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Greek Chicken Bowls

Greek Chicken Bowls

Juicy herb-marinated chicken, fluffy rice, crisp vegetables, crumbled feta, and homemade tzatziki come together in one fresh, satisfying Mediterranean bowl — perfect for weeknight dinners or weekly meal prep.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4

Ingredients
  

For the Chicken

  • 2 lbs Chicken Breasts — boneless skinless
  • 3 tbsp Olive Oil
  • 3 tbsp Lemon Juice — freshly squeezed
  • 3 cloves Garlic — minced
  • 1 tsp Dried Oregano
  • 1 tsp Paprika
  • 1 tsp Salt
  • ½ tsp Black Pepper

For the Bowls

  • 3 cups Cooked Rice — white brown, or quinoa
  • 1 cup Cherry Tomatoes — halved
  • 1 Cucumber — diced
  • ½ Red Onion — thinly sliced
  • ½ cup Kalamata Olives
  • ½ cup Feta Cheese — crumbled
  • 2 tbsp Fresh Parsley or Dill — chopped

For the Tzatziki

  • 1 cup Greek Yogurt — full-fat
  • ½ Cucumber — grated and squeezed dry
  • 2 cloves Garlic — minced
  • 1 tbsp Lemon Juice
  • 2 tbsp Fresh Dill — chopped
  • ½ tsp Salt

Instructions
 

  • Whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Coat the chicken evenly and marinate for at least 30 minutes, or up to 8 hours for deeper flavor.
  • Heat a skillet or grill pan over medium-high heat. Cook the chicken 5–7 minutes per side until fully cooked through. Rest for 5 minutes, then slice.
  • Dice the cucumber, halve the cherry tomatoes, thinly slice the red onion, and prepare the olives.
  • Stir together the Greek yogurt, grated cucumber, garlic, lemon juice, dill, and salt until smooth. Refrigerate until ready to serve.
  • Divide the rice between bowls. Top with sliced chicken, tomatoes, cucumber, onion, olives, and feta. Add a generous scoop of tzatziki and garnish with fresh herbs.
  • Serve immediately with lemon wedges on the side. Enjoy warm or chilled.

Notes

 
  • Don't skip the marinade — even 30 minutes makes a noticeable difference in flavor and tenderness.
  • Always rest the chicken before slicing to keep every bite juicy.
  • Use freshly squeezed lemon juice for the best flavor in both the marinade and tzatziki.
  • Squeeze the grated cucumber well before adding it to the tzatziki so the sauce stays thick and creamy.
  • Store the chicken, rice, vegetables, and tzatziki separately in airtight containers for up to 4 days. The chicken and rice can be frozen for up to 3 months.
 

Nutrition Facts

 
  • Calories: 520 kcal
  • Protein: 42g
  • Carbohydrates: 38g
  • Fat: 18g
  • Fiber: 3g
  • Sodium: 780mg