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Delicious chicken gyro bowls with grilled chicken, veggies, and sauces

Greek Chicken Bowl

A vibrant Greek chicken bowl combines marinated, grilled chicken with rice or quinoa, crisp cucumber, fresh tomatoes, tangy tzatziki, and salty feta for a quick weeknight meal or meal-prep favorite.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 520
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 1.5 lb boneless skinless chicken breasts Substitute: boneless chicken thighs or firm tofu for a vegetarian option.
  • 3 tbsp extra-virgin olive oil Use 2 tbsp and a spritz later for lower fat.
  • 3 cloves garlic, minced Roasted garlic will mellow for a sweeter note.
  • 2 tbsp Greek seasoning Or use 1 tbsp oregano + 1 tsp smoked paprika + pinch of cumin.
  • Salt and freshly ground black pepper To taste.
For serving
  • 1 cup cooked rice or quinoa Quinoa adds nuttiness and extra protein; rice is creamier.
  • 1 cup cucumbers, diced Crisp, cooling contrast.
  • 1 cup tomatoes, seeded and diced Juicy, bright acidity.
  • 1/2 cup tzatziki sauce Substitute: plain Greek yogurt with lemon juice, garlic, and grated cucumber.
  • 1/3 cup crumbled feta cheese Substitute: reduced-fat feta or nutritional yeast for lower sodium.
  • Optional toppings Lemon wedges, chopped fresh parsley, sliced red onion, kalamata olives, and a drizzle of extra-virgin olive oil.

Method
 

Marinate the chicken
  1. In a bowl or zip-top bag, combine olive oil, minced garlic, Greek seasoning, a pinch of salt, and black pepper. Add chicken breasts and coat thoroughly. Refrigerate for at least 30 minutes (or up to 4 hours) so the flavors penetrate.
Cook the chicken
  1. Preheat a grill or skillet over medium-high heat. Cook chicken 4–6 minutes per side (depending on thickness) until internal temperature reaches 165°F (74°C) and juices run clear. For charred flavor, finish on high heat briefly.
Let rest, then slice
  1. Remove chicken and let rest 5 minutes to retain juices. Slice thinly against the grain for tender bite-sized pieces.
Build the base
  1. Place 1 cup cooked rice or quinoa into each bowl as the base.
Add chicken and fresh toppings
  1. Top the grains with sliced chicken, diced cucumbers, and diced tomatoes. Scatter sliced red onion, kalamata olives, or chopped parsley if using.
Finish and serve
  1. Drizzle tzatziki over the assembled bowls and sprinkle crumbled feta. Serve immediately, or let cool slightly and pack into airtight containers for meal prep.

Notes

Swap quinoa and leaner tzatziki to reduce carbs or fats; nutritional values will change based on portion sizes and substitutions. Refrigerate assembled bowls (without tzatziki) in airtight containers for 3-4 days.