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Bowl of Greek Chicken with vegetables, rice, and feta cheese

Greek Chicken Bowls

These Greek Chicken Bowls feature lemony marinated chicken paired with crunchy cucumbers, sweet cherry tomatoes, and cool tzatziki, served over warm quinoa for a fresh, balanced meal.
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Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner, Lunch
Cuisine: Greek, Mediterranean
Calories: 500
Ingredients Method Nutrition Notes

Ingredients
  

For the Chicken and Marinade
  • 4 pieces Boneless, skinless chicken breast Adjust size and number based on servings
  • 3 tablespoons Olive oil For marinade and optional finishing
  • 2 cloves Garlic, minced For the marinade and tzatziki
  • 2 tablespoons Lemon juice Fresh is best
  • 1 teaspoon Dried oregano
  • 1 teaspoon Salt
  • 1/2 teaspoon Black pepper
For the Bowls
  • 1 medium Cucumber One for bowls; another grated for tzatziki
  • 1 cup Cherry or vine-ripened tomatoes, halved
  • 1 small Red onion, thinly sliced
  • 1 medium Bell pepper, sliced or diced Any color
  • 1 cup Feta cheese, crumbled
  • 2 cups Brown rice or quinoa, cooked See note below for swaps
  • 1 cup Plain yogurt For tzatziki
  • 1 tablespoon Fresh dill, chopped
  • 1 tablespoon Lemon juice For tzatziki
  • 1 medium Fresh herbs: parsley and mint for garnish Optional

Method
 

Preparation
  1. Make the marinade: In a bowl, whisk olive oil, minced garlic, lemon juice, dried oregano, salt, and black pepper.
  2. Coat the chicken: Put chicken in a shallow dish or zip-top bag. Pour the marinade over and turn to coat. Cover or seal and refrigerate at least 30 minutes, or up to 4 hours.
Cooking
  1. Preheat a grill or oven. Grill chicken for 6 to 8 minutes per side depending on thickness, or bake for 18 to 22 minutes until internal temperature reaches 165°F (74°C). Let rest for 5 minutes before slicing.
  2. Cook the grain: Prepare brown rice or quinoa according to package directions. Fluff with a fork and keep warm.
Assembly
  1. Chop vegetables: Dice cucumber, halve the tomatoes, thinly slice the red onion, and slice the bell peppers.
  2. Make tzatziki: Grate one cucumber, squeeze excess moisture, mix with yogurt, minced garlic, lemon juice, and dill. Season with salt and pepper. Chill until ready to use.
  3. Assemble bowls: Divide cooked grain among bowls. Top with sliced chicken, vegetables, a sprinkle of crumbled feta, and a spoonful of tzatziki.

Nutrition

Serving: 1Calories: 500kcalCarbohydrates: 45gProtein: 35gFat: 20gSaturated Fat: 5gSodium: 700mgFiber: 6gSugar: 5g

Notes

For a polished plate, arrange the grain in a shallow bowl and fan sliced chicken. Serve with warm pita or toasted flatbread for dipping. Refrigerate components separately in airtight containers for best texture.

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