These Greek chicken bowls combine tender marinated chicken with a refreshing quinoa base and a colorful medley of vegetables including tomatoes, cucumbers, red onion, olives, and bell pepper. The dish is elevated by a creamy, herb-infused tzatziki that brings a bright, zesty Mediterranean flair perfect for meal prep.

Jump to Recipe

I recently tried making my version of Greek Chicken Bowls and it turned out to be one of my favorite easy weekday recipes. I marinated 1.5 lbs of boneless, skinless chicken thighs with 2 tbsp olive oil, juice of 1 lemon, minced garlic and 1 tsp dried oregano.

The chicken was later cooked to perfection making a lean protein base that’s nutritionally dense. I layered it on top of a bed of 1 cup cooked quinoa and added lots of fresh veggies like 1 cup cherry tomatoes, diced cucumber, thinly sliced red onion, Kalamata olives and diced bell pepper to boost the goodness and fibre.

The homemade tzatziki was made with plain Greek yogurt, grated cucumber, garlic, a bit more lemon juice, olive oil and fresh dill, making this meal a balanced Greek Tzatziki Bowl that is healthy on a budget. I enjoy the simple nutritional benefits this dish offers.

Why I Like this Recipe

I really love this recipe because first off the marinade is just awesome. I mean, the lemon and garlic on the chicken give it this amazing flavor that makes every bite feel fresh and zesty. Secondly, I like how theres a mix of textures, like the juicy chicken combined with crunchy veggies and that creamy tzatziki that ties everything together. Third, its super easy to prepare which is great when im in a rush and still want something delicious. Lastly, I just appreciate that its a healthy meal that still tastes indulgent, so i feel good about eating it even when I’m treatin myself.

Ingredients

Print Recipe (No Advertisments)

Chicken thighs: Packed with protein that helps build muscles and gives a hearty taste.
Olive oil: Brings healthy fats and a smooth richness that elevates every bite.
Lemon juice: Adds a tangy kick, balancing the savory flavors with a fresh, sour twist.
Cherry tomatoes: Provide a burst of sweetness and fiber, making the dish vibrant.
Cucumber: Offers crunch and hydration with its high water content and some fiber.
Greek yogurt (in tzatziki): Creamy, tangy and loaded with protein for a refreshing finish.

Ingredient Quantities

1.5 lbs boneless, skinless chicken thighs

2 tbsp olive oil (for marinating the chicken)

Juice of 1 lemon (about 3 tbsp)

3 garlic cloves, minced

1 tsp dried oregano

Salt and pepper to taste

1 cup cooked quinoa or rice (optional base)

1 cup cherry tomatoes, halved

1 cucumber, diced (save some for the tzatziki)

1/2 red onion, thinly sliced

1/2 cup Kalamata olives, pitted

1 bell pepper, diced (red or yellow work great)

For the tzatziki:

1 cup plain Greek yogurt

1/2 cucumber, grated and drained

1 garlic clove, minced

1 tbsp lemon juice

1 tbsp olive oil

1 tbsp chopped fresh dill

Salt and pepper to taste (for the tzatziki)

How to Make this

Print Recipe (No Advertisments)

1. In a large bowl, mix 2 tbsp olive oil, juice of 1 lemon, 3 minced garlic cloves, 1 tsp dried oregano, salt and pepper. Add
1.5 lbs chicken thighs and let it marinate for at least 30 minutes.

2. While that chills, cook your quinoa or rice according to package directions if you’re using it as your base.

3. Heat a pan over medium-high heat and cook the chicken for about 6-7 minutes per side until its nicely charred and cooked through.

4. Remove the chicken from the pan, let it rest for a few minutes then chop or slice it into bite-sized pieces.

5. In a large serving bowl, combine the cooked quinoa or rice, 1 cup halved cherry tomatoes, 1 diced cucumber, 1/2 thinly sliced red onion, 1/2 cup sliced Kalamata olives, and 1 diced bell pepper.

6. For the tzatziki, grate 1/2 a cucumber and squeeze out the excess water. Combine it in a small bowl with 1 cup plain Greek yogurt, 1 minced garlic clove, 1 tbsp lemon juice, 1 tbsp olive oil, 1 tbsp chopped fresh dill, and salt and pepper to taste.

7. Stir the tzatziki well and pop it in the fridge for at least 15 minutes to let the flavours mix.

8. Once everything is prep’d, place your chopped chicken over the veggie and quinoa/rice mixture.

9. Drizzle a generous spoonful of tzatziki all over the bowl.

10. Serve immediately and enjoy these flavorful greek chicken bowls as a hearty meal prep for the week.

Equipment Needed

1. A large mixing bowl for marinating the chicken and another for assembling the veggie mix
2. A measuring spoon set for the olive oil, lemon juice, oregano, and other seasonings
3. A sharp knife and a cutting board for dicing the cucumber, bell pepper, onions, and chopping the chicken
4. A garlic press or a small knife to mince the garlic
5. A medium pot or rice cooker for cooking the quinoa or rice
6. A large skillet pan for cooking the chicken
7. A small bowl for mixing together the tzatziki
8. A grater for the cucumber needed for the tzatziki (and something to help squeeze out the excess water, like a small strainer if available)
9. A spatula or serving spoon to stir both the chicken and veggie mixes
10. A large serving bowl for putting everything together and serving immediately

FAQ

Q: How do I marinate the chicken?

A: Mix the olive oil, lemon juice, minced garlic, dried oregano, salt and pepper in a bowl and toss the chicken in it. Let it marinate in the fridge for at least 30 minutes, but longer is even better.

Q: Can I cook the chicken on the grill or stovetop?

A: Yes, you can cook it either way. I prefer pan searing it on the stovetop for a nice char, but grilling works great too.

Q: What if I don’t have quinoa?

A: No biggie! You can use rice or really any other grain you like as a base for the bowls.

Q: How long does the tzatziki need to chill?

A: Just 15 minutes in the fridge to let the flavors meld, though you can chill it longer if you've got the time.

Q: Can I tweak the veggies in the bowl?

A: Absolutely, feel free to swap or add any veggies you prefer. I sometimes add spinach or extra cucumbers for a crunch.

Greek Chicken Bowls Recipe Substitutions and Variations

Instead of 1.5 lbs chicken thighs, you can use chicken breasts or even diced turkey if you’re after a leaner option.
If you’re out of olive oil for the marinade, try using avocado oil. It’s pretty similar and adds a nice twist.
No lemon juice on hand? Lime juice or a splash of white wine vinegar can really bring in that tangy flavor.
For the quinoa or rice base, you might swap it out with couscous or even barley if you’re looking for something a bit different.
If you can’t find Greek yogurt for the tzatziki, regular plain yogurt works too. Just make sure to strain it a bit so it’s thick enough.

Pro Tips

• Try marinating the chicken for a bit longer if you have time; letting it sit for an extra hour can really boost the flavor.
• When cooking the chicken, let it rest for at least 5 minutes after you pull it off the heat so it stays juicy and tender, dont cut it too fast.
• If you’re a garlic fan, you can add an extra clove to the tzatziki since sometimes one clove can feel a lil weak compared to the paprika in the chicken.
• Taste the veggies before mixing everything together, adding a pinch more salt or lemon juice can really bring the flavors alive especially in the tzatziki.