Greek Chicken Bowls Recipe – A cozy, sunny bowl you’ll want every week

Introduction

The kitchen smelled like lemon and garlic as the chicken hit the hot pan — that sizzle always makes me slow down. Right away I think of fresh herbs, warm grains, and the bright bite of feta; I call this one my Greek Chicken Bowls and it’s become a go-to for weeknights. This always takes me back to Sunday dinners. If you like simple, bright meals, you might also enjoy my take on Addictive Cream Cheese Bacon Ranch Chicken Sandwiches for a different kind of comfort.

Why You’ll Love This

• Quick weeknight dinner that still feels special.
• Bright, fresh flavors kids actually eat.
• Great for meal prep and reheats well.
• Budget-friendly ingredients, big on flavor — try with my Black Pepper Chicken if you like peppery heat.

Quick Recipe Snapshot

• Servings: 4
• Prep time: 15–30 minutes (plus 30 minutes to marinate)
• Cook time: 20–25 minutes
• Total time: ~1 hour (with marinating)
• Skill level: Easy
• Taste: bright + savory with creamy tzatziki

This recipe is forgiving, so you can relax and cook with confidence.

Ingredients You’ll Need

• Chicken breasts — 1.5–2 lb
  • Use even-size pieces for even cooking
• Olive oil
  • A good drizzle for flavor and browning
• Garlic (minced)
  • Fresh garlic = bigger flavor
• Lemon juice
  • Fresh squeezed brightens everything
• Salt & pepper
  • Season to taste; don’t be shy
• Cucumber (for bowls and tzatziki)
  • Peel if skin is thick
• Tomatoes (chopped)
  • Ripe, firm tomatoes hold up best
• Red onion (thinly sliced)
  • Soak in cold water to tame bite
• Feta cheese (crumbled)
  • Use good-quality feta for tang
• Brown rice or quinoa (cooked)
  • Cook per package, fluff with fork
• Fresh parsley (chopped)
  • Adds herbaceous brightness
• Tzatziki sauce ingredients: Greek yogurt, cucumber, garlic, lemon juice, dill, salt
  • Use thick yogurt for creamy tzatziki

How to Make It

1. First, make the marinade: whisk olive oil, minced garlic, lemon juice, salt, and pepper.
2. Then, toss the chicken breasts in the marinade and refrigerate at least 30 minutes.
3. Next, heat a grill pan or oven to 400°F; oil the grate. You want a gentle sizzle when the chicken hits the heat.
4. Cook the chicken until it reaches 165°F and the juices run clear; expect 6–8 minutes per side for medium-thick breasts. Then rest 5 minutes before slicing.
5. Meanwhile, cook the brown rice or quinoa according to package instructions; fluff with a fork and keep warm.
6. Chop cucumber, tomatoes, red onion, and parsley. Also grate or finely dice cucumber for the tzatziki.
7. Make the tzatziki: grate cucumber and squeeze out excess water, then stir into Greek yogurt with garlic, lemon juice, dill, and salt. Chill to let flavors meld.
8. Finally, assemble bowls: spoon rice/quinoa into bowls, add sliced chicken, scatter fresh veggies, crumble feta, and finish with a big dollop of tzatziki. Serve right away.

If you want extra crisp chicken instead of grilled or baked, try my method from Buttermilk Fried Chicken for a crunchy twist.

Kitchen Tips (From My Kitchen)

1. Time-saver: Marinate chicken in the morning and cook at night to speed dinner.
2. Common mistake + fix: Don’t skip resting the chicken — cutting too soon loses juices; rest 5 minutes.
3. Simple variation: Swap dill for mint in the tzatziki for a fresher note.

Serving Ideas

• Weeknight family dinner: serve with warm pita and lemon wedges.
• Casual lunch: make grain bowls ahead and assemble at work.
• Weekend brunch: add a soft-cooked egg on top.
• Party platter: slice chicken and serve with bowls of toppings for guests.
• Side pairings: a simple green salad or my quick Cajun Chicken Spaghetti for bold contrast.

Garnish with extra parsley, a drizzle of olive oil, or crushed red pepper if you like heat.

Storing & Leftovers

• Fridge: Store components separately up to 3–4 days.
• Freezer: Freeze cooked chicken (no yogurt) up to 2 months.
• Reheat: Warm rice and chicken gently in a skillet to keep chicken juicy.
  Leftover idea: Wrap the ingredients in a pita for a tasty lunch.

FAQs

Q: Can I make this ahead?
A: Yes — cook chicken and grains, then stash in separate containers; assemble within 3 days. Greek Chicken Bowls hold up well when built just before eating.

Q: What can I substitute for brown rice?
A: Quinoa is perfect for nuttiness; couscous or farro also work.

Q: How do I know the chicken is done?
A: Use an instant-read thermometer (165°F). Also look for clear juices and no pink center.

Q: Can I freeze the whole bowl?
A: I don’t recommend freezing assembled bowls because the veg and tzatziki get watery. Freeze chicken alone if needed.

Conclusion

For more bowl ideas, I like Eat With Clarity’s take on Greek Chicken Bowls for inspiration, and for a creamy tzatziki-forward bowl see Half Baked Harvest’s Chicken Tzatziki Bowls.

Final Thoughts

Give this recipe a try this week; tweak the herbs, swap the grain, or add a little heat to make it yours. I love hearing how readers adjust it — send a note or a photo if you can. Enjoy these bright, comforting Greek Chicken Bowls

Greek Chicken Bowls

A cozy, sunny bowl with bright flavors, perfect for weeknight dinners and meal prep.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 25 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Dinner, Main Course

Cuisine: Greek

Calories: 550

Ingredients Method Notes

Ingredients

  

For the Chicken

• 1.5-2 lb Chicken breasts Use even-size pieces for even cooking
• Olive oil A good drizzle for flavor and browning
• 3 cloves Garlic (minced) Fresh garlic = bigger flavor
• 1 tbsp Lemon juice Fresh squeezed brightens everything
• Salt & pepper Season to taste; don’t be shy

For the Bowls

• 1 c Cucumber (for bowls and tzatziki) Peel if skin is thick
• 2 medium Tomatoes (chopped) Ripe, firm tomatoes hold up best
• 1 small Red onion (thinly sliced) Soak in cold water to tame bite
• 1 c Feta cheese (crumbled) Use good-quality feta for tang
• 2 c Brown rice or quinoa (cooked) Cook per package, fluff with fork
• 1/4 c Fresh parsley (chopped) Adds herbaceous brightness

For the Tzatziki Sauce

• 1 c Greek yogurt Use thick yogurt for creamy tzatziki
• 1/2 c Cucumber (grated) Squeeze out excess water
• 1 clove Garlic
• 1 tbsp Lemon juice
• 1 tbsp Dill
• Salt

Method

 

Preparation

1. Make the marinade by whisking together olive oil, minced garlic, lemon juice, salt, and pepper.
2. Toss the chicken breasts in the marinade and refrigerate for at least 30 minutes.

Cooking

1. Heat a grill pan or oven to 400°F; oil the grate.
2. Cook the chicken until it reaches 165°F and the juices run clear, about 6–8 minutes per side for medium-thick breasts.
3. Rest for 5 minutes before slicing.
4. Meanwhile, cook the brown rice or quinoa according to package instructions; fluff with a fork and keep warm.

Tzatziki Preparation

1. Grate cucumber and squeeze out excess water, then stir into Greek yogurt with garlic, lemon juice, dill, and salt. Chill to let flavors meld.

Assembly

1. Spoon rice or quinoa into bowls, add sliced chicken, scatter fresh veggies, crumble feta, and finish with a dollop of tzatziki.

Notes

For extra crisp chicken, consider frying instead of grilling or baking. Marinate chicken in the morning for dinner prep convenience.