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Greek Chicken Bowls Close up of a Greek chicken bowl with grilled chicken, white rice, cherry tomatoes, cucumber slices, red onion, Kalamata olives, feta cheese cubes, and creamy dill sauce, arranged in a beige bowl on a white tiled surface, bright natural lighting, high detail, overhead food photography style

Greek Chicken Bowls

Deliciously tender lemon-herb chicken paired with fresh veggies and creamy tzatziki makes a healthy Mediterranean bowl you’ll want every week.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 40 minutes
Total Time 1 hour 15 minutes
Servings: 4
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 644
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 pounds boneless skinless chicken thighs trimmed, room temperature for even cooking
  • 3 tablespoons olive oil for marinade
  • 1 lemon juiced (fresh for brightness)
  • 4 cloves garlic minced (for flavor infusion)
  • 2 teaspoons dried oregano Mediterranean herb
  • 1 teaspoon paprika smoky depth
  • 2 teaspoons kosher salt to season chicken
  • 2 tablespoons Greek yogurt for creamy marinade
  • 2 cups cooked rice couscous, quinoa, or cauliflower rice (bowl base)
  • 1 cup cherry tomatoes halved (fresh, ripe)
  • 2 Persian cucumbers diced (for crunch)
  • ½ red onion thinly sliced (for sharp flavor)
  • ½ cup kalamata olives pitted, sliced
  • ½ cup feta cheese crumbled (for topping)
  • Fresh dill or parsley for garnish
  • 1 cup Greek yogurt for tzatziki
  • 1 tablespoon olive oil for tzatziki
  • 1 clove garlic grated (for tzatziki)
  • 1 tablespoon lemon juice fresh for tzatziki
  • ¼ cucumber finely grated and squeezed dry (for thick tzatziki)
  • ¼ teaspoon kosher salt to taste for tzatziki
  • ¼ cup dill chopped (for tzatziki)

Method
 

  1. Whisk olive oil, lemon juice, minced garlic, oregano, paprika, salt, and Greek yogurt together in a large bowl until smooth. prep
  2. Add chicken thighs to the marinade, turning to coat thoroughly. Cover and refrigerate for at least 40 minutes or up to overnight. prep
  3. Heat a skillet or grill pan over medium-high heat. Cook marinated chicken for 5–6 minutes per side until golden and fully cooked. Transfer to cutting board and rest 5 minutes. bake
  4. Combine Greek yogurt, grated and squeezed cucumber, lemon juice, olive oil, garlic, dill, and salt in a small bowl. Stir well and refrigerate until serving. mix
  5. Distribute cooked rice, couscous, quinoa, or cauliflower rice evenly into four serving bowls. assemble
  6. Top each bowl with sliced chicken, cherry tomatoes, diced cucumbers, red onion, olives, and crumbled feta. assemble
  7. Drizzle tzatziki sauce over each bowl, garnish with fresh dill or parsley, and optionally squeeze lemon over top. finish

Nutrition

Serving: 350ServingCalories: 644kcalCarbohydrates: 35gProtein: 56gFat: 31gSaturated Fat: 7gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.04gCholesterol: 235mgSodium: 2018mgPotassium: 953mgFiber: 3gSugar: 5gVitamin A: 924IUVitamin C: 30mgCalcium: 246mgIron: 4mg

Notes

Marinate chicken longer for richer flavor, pat dry for golden sear, and prep toppings ahead for easy assembly. Perfect for make-ahead lunches or weeknight dinners.

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