Greek Chicken Bowls are a vibrant and healthy choice when you’re craving something fresh, satisfying, and full of flavor. With juicy grilled chicken, crunchy cucumbers, tangy tzatziki, and creamy feta all nestled over fluffy rice, this dish is a Mediterranean-inspired dream. Whether you’re prepping meals ahead for the week or throwing together a quick and balanced dinner, this recipe has got your back. It’s also incredibly customizable — swap in quinoa, add olives, or go vegetarian with chickpeas. Each bite is a little Greek getaway in a bowl!
What You Need to Make This Recipe
Ingredients
- For the Chicken:
- 1 lb boneless, skinless chicken breasts
- 2 tablespoons olive oil
- Juice of 1 lemon
- 1 teaspoon dried oregano
- 2 cloves garlic, minced
- Salt and pepper to taste
- For the Bowls:
- 2 cups cooked white rice (or brown rice/quinoa)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, thinly sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
- 1 cup shredded romaine lettuce
- ½ cup tzatziki sauce
- Lemon wedges and red pepper flakes for garnish
Equipment
- Grill pan or outdoor grill
- Mixing bowls
- Knife and cutting board
- Tongs or spatula
- Measuring spoons and cups
How to Make Greek Chicken Bowl Delight Recipe
- Marinate the Chicken
In a bowl, combine olive oil, lemon juice, oregano, garlic, salt, and pepper. Add chicken breasts and coat them well. Let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator. - Cook the Chicken
Preheat grill or grill pan over medium-high heat. Grill the chicken for 5–6 minutes per side, or until fully cooked and nicely charred. Let rest, then slice into strips. - Prepare the Base
While the chicken cooks, arrange cooked rice into each serving bowl as the base. - Assemble the Bowls
On top of the rice, neatly arrange halved cherry tomatoes, diced cucumber, red onions, shredded romaine, and feta cheese. - Add Chicken and Sauce
Add sliced grilled chicken over the veggies. Spoon over tzatziki and sprinkle with chopped parsley, red pepper flakes, and a squeeze of fresh lemon.
Pro Tips For Making This Recipe
- Marinate Longer for More Flavor
If time allows, marinate the chicken overnight to soak up all those delicious Greek flavors. - Use Fresh Herbs
Fresh parsley or dill adds brightness and authenticity—don’t skip it! - Prep Ingredients in Advance
Cook rice, chop veggies, and prepare the tzatziki ahead for an easy assembly. - Make it Low-Carb
Substitute cauliflower rice or shredded lettuce for a lighter version. - Double the Batch
This recipe is great for meal prep. Make extra for quick lunches or dinners throughout the week.
Frequently Asked Questions
1. Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs are juicier and full of flavor—just adjust cooking time accordingly.
2. What’s a good substitute for tzatziki?
You can use plain Greek yogurt with a squeeze of lemon and garlic if you’re in a pinch.
3. Is this recipe gluten-free?
Yes, if you use gluten-free rice and double-check your tzatziki sauce.
4. How long does it keep in the fridge?
Up to 4 days in an airtight container. Store chicken and veggies separately for best texture.
5. Can I serve this bowl cold?
Definitely! It makes a refreshing cold lunch option, especially in warm weather.