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Homemade Greek Chicken Bowls filled with seasoned chicken, tomatoes, cucumbers, red onions, feta, lettuce, and tzatziki.

Greek Chicken Bowls

Fresh, bright, and customizable Greek Chicken Bowls featuring quick-marinated lemon herb chicken, crisp vegetables, creamy homemade tzatziki, and a warm grain base. A 30-minute Mediterranean meal perfect for busy weeknights and kid-approved.
5 from 1 vote
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Course: dinner, Main Course
Cuisine: Greek, Mediterranean
Keyword: Greek chicken bowl with tzatziki, Greek Chicken Bowls, Greek chicken Bowls recipes, Greek chicken bowls with potatoes, Greek chicken rice bowl Calories, Greek chicken rice bowl recipe
Prep Time: 20 minutes
Cook Time: 10 minutes
Marinating Time: 20 minutes
Total Time: 50 minutes
Servings: 4 bowls
Calories: 480kcal
Cost: $13

Equipment

  • 1 Large cast iron skillet (For golden chicken)
  • 1 Box grater (For cucumber)
  • 1 Sharp chef's knife (Prepping vegetables)
  • 1 Instant-read thermometer (Ensures 165°F doneness)
  • 1 Mixing bowls (For marinade, tzatziki, salad)

Ingredients

Lemon Herb Chicken

  • 1.5 pounds Chicken breasts or thighs - Boneless
  • ¼ cup Olive oil - Extra virgin
  • 3 tablespoons Lemon juice - Fresh
  • 4 cloves Garlic - Minced
  • 1 tablespoon Dried oregano
  • 1 teaspoon Dried thyme
  • 1 teaspoon Paprika
  • Salt & black pepper - To taste
  • 1 lemon Lemon zest - From 1 lemon

Homemade Tzatziki

  • 1 cup Greek yogurt - Full-fat preferred
  • 1 medium Cucumber - Grated & squeezed dry
  • 2 cloves Garlic - Minced
  • 1 tablespoon Lemon juice
  • 1 tablespoon Fresh dill - Chopped
  • 1 tablespoon Olive oil
  • Salt & pepper - To taste

Greek Salad Topping

  • 2 cups Cherry tomatoes - Halved
  • 1 English cucumber - Diced
  • ½ Red onion - Thinly sliced
  • ½ cup Kalamata olives - Pitted
  • 1 cup Feta cheese - Crumbled (brined feta recommended)
  • 2 tablespoons Red wine vinegar
  • 2 tablespoons Olive oil
  • 1 teaspoon Dried oregano

Base

  • 3 cups Cooked rice - Or quinoa
  • Fresh parsley - For garnish
  • Lemon wedges - For serving

Instructions

  • Cut chicken into bite-sized pieces and toss with olive oil, lemon juice, garlic, oregano, thyme, paprika, lemon zest, salt, and pepper. Let sit 20–30 minutes at room temperature.
  • Grate cucumber and squeeze out liquid completely. Mix with yogurt, garlic, lemon juice, dill, olive oil, salt, and pepper. Refrigerate until serving.
  • Combine tomatoes, cucumber, red onion, olives, red wine vinegar, olive oil, and oregano. Keep feta aside for serving.
  • Heat skillet over medium-high with oil. Cook chicken 4–5 minutes per side until golden and 165°F. Rest 5 minutes.
  • Assemble bowls with rice, chicken, salad mixture, feta, tzatziki, parsley, and lemon wedges.

Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

Nutrition

Serving: 1bowl | Calories: 480kcal | Carbohydrates: 45g | Protein: 36g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 105mg | Sodium: 720mg | Potassium: 760mg | Fiber: 4g | Sugar: 6g | Vitamin A: 850IU | Vitamin C: 28mg | Calcium: 190mg | Iron: 2.2mg