Go Back
Mouthwatering Greek Chicken Bowls

Mouthwatering Greek Chicken Bowls

Unleash incredible flavor with these Mouthwatering Greek Chicken Bowls, a vibrant and healthy meal that’s incredibly easy to whip up. This recipe offers a delicious and satisfying way to enjoy the fresh, zesty tastes of Greece right in your own kitchen, perfect for busy weeknights or a healthy lunch option.
Print Recipe Pin Recipe
Prep Time 25 minutes
Marinating Time 15 minutes
Servings: 4 bowls
Course: Main Course
Cuisine: Greek
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 pounds 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 paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
Base
  • 3 cups cooked quinoa or rice your choice
Vegetables
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes halved
  • 1/2 cup kalamata olives pitted and halved
  • 1/2 cup chopped red onion
Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 1/2 English cucumber grated and squeezed dry
  • 2 cloves garlic minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon fresh dill chopped (or 1 teaspoon dried)
  • to taste salt and pepper
  • 1/4 cup crumbled feta cheese

Equipment

  • Medium Bowl
  • Large skillet or grill pan
  • Small Bowl

Method
 

  1. In a medium bowl, combine the chicken pieces, olive oil, dried oregano, garlic powder, paprika, salt, and black pepper. Toss well to ensure all pieces are evenly coated. Let it marinate for at least 15 minutes at room temperature, or longer in the refrigerator for a deeper flavor.
    1.5 pounds boneless, skinless chicken thighs or breasts, 2 tablespoons olive oil, 1 tablespoon dried oregano, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  2. Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, ensuring not to overcrowd the pan (cook in batches if necessary). Cook for 5-7 minutes per side, or until the chicken is cooked through and nicely browned. Remove from the skillet and set aside.
    1.5 pounds boneless, skinless chicken thighs or breasts
  3. While the chicken is cooking or resting, in a separate small bowl, combine the Greek yogurt, grated and squeezed-dry cucumber, minced garlic, lemon juice, and chopped dill. Season with salt and pepper to taste. Stir until well combined.
    1 cup plain Greek yogurt, 1/2 English cucumber grated and squeezed dry, 2 cloves garlic, 1 tablespoon fresh lemon juice, 1 tablespoon fresh dill, to taste salt and pepper
  4. Divide the cooked quinoa or rice among your serving bowls.
    3 cups cooked quinoa or rice
  5. Top each bowl generously with the chopped cucumber, cherry tomatoes, kalamata olives, and chopped red onion.
    1 cup chopped cucumber, 1 cup cherry tomatoes, 1/2 cup kalamata olives, 1/2 cup chopped red onion
  6. Arrange the cooked chicken pieces over the vegetables in each bowl.
    1.5 pounds boneless, skinless chicken thighs or breasts
  7. Spoon a generous amount of the homemade tzatziki sauce over the chicken and vegetables. Sprinkle with crumbled feta cheese. Serve immediately and enjoy your Mouthwatering Greek Chicken Bowls!
    1/4 cup crumbled feta cheese

Notes

Store components separately in airtight containers. Reheat chicken and quinoa/rice gently. Freezing is not generally recommended for this dish due to fresh components.
QR Code linking back to recipe