Lu-Ann Simon January 15, 2026

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Greek Chicken Bowls

Name: Greek Chicken Bowls
Prep time: 40 min
Cook time: 20 min
Total time: 1 h
Cuisine: Greek
Ingredients: 4 boneless, skinless chicken breasts; 3 tablespoons extra virgin olive oil; 3 cloves garlic, minced; 2 tablespoons freshly squeezed lemon juice; 2 teaspoons dried oregano; 1 teaspoon salt; 1/2 teaspoon black pepper; 2 crisp cucumbers; 2 ripe tomatoes; 1 red onion, thinly sliced; 1 cup crumbled feta cheese; 1 can chickpeas, drained and rinsed; 1 cup plain Greek yogurt; 1/2 cucumber, grated or finely diced (for tzatziki); 1 clove garlic (for tzatziki); 2 tablespoons fresh or dried dill (for tzatziki); 1 tablespoon lemon juice (for tzatziki)

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As the sun softens and the kitchen fills with the warm scent of lemon and oregano, these Greek Chicken Bowls feel like a gentle invitation to sit down and savor a bright, hearty meal. Juicy grilled chicken, cool cucumber, creamy feta, and a garlicky tzatziki come together in each bowl, making it perfect for a relaxed weeknight dinner or a weekend gathering with friends who love bold, simple flavors. If you enjoy the same lemony brightness in soups and lighter fare, you might also like this Greek lemon chicken soup for a comforting starter or companion dish.

What Makes This Special

These Greek Chicken Bowls balance freshness with satisfying textures, so each bite has contrast and comfort. The chicken soaks up zesty lemon and herby oregano, the vegetables snap with garden-fresh brightness, and the creamy tzatziki ties everything together with cool garlic notes. Serve them when you want something colorful, nutritious, and effortless to pull together.

Why you will appreciate these bowls

Bright citrus and herbs that lift the chicken
Crunchy vegetables paired with creamy feta and yogurt
A bowl that works for meal prep and entertaining alike

What You’ll Need

Think of the ingredients in three roles, marinade, crisp vegetables, and creamy finishing sauce. The marinade gives the chicken its olive oil and lemon backbone, the vegetables and chickpeas add texture and body, and tzatziki brings cool, herby creaminess.

Chicken breasts, boneless, skinless
Olive oil, extra virgin preferred
Garlic, minced
Lemon juice, freshly squeezed
Oregano, dried or fresh
Salt
Pepper
Cucumbers, crisp variety
Tomatoes, ripe and firm
Red onion, thinly sliced
Feta cheese, crumbled
Chickpeas, cooked or canned, drained and rinsed
Yogurt, plain Greek yogurt for tzatziki
Cucumber, grated or finely diced for tzatziki
Garlic, for tzatziki
Dill, fresh or dried for tzatziki
Lemon juice, for tzatziki

Optional notes, if you like extra crunch add chopped romaine or baby greens, and a drizzle of extra olive oil finishes the bowls beautifully.

How to Cook Greek Chicken Bowls

Marinate the chicken breasts in olive oil, minced garlic, lemon juice, oregano, salt, and pepper for at least 30 minutes, or up to 4 hours in the refrigerator. The scent of lemon and oregano will become bright and fragrant as it soaks into the meat.
Grill or bake the chicken until cooked through, about 6 to 8 minutes per side on a hot grill, or 20 to 25 minutes at 400 F in the oven, until the juices run clear and the outside develops golden edges. You should smell a toasty, herby aroma and see light charring or color on the surface.
Let the chicken rest for 5 minutes, then slice it thinly against the grain so each piece feels tender and juicy on the tongue. Resting keeps the texture succulent and prevents the juices from running out.
In a bowl, layer a base of greens or cooked grain, then arrange sliced chicken, cucumber rounds, halved tomatoes, thin red onion slices, chickpeas, and a generous sprinkle of crumbled feta. The presentation should be colorful, with pops of white, red, and green.
Prepare the tzatziki sauce by combining Greek yogurt, grated cucumber squeezed of excess moisture, minced garlic, chopped dill, and a splash of lemon juice, plus salt to taste. Whisk until glossy and slightly thick, the aroma will be fresh and garlicky.
Drizzle the tzatziki over the bowls, or serve it on the side for guests to spoon, then finish with a final crack of black pepper and a drizzle of olive oil. The bowl should look inviting, with glossy sauce and bright, fresh components.

Prep ~ 40 minutes, Cook ~ 20 minutes, Total ~ 60 minutes, Servings ~ 4, Kcal ~ 550 per serving

Make-Ahead and Prep Tips

You can simplify weeknight dinners by breaking this recipe into components the day before. Marinate the chicken up to 4 hours ahead and keep it covered in the fridge, or slice and store grilled chicken in an airtight container for up to 3 days. Wash and chop the vegetables and keep them in separate containers, and mix a batch of tzatziki up to 48 hours in advance so the flavors meld.

To finish later, reheat the chicken gently if you prefer it warm, then assemble bowls with cold vegetables and freshly crumbled feta for the best texture contrast. If serving to guests, set everything in small bowls and let everyone build their own, it keeps the greens crisp and the sauce lively.

Storing and Reheating

Refrigerate leftover components separately for maximum freshness, store grilled chicken in an airtight container for 3 to 4 days, tzatziki for up to 2 days, and chopped vegetables for 2 to 3 days. If you freeze the cooked chicken, wrap it tightly and freeze for up to 2 months, though texture will be best if used within 1 month.

To reheat chicken gently, warm it in a low oven at 300 F for 10 to 15 minutes or in a skillet over low heat with a splash of olive oil, just until heated through, keeping an eye on texture so it does not dry out. A freshness cue to look for is bright, firm cucumber and snap in the tomato, both indicate the bowl will taste lively and fresh.

What Goes Well with Greek Chicken Bowls

Warm pita bread or flatbreads, lightly toasted
Lemon roasted potatoes, seasoned with oregano
A simple arugula salad with olive oil and lemon
Grilled vegetables such as zucchini and bell pepper
A light orzo salad with herbs and olive oil
Fresh fruit like sliced melon or grapes for a sweet contrast

Make It Your Own

Add crunchy turkey bacon for a smoky, salty layer, swap in turkey bacon for a lighter, leaner touch that still delivers savory crunch.
Serve over warm quinoa or brown rice for a grain bowl that absorbs the tzatziki.
Swap the chicken breasts for grilled chicken thighs if you prefer a richer, more forgiving cut with extra flavor.
Make it vegan by swapping yogurt tzatziki for a dairy-free yogurt and using grilled marinated mushrooms or seasoned roasted cauliflower in place of chicken.
Turn it into a loaded salad by adding sliced avocado and a handful of toasted pine nuts for extra creaminess and crunch.
Spice it up with a pinch of crushed red pepper in the marinade or a drizzle of harissa mixed into the tzatziki for a warm, smoky edge.
For a Mediterranean twist with sweet and savory notes, top the bowls with a spoonful of warm roasted red peppers and a sprinkle of toasted sesame seeds.
If you like a saucier, richer take on grilled chicken, try the flavor profile of Alice Springs chicken as inspiration, without adding heavy sauces, keeping the Mediterranean balance intact.

Pro Tips for Best Results

Cook to temperature, aim for 160 to 165 F internal for chicken breasts, then let the meat rest to finish carryover cooking.
Space chicken pieces on the grill or baking tray so hot air circulates, this creates even browning and avoids steaming.
Pat chicken dry before marinating to let the oil and seasoning cling and create a more pronounced crust.
Remove excess moisture from grated cucumber when making tzatziki, squeeze it in a towel so the sauce stays thick and not watery.
Slice chicken against the grain for the most tender mouthfeel, this shortens muscle fibers and feels juicier.
Toast chickpeas lightly in a pan if you want a warm, toasty texture that contrasts with cool tzatziki.

Frequently Asked Questions

What cut of chicken is best for these bowls
Boneless, skinless chicken breasts work well because they slice neatly and absorb the marinade, giving a clean presentation. If you prefer richer flavor, boneless chicken thighs are a good swap and stay juicy under high heat.

Can I make vegetarian Greek bowls instead of chicken
Yes, swap the chicken for roasted cauliflower, seasoned chickpea patties, or grilled halloumi for a satisfying vegetarian option that keeps the Mediterranean flavors intact.

How long does the tzatziki keep in the fridge
Homemade tzatziki keeps for about 48 hours in the refrigerator, the cucumber will slowly release water so give it a quick stir before serving. For the freshest texture, make it the same day you plan to serve if possible.

Is there a gluten free way to serve these bowls
Absolutely, serve the bowls over cooked quinoa, brown rice, or more greens, and skip pita to keep the meal completely gluten free while preserving texture and flavor.

Can I grill the chicken indoors if I do not have an outdoor grill
Yes, use a hot grill pan or cast iron skillet on the stovetop, you will still achieve those browned edges and fragrant aroma, just watch for flare ups and cook at medium high heat.

How do I prevent the chicken from drying out
Don’t overcook, remove the chicken when it reaches about 160 F and let it rest, the residual heat will bring it to a safe 165 F while keeping juices locked inside.

What if I only have dried dill for tzatziki
Dried dill works in a pinch, use about one third the amount of dried compared to fresh, and let the sauce sit briefly to allow the herb to rehydrate and release flavor.

Final Thoughts

These Greek Chicken Bowls are exactly the sort of meal that feels both nourishing and celebratory, bright with lemon, fragrant with oregano, and balanced with creamy tzatziki and crisp vegetables. They travel well from a casual family dinner to a small dinner party, and the components make weeknight assembly a breeze. Give them a try this week, and enjoy how easily a few thoughtful ingredients can create a bowl that tastes like sunshine and comfort in equal measure.

Greek Chicken Bowls

Author: anastasia-rice
Total Time: 60 minutes
Yield: 4 servings 1x
Diet: Gluten Free

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Description

A bright and hearty meal featuring juicy grilled chicken, fresh vegetables, and creamy tzatziki, perfect for a weeknight dinner or gathering.

Instructions

Marinate the chicken in olive oil, minced garlic, lemon juice, oregano, salt, and pepper for at least 30 minutes or up to 4 hours in the refrigerator.
Grill or bake the chicken for 6 to 8 minutes per side on a hot grill, or 20 to 25 minutes at 400°F in the oven, until juices run clear.
Let chicken rest for 5 minutes, then slice thinly against the grain.
Layer greens or cooked grains in a bowl; add sliced chicken, cucumber rounds, halved tomatoes, thin red onion slices, chickpeas, and a sprinkle of crumbled feta.
For tzatziki, combine Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, and salt to taste; whisk until smooth.
Drizzle tzatziki over the bowls or serve it on the side, finishing with black pepper and olive oil.