Easy Greek Chicken Bowls Recipe
Fresh, colorful Greek chicken bowls with lemon-garlic chicken, rice, crisp vegetables, and creamy tzatziki. Ready in about 30 minutes, perfect for weeknight dinners or meal prep.
Ingredients
For the chicken
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 3 tablespoons olive oil
- 3 tablespoons fresh lemon juice
- 3 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the bowls
- 3 cups cooked white rice, brown rice, or quinoa
- 1 English cucumber, diced
- 1 1/2 cups cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/3 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 3/4 to 1 cup tzatziki sauce
- Lemon wedges, for serving
Instructions
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, garlic, oregano, onion powder, salt, and pepper. Add the chicken and toss to coat. Marinate for 15 minutes while you prep the toppings. For extra flavor, marinate up to 30 minutes in the refrigerator.
- Heat a large skillet over medium-high heat. Add a small drizzle of olive oil if needed. Cook the chicken for 6 to 7 minutes per side until golden and the internal temperature reaches 165°F (74°C).
- Transfer the chicken to a plate and let it rest for 5 minutes. Dice into bite-sized pieces.
- Divide the warm cooked rice evenly among 4 bowls or meal prep containers. Top each with chicken, cucumber, tomatoes, red onion, and Kalamata olives.
- Add crumbled feta, a generous dollop of tzatziki, and a lemon wedge. Serve right away, or pack components separately for meal prep.
Notes
For meal prep, store tzatziki separately and add just before eating so the bowls stay crisp. Use certified gluten-free tzatziki or homemade tzatziki for a gluten-free bowl.