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Greek Chicken Bowls

Greek Chicken Bowls

Greek Chicken Bowls are your new go-to for a healthy, flavorful, and ridiculously easy meal perfect for weeknights or meal prep. This versatile recipe delivers a taste of the Mediterranean right to your kitchen, making delicious dining accessible for everyone.
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Total Time 30 minutes
Course: Main Course
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Marinade
  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into bite-sized pieces
  • 2 tablespoons olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 1/4 cup grated cucumber squeeze out excess water
  • 1 tablespoon fresh lemon juice
  • 1 clove garlic minced
  • 1 tablespoon fresh dill or 1 teaspoon dried dill
  • salt to taste salt
  • pepper to taste pepper
Bowl Assembly
  • 1 cup cooked quinoa or rice (for serving)
  • 1 cup chopped cucumber
  • 1 cup chopped cherry tomatoes
  • 1/2 cup chopped red onion
  • 1/2 cup Kalamata olives halved
  • 1/2 cup crumbled feta cheese
  • 1/4 cup chopped fresh parsley

Equipment

  • Medium Bowl
  • Large skillet
  • Small Bowl

Method
 

  1. In a medium bowl, toss the chicken pieces with olive oil, oregano, garlic powder, onion powder, salt, and pepper until evenly coated. Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 6-8 minutes, or until browned and cooked through, stirring occasionally. Once cooked, remove the chicken from the skillet and set aside.
    1.5 lbs boneless, skinless chicken thighs or breasts, 2 tablespoons olive oil, 1 tablespoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. While the chicken is cooking, in a separate small bowl, combine the Greek yogurt, grated cucumber (make sure to squeeze out as much liquid as possible to prevent a watery sauce), lemon juice, minced garlic, and chopped dill. Stir well to combine. Season with salt and pepper to taste. Set aside.
    1 cup plain Greek yogurt, 1/4 cup grated cucumber, 1 tablespoon fresh lemon juice, 1 clove garlic, 1 tablespoon fresh dill, salt to taste salt, pepper to taste pepper
  3. To assemble your Greek Chicken Bowls, start by placing a generous serving of cooked quinoa or rice at the bottom of each bowl.
    1 cup cooked quinoa or rice
  4. Arrange the cooked chicken over the grains. Artfully scatter the chopped cucumber, cherry tomatoes, red onion, and Kalamata olives around the chicken.
    1.5 lbs boneless, skinless chicken thighs or breasts, 1 cup chopped cucumber, 1 cup chopped cherry tomatoes, 1/2 cup chopped red onion, 1/2 cup Kalamata olives
  5. Sprinkle the crumbled feta cheese and fresh parsley generously over the top of everything.
    1/2 cup crumbled feta cheese, 1/4 cup chopped fresh parsley
  6. Finish each bowl with a luscious drizzle of the homemade tzatziki sauce. Serve immediately and enjoy the vibrant flavors of Greece!

Notes

Allow the Greek Chicken Bowls to cool completely before storing. They can be stored in the refrigerator for up to 3-4 days.
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