggies, feta cheese, and olives.
- Serve with homemade tzatziki sauce on the side.
how to serve Greek Chicken Bowls
Put rice or quinoa in the bowl first. Add sliced chicken over the grain. Top with cucumber, tomato, red onion, feta, and olives. Serve with a spoonful of tzatziki on the side or on top.
how to store Greek Chicken Bowls
Store components separately for best texture. Keep cooked chicken, rice/quinoa, and veggies in separate airtight containers in the fridge for up to 4 days. Store tzatziki in a closed jar for up to 3 days.
tips to make Greek Chicken Bowls
- Marinate the chicken at least 30 minutes for more flavor.
- Cook rice or quinoa with a little salt and olive oil for better taste.
- Slice the chicken thin so it is easy to eat in a bowl.
- Keep the tzatziki cold and add it just before serving to keep the bowl fresh.
variation
- Use chicken thighs instead of breasts for more juiciness.
- Swap rice or quinoa for couscous or a green salad base.
- Make a vegetarian version with grilled halloumi or roasted chickpeas.
- Add roasted red peppers or artichoke hearts for more flavor.
FAQs
Q: Can I use frozen chicken?
A: Yes. Thaw it fully before marinating and cooking.
Q: Can I make this ahead for lunches?
A: Yes. Store parts separately and assemble when ready to eat.
Q: Is tzatziki required?
A: No. You can use plain yogurt mixed with lemon and garlic or a vinaigrette.
Q: How long to marinate chicken?
A: At least 30 minutes. Up to 8 hours is fine in the fridge.
Q: Can I grill the veggies too?
A: Yes. Grilled cucumber and tomato add a smoky flavor, but keep some raw for crunch.
Conclusion
If you want another clear step-by-step version, see this helpful recipe for Greek Chicken Bowls on Eat With Clarity: Greek Chicken Bowls – Eat With Clarity. For a version with a creamy tzatziki twist and extra ideas, check out this Chicken Tzatziki Bowls recipe from Half Baked Harvest: Chicken Tzatziki Bowls. – Half Baked Harvest.
Greek Chicken Bowls
Ingredients
Method
- Marinate chicken in olive oil, minced garlic, lemon juice, oregano, salt, and pepper for at least 30 minutes.
- Grill or bake the chicken until cooked through.
- Prepare rice or quinoa as per package instructions.
- Chop fresh veggies: cucumber, tomato, and red onion.
- Assemble bowls by adding rice/quinoa, sliced chicken, and topping with veggies, feta cheese, and olives.
- Serve with homemade tzatziki sauce on the side.
