Name: Greek Chicken Bowls
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Mediterranean
Ingredients: 4 boneless, skinless chicken breasts; 1 tablespoon olive oil; 1 teaspoon dried oregano; Salt and pepper to taste; 2 cups cooked quinoa or rice; 1 cucumber, diced; 1 cup cherry tomatoes, halved; 1/2 red onion, thinly sliced; 1 cup kalamata olives, pitted and sliced; Feta cheese, crumbled (optional); Fresh parsley, chopped (for garnish); Tzatziki sauce (for serving)

I make this bowl on busy weeknights. It feels fresh and honest. The flavors are bright. The prep is forgiving. You can swap grains, skip the feta, or use a store-bought tzatziki and still end up with something lovely. Sometimes I pair it with a fun side like BBQ chicken quesadillas for friends who want something cheesy on the side.

why make this recipe

This hits all the marks. It is healthy. It is colorful. It comes together fast. Leftovers taste even better the next day. It works for lunch bowls, easy dinner, or a picnic. I like making a big batch of the quinoa and veggies. Then everyone builds their own bowl.

how to make Greek Chicken Bowls

Ingredients:
4 boneless, skinless chicken breasts, 1 tablespoon olive oil, 1 teaspoon dried oregano, Salt and pepper to taste, 2 cups cooked quinoa or rice, 1 cucumber, diced, 1 cup cherry tomatoes, halved, 1/2 red onion, thinly sliced, 1 cup kalamata olives, pitted and sliced, Feta cheese, crumbled (optional), Fresh parsley, chopped (for garnish), Tzatziki sauce (for serving)

Greek Chicken Bowls

Directions:

Preheat the grill or oven to medium-high heat. Season the chicken breasts with olive oil, oregano, salt, and pepper. Grill or bake the chicken for 6-7 minutes on each side, or until cooked through and no longer pink in the center. Let rest for a few minutes, then slice.
In a large bowl, combine cooked quinoa or rice, diced cucumber, cherry tomatoes, red onion, and olives. Toss to combine.
To make the bowls, divide the quinoa mixture among serving bowls, top with sliced chicken, and drizzle with tzatziki sauce.
Garnish with feta cheese and fresh parsley before serving. Enjoy your healthy Greek Chicken Bowls!

I sometimes use leftover roasted chicken the same way. It works great and saves time. Leftover meat from recipes like chicken bacon ranch sliders makes an easy shortcut.

how to serve Greek Chicken Bowls

Serve these bowls warm or at room temperature. Add more tzatziki if you like a creamier bite. For a heartier meal, spoon the bowls next to a simple pasta like cowboy butter chicken pasta and let everyone help themselves. I love a lemon wedge on the side for squeezing.

how to store Greek Chicken Bowls

Cool the cooked components before storing. Pack the grain and veggies together. Keep sliced chicken in a separate container if possible. Store in airtight containers in the fridge for up to 3 days. Reheat gently in a pan or microwave. If you want to turn leftovers into a quick lunch, fold them into a wrap with extra tzatziki and greens. It also pairs well with leftover sauces from recipes like cranberry orange chicken if you want a sweet-savory twist.

tips to make Greek Chicken Bowls

Use high-quality olives and feta. They add a lot of flavor with little effort. Slice the chicken against the grain. That keeps it tender. Chop the veggies into similar sizes so every bite is balanced. If you want to swap the protein, try a meaty mushroom or seared alternative inspired by chicken of the woods. Taste as you go and add salt last because olives and feta are salty already.

variation (if any)

Make it vegetarian by swapping chicken for roasted chickpeas or grilled halloumi. Use brown rice, farro, or cauliflower rice for texture changes. Swap tzatziki for hummus or a lemon-tahini drizzle. Add roasted red peppers, artichokes, or a handful of spinach for extra greens.

FAQs

Q: Can I use frozen chicken?
A: Yes. Thaw it fully before cooking. Pat it dry and follow the same seasoning and cook times. Use a thermometer to ensure it reaches 165°F (74°C).

Q: How long will the bowls keep in the fridge?
A: Stored properly in airtight containers, they keep for up to 3 days. Keep dressing or tzatziki separate if you want a fresher texture.

Q: Can I make this gluten-free?
A: Absolutely. Use quinoa or a gluten-free grain. Check labels on any store-bought sauces to be safe.

Greek Chicken Bowls

More recipes? Follow me on Facebook – Pinterest