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–+ servings
Greek Chicken Bowls

Easy and Delicious Greek Chicken Bowls for Busy Nights

These Greek Chicken Bowls offer a quick, healthy meal option bursting with flavor—perfect for busy nights.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken
  • 2 lbs Chicken Breasts Substitute with chickpeas for a vegan option.
  • ¼ cup Olive Oil Can be replaced by avocado oil.
  • ¼ cup Lemon Juice Substitute with vinegar if unavailable.
  • 1 teaspoon Garlic Powder Fresh garlic can be used instead.
  • 1 teaspoon Dried Oregano Can be swapped with Italian seasoning.
  • 1 teaspoon Dried Basil Omitting is fine if not available.
  • ½ teaspoon Red Pepper Flakes Provide heat; adjust based on spice preference.
  • 1 teaspoon Salt Adjust to taste.
  • ½ teaspoon Black Pepper Adjust to taste.
For the Tzatziki
  • 1 cup Greek Yogurt Sour cream can serve as an alternative.
  • ½ cup Cucumber Substitute with zucchini if needed.
  • 2 tablespoons Fresh Dill Can use parsley or omit if not available.
For the Bowl
  • 4 cups Romaine Lettuce Use spinach or kale as substitutes.
  • 2 cups Cooked Rice/Quinoa Opt for cauliflower rice for low-carb.
  • 1 cup Grape Tomatoes Can switch for bell peppers if preferred.
  • ½ cup Feta Cheese Omit for a dairy-free version or use dairy-free feta.

Equipment

  • Grill or Skillet
  • Medium bowl
  • meat thermometer

Method
 

Preparation Steps
  1. In a medium bowl, whisk together olive oil, lemon juice, garlic powder, oregano, basil, salt, pepper, and red pepper flakes until well combined. Pound the chicken breasts to an even thickness for consistent cooking, then coat them in the marinade. Cover and refrigerate for at least 30 minutes, or overnight if you have the time.
  2. Preheat your grill or a large skillet over medium-high heat. Once hot, add the marinated chicken and cook for 5-7 minutes on each side, or until the internal temperature reaches 165°F (74°C) and the chicken is beautifully browned. Let the chicken rest for a few minutes before slicing it into bite-sized pieces.
  3. While the chicken is resting, mix Greek yogurt, grated cucumber (squeeze out excess moisture), lemon juice, olive oil, minced garlic, salt, and fresh dill until creamy. Chill the tzatziki in the refrigerator.
  4. In each bowl, place a bed of romaine lettuce. Layer in cooked rice or quinoa, followed by sliced chicken, grape tomatoes, and cucumber. Drizzle with tzatziki and sprinkle with feta cheese if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 35gProtein: 35gFat: 18gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 12gCholesterol: 100mgSodium: 600mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 1500IUVitamin C: 30mgCalcium: 150mgIron: 2mg

Notes

Store components separately when meal prepping to maintain freshness. Adjust seasoning to taste before serving.

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