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Greek Chicken Bowls Recipe - Easy Meal Prep Solution

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
Cook Time 15 minutes
Total Time 1 hour 10 minutes
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.