Last month at my friend Sarah’s game night, she brought Greek Chicken Bowls that had everyone going back for seconds. The combination of tender marinated chicken, crisp vegetables, and creamy tzatziki was such a hit that I had to recreate them at home. After testing it three times (the first was too watery because I forgot to pat the salmon dry), this recipe became a weeknight staple in my kitchen.
Table of Contents
Ingredients for Greek Chicken Bowls
The key to flavorful Greek Chicken Bowls is starting with quality ingredients. I always use fresh lemon juice rather than bottled because it makes a noticeable difference in the marinade. My go-to olive oil is a medium-bodied extra virgin variety that works well for both cooking and drizzling.
For the Chicken Marinade:
- 4 small chicken breasts (about 1 1/4 pounds, will be pounded to 1/2 inch thickness)
- 1/4 cup olive oil (I prefer extra virgin for more flavor)
- 1 tablespoon lemon zest (from about 1 large lemon)
- 2 tablespoons fresh lemon juice
- 2 tablespoons honey (I recommend raw honey for better flavor)
- 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 (adjust to taste)
For the Bowls:
- 2 cups cooked rice or quinoa (from about 2/3 cup uncooked – I usually cook this first and let it cool)
- 2 cups grape or cherry tomatoes (halved)
- 2 cups cucumber (diced into bite-sized pieces)
- 4 cups romaine lettuce (shredded, for freshness and crunch)
- 1 cup red onion (thinly sliced)
- 1/2 cup feta cheese (crumbled, my preference is authentic Greek feta)
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt (full-fat works best for creaminess)
- 1/2 cup grated cucumber (squeeze out excess moisture with a clean kitchen towel)
- 1 tablespoon fresh lemon juice
- 1 tablespoon olive oil
- 1 teaspoon minced garlic (fresh is best, about 1 clove)
- 1/4 teaspoon salt (or to taste)
- 1 tablespoon fresh chopped dill (Pro tip: dried dill works in a pinch, but fresh is worth it)
Step-by-Step Instructions
In my experience, the secret to tender, flavorful chicken is not rushing the marinade step. Give it at least 30 minutes, but a few hours makes it even better. Note that marinade time is separate from the active cooking time.
Step 1: In a mixing bowl, whisk together the olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes until the marinade is well combined and the honey is fully incorporated.
Step 2: Place chicken breasts between two pieces of plastic wrap and pound them to exactly 1/2 inch thickness using a meat mallet. This uniform thickness is crucial for the cooking time to work properly. Transfer chicken to a shallow bowl or ziplock bag, pour the marinade over it, and turn to coat completely. Refrigerate for at least 30 minutes, or up to 4 hours for deeper flavor. This marinade time is in addition to the active cooking time.
Step 3: While the chicken marinates, prepare your tzatziki sauce. Grate the cucumber and squeeze out as much liquid as possible using a clean kitchen towel or cheesecloth. In a bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill. Mix well, then cover and refrigerate to let the flavors develop.
Step 4: Cook your rice or quinoa according to package directions (usually 15-20 minutes). While the rice cooks, prep all your vegetables by halving the tomatoes, dicing the cucumber, shredding the lettuce, and slicing the red onion. Set everything aside in separate bowls for easy assembly.
Step 5: Once the chicken has marinated for at least 30 minutes, preheat your air fryer to 380°F. Place chicken in the basket and air fry for 7 minutes on one side. Flip and cook for an additional 3-4 minutes until the internal temperature reaches 165°F and the chicken is golden brown with no pink remaining. If using a skillet, heat 1 tablespoon of oil over medium heat and cook chicken for 5-6 minutes per side until golden brown and cooked through.
Step 6: Let the chicken rest for 5 minutes before slicing to keep it juicy. To assemble your bowls, start with a base of rice or quinoa, add your choice of vegetables, top with sliced chicken, and finish with a generous drizzle of tzatziki. Add an extra squeeze of lemon juice and a drizzle of olive oil if desired.
Perfect Pairings for Greek Chicken Bowls
These Mediterranean-inspired bowls pair beautifully with sides that complement the bright, fresh flavors and add variety to your meal.
Greek Salad: A classic Greek salad with tomatoes, cucumbers, olives, and feta brings extra vegetables to the table while reinforcing those authentic Mediterranean flavors. The acidic dressing cuts through the richness of the chicken.
Warm Pita Bread: Soft, pillowy pita bread is perfect for scooping up extra tzatziki and chicken. You can also tear it into pieces and use it to create a wrap-style meal. Try our Mediterranean Chicken Gyros for another delicious pita-based option.
Hummus Platter: A creamy hummus platter with olive oil, paprika, and fresh vegetables adds plant-based protein and makes the meal more filling. The smooth texture contrasts nicely with the chunky bowl components.
Roasted Vegetables: Oven-roasted bell peppers, zucchini, or eggplant seasoned with oregano and garlic add warmth and depth to your Greek feast. For inspiration on vegetable sides, check out our Sheet Pan Sausage and Veggies.
Lemon Rice Pilaf: If you want to elevate your rice base, try making it into a lemony pilaf with herbs and toasted pine nuts. For a complete lemon-herb combination, see our Slow Cooker Lemon Herb Chicken and Rice.
Crispy Air Fryer Potatoes: Golden, crispy potato wedges seasoned with Greek spices add heartiness and satisfy those looking for a more filling meal. Kids especially love this addition.
Other Mediterranean-Inspired Bowls: If you enjoy customizable bowl meals like this, try our Cilantro Lime Steak Bowls or Mediterranean Steak Bowl for more variety.
Storage and Meal Prep Tips
Store Greek Chicken Bowls components separately in airtight containers in the refrigerator for up to 4 days. I recommend keeping the chicken, vegetables, rice, and tzatziki in individual containers so everything stays fresh and the vegetables don’t get soggy. If storing the fully assembled bowl, it will keep for 2-3 days but the vegetables may lose their crispness.
When reheating, warm the chicken and rice separately. The chicken reheats beautifully in a 350°F oven for 10-15 minutes or in the microwave for 2-3 minutes. Keep the vegetables and tzatziki cold for the best texture contrast. Pro tip: add a splash of water to the rice before reheating to keep it from drying out.
These bowls are ideal for meal prep because you can cook everything on Sunday and assemble fresh bowls throughout the week. The marinated chicken freezes well for up to 3 months (freeze before cooking), but avoid freezing the assembled bowls as the fresh vegetables don’t freeze well. Just thaw the marinated chicken overnight in the refrigerator before cooking. For more Greek-inspired meals, try our Greek Turkey Meatballs with Tzatziki or Greek Chicken Tenders.
FAQs
Can I make these bowls vegetarian?
Absolutely. Replace the chicken with seasoned chickpeas roasted in the same marinade at 400°F for 20-25 minutes, or use grilled halloumi cheese. Both options provide protein and absorb the Mediterranean flavors beautifully while keeping the meal meat-free.
How can I make the tzatziki thicker?
The key is removing as much moisture as possible from the grated cucumber. Squeeze it thoroughly in a clean kitchen towel, then let the tzatziki sit in the refrigerator for at least 30 minutes. The yogurt will thicken and the flavors will intensify as it chills.
What’s the best way to prevent dry chicken?
Always pound your chicken to an even 1/2 inch thickness and don’t skip the minimum 30-minute marinade time. Use a meat thermometer to avoid overcooking (pull it at exactly 165°F), and let the chicken rest for 5 minutes after cooking. These steps ensure juicy, tender results every time.
Greek Chicken Bowls
Ingredients
Equipment
Method
- In a mixing bowl, whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes until well combined.
- Place chicken breasts between two pieces of plastic wrap and pound to exactly 1/2 inch thickness using a meat mallet. Transfer to a shallow bowl or ziplock bag, pour marinade over chicken, and turn to coat. Refrigerate for at least 30 minutes, or up to 4 hours.
- While chicken marinates, prepare tzatziki sauce by grating cucumber and squeezing out excess liquid with a clean kitchen towel. In a bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill. Mix well, cover, and refrigerate.
- Cook rice or quinoa according to package directions (usually 15-20 minutes). While rice cooks, prep vegetables by halving tomatoes, dicing cucumber, shredding lettuce, and slicing red onion.
- After chicken has marinated at least 30 minutes, preheat air fryer to 380°F. Place marinated chicken in basket and air fry for 7 minutes. Flip and cook 3-4 minutes more until internal temperature reaches 165°F and chicken is golden brown. If using a skillet, heat 1 tablespoon oil over medium heat and cook 5-6 minutes per side until golden brown and cooked through.
- Let chicken rest for 5 minutes before slicing. Assemble bowls by starting with rice or quinoa, adding vegetables, topping with sliced chicken, and finishing with tzatziki. Drizzle with extra olive oil and lemon juice if desired.
