Greek Chicken Bowls prepared with herb-marinated chicken, wholesome grains, crisp vegetables, and creamy tzatziki sauce. This Mediterranean meal prep dish provides balanced flavor, vibrant ingredients, and convenient portions suitable for weekday lunches or relaxed dinners.
Ingredients
2 pounds boneless chicken breast or chicken thighs
3 tablespoons olive oil
2 tablespoons fresh lemon juice
3 cloves garlic, minced
2 teaspoons dried oregano
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
2 cups uncooked brown rice or quinoa
4 cups water or broth
1 cucumber, diced
1 cup cherry tomatoes, halved
1/2 red onion, thinly sliced
1/2 cup Kalamata olives
3/4 cup crumbled feta cheese
For Tzatziki Sauce:
1 cup Greek yogurt
1/2 cucumber, grated and drained
1 clove garlic, minced
1 tablespoon lemon juice
1 tablespoon olive oil
1 tablespoon chopped fresh dill
Pinch salt
Instructions
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In a bowl combine olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Coat chicken thoroughly and refrigerate for 30 minutes.
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Rinse rice or quinoa and cook with water or broth until tender. Fluff and allow steam to escape.
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Prepare vegetables by dicing cucumber, halving tomatoes, and slicing red onion.
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Prepare tzatziki by mixing yogurt, grated cucumber, garlic, lemon juice, olive oil, dill, and salt. Refrigerate until serving.
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Cook marinated chicken in a grill pan or skillet over medium heat until internal temperature reaches 165°F.
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Rest chicken briefly, then slice into strips.
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Assemble bowls with rice or quinoa as the base.
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Add sliced chicken, cucumber, tomatoes, onion, olives, and feta cheese.
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Spoon tzatziki sauce over the bowl before serving.