Can I make this recipe ahead of time?

Yes, Greek Chicken Bowls are perfect for meal prep. Store the chicken, tzatziki, and vegetables separately in airtight containers in the fridge for up to three days. Assemble the bowls just before eating for the best texture and freshness.

What can I use instead of chicken?

You can substitute grilled shrimp, tofu, or chickpeas for a vegetarian or pescatarian version. Adjust the seasoning to complement your protein choice.

How do I know when the chicken is fully cooked?

The chicken is done when it reaches an internal temperature of 165°F. If you don’t have a meat thermometer, cut into the thickest part—the juices should run clear, and there should be no pink inside.

Can I use store-bought tzatziki?

Yes, store-bought tzatziki is a great time-saver. However, homemade tzatziki has a fresher taste and allows you to control the ingredients for a healthier version.

Greek Chicken Bowls

Name: Greek Chicken Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: Greek
Ingredients: 4 small chicken breasts (about 1 1/4 pounds); 1/4 cup olive oil; 1 tablespoon lemon zest; 2 tablespoons lemon juice; 2 tablespoons honey; 1 teaspoon garlic powder; 1 ½ teaspoons dried oregano; 1 ½ teaspoon dried basil; 1 teaspoon salt; 1/4 teaspoon black pepper; 1/2 teaspoon red pepper flakes; 2 cups cooked rice or quinoa; 2 cups halved grape or cherry tomatoes; 2 cups diced or chopped cucumber; 4 cups shredded romaine lettuce; 1 cup sliced red onion; 1/2 cup crumbled feta cheese; 1 cup plain Greek yogurt; 1/2 cup grated cucumber; 1 tablespoon lemon juice; 1 tablespoon olive oil; 1 teaspoon minced garlic; 1/4 teaspoon salt (or to taste); 1 tablespoon fresh chopped dill

Description

These Greek Chicken Bowls are packed with vibrant Mediterranean flavors, featuring juicy lemon-herb chicken, fresh vegetables, and creamy tzatziki sauce. Perfect for meal prep or a quick, healthy dinner, this dish is customizable, easy to make, and loaded with protein and fresh ingredients.

Ingredients

Scale

Chicken

4 small chicken breasts (about 1 1/4 pounds)
1/4 cup olive oil
1 tablespoon lemon zest
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon garlic powder
1 ½ teaspoons dried oregano
1 ½ teaspoon dried basil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes

Bowl

2 cups cooked rice or quinoa
2 cups halved grape or cherry tomatoes
2 cups diced or chopped cucumber
4 cups shredded romaine lettuce
1 cup sliced red onion
1/2 cup crumbled feta cheese

Tzatziki Sauce

1 cup plain Greek yogurt
1/2 cup grated cucumber
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon minced garlic
1/4 teaspoon salt (or to taste)
1 tablespoon fresh chopped dill

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Instructions

Prepare the Marinade: In a small bowl, whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes. Place the chicken breasts in a zip-top bag or shallow dish and pour the marinade over them. Let them marinate in the refrigerator for at least 30 minutes or up to a few hours for deeper flavor.
Cook the Chicken: If using an air fryer, preheat it to 380°F. Place the chicken inside and cook for 7 minutes, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F. If using a skillet, heat some oil over medium heat, cook the chicken for about 7-8 minutes per side until golden brown and fully cooked through. Let the chicken rest for 5 minutes before slicing to retain juiciness.
Make the Tzatziki Sauce: In a bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill. Stir well and refrigerate until ready to serve to allow the flavors to meld.
Prepare the Bowl Ingredients: Cook the rice or quinoa according to package instructions. Chop the cucumbers, tomatoes, and red onion. Crumble the feta cheese.
Assemble the Bowls: Start with a base of rice or quinoa, then layer the shredded romaine lettuce, cucumbers, tomatoes, and red onions. Top with sliced chicken, drizzle with tzatziki sauce, and add crumbled feta. Finish with a squeeze of fresh lemon juice and a drizzle of olive oil for extra flavor.

Notes

To add extra flavor to the rice or quinoa, cook it in chicken broth instead of water and mix in fresh parsley and lemon juice.
If using store-bought tzatziki, taste it first and adjust seasoning as needed.
For a low-carb option, swap rice or quinoa with cauliflower rice.
Leftovers can be stored in airtight containers in the fridge for up to 3 days. Keep the tzatziki separate to prevent the veggies from becoming soggy.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Air Fryer / Stovetop
Cuisine: Greek, Mediterranean

Nutrition

Serving Size: 1 bowl
Calories: 603
Sugar: 11g
Sodium: 650mg
Fat: 27g
Saturated Fat: 7g
Unsaturated Fat: 17g
Trans Fat: 0g
Carbohydrates: 38g
Fiber: 2g
Protein: 40g
Cholesterol: 110mg