These Greek Chicken Bowls are a complete, flavor-packed meal that saves weeknights. Tender lemon-herb chicken sits on fluffy rice with crisp veggies, briny olives, and cool tzatziki. It’s a versatile, balanced dish that comes together quickly and is perfect for meal prep.

Craving a delicious Greek Chicken Bowls? You've come to the right spot! From Dinner Ideas favorites to amazing Chicken Breast Recipes recipes, there's something here for everyone.

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Why You’ll Love This Greek Chicken Bowls

• Complete & Balanced: Protein, carbs, and fresh veggies in one beautiful bowl.
• Addictive Flavors: Garlic, lemon, and oregano pair with cool tzatziki and salty feta.
• Meal Prep Star: Components store separately for quick assembly all week.
• Endlessly Customizable: Swap veggies or add heat to make it your own.

Ingredients & Tools

For the Chicken & Marinade:

• 600 g boneless, skinless chicken thighs or breasts
• 60 ml extra virgin olive oil
• Juice of 2 lemons (about 80 ml)
• 4 cloves garlic, minced
• 2 tsp dried oregano
• 1 tsp dried dill
• 1 tsp salt
• 1/2 tsp black pepper

For the Bowls:

• 200 g uncooked long-grain white rice or couscous
• 1 large cucumber, diced
• 250 g cherry tomatoes, halved
• 1 red onion, thinly sliced
• 100 g Kalamata olives, pitted
• 150 g feta cheese, crumbled
• 250 ml tzatziki sauce (store-bought or homemade)
• Fresh dill or parsley for garnish

Tools: A large bowl for marinating, a grill pan or skillet, a saucepan for rice, and sharp knives for prepping all those beautiful veggies.

Notes: Don’t skip marinating for tender, flavorful chicken. Thighs stay juicier than breasts.

Nutrition (per serving)

Serves: 4 | Prep Time: 20 minutes (plus 30 mins marinating) | Cook Time: 20 minutes | Total Time: 1 hour 10 minutes

Before You Start: Tips & Ingredient Notes

• Chicken thighs vs. breasts? Thighs are more forgiving and stay incredibly juicy, even if you accidentally overcook them a little. Breasts are leaner but can dry out faster, so keep a close eye on them.
• Is the marinating time really that important? Honestly, yes. Even 30 minutes makes a world of difference, allowing the acid from the lemon juice to tenderize the meat and the herbs and garlic to penetrate deeply. For the best flavor, aim for a couple of hours if you can.
• What if I don’t have tzatziki? You can make a quick substitute by mixing Greek yogurt with grated cucumber, a squeeze of lemon, minced garlic, and fresh dill. It won’t be exactly the same, but it’ll get you very close in a pinch.
• Can I use a different grain? Absolutely! Couscous cooks in minutes, quinoa is a great protein-packed alternative, or even a bed of crisp romaine lettuce for a low-carb option. The bowl is your canvas.

How to Make Greek Chicken Bowls

Storage & Freshness Guide

• Fridge: Store components separately in airtight containers for up to 4 days.
• Freezer: Freeze cooked chicken and rice for up to 3 months; thaw in fridge before reheating.
• Reviving: Gently reheat chicken and rice; add fresh veggies and tzatziki after warming.

Serving Suggestions

Complementary Dishes

• Warm Pita Bread or Flatbreads — Perfect for scooping up every last bit of tzatziki and rice. It adds a wonderful, soft texture and makes the meal feel even more authentic.
• A Simple Greek Salad — If you want to double down on the fresh flavors, a side salad with extra tomatoes, cucumber, and a lemony vinaigrette complements the bowls beautifully without feeling redundant.
• Lemon Roasted Potatoes — For a truly hearty feast, these crispy, herb-roasted potatoes are a classic Greek pairing that adds a comforting, carb-y element.

Drinks

• A Crisp, Dry White Wine — Think Assyrtiko or Sauvignon Blanc. The high acidity and citrus notes in the wine will mirror the lemon in the marinade and cut through the richness of the dish.
• Sparkling Water with Lemon — A non-alcoholic option that’s just as refreshing. The bubbles cleanse the palate between bites, making each mouthful taste as bright as the first.
• Mint Iced Tea — The cool, herbal notes of mint are a fantastic partner for the oregano and dill in the bowl, creating a very cohesive and refreshing dining experience.

Something Sweet

• Baklava — The obvious, and for good reason, choice. The honey-sweetened, nutty, flaky pastry provides a stunning contrast to the savory, herby main course.
• Greek Yogurt with Honey and Walnuts — A lighter dessert that keeps the theme going. It’s creamy, a little tangy, and just sweet enough to feel like a proper finish.
• Lemon Sorbet — Incredibly refreshing and palate-cleansing. The sharp, clean lemon flavor is a perfect bookend to a meal that started with a lemony marinade.

Top Mistakes to Avoid

• Mistake: Skipping the chicken rest. I know it’s tempting to slice right in, but if you do, all those precious juices will run out onto the cutting board instead of staying in the meat, leading to drier chicken.
• Mistake: Overcrowding the pan. If you put too much chicken in the pan at once, it will steam instead of sear. Cook in batches if necessary to ensure each piece gets that beautiful, flavorful crust.
• Mistake: Using watery vegetables. If your cucumber or tomatoes are particularly watery, you can toss them with a little salt and let them drain in a colander for 10 minutes. This prevents your bowl from becoming soggy.
• Mistake: Underseasoning the marinade. Be bold with the salt and herbs! The marinade is your one chance to get flavor deep into the chicken, so don’t be shy. Taste it (before adding the raw chicken, of course)—it should be quite punchy.

Expert Tips

• Tip: Get a head start with meal prep. Chop all your veggies and make the marinade the night before. In the morning, just combine the chicken and marinade in a container. When you get home, dinner is halfway done.
• Tip: Let ingredients come to room temperature. Take the chicken out of the fridge about 15-20 minutes before cooking. It will cook more evenly. Similarly, let the tzatziki sit out for a bit so it’s not ice-cold when serving.
• Tip: Create a “tzatziki well.” When assembling, make a small indentation in the rice before adding the tzatziki. This helps contain the sauce, preventing it from running all over the bowl and making the first few bites neater.
• Tip: Char your lemons. If you have a half lemon left, cut it in half and place it cut-side down in the hot pan for a minute after the chicken is done. The caramelized, smoky juice is incredible squeezed over the finished bowls.

FAQs

Can I make this recipe ahead of time for meal prep?
Absolutely! This is a meal prep superstar. Cook the chicken and rice, and chop all the vegetables. Store everything in separate airtight containers in the fridge for up to 4 days. I’d recommend storing the tzatziki and feta separately as well. When ready to eat, you can enjoy it cold, or gently reheat the chicken and rice before assembling your bowl. The flavors actually meld together beautifully over time.

What’s the best way to reheat the chicken?
To keep it from drying out, gentle reheating is key. I prefer using an air fryer or a toaster oven at a moderate temperature (around 160°C) for a few minutes until just warmed through. The microwave can work in a pinch, but it tends to make the rubbery. If you must use a microwave, do it in short bursts and cover the chicken with a damp paper towel to add steam.

I don’t have a grill pan. What can I use instead?
No problem at all! A regular heavy-bottomed skillet works perfectly well—you just won’t get the grill marks, but you’ll still get a lovely sear. You can also bake the marinated chicken on a parchment-lined baking sheet at 200°C for 20-25 minutes, or until cooked through. Broiling for the last couple of minutes can give you some nice color on top.

Is there a good vegetarian alternative for the chicken?
For sure! Chickpeas are a fantastic substitute. Just toss a can of drained and rinsed chickpeas in the same marinade (you might not need all of it) and either roast them at 200°C for 20-25 minutes until slightly crispy, or sauté them in a pan. The result is a delicious, protein-packed vegetarian bowl that’s just as satisfying.

My tzatziki is too runny. How can I fix it?
This usually happens if the cucumber has too much water. For next time, grate your cucumber and then squeeze it firmly in a clean kitchen towel or paper towels to remove as much liquid as possible before mixing it into the yogurt. To fix a batch that’s already runny, you can try straining it through a fine-mesh sieve for a little while, or simply stir in a spoonful or two of thick Greek yogurt to help balance the consistency.