These Greek Chicken Bowls are fresh, zesty, and so satisfying. Think juicy lemon herb chicken, fluffy rice, crisp veggies, briny olives, and a generous spoon of creamy tzatziki. It’s the kind of colorful dinner that makes weeknights feel special.
Greek Chicken Bowls
Equipment
- 1 Mixing Bowl
- 1 Skillet
- 1 Saucepan with lid
- 1 Cutting Board
- 1 Chef's knife
- 1 Grater or microplane for zest and cucumber
- 1 Clean kitchen towel to squeeze cucumber
Ingredients
Chicken & Marinade
- 1.5 lb boneless skinless chicken thighs or breasts
- 0.25 cup olive oil
- 0.25 cup fresh lemon juice
- 1 tbsp lemon zest
- 3 clove garlic minced
- 2 tsp dried oregano
- 1 tsp smoked paprika
- 1 tsp kosher salt
- 0.5 tsp black pepper
Lemon Rice
- 2 cup long-grain white rice rinsed until water runs clear
- 3 cup chicken broth or water
- 1 tsp lemon zest
- 1 tbsp fresh lemon juice
- 1 tbsp olive oil
- 0.5 tsp kosher salt or to taste
Tzatziki
- 1.5 cup thick Greek yogurt
- 1 English cucumber grated and squeezed dry (about 1 cup)
- 1 tbsp fresh lemon juice
- 1 clove garlic grated or minced
- 2 tbsp fresh dill chopped
- 1 tbsp olive oil
- 0.5 tsp kosher salt or to taste
- 0.25 tsp black pepper
Bowl Toppings
- 2 cup cherry tomatoes halved
- 1.5 cup cucumber diced
- 0.5 red onion thinly sliced
- 1 cup Kalamata olives pitted
- 0.75 cup feta cheese crumbled
- 0.25 cup fresh parsley or dill chopped
- 1 lemon cut into wedges for serving
Instructions
Marinate the chicken
- In a bowl, whisk olive oil, lemon juice and zest, garlic, oregano, smoked paprika, salt, and pepper. Add chicken and toss to coat. Marinate 30 minutes at room temperature or up to 24 hours in the refrigerator.
Cook the lemon rice
- Rinse rice until the water runs clear. Combine rice with chicken broth, lemon zest, a splash of lemon juice, olive oil, and a pinch of salt. Bring to a simmer, cover, and cook until tender and fluffy. Rest 5 minutes, then fluff with a fork.
Make the tzatziki
- Grate cucumber, then squeeze out excess liquid with a clean towel. Stir into yogurt with lemon juice, garlic, dill, olive oil, salt, and pepper. Chill until serving.
Prep the veggies
- Halve tomatoes, dice cucumber, and thinly slice red onion. For a milder bite, soak onion in cold water or a little lemon juice for 10 minutes; drain well.
Cook the chicken
- Heat a skillet over medium-high and add a light drizzle of olive oil. Cook chicken 4 to 6 minutes per side, until golden and cooked through (165°F). Rest 5 minutes, then slice.
Assemble the bowls
- Add a scoop of lemon rice to each bowl. Top with sliced chicken, tomatoes, cucumber, red onion, olives, and feta. Spoon on tzatziki and finish with fresh herbs and an extra squeeze of lemon.
Meal prep option
- Portion rice and chicken into containers. Pack veggies and tzatziki separately. Combine just before eating so everything stays crisp.
Notes
Why You’ll Love This Greek Chicken Bowls
- Bright, balanced flavors from lemon, garlic, herbs, and creamy yogurt.
- Easy to prep ahead for quick lunches or weeknight dinners.
- Customizable bowls so everyone can build their perfect plate.
- Simple pantry ingredients and minimal dishes.
Greek Chicken Bowls Ingredients & Substitutions
- Chicken: Boneless skinless chicken thighs or breasts both work. Thighs stay extra juicy; breasts are lean and quick.
- Lemon herb marinade: Olive oil, fresh lemon juice and zest, minced garlic, dried oregano, smoked paprika, salt, and black pepper. Sub paprika with chili flakes for heat, or add a pinch of coriander for warmth.
- Rice base: Long grain white rice or basmati. Swap with quinoa, bulgur, couscous, or cauliflower rice.
- Tzatziki: Thick Greek yogurt, grated cucumber (squeezed dry), lemon juice, garlic, fresh dill, olive oil, salt, and pepper. Use dairy-free yogurt if needed.
- Veggies: Cherry tomatoes, cucumber, and thinly sliced red onion. Add bell pepper or shredded lettuce if you like.
- Olives: Kalamata olives bring briny richness. Any black or green olive is fine.
- Feta: Crumbled or in small cubes. Omit if you prefer.
- Extras: Fresh parsley or dill for garnish. For a sharper bite in the salad dressing, use apple cider vinegar or a splash of extra lemon juice.
Step-by-Step Instructions to Make Greek Chicken Bowls
1. Marinate the chicken
In a bowl, whisk olive oil, lemon juice and zest, garlic, oregano, smoked paprika, salt, and pepper. Add chicken, toss to coat, and marinate 30 minutes at room temp or up to 24 hours in the fridge.
2. Cook the lemon rice
Rinse rice until water runs clear. Cook with chicken broth, a little lemon zest, a splash of lemon juice, olive oil, and a pinch of salt until tender and fluffy. Rest 5 minutes, then fluff with a fork.
3. Make the tzatziki
Grate cucumber, then squeeze out excess liquid with a clean towel. Stir into yogurt with lemon juice, garlic, dill, olive oil, salt, and pepper. Chill until serving.
4. Prep the veggies
Halve tomatoes, dice cucumber, and thinly slice red onion. If you prefer a milder onion, soak slices in cold water or a little lemon juice for 10 minutes, then drain.
5. Cook the chicken
Heat a skillet over medium high. Add a light drizzle of olive oil and cook chicken 4 to 6 minutes per side, until golden and cooked through. Rest 5 minutes, then slice.
6. Assemble the bowls
Add a scoop of lemon rice to each bowl. Top with sliced chicken, tomatoes, cucumber, red onion, olives, and feta. Spoon on tzatziki and finish with fresh herbs and an extra squeeze of lemon.
7. Meal prep option
Portion rice and chicken into containers. Pack veggies and tzatziki separately. Combine just before eating so everything stays crisp.
Tips for Success
- Pound chicken to an even thickness for fast, uniform cooking.
- Pat grated cucumber very dry so tzatziki stays thick and creamy.
- Let chicken rest before slicing to keep juices in.
- Season rice water or broth well so the base tastes great on its own.
- Use fresh lemon and herbs for the brightest flavor.
Variations of Greek Chicken Bowls
- Quinoa power bowls: Swap rice for quinoa and add a scoop of hummus.
- Spicy version: Add chili flakes or a pinch of cayenne to the marinade.
- Sheet pan style: Roast marinated chicken with bell peppers and red onion at 425 F until cooked through.
- Wrap it up: Tuck everything into warm pita with extra tzatziki for handheld dinners.
- Veggie protein: Use roasted chickpeas or grilled halloumi in place of chicken.
Serving Suggestions: What to Pair with Greek Chicken Bowls
- Warm pita or flatbread and lemon wedges.
- Simple chopped salad with cucumber, tomato, and herbs.
- Roasted potatoes with oregano and garlic.
- Lemony lentil soup for a cozy side.
- Sparkling water with lemon and fresh mint.
Storage & Reheating Instructions
- Fridge: Cooked chicken and rice keep 3 to 4 days. Tzatziki and chopped veggies keep 2 to 3 days.
- Reheat: Warm chicken and rice gently in a skillet with a splash of broth or in the microwave. Add tzatziki and fresh veggies after reheating.
- Freeze: Freeze cooked chicken and rice up to 2 months. Thaw overnight. Tzatziki and fresh veggies are best made fresh.
Memories Made Around the Table
I love setting out all the toppings and letting everyone build their own bowl. The colors always spark conversation, and there’s something special about that first squeeze of lemon at the table.
FAQs
How long should I marinate the chicken?
At least 30 minutes for flavor, and up to 24 hours for maximum tenderness.
Can I bake the chicken instead of pan searing?
Yes. Bake at 425 F for 16 to 20 minutes, or until the thickest part reaches 165 F.
What if I do not have yogurt?
Use an olive oil and extra lemon marinade for the chicken and serve with tahini sauce or a simple cucumber salad instead of tzatziki.
Can I grill the chicken?
Absolutely. Grill over medium high heat 4 to 6 minutes per side until nicely charred and cooked through.
Is this good for meal prep?
Yes. Store components separately and assemble when ready to eat so the veggies stay crisp.
Final Thoughts
These Greek Chicken Bowls bring bright, fresh flavors to your table with minimal effort. Prep ahead, pile on the toppings, and enjoy every zesty, satisfying bite.