There are some meals that just feel like sunshine in a bowl, and this Greek Chicken Bowl recipe is precisely that. It’s a vibrant, satisfying dish that brings together some of my absolute favourite flavours: juicy, lemon-and-herb marinated chicken, a cool and creamy tzatziki sauce, crisp salad, and salty feta. I make this at least once a week – it’s become a family favourite for its freshness and how brilliantly it works for dinner or for prepping lunches for the days ahead.

What I believe makes these Mediterranean chicken bowls so special is the balance. You get warmth from the seasoned chicken, a fresh crunch from the cucumber and tomato salad, a tangy creaminess from the homemade tzatziki, and a salty kick from Kalamata olives and feta cheese. It’s a complete meal that feels both nourishing and genuinely exciting to eat. We’re not just throwing things in a bowl here; we’re building layers of texture and flavour that work in perfect harmony. It’s the kind of meal that leaves you feeling full and happy, but never heavy.

This recipe works beautifully for anyone looking for a healthier meal that doesn’t compromise on taste. It’s ideal for busy weeknights when you want something substantial that comes together without too much fuss, and it’s a brilliant option for chicken meal prep. You can prepare all the components on a Sunday and assemble your bowls throughout the week for effortless, delicious lunches that you’ll actually look forward to.

Recipe Overview

This recipe guides you through creating delicious, flavour-packed Greek chicken bowls from scratch. We’ll marinate chicken breast in a classic Greek blend of lemon, garlic, and oregano, pan-fry it until golden, and serve it with a homemade tzatziki sauce and a fresh Greek-style salad. During my testing, I found that letting the chicken marinate for at least 30 minutes is the key to getting that flavour deep into the meat, so don’t skip that step!

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes (+ 30 minutes marinating)
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love This Greek Chicken Bowls Recipe

• Genuine Flavour: The chicken is exceptionally juicy and zesty from the lemon and garlic marinade, with a lovely aromatic background from the oregano. This is perfectly balanced by the cool, dill-infused tzatziki and the sharp, salty feta.
• Ready in Under an Hour: With just 20 minutes of prep and 15 minutes of cooking, you can have this wholesome meal on the table. The 30-minute marinating time is the perfect window to prepare your salad and tzatziki.
• Flexible Recipe: This is a fantastic base recipe. You can easily swap the chicken breast for thighs, use quinoa or couscous instead of rice, or add other vegetables like roasted red peppers or chickpeas for extra protein.
• Great for Meal Prep: This recipe is a game-changer for weekly meal planning. The components store well separately, allowing you to assemble fresh, healthy bowls for lunch or dinner in minutes.
• Family Tested: My whole family enjoys this, especially because everyone can build their own bowl. If you’re looking for another chicken dish that always gets compliments, our Bacon Brown Sugar Chicken Tenders are another big hit in my house.

Greek Chicken Bowls Recipe

⏱️ 25 min prep  •  🍳 15 min cook  •  👥 4 servings

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Ingredients You’ll Need

For this recipe, we’re using simple, fresh ingredients that are easy to find. When it comes to the tzatziki, I always reach for Fage Total 5% Greek yoghurt; its incredible thickness means you can often get away without straining it, saving a little bit of time.

• For the Greek Chicken:
• 600g boneless, skinless chicken breasts, cut into 2-3cm cubes
• 60ml extra virgin olive oil
• 1 large lemon, juiced (about 60ml)
• 3 cloves garlic, minced
• 2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Creamy Tzatziki:
• 200g full-fat Greek yoghurt
• 1/2 large cucumber, grated
• 1 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• 1 small clove garlic, minced
• A pinch of salt
• For the Bowls:
• 300g cooked rice, quinoa, or couscous
• 250g cherry tomatoes, halved
• 1/2 large cucumber, diced
• 1/2 red onion, thinly sliced
• 100g feta cheese, crumbled
• 80g Kalamata olives, pitted
• Fresh parsley or dill for garnish (optional)

Sara’s Tip: To get the most flavourful chicken, use freshly squeezed lemon juice rather than the bottled kind. The brightness it adds is unmatched and makes a noticeable difference to the marinade.

How to Make Greek Chicken Bowls

The process for these Mediterranean chicken bowls is very straightforward. We marinate the chicken, whip up a quick tzatziki, cook the chicken until golden, and then assemble everything into a delicious, satisfying bowl.

1. Marinate the Chicken: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the cubed chicken and toss well to ensure every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for a more intense flavour.
2. Prepare the Tzatziki: While the chicken marinates, make the tzatziki. Place the grated cucumber in a clean tea towel or a piece of muslin and squeeze firmly to remove as much excess water as possible. This is a crucial step for a thick, creamy sauce.
3. Mix the Tzatziki: In a small bowl, combine the squeezed cucumber, Greek yoghurt, chopped dill, lemon juice, and minced garlic. Stir well and season with a pinch of salt. Cover and place in the fridge until you’re ready to serve.
4. Cook the Chicken: Heat a large, heavy-bottomed frying pan or skillet over a medium-high heat. Add the marinated chicken in a single layer (you may need to do this in two batches to avoid overcrowding the pan).
5. Sear Until Golden: Cook the chicken for 6-8 minutes, turning occasionally, until it’s cooked through and has developed some lovely golden-brown, caramelised edges. What works best for me is using my cast-iron skillet, which gives the chicken a fantastic sear.
6. Prepare the Salad: While the chicken is cooking, you can prepare the fresh components. In a bowl, gently combine the halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
7. Assemble the Bowls: To build your Greek chicken bowls, divide the cooked rice or quinoa among four bowls. Top with the cooked Greek chicken, a generous spoonful of the fresh tomato and cucumber salad, crumbled feta, and Kalamata olives.
8. Serve and Enjoy: Finish each bowl with a large dollop of your homemade tzatziki and a sprinkle of fresh parsley or dill if you like. Serve immediately and enjoy!

Tips From My Kitchen

• Don’t Crowd the Pan: To get that beautiful browning on your chicken, make sure the pieces aren’t touching in the pan. If you overcrowd it, the chicken will steam instead of sear. Cook in batches if your pan isn’t large enough.
• The Secret to Great Tzatziki: I learned that properly squeezing the water out of the cucumber is the single most important step for a non-watery tzatziki. You’ll be amazed how much liquid comes out. For a deep dive into the science of emulsions in sauces, Serious Eats has a great explanation.
• Make-Ahead Magic: You can marinate the chicken for up to 24 hours in the fridge. The tzatziki actually tastes even better if made a day in advance, as the flavours have time to meld. The salad components are best chopped just before serving to maintain their crunch.
• Storage: Store any leftover components separately in airtight containers in the refrigerator. The chicken, tzatziki, and salad will keep well for up to 3 days. Reheat the chicken gently in a pan or microwave before assembling your next bowl.

What to Serve With Greek Chicken Bowls

These bowls are a complete meal on their own, but if you want to expand the spread for a larger meal, here are a few ideas that work wonderfully:

• Warm Pitta Bread: Soft, warm pitta bread is fantastic for scooping up the tzatziki and any stray bits of chicken and salad.
• Lemon Herb Potatoes: A side of potatoes roasted with lemon, garlic, and oregano echoes the flavours in the chicken and adds a lovely heartiness.
• A Crisp White Wine: A chilled glass of Sauvignon Blanc or a Greek Assyrtiko pairs beautifully with the zesty, herbaceous flavours of the dish.

Frequently Asked Questions

Greek Chicken Bowls Recipe

A fresh and flavorful meal featuring tender marinated chicken, crisp vegetables, creamy homemade tzatziki, and salty feta cheese served over a bed of grains.

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Prep Time 25 minutes mins

Cook Time 15 minutes mins

Total Time 1 hour hr 10 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Greek

Calories: 640

Ingredients Method Notes

Ingredients

  

For the Greek Chicken

• 600 g boneless skinless chicken breasts, cut into 2-3cm cubes
• 60 ml extra virgin olive oil
• 1 large lemon juiced (about 60ml)
• 3 cloves garlic minced
• 2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Creamy Tzatziki

• 200 g full-fat Greek yoghurt
• 1/2 large cucumber grated
• 1 tbsp fresh dill finely chopped
• 1 tbsp lemon juice
• 1 small clove garlic minced
• A pinch of salt

For the Bowls

• 300 g cooked rice quinoa, or couscous
• 250 g cherry tomatoes halved
• 1/2 large cucumber diced
• 1/2 red onion thinly sliced
• 100 g feta cheese crumbled
• 80 g Kalamata olives pitted
• Fresh parsley or dill for garnish optional

Method

 

1. Marinate the Chicken: In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the cubed chicken and toss well to ensure every piece is coated. Cover and refrigerate for at least 30 minutes, or up to 4 hours for a more intense flavour.
2. Prepare the Tzatziki: While the chicken marinates, make the tzatziki. Place the grated cucumber in a clean tea towel or a piece of muslin and squeeze firmly to remove as much excess water as possible. This is a crucial step for a thick, creamy sauce.
3. Mix the Tzatziki: In a small bowl, combine the squeezed cucumber, Greek yoghurt, chopped dill, lemon juice, and minced garlic. Stir well and season with a pinch of salt. Cover and place in the fridge until you're ready to serve.
4. Cook the Chicken: Heat a large, heavy-bottomed frying pan or skillet over a medium-high heat. Add the marinated chicken in a single layer (you may need to do this in two batches to avoid overcrowding the pan).
5. Sear Until Golden: Cook the chicken for 6-8 minutes, turning occasionally, until it's cooked through and has developed some lovely golden-brown, caramelised edges. What works best for me is using my cast-iron skillet, which gives the chicken a fantastic sear.
6. Prepare the Salad: While the chicken is cooking, you can prepare the fresh components. In a bowl, gently combine the halved cherry tomatoes, diced cucumber, and thinly sliced red onion.
7. Assemble the Bowls: To build your Greek chicken bowls, divide the cooked rice or quinoa among four bowls. Top with the cooked Greek chicken, a generous spoonful of the fresh tomato and cucumber salad, crumbled feta, and Kalamata olives.
8. Serve and Enjoy: Finish each bowl with a large dollop of your homemade tzatziki and a sprinkle of fresh parsley or dill if you like. Serve immediately and enjoy!

Notes

For a fantastic sear, use a cast-iron skillet to cook the chicken. Store components separately in the fridge for up to 3 days for easy meal prep.

I really hope you and your family enjoy this Greek Chicken Bowls recipe as much as mine does. It’s a true staple in my kitchen for its fantastic flavour and versatility. If you’re looking for a sweet treat to follow this delicious meal, my Peach Crumb Cheesecake would be a wonderful choice. Please let me know how you get on in the comments below – I love hearing from you! Cheers, Sara.