Name: Greek Chicken Bowls
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Greek
Ingredients: 2 cups cooked rice or quinoa; 1 pound chicken breast, marinated and grilled; 1 cup cucumber, diced; 1 cup cherry tomatoes, halved; 1/2 red onion, sliced; 1/2 cup feta cheese, crumbled; 1/4 cup olives, sliced; 1 cup tzatziki sauce (homemade or store-bought); 1 tablespoon olive oil; Salt and pepper to taste; Lemon wedges for serving

I love a bowl that feels like a hug. This one has bright, fresh flavors and a lazy-day kind of ease. The tangy tzatziki and salty feta lift the grilled chicken. The veggies add crunch. It comes together fast after a short marinade. If you want a handheld option for leftovers, I sometimes fold the mix into tortillas and make BBQ chicken quesadillas for a quick lunch.

why make this recipe

This recipe tastes like summer. It feels light but filling. You can use rice or quinoa. You can swap the chicken for leftovers. The flavors stay bright all week. It’s perfect for busy nights and for meal prep.

how to make Greek Chicken Bowls

Ingredients:
2 cups cooked rice or quinoa, 1 pound chicken breast, marinated and grilled, 1 cup cucumber, diced, 1 cup cherry tomatoes, halved, 1/2 red onion, sliced, 1/2 cup feta cheese, crumbled, 1/4 cup olives, sliced, 1 cup tzatziki sauce (homemade or store-bought), 1 tablespoon olive oil, Salt and pepper to taste, Lemon wedges for serving

Greek Chicken Bowls

Directions:

Marinate the chicken breast in olive oil, salt, and pepper for at least 30 minutes., 2. Grill the chicken until fully cooked, then slice it into strips., 3. In a bowl, combine the cooked rice or quinoa with diced cucumbers, cherry tomatoes, sliced red onion, feta cheese, and olives., 4. Arrange the grilled chicken on top of the veggie mixture., 5. Drizzle with tzatziki sauce., 6. Serve with lemon wedges and enjoy!

I like to keep the grill hot so the chicken gets a nice char. If you love bold buttery chicken flavors, try a different weeknight chicken idea like my Cowboy Butter Chicken Pasta for a change.

how to serve Greek Chicken Bowls

Serve the bowls warm or at room temperature. Add a big squeeze of lemon. Add extra tzatziki if you like creamier bowls. I also love scooping this into pita for a picnic. For a fun party option, build a small spread and let guests assemble. If you want sliders instead of bowls, these flavors work great on little rolls—think chicken bacon ranch sliders with a Greek twist.

how to store Greek Chicken Bowls

Cool the bowls to room temperature. Store components separately when you can. Keep chicken in one container and the rice and veggies in another. Tzatziki is best kept in a small jar so it stays fresh. Refrigerate up to 3–4 days. Reheat the rice and chicken gently. Add fresh cucumber and tomatoes after reheating to keep crunch.

tips to make Greek Chicken Bowls

Use good tzatziki. A simple yogurt-cucumber sauce makes a big difference. Chop veggies into even pieces so every bite balances. Taste and adjust salt before you add feta. If you want more tang, add a splash of red wine vinegar or lemon. For a sweeter twist, try a chicken glaze like the one in my Cranberry Orange Chicken and serve it on the side.

variation (if any)

Swap the chicken for roasted mushrooms for a vegetarian take. If you forage or buy wild mushrooms, try a meaty choice like chicken-of-the-woods prepared simply and added to the bowl—see my chicken-of-the-woods recipe for a guide. You can also swap quinoa for farro or use mixed greens instead of grains.

FAQs

Q: Can I make this dairy-free?
A: Yes. Skip the feta and use a dairy-free yogurt for the tzatziki. Add more olives and lemon for bright flavor.

Q: How long should I marinate the chicken?
A: At least 30 minutes. Up to 4 hours is fine. Don’t marinate much longer if your marinade has a lot of acid.

Q: Can I prep this ahead for meal prep?
A: Absolutely. Cook the chicken and grains, and chop the veggies. Store components in separate containers. Assemble when ready to eat.

Greek Chicken Bowls

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