Name: Greek Chicken Bowls
Prep time: 20 min
Cook time: 20 min
Total time: 1 h 40 min
Cuisine: Greek
Ingredients: 4 small chicken breasts (about 1¼ lb); ¼ cup olive oil; 1 tbsp lemon zest; 2 tbsp lemon juice; 2 tbsp honey; 1 tsp garlic powder; 1½ tsp dried oregano; 1½ tsp dried basil; 1 tsp salt; ¼ tsp black pepper; ½ tsp red pepper flakes; 2 cups cooked rice or quinoa; 2 cups halved grape or cherry tomatoes; 2 cups diced cucumber; 4 cups shredded romaine lettuce; 1 cup sliced red onion; ½ cup feta cheese; 1 cup plain Greek yogurt; ½ cup grated cucumber; 1 tbsp lemon juice; 1 tbsp olive oil; 1 tsp minced garlic; ¼ tsp salt (to taste); 1 tbsp fresh chopped dill

I created a flavorful and satisfying bowl with marinated lemon-herb chicken, fresh veggies, fluffy rice or quinoa, creamy homemade tzatziki, and tangy feta—all ready for meal prep or a quick dinner.

Why You’ll Love This Recipe

I adore this recipe because it packs vibrant Mediterranean flavors into one easy-to-assemble bowl. It’s perfect for prepping ahead, giving me healthy meals throughout the week. The combination of juicy chicken, crisp veggies, and creamy tzatziki keeps it balanced and filling.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Chicken
• 4 small chicken breasts (about 1¼ lb)
• ¼ cup olive oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp honey
• 1 tsp garlic powder
• 1½ tsp dried oregano
• 1½ tsp dried basil
• 1 tsp salt
• ¼ tsp black pepper
• ½ tsp red pepper flakes

Bowl
• 2 cups cooked rice or quinoa
• 2 cups halved grape or cherry tomatoes
• 2 cups diced cucumber
• 4 cups shredded romaine lettuce
• 1 cup sliced red onion
• ½ cup feta cheese

Tzatziki
• 1 cup plain Greek yogurt
• ½ cup grated cucumber
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp minced garlic
• ¼ tsp salt (to taste)
• 1 tbsp fresh chopped dill

directions

I start by mixing all the chicken marinade ingredients and pounding the chicken to about ½ inch thickness.
I let the chicken marinate for at least 30 minutes, up to a few hours for deeper flavor.
While the chicken marinates, I prepare the tzatziki by combining all ingredients and also prep the rice/quinoa and chop the vegetables.
I cook the chicken in an air fryer at 380°F for 7 minutes on each side, then an additional 3–4 minutes until fully cooked. Alternatively, I pan-fry it in oil or butter for 7–8 minutes per side.
After cooking, I let the chicken rest for 5 minutes before slicing.
To assemble, I layer the grains, lettuce, tomatoes, cucumber, onion, sliced chicken, a dollop of tzatziki, and top with a drizzle of olive oil and lemon juice or lemon tahini dressing.

Servings and timing

This recipe serves 4.
Prep time: 20 minutes
Cook time: 20 minutes
Marinate: 1 hour
Total time: 1 hour 40 minutes

Variations

I go low-carb by replacing rice or quinoa with cauliflower rice.
For a dairy-free version, I use dairy-free feta and plant-based yogurt, and I swap tzatziki with tahini dressing.
I sometimes toss in pitted olives to add more Greek-inspired flavor.
For added crunch, I include chopped bell peppers or toasted chickpeas.
I love switching the base grain to orzo, farro, or bulgur for more variety.

storage/reheating

I store the components separately in the fridge for up to 3 days. When ready to eat, I reheat the chicken and rice in the microwave or enjoy them cold. Quinoa holds up better than rice if I plan to eat it chilled.

FAQs

How long can I store these bowls?

I keep them fresh for up to 3 days in the fridge by storing the chicken, grains, and veggies in separate containers.

Can I freeze leftovers?

I usually avoid freezing this dish since the texture of the veggies and tzatziki doesn’t hold up well after thawing.

What if I don’t have an air fryer?

I just pan-fry the chicken in a bit of oil or butter over medium-low heat for about 7–8 minutes per side until fully cooked.

Can I make this dairy-free or vegan?

Absolutely. I use dairy-free alternatives for the feta and Greek yogurt, and swap the tzatziki with tahini or a vegan yogurt-based dressing.

What grains can I use besides rice or quinoa?

I’ve had great results using orzo, farro, bulgur, and even cauliflower rice when I want something lighter.

Conclusion

These Greek Chicken Bowls are my go-to for a quick, nourishing meal packed with Mediterranean flavor. Whether I prep them for weekday lunches or serve them up for dinner, they always hit the spot. I love how easy they are to customize and how fresh they taste every time.