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Homemade Greek Chicken Bowls filled with seasoned chicken, tomatoes, cucumbers, red onions, feta, lettuce, and tzatziki.

Greek Chicken Bowls

5 from 1 vote
Fresh, bright, and customizable Greek Chicken Bowls featuring quick-marinated lemon herb chicken, crisp vegetables, creamy homemade tzatziki, and a warm grain base. A 30-minute Mediterranean meal perfect for busy weeknights and kid-approved.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 50 minutes
Servings: 4 bowls
Course: dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Lemon Herb Chicken
  • 1.5 pounds Chicken breasts or thighs - Boneless
  • ¼ cup Olive oil - Extra virgin
  • 3 tablespoons Lemon juice - Fresh
  • 4 cloves Garlic - Minced
  • 1 tablespoon Dried oregano
  • 1 teaspoon Dried thyme
  • 1 teaspoon Paprika
  • Salt & black pepper - To taste
  • 1 lemon Lemon zest - From 1 lemon
Homemade Tzatziki
  • 1 cup Greek yogurt - Full-fat preferred
  • 1 medium Cucumber - Grated & squeezed dry
  • 2 cloves Garlic - Minced
  • 1 tablespoon Lemon juice
  • 1 tablespoon Fresh dill - Chopped
  • 1 tablespoon Olive oil
  • Salt & pepper - To taste
Greek Salad Topping
  • 2 cups Cherry tomatoes - Halved
  • 1 English cucumber - Diced
  • ½ Red onion - Thinly sliced
  • ½ cup Kalamata olives - Pitted
  • 1 cup Feta cheese - Crumbled (brined feta recommended)
  • 2 tablespoons Red wine vinegar
  • 2 tablespoons Olive oil
  • 1 teaspoon Dried oregano
Base
  • 3 cups Cooked rice - Or quinoa
  • Fresh parsley - For garnish
  • Lemon wedges - For serving

Equipment

  • 1 Large cast iron skillet (For golden chicken)
  • 1 Box grater (For cucumber)
  • 1 Sharp chef's knife (Prepping vegetables)
  • 1 Instant-read thermometer (Ensures 165°F doneness)
  • 1 Mixing bowls (For marinade, tzatziki, salad)

Method
 

  1. Cut chicken into bite-sized pieces and toss with olive oil, lemon juice, garlic, oregano, thyme, paprika, lemon zest, salt, and pepper. Let sit 20–30 minutes at room temperature.
  2. Grate cucumber and squeeze out liquid completely. Mix with yogurt, garlic, lemon juice, dill, olive oil, salt, and pepper. Refrigerate until serving.
  3. Combine tomatoes, cucumber, red onion, olives, red wine vinegar, olive oil, and oregano. Keep feta aside for serving.
  4. Heat skillet over medium-high with oil. Cook chicken 4–5 minutes per side until golden and 165°F. Rest 5 minutes.
  5. Assemble bowls with rice, chicken, salad mixture, feta, tzatziki, parsley, and lemon wedges.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 45gProtein: 36gFat: 17gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 105mgSodium: 720mgPotassium: 760mgFiber: 4gSugar: 6gVitamin A: 850IUVitamin C: 28mgCalcium: 190mgIron: 2.2mg

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

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