Greek Chicken Bowls

A vibrant homage to Mediterranean cuisine showcasing tender marinated chicken, fresh vegetables, and creamy tzatziki sauce, perfect for easy weeknight meals.

Print Recipe

Prep Time 30

Cook Time 20

Total Time 50

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek, Mediterranean

Calories: 550

Ingredients Method Notes

Ingredients

For the Chicken and Marinade

1 pound Chicken breast Look for fresh chicken breast without hormones.
2 tablespoons Olive oil A high-quality extra virgin olive oil enhances flavor.
2 tablespoons Lemon juice Freshly squeezed is best.
2 cloves Garlic Minced.
1 teaspoon Oregano Dried or fresh.
1 teaspoon Salt Adjust to taste.
1/2 teaspoon Pepper Freshly ground is preferred.

For the Bowl Assembly

2 cups Rice or mixed greens Brown rice can be used for a whole grain option.
1 cup Tzatziki sauce Store-bought or homemade.
1/2 cup Kalamata olives Pitted and sliced.
1 cucumber Cucumber Chopped.
1 cup Tomatoes Diced.
1/2 small Red onion Sliced.
1/2 cup Feta cheese Crumbled, can replace with non-dairy alternative for vegan.

Method

Preparation

In a bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper for the marinade.
Marinate the chicken for at least 30 minutes but avoid over-marinating.

Cooking

Heat a grill or skillet over medium-high heat. Cook the chicken until golden brown and an internal temperature of 165°F is reached.
Let the chicken rest for a few minutes to retain its juices.

Assembly

While chicken cooks, prepare your rice or lay out mixed greens as the base.
Slice the cooked chicken and layer it over the rice or greens.
Top generously with tzatziki sauce, Kalamata olives, cucumber, tomatoes, red onion, and feta cheese.
Serve immediately to enjoy fresh flavors.

Notes

Store leftovers in airtight containers for up to three days. For freezing, keep components separate. Reheat gently and add a splash of water to maintain moisture.