Name: Greek Chicken Bowls
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 2 large boneless skinless chicken breasts (sliced in half lengthwise (1 pound)); 1 tablespoon olive oil (extra virgin); 1/2 small lemon (juiced (1 tablespoon)); 1 small garlic clove (grated); 1 teaspoon oregano (dried); 1/4 teaspoon salt; 1/4 teaspoon ground black pepper; 2 cups plain Greek yogurt (2% fat or higher); 3/4 long English cucumber (grated on medium holes of a box grater); 1/2 medium lemon (juice of or 2 tablespoons); 3 tablespoons olive oil (extra virgin); 3 small garlic cloves (grated); 2 tablespoons fresh dill (finely chopped); 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 2 cups brown rice (cooked); 2 cups grape or cherry tomatoes (halved); 1/2 long English cucumber (chopped); 1/2 cup Kalamata olives; 1/4 cup red onion (thinly sliced); 1/2 cup feta cheese (crumbled); 4 pitas (cut into wedges); 1/2 small lemon (cut into wedges)

These Greek Chicken Bowls are fresh and colorful, loaded with Mediterranean flavors, finished with tzatziki sauce and pita bread, and ready in 30 minutes!

Greek chicken bowl with vegetables, tzatziki, pita bread and rice.

Why You’ll Love This Recipe
Ingredients for Greek Chicken Bowls
How to Make Greek Chicken Bowls
Tips for Best Results
Variations
How to Make Ahead
More Greek Recipes You’ll Love
More Bowl Recipes to Try
Greek Chicken Bowls Recipe

These delicious Greek chicken bowls are a healthy dinner we could enjoy over and over. Start with brown rice, then top with Greek chicken, homemade tzatziki sauce, and classic Greek salad fixings. I also added sliced pita bread to bulk it up.

I had it ready in just 30 minutes to keep it a quick weeknight meal, but if you have the time, letting the chicken marinate longer adds even more flavor!

Why You’ll Love This Recipe

Healthy and balanced: Packed with fresh veggies, whole grains, and 41 grams of protein.
Make it your own: Switch up the base, load up on more veggies, or change the protein.
Perfect for meal prep: Have stress-free lunches or dinners ready for a few days.
Never get bored: Building your own bowl is half the fun, and I’ve yet to meet anyone who tires of Mediterranean flavors!

Ingredients for Greek Chicken Bowls

This recipe is divided into two sets of ingredients. All simple ingredients, and you’ll probably have most on hand!

For the Greek Chicken:

Chicken breasts, garlic, olive oil, lemon, dried oregano, salt and pepper.

Chicken breasts: I love using boneless skinless chicken breasts because they soak up the marinade so well and cook quickly when cut in half lengthwise. You can also swap in chicken thighs.
Olive oil: A good quality extra virgin olive oil is the best choice for both flavor and authenticity.
Lemon: The juice from half a small lemon works wonders to tenderize the meat quickly so you don’t need a long marinade.
Garlic: Fresh garlic cloves are best.
Seasonings: Dried oregano, salt, and pepper.

For the Bowls:

Tzatziki, tomatoes, pita, cucumber, feta cheese, olives, brown rice, red onion, lemon, salt and pepper.

Tzatziki: I used homemade tzatziki sauce which is easy to make, tastes better than store-bought, and uses ingredients you already have. You’ll need Greek yogurt, cucumber, olive oil, lemon, garlic, salt, pepper, and fresh dill.
Brown rice: You’ll need 2 cups of cooked brown rice for this recipe, which makes enough for 4 bowls.
Tomatoes: Halved cherry tomatoes are commonly used in Greek bowls and salads. Grape tomatoes also work.
Cucumber: I use sliced English cucumber because it doesn’t need to be peeled. If using garden cucumbers or ones from the farmer’s market, I recommend to peel them first.
Kalamata olives: Grab pitted Kalamata olives to save yourself some time.
Red onion: Adds a mild, slightly sweet flavor and vibrant color.
Feta cheese: Choose feta cheese in a block and crumble it yourself. Pre-crumbled feta often has anti-caking agents that can affect the texture and flavor.
Pita bread: Sliced pita bread is great for bulking up the bowls, but you can easily skip it if you’re keeping your bowl gluten free or want to keep it lower in carbs.
Lemon: I add a lemon wedge to each bowl so everyone can enjoy an extra burst of fresh lemon juice if they want.

How to Make Greek Chicken Bowls

This recipe is a bit unique since it takes 20 minutes to prep and just 10 minutes to cook. But still, it’s a 30 minute meal!

Marinate the chicken: In a bowl, mix olive oil, lemon juice, oregano, garlic, salt, and pepper. Add the chicken, toss to coat, cover, and refrigerate.
Make tzatziki sauce: Wrap the grated cucumber in a cheesecloth or linen kitchen towel, squeeze out the excess water, then mix it with the rest of the sauce ingredients in a bowl. Stir, cover, and refrigerate.
Cook the Greek chicken: Heat a large skillet with oil and cook chicken for 5 minutes on each side, or until it reaches 165 F. Let it rest for 10 minutes, then cut into bite-sized pieces.
Assemble the bowls: In each bowl, add rice, chicken, cucumbers, tomatoes, olives, and red onion. Top with feta, tzatziki, pita, and a lemon wedge. Feel free to add anything else you like and enjoy!

Tips for Best Results

Here are my top tips to ensure this Greek chicken bowl recipe is packed with flavor.

Use fresh and quality ingredients: This will really bring out the flavors and give the dish the best taste and texture. Fresh ingredients also pack in more nutrients, which is a hallmark of Mediterranean dishes.
Chicken marinating time: You can marinate the chicken for anywhere between 30 minutes and 24 hours. The longer it marinates, the more flavor it will absorb.
Other ways to cook chicken: Grill your chicken outdoors or on an indoor grill, or bake it in the oven at 450 F in a greased baking dish. It all depends on the season and your preferred method.
Use store-bought tzatziki: If you’re short on time, store-bought tzatziki works just fine.

Closeup of Greek chicken bowl with vegetables, pita, rice and olives.

Variations

Vegetables: Add a variety of raw veggies like bell peppers, radishes, shredded carrots, or a handful of spinach or arugula.
Swap the protein: Switch it up with grilled salmon, shrimp, lamb or beef. Or go for tofu, chickpeas, or falafel if you’re in the mood for a veggie option.
Base options: Use quinoa, cauliflower rice, or couscous for a different texture. Try using mixed greens or spinach for a lighter option. You could also go with roasted sweet potatoes for a sweeter base.
Hummus: Top with a dollop of your favorite hummus for a creamy, protein-packed boost. You can go with classic, roasted red pepper, or switch things up with my sweet potato hummus or garlic hummus.
Fresh herbs: Parsley, dill, or mint are popular for brightening up the flavors.

How to Make Ahead

Getting everything ready ahead of time makes sure you’re good to go when it’s time to eat.

Greek chicken: Marinate the chicken up to 24 hours ahead or cook it and refrigerate for up to 3 days.
Tzatziki: Make the tzatziki sauce 7-10 days ahead and store it in an airtight container in the fridge.
Veggies: Chop veggies and refrigerate them separately.
Rice: Cook it as you normally would and let it cool before storing in an airtight container in the fridge for up to 5 days. You can enjoy the rice either warm or cold.
Lunch prep: Follow the recipe, then throw everything into meal prep containers and refrigerate for up to 2 days. Keep the tzatziki and pita in separate containers and add them just before serving.

Greek Chicken Bowls

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