Description
Greek Chicken Bowls are fresh, colorful, and packed with bold Mediterranean flavors. Juicy marinated chicken is served over rice or quinoa with crisp vegetables and finished with a creamy homemade tzatziki sauce—perfect for healthy lunches or easy dinners.
Ingredients
- For the Chicken Marinade:
- 4 small chicken breasts (about 1 1/4 pounds)
- 1/4 cup olive oil
- 1 tablespoon lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons honey
- 1 teaspoon garlic powder
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon red pepper flakes
- For the Bowls:
- 2 cups cooked rice or quinoa
- 2 cups halved grape or cherry tomatoes
- 2 cups diced or chopped cucumber
- 4 cups shredded romaine lettuce
- 1 cup sliced red onion
- 1/2 cup feta cheese
- For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1/2 cup grated cucumber
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 teaspoon minced garlic
- 1/4 teaspoon salt (or to taste)
- 1 tablespoon fresh chopped dill
Instructions
- In a bowl, whisk together all chicken marinade ingredients.
- Add chicken breasts and marinate for at least 30 minutes (up to 8 hours for best flavor).
- Cook chicken in a skillet or grill pan over medium heat for 5–6 minutes per side, until fully cooked. Rest, then slice.
- To make tzatziki, mix Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, salt, and dill. Chill until ready to use.
- Assemble bowls with rice or quinoa, lettuce, tomatoes, cucumber, red onion, and sliced chicken.
- Top with feta and drizzle generously with tzatziki sauce before serving.
Notes
- Chicken can be grilled, baked, or pan-seared.
- Swap rice for cauliflower rice for a low-carb option.
- Tzatziki can be made up to 2 days ahead.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Skillet
- Cuisine: Greek