Description
This Greek chicken bowl features juicy, marinated chicken, fresh Mediterranean veggies, and creamy tzatziki for a high-protein, meal prep-friendly lunch or dinner. It’s customizable, quick to make, and packed with bold, satisfying flavors.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1/2 cup plain Greek yogurt
- 3 tbsp fresh lemon juice
- 2 tbsp olive oil
- 3 garlic cloves, minced
- 1 tbsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 4 cups cooked brown rice, quinoa, or cauliflower rice
- 1 cup cherry tomatoes, halved
- 1 large cucumber, diced (about 1 cup)
- 1/2 small red onion, thinly sliced (about 1/3 cup)
- 1/3 cup Kalamata olives, pitted and halved
- 1/2 cup crumbled feta cheese
- 2 tbsp fresh parsley or dill, chopped
- For the Tzatziki Sauce:
- 1/2 cup Greek yogurt
- 1/3 cup grated cucumber, squeezed dry
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp fresh dill, chopped
- Salt & pepper to taste
Instructions
- In a large bowl, whisk together Greek yogurt, lemon juice, olive oil, minced garlic, oregano, salt, and black pepper. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes (up to 12 hours).
- While chicken marinates, cook your grain base (brown rice, quinoa, or cauliflower rice) according to package instructions. For 4 servings, use about 1 cup uncooked brown rice or quinoa, or 4 cups cauliflower rice.
- In a small bowl, combine Greek yogurt, grated cucumber (squeezed dry), lemon juice, minced garlic, dill, salt, and pepper. Mix well and set aside.
- Prep veggies: halve cherry tomatoes, dice cucumber, thinly slice red onion, pit and halve olives, and chop herbs.
- Heat a nonstick skillet or grill pan over medium-high. Remove chicken from marinade and shake off excess. Cook chicken for 5–6 minutes per side, flipping once, until golden brown and cooked through (internal temp 165°F). Let rest for 5 minutes before slicing.
- Divide cooked grain base among 4 bowls or containers. Top each with sliced chicken, tomatoes, cucumber, red onion, olives, and feta. Drizzle with tzatziki and sprinkle with fresh parsley or dill. Serve immediately or store for meal prep.
Notes
Marinate chicken for at least 30 minutes for best flavor; overnight is even better. For meal prep, store components separately and add tzatziki just before eating. Customize with your favorite veggies or grain base. For dairy-free, use coconut yogurt and omit feta. Let chicken rest before slicing for juicier results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Greek, Mediterranean
Nutrition
- Serving Size: 1 bowl (1/4 of recipe)
- Calories: 450
- Sugar: 6
- Sodium: 800
- Fat: 16
- Saturated Fat: 5
- Carbohydrates: 38
- Fiber: 5
- Protein: 35
Keywords: Greek chicken bowl, meal prep, high protein, Mediterranean, healthy lunch, tzatziki, chicken recipe, gluten-free, easy dinner, rice bowl