Greek Chicken Bowls

Juicy grilled chicken, creamy tzatziki, salty feta, and all the fresh Greek toppings in one big bowl. ♡

The secret to a great Greek chicken bowl is the marinade. Lemon juice, olive oil, garlic, and dried oregano do all the heavy lifting. The chicken soaks up those bright flavors, then gets a hard sear so the outside is charred and the inside stays tender.

Grab your favorite bowl, pile everything high, and drizzle that tzatziki like you mean it. Let’s make it together.

Ingredients

Greek Chicken Bowls

• 1.5 lbs boneless skinless chicken thighs
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups cooked white rice or basmati
• 1 cup cherry tomatoes, halved
• 1 small cucumber, sliced
• 1/4 cup kalamata olives
• 1/4 red onion, thinly sliced
• 1/2 cup crumbled feta cheese
• Lemon wedges for serving

For the tzatziki:

• 1 cup plain Greek yogurt
• 1/2 cucumber, grated and squeezed dry
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1 tablespoon fresh dill, chopped
• Salt to taste

Optional add-ins:

• Hummus
• Pickled pepperoncini
• Roasted red peppers
• Pita bread or naan

How to Make Greek Chicken Bowls

1. Marinate. Whisk olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper in a bowl. Add chicken thighs and toss to coat. Let it sit for at least 15 minutes, or up to 4 hours in the fridge for deeper flavor.
2. Sear. Heat a cast iron skillet or grill pan over medium-high heat. Cook the chicken for 5 to 6 minutes per side until charred on the outside and cooked through (165F internal). Rest for 5 minutes, then slice or cube.
3. Mix. While the chicken cooks, stir together Greek yogurt, grated cucumber, lemon juice, garlic, dill, and a pinch of salt to make the tzatziki. Taste and adjust seasoning (a little extra lemon goes a long way).
4. Prep. Halve the cherry tomatoes, slice the cucumber and red onion, and crumble the feta. Have your cooked rice warm and ready.
5. Build. Scoop rice into bowls. Arrange the chicken, tomatoes, cucumber, olives, red onion, and feta on top. Drizzle generously with tzatziki and squeeze a lemon wedge over everything.

Tips

• Chicken thighs stay juicier than breasts in this recipe. If you use breasts, pound them thin so they cook evenly.
• Squeeze the grated cucumber dry through a clean towel before mixing into the tzatziki. Watery tzatziki ruins the whole bowl.
• Make the tzatziki up to 2 days ahead. It actually tastes better after the flavors meld overnight.
• A cast iron skillet gets you the best char on the chicken. If using a grill, oil the grates well so the chicken doesn’t stick.
• Swap white rice for cauliflower rice or quinoa to keep it low carb without losing any of the flavor.

Variations

• Lamb version: Use ground lamb seasoned with cumin and coriander instead of chicken.
• Sheet pan style: Roast the chicken and vegetables together at 425F for 20 minutes for a hands-off version.
• Wrap it up: Skip the bowl and stuff everything into a warm pita for a Greek chicken gyro.
• Spicy Greek: Add a drizzle of hot honey or a sprinkle of red pepper flakes over the finished bowl.
• Vegan swap: Replace chicken with crispy baked chickpeas and use dairy-free yogurt for the tzatziki.

FAQ

Greek Chicken Bowls

Juicy marinated chicken with fresh veggies, feta, and homemade tzatziki over fluffy rice.

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Ingredients Method Notes

Ingredients

  

• 1.5 lbs boneless skinless chicken thighs
• 3 tablespoons olive oil
• 2 tablespoons lemon juice
• 3 cloves garlic minced
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 cups cooked rice
• 1 cup cherry tomatoes halved
• 1 small cucumber sliced
• 1/4 cup kalamata olives
• 1/4 red onion thinly sliced
• 1/2 cup crumbled feta
• 1 cup Greek yogurt
• 1/2 cucumber grated and squeezed dry
• 1 tablespoon lemon juice
• 1 clove garlic minced
• 1 tablespoon fresh dill

Method

 

1. Marinate. Toss chicken with olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Rest 15 minutes.
2. Sear. Cook chicken in a hot skillet 5 to 6 minutes per side until charred and cooked through. Rest and slice.
3. Mix. Combine yogurt, grated cucumber, lemon juice, garlic, dill, and salt for tzatziki.
4. Prep. Halve tomatoes, slice cucumber and red onion, crumble feta.
5. Build. Layer rice, chicken, veggies, and feta in bowls. Drizzle with tzatziki and a squeeze of lemon.

Notes

Chicken thighs work best for juiciness. If using breasts, pound thin.
Squeeze grated cucumber dry before adding to tzatziki.
Tzatziki can be made 2 days ahead and stored in the fridge.

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