Greek Chicken Bowls are a wholesome and savory meal, featuring juicy Greek chicken, crisp vegetables, olives, feta cheese and a drizzle of tangy tzatziki sauce! These bowls are great to prep ahead of time for an easy lunch or dinner!
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The Best greek Chicken bowls Recipe
If you are looking for an easy and nutritious meal to throw into your dinner rotation, these Greek chicken bowls are the perfect recipe for you! It starts with a flavor packed, juicy Greek chicken that is paired with crunchy, fresh veggies, quinoa, and a tangy tzatziki sauce on top!
If you love Mediterranean-inspired flavors, then my Greek chicken bowl recipe is going to be your new go-to meal.
You can make each component of these Greek chicken bowls at the beginning of the week for a delicious meal prep meal!
Ingredients Needed
Greek Chicken Bowls
- Quinoa: These bowls start off with a bed of pre-cooked quinoa! Quinoa is packed with fiber and is naturally gluten-free.
- Feta Cheese: Feta cheese crumbles add a tangy and creamy flavor!
- Pickled Onions: To make some quick pickled onions, simply soak the onions in a combination of vinegar, sugar, salt and water! You can keep extra on hand to top off other meal prep meals throughout the week.
- Tomatoes: I like using grape or cherry tomatoes here, but you can dice up any tomatoes that you have on hand.
- Cucumber: Diced into bite-sized pieces!
- Olives: Kalamata olives add a salty, savory flavor to these Greek chicken bowls.
- Tzatziki Sauce: Whip up a homemade tzatziki sauce for lots of flavor!
Greek Chicken
- Chicken: You can use chicken thighs or chicken breast, totally up to you!
- Greek Marinade: To make the greek chicken marinade, you will need olive oil, honey, garlic, thyme, rosemary, parsley, salt, pepper, lemon and lemon zest! Pop it all into the ziplock back with the chicken for super flavorful and healthy chicken.
How to Make the best greek chicken
- Marinade the Chicken: Add all of the ingredients for the marinade to a large ziplock bag. Toss to coat the chicken and refrigerate for 1-2 hours.
- Cook the Chicken: When you are ready to eat, remove the chicken from the fridge and allow it to come to room temperature (about 15 minutes). Heat a large skillet over medium high heat. Add in the chicken and cook for 4 minutes on each side, depending on the thickenss or until the chicken reaches 165 degrees F!
- Rest & Slice: Remove the chicken from the pan and let it rest on a cutting board for 5 minutes. Squeeze some more lemon juice on top, slice and prepare the bowls.
- Assemble the Bowls: Divide the quinoa between four bowls. Top with sliced chicken, feta, pickled onions, tomatoes, cucumber, olives, and tzatziki sauce. Serve and enjoy!
Recipe Variations
- Quinoa: You can substitute the quinoa here with white rice, brown rice, cous cous or cauliflower rice for a low carb option!
- Veggies: Add all your favorite veggies and herbs! You can add fresh spinach, roasted red peppers, or even mushrooms. Freshly chopped parsley and dill would also add a wonderful flavor!
- Tzatziki: If you don’t want to use tzatziki sauce in your chicken bowl, you can substitute it with store-bought or homemade hummus!
Frequently Asked questions
Can I use another type of meat besides chicken?
Definitely! You can use thinly sliced steak such as flank steak, or fish or shrimp in these Greek bowls. Or, you can opt for ground chicken and follow my Greek chicken meatballs recipe instead!
How should I store leftover Greek chicken bowls?
Store any leftover Greek chicken quinoa bowls in an airtight container in the fridge for up to 3-4 days. I would recommend storing each of the components separately, so that you can warm up the chicken and quinoa leftovers and then top it off with the fresh veggies and sauce.
More Healthy Recipes to Try
- Mediterranean Chickpea Salad
- Greek Hummus Phyllo Bites
- Chicken Shawarma
- Southwest Chicken Salad
- Greek Kale Quinoa Salad
Greek Chicken Bowls
Ingredients
Greek Chicken Bowls
- 2 cups cooked quinoa
- 1/2 cup feta cheese
- 1/2 cup pickled onions
- 4 small tomatoes, diced
- 2 cups cucumber, diced
- 1 cup kalamata olives, sliced
- 1/2 cup tzatziki sauce
Greek Chicken
- 1/4 cup olive oil
- 1 tbsp honey
- 1 lb boneless chicken thighs or breasts
- 4 cloves garlic, minced
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 2 tbsp fresh parsley, chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 lemon, juiced
- 1 tsp lemon zest
- extra lemon juice for serving
Instructions
Greek Chicken
- Add all of the ingredients to a large ziplock bag. Toss to coat the chicken and refrigerate for 1-2 hours.
- When you are eat remove the chicken from the fridge and allow it to come to room temperature (about 15 minutes)
- Heat a large skillet over medium high heat.Add in the chicken and cook 4 minutes on each side depending on thickness or until the chicken reaches 165 degrees!
- Remove the chicken from then pan and let it rest on a cutting board for 5 minutes. Squeeze some more lemon juice on top, slice and serve!
Greek Chicken Bowls
- Divide the quinoa between four bowls.Top with sliced chicken, feta, pickled onions, tomatoes, cucumber, olives and tzatziki sauce.Serve and enjoy!
Nutrition Information
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