why make this recipe
Greek Chicken Bowls are tasty, fresh, and quick. They give you protein, veg, and flavor in one bowl. You can make them for a weeknight meal or pack them for lunch. The flavors are bright and simple.
introduction
This dish mixes grilled chicken, fresh vegetables, feta, and creamy tzatziki over rice or quinoa. It uses common ingredients and simple steps. You will get a meal that feels light but fills you up.
how to make Greek Chicken Bowls
- Marinate the chicken breasts in olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Let the chicken sit at least 20 minutes, or up to a few hours in the fridge.
- Grill or bake the chicken until fully cooked, then slice it thin.
- Prepare the tzatziki sauce by mixing yogurt, grated cucumber, minced garlic, dill, and lemon juice. Chill for a few minutes so flavors blend.
- Cook quinoa or rice according to package instructions. Fluff with a fork when done.
- Assemble the bowls with a base of quinoa/rice, topped with sliced chicken, diced tomatoes, cucumber, red onion, and crumbled feta.
- Drizzle with tzatziki sauce and enjoy!
Ingredients :
- chicken breasts
- olive oil
- lemon juice
- garlic
- oregano
- salt
- pepper
- cucumber
- tomatoes
- red onion
- feta cheese
- quinoa or rice
- tzatziki sauce ingredients (yogurt, cucumber, garlic, dill, lemon juice)
Directions :
- Marinate the chicken breasts in olive oil, lemon juice, minced garlic, oregano, salt, and pepper.
- Grill or bake the chicken until fully cooked, then slice it.
- Prepare the tzatziki sauce by mixing yogurt, grated cucumber, minced garlic, dill, and lemon juice.
- Cook quinoa or rice according to package instructions.
- Assemble the bowls with a base of quinoa/rice, topped with sliced chicken, diced tomatoes, cucumber, red onion, and crumbled feta.
- Drizzle with tzatziki sauce and enjoy!
how to serve Greek Chicken Bowls
Serve warm or at room temperature. Put rice or quinoa in the bowl first. Add sliced chicken and vegetables. Spoon tzatziki on top or on the side. Sprinkle extra lemon or olive oil if you like.
how to store Greek Chicken Bowls
Keep components separate if you can. Store chicken, grains, veggies, and tzatziki in covered containers. Use within 3–4 days in the fridge. Freeze cooked chicken only if you need to; thaw in the fridge before using. Do not freeze tzatziki—make fresh or keep it chilled.
tips to make Greek Chicken Bowls
- Marinate the chicken longer for more flavor.
- Salt the cucumber lightly and drain excess water before adding to tzatziki.
- Use a meat thermometer to cook chicken to 165°F (74°C).
- Warm the grains before serving for a cozy bowl.
- Chop veggies to similar sizes for even bites.
variation (if any)
- Swap chicken for shrimp, pork, or tofu.
- Use brown rice, couscous, or bulgur instead of quinoa.
- Add olives or roasted red peppers for more tang.
- Make it low-carb by skipping the grains and adding more salad greens.
FAQs
Q: Can I use chicken thighs instead of breasts?
A: Yes. Thighs are juicy and work well. Adjust cooking time until done.
Q: How long can I keep the tzatziki?
A: Keep tzatziki in the fridge for up to 3 days. Stir before using.
Q: Can I make these ahead for meal prep?
A: Yes. Cook and cool each part, then store in separate containers. Assemble before eating.
Q: Is there a dairy-free option for tzatziki?
A: Yes. Use plain dairy-free yogurt and skip the feta.
Q: Can I grill everything at once?
A: You can grill chicken and some veggies like peppers. Keep delicate items like tomatoes raw.
Conclusion
For a clear recipe and extra ideas, see this detailed guide on Greek Chicken Bowls – Eat With Clarity. If you want a version with a rich sauce and bright herbs, this page has a good take on Chicken Tzatziki Bowls. – Half Baked Harvest. For lighter or slimmer options and tips, check Greek Chicken Bowls – The Skinnyish Dish.
Greek Chicken Bowls
Ingredients
Main Ingredients
- 4 pieces chicken breasts Boneless and skinless recommended.
- 2 tablespoons olive oil Extra virgin for best flavor.
- 2 tablespoons lemon juice Freshly squeezed.
- 3 cloves garlic Minced.
- 1 teaspoon oregano Dried, or fresh if available.
- 1 teaspoon salt To taste.
- 1/2 teaspoon pepper Freshly ground.
- 1 large cucumber Diced for salad.
- 2 medium tomatoes Diced.
- 1 medium red onion Diced.
- 1 cup feta cheese Crumbled.
- 1 cup quinoa or rice Cook according to package instructions.
Tzatziki Sauce Ingredients
- 1 cup yogurt Use Greek yogurt for thickness.
- 1/2 large cucumber Grated, lightly salted and drained.
- 1 clove garlic Minced.
- 1 tablespoon dill Fresh or dried.
- 1 tablespoon lemon juice Freshly squeezed.
Instructions
Marinating the Chicken
- Marinate the chicken breasts in olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Let sit for at least 20 minutes, or up to a few hours in the fridge.
Cooking the Chicken
- Grill or bake the marinated chicken until fully cooked, then slice it thin.
Preparing the Tzatziki Sauce
- Mix yogurt, grated cucumber, minced garlic, dill, and lemon juice in a bowl. Chill for a few minutes to blend flavors.
Cooking Grains
- Cook quinoa or rice according to package instructions. Fluff with a fork when done.
Assembling the Bowls
- Assemble the bowls with a base of quinoa or rice, topped with sliced chicken, diced tomatoes, cucumber, red onion, and crumbled feta.
- Drizzle with tzatziki sauce and enjoy!
