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Greek Chicken Bowls
Flona

Greek Chicken Bowls

Vibrant and nutritious Greek Chicken Bowls featuring lemon-herb marinated chicken, fresh Mediterranean vegetables, fluffy quinoa, and homemade tzatziki sauce. Perfect for meal prep or a quick healthy dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Chicken Marinade
  • 4 pieces chicken breasts about 1.5 pounds
  • 1/4 cup olive oil
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1 teaspoon garlic powder
  • 1.5 teaspoons dried oregano
  • 1.5 teaspoons dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes optional
Bowl Components
  • 2 cups cooked quinoa or rice
  • 2 cups cherry tomatoes, halved
  • 2 cups cucumber, diced
  • 4 cups romaine lettuce, shredded
  • 1 cup red onion, thinly sliced
  • 1/2 cup feta cheese, crumbled
Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 1/2 cup cucumber, grated and squeezed
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon garlic, minced
  • 1/4 teaspoon salt
  • 1 tablespoon fresh dill, chopped

Equipment

  • Grill or skillet
  • Mixing bowls
  • Meat thermometer
  • Knife and cutting board
  • Meat mallet

Method
 

  1. In a mixing bowl, whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes until well combined.
  2. Pound chicken breasts to 1/2 inch even thickness. Place in a ziplock bag or shallow dish, add marinade, and massage to coat evenly. Refrigerate for at least 30 minutes, up to 4 hours.
  3. For the tzatziki, grate cucumber and squeeze out excess moisture using a clean towel. Mix squeezed cucumber with Greek yogurt, lemon juice, olive oil, minced garlic, salt, and fresh dill. Refrigerate until ready to serve.
  4. Cook quinoa or rice according to package directions. Prep all vegetables by washing, chopping, and storing separately.
  5. Heat grill or skillet to medium-high. Remove chicken from marinade and cook 6-7 minutes per side until internal temperature reaches 165°F. Rest chicken for 5 minutes, then slice.
  6. To assemble bowls, divide quinoa among four bowls. Top with romaine lettuce, cherry tomatoes, cucumber, red onion, and sliced chicken. Sprinkle with feta cheese.
  7. Drizzle tzatziki sauce over each bowl or serve on the side. Garnish with extra fresh herbs and a lemon wedge if desired.

Notes

Storage: Store components separately in airtight containers. Chicken keeps for 4 days, vegetables for 3 days, and tzatziki for 5 days refrigerated.
Meal Prep: Cook chicken and grain on Sunday. Prep vegetables and tzatziki mid-week for optimal freshness.
Variations: Try with lamb, shrimp, or grilled halloumi. Swap quinoa for cauliflower rice, couscous, or bulgur wheat.
Make Ahead: Marinate chicken up to 4 hours ahead. Tzatziki improves in flavor when made a day in advance.