Greek Chicken Bowls are a fresh, healthy meal with grilled chicken, crisp veggies, feta, and tzatziki. They are easy to make and taste bright. This bowl works for a quick dinner or for meal prep.
Why make this recipe
This recipe is fast, full of flavor, and good for your week. You get protein from the chicken, veggies for crunch, and a cool tzatziki sauce. If you like simple chicken dishes, try this 4-ingredient chicken salad for another quick idea.
How to prepare Greek Chicken Bowls
Marinate the chicken, cook it, chop fresh veggies, make tzatziki, and then build your bowls. The steps are simple and you can do some work ahead for meal prep.
Ingredients:
- chicken breasts
- olive oil
- garlic
- lemon juice
- salt
- black pepper
- cucumber
- tomatoes
- red onion
- bell peppers
- feta cheese
- tzatziki sauce
- whole grain pita or rice (optional)
Steps:
- Marinate chicken breasts in olive oil, minced garlic, lemon juice, salt, and black pepper for at least 30 minutes.
- Grill or bake the chicken until fully cooked.
- While the chicken cooks, prepare fresh veggies: chop cucumber, tomatoes, red onion, and bell peppers.
- Prepare tzatziki sauce by mixing yogurt, grated cucumber, garlic, lemon juice, salt, and dill.
- Once the chicken is cooked, slice it.
- Assemble bowls with a base of whole grain pita or rice, topped with chicken, fresh veggies, feta cheese, and a generous dollop of tzatziki sauce.
- Serve immediately or store for meal prep.
How to serve Greek Chicken Bowls
Serve right away so the chicken is warm and the sauce is cool. Use whole grain pita or rice as the base. Add extra lemon or olive oil if you like. These bowls go well with a side salad or olives.
How to store Greek Chicken Bowls
Keep components separate for best storage. Store cooked chicken in an airtight container in the fridge for 3–4 days. Keep veggies and tzatziki in separate containers. If you pack bowls for work, put sauce on the side until ready to eat.
Tips to make Greek Chicken Bowls perfectly
- Marinate at least 30 minutes for better flavor.
- Don’t overcook the chicken; 165°F (74°C) inside is done.
- Salt the veggies lightly to bring out taste.
- Use full-fat yogurt for richer tzatziki.
- Chop veggies evenly so each bite is balanced.
Variations (if possible)
- Swap chicken for grilled shrimp or lamb.
- Use quinoa or couscous instead of rice.
- Add olives or roasted eggplant for more flavor.
- Make it vegetarian: use marinated tofu or chickpeas instead of chicken.
FAQ
Q: Can I use frozen chicken?
A: Yes. Thaw fully, then marinate and cook as normal.
Q: How long does tzatziki keep?
A: Tzatziki lasts 3–4 days in the fridge in a sealed container.
Q: Can I make this gluten-free?
A: Yes. Use rice or a gluten-free pita.
Q: Can I skip the feta?
A: Yes. The bowl still tastes great without feta.