I love this recipe because it combines wholesome ingredients with Mediterranean flavors that feel both fresh and comforting. The marinade infuses the chicken with zesty lemon and herbs, while the mix of crunchy vegetables and creamy sauces makes each bite exciting. It’s versatile, perfect for meal prep, and great for customizing to suit what I have on hand.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
chicken breasts or thighs boneless
olive oil
lemon juice
garlic minced
dried oregano
dried thyme
salt
black pepper
cucumber chopped
cherry tomatoes halved
red onion sliced
Kalamata olives
cooked rice or quinoa
tzatziki sauce
feta cheese crumbled
fresh parsley chopped
Directions
I start by whisking together olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and black pepper in a bowl to make the marinade. I add the chicken and toss it until it’s well coated, then let it marinate for at least 15–30 minutes when I have time.
I cook the chicken on a grill, in a skillet, or under the broiler until it reaches an internal temperature of 165°F and gets a nice golden color. Once cooked, I let it rest briefly before slicing it into strips.
While the chicken cooks, I prepare my bowl ingredients by chopping the cucumber, halving the cherry tomatoes, and slicing the red onion. I fluff the cooked rice or quinoa and set it as the base for my bowls.
To assemble, I divide the rice or quinoa between bowls, then top each with sliced chicken, cucumber, tomatoes, onion, and Kalamata olives. I drizzle tzatziki sauce over the top and sprinkle with crumbled feta cheese and fresh parsley.
I sometimes swap chicken for grilled shrimp or lamb for a different protein. I like adding roasted bell peppers or artichoke hearts for extra veggies. When I want more heat, I sprinkle crushed red pepper flakes or add a dollop of spicy harissa alongside the tzatziki.
Storage/Reheating
I store the cooked chicken and chopped vegetables separately in airtight containers in the refrigerator for up to 3 days. I find that keeping the components separate helps everything stay fresh. When I’m ready to eat, I reheat the chicken gently in the microwave or in a skillet and assemble fresh bowls.
FAQs
Can I use pre-cooked chicken?
Yes, I can use leftover or pre-cooked chicken to make this dish even faster.
What grain is best for the bowls?
I like rice or quinoa, but farro or couscous work great too.
Can I make this gluten-free?
I make it gluten-free by choosing gluten-free grains and sauces.
How long should I marinate the chicken?
I usually marinate for at least 15–30 minutes, but longer gives more flavor.
Can this be made ahead?
I prepare the chicken and veggies ahead of time and assemble bowls when I’m ready to eat.
What can I use instead of tzatziki?
I sometimes use hummus or a lemon-yogurt dressing as alternatives.
How do I store leftovers?
I store components separately and combine them fresh when ready to eat.
Can I add more veggies?
Absolutely — this bowl is great with cucumbers, peppers, or roasted zucchini.
Is this meal healthy?
I find it balanced with lean protein, veggies, and healthy fats.
Can I freeze the chicken?
I freeze cooked chicken in portions for up to 2 months and thaw in the fridge before using.
Conclusion
Greek Chicken Bowls are a go-to for me when I want a fresh, flavorful, and easy meal that works for both dinner and meal prep. I love how the bright lemon and herb marinade elevates the chicken, and the combination of textures makes every bowl satisfying. Whether I’m eating it for lunch or dinner, this dish always feels like a win.
Fresh and flavorful Greek Chicken Bowls made with lemon-herb marinated chicken, crisp vegetables, fluffy rice or quinoa, and creamy tzatziki for a balanced, satisfying meal.
Total Time:25–35 minutes
Yield:4 servings
Ingredients
1 1/2 lb boneless chicken breasts or thighs
3 tbsp olive oil
3 tbsp lemon juice
3 cloves garlic, minced
1 1/2 tsp dried oregano
1 tsp dried thyme
1 tsp salt
1/2 tsp black pepper
1 large cucumber, chopped
1 cup cherry tomatoes, halved
1/4 cup red onion, thinly sliced
1/3 cup Kalamata olives
3 cups cooked rice or quinoa
1/2 cup tzatziki sauce
1/3 cup feta cheese, crumbled
2 tbsp fresh parsley, chopped
Instructions
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, thyme, salt, and black pepper.
Add chicken to the marinade and toss until evenly coated. Marinate for 15–30 minutes.
Cook chicken on a grill, in a skillet, or under the broiler until golden and the internal temperature reaches 165°F (74°C).
Remove chicken from heat and let rest for a few minutes, then slice into strips.
Prepare vegetables by chopping cucumber, halving tomatoes, and slicing red onion.
Divide cooked rice or quinoa among serving bowls.
Top each bowl with sliced chicken, cucumber, tomatoes, red onion, and olives.
Drizzle with tzatziki sauce and finish with crumbled feta and fresh parsley.
Notes
Chicken can be grilled, pan-seared, or broiled.
Keep components separate for easy meal prep.
Swap rice for quinoa, farro, or couscous.
Add roasted vegetables for extra flavor and texture.
