Greek Chicken Bowls are a fresh, Mediterranean-inspired meal featuring lemon-herb grilled chicken, grains, tzatziki, and colorful veggies — perfect for meal prep or weeknight dinners.
For the Chicken Marinade:
1½ lbs boneless skinless chicken thighs or breasts
2 tbsp olive oil
Juice and zest of 1 lemon
3 garlic cloves, minced
1 tsp dried oregano
1 tbsp Greek yogurt (optional)
Salt and pepper to taste
For the Tzatziki:
1 cup Greek yogurt
½ cup grated cucumber, squeezed dry
1 garlic clove, minced
1 tbsp lemon juice
1 tbsp chopped fresh dill
Salt and pepper to taste
Bowl Toppings:
2 cups cooked grains (rice, quinoa, couscous)
1 cup chopped cucumber
1 cup cherry tomatoes, halved
¼ red onion, thinly sliced
⅓ cup Kalamata olives
½ cup crumbled feta
Fresh parsley or dill, for garnish
Olive oil or lemon juice, for drizzling
Mix marinade ingredients and coat chicken. Marinate for 30 minutes to 4 hours.
Grill or pan-sear chicken until cooked through (internal temp 165°F). Let rest, then slice.
Combine tzatziki ingredients in a bowl and chill.
To assemble, layer grains, chicken, veggies, and toppings in a bowl.
Top with tzatziki and fresh herbs. Serve immediately or pack for meal prep.
Swap grains or proteins to suit dietary needs. Keep ingredients separate until serving for best texture.