Introduction
I can still smell the lemon and garlic frying as the chicken hits the grill — that bright, savory steam fills the kitchen. These Greek Chicken Bowls are my go-to when I want a simple dinner that feels like a hug. This always takes me back to Sunday dinners. The yogurt-cucumber tzatziki cools everything down, while warm rice and grilled chicken hold the whole thing together.
Why You’ll Love This
- Ready in about 30–40 minutes, great for busy nights.
- Bright, fresh flavors that please kids and grown-ups alike.
- Easy to meal-prep: fridge-friendly components.
- Budget-friendly ingredients, but it tastes special.
Quick Recipe Snapshot
- Servings: 3–4
- Prep time: 10 minutes
- Cook time: 20–25 minutes
- Total time: 30–35 minutes
- Skill level: Easy
- Taste: savory + bright, creamy tzatziki contrast
Warm, simple, and reliable — you can do this even if you’re short on time.
Ingredients You’ll Need
- 2 cups cooked rice or quinoa
- 1 lb chicken breast, grilled and sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 red onion, thinly sliced
- 1 bell pepper, diced
- 1/2 cup feta cheese, crumbled
- Fresh parsley, chopped
- Salt and pepper, to taste
- Olive oil, for drizzling
- Lemon wedges, for serving
For Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1 grated cucumber
- 2 cloves garlic (minced)
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt, and dill (optional)
Chef notes:
- Use hot chicken right off the grill.
- Drain grated cucumber to stop watering.
- Cool rice slightly before building bowls.
- Crumble feta by hand for a rustic look.
- Fresh parsley brightens the whole dish.
How to Make It
- First, prepare the grain base: cook rice or quinoa according to package directions. Fluff with a fork and set aside.
- Then heat your grill or grill pan until hot; brush chicken with oil and season with salt and pepper. Grill 6–8 minutes per side, until juices run clear and the internal temp reaches 165°F. Rest 5 minutes, then slice.
- Next, in a bowl combine the cherry tomatoes, diced cucumber, red onion, and bell pepper. Season with salt, pepper, and a drizzle of olive oil. Toss until glossy.
- Meanwhile, make the tzatziki: squeeze excess water from the grated cucumber, then stir it into the yogurt with minced garlic, olive oil, lemon juice, a pinch of salt, and dill if you like. Taste and adjust.
- Assemble your Greek Chicken Bowls: start with rice or quinoa, add sliced chicken, pile on the fresh veggie mix, and sprinkle feta and parsley.
- Finally, drizzle a little olive oil, add a lemon wedge, and spoon tzatziki over the top. Bite in while the chicken is warm.
Listen for the sizzle when chicken hits the grill. Look for golden edges and clear juices. Tzatziki should be cool, thick, and tangy.
Kitchen Tips (From My Kitchen)
- Time-saver: Grill extra chicken and use it for tomorrow’s lunch bowls.
- Common mistake + fix: Don’t skip draining grated cucumber — otherwise tzatziki gets watery. Squeeze it dry in a towel.
- Simple variation: Add a pinch of smoked paprika or oregano to the chicken for a warm, herby note.
Serving Ideas
- Weeknight dinner: serve with pita and extra tzatziki.
- Casual brunch: swap rice for warm farro and add a fried egg.
- Meal-prep lunch: pack components separately for freshness.
- Holiday buffet: set out bowls and let guests assemble.
Optional garnishes: kalamata olives, a drizzle of good olive oil, or extra lemon wedges.
Storing & Leftovers
- Fridge: store in airtight containers for 3–4 days.
- Freezer: freeze cooked chicken only, up to 2 months; veggies and tzatziki don’t freeze well.
- Reheat: warm chicken gently in a skillet or oven (300°F) to keep it juicy.
Leftover idea: Wrap components in a pita with extra tzatziki for a quick wrap.
Greek Chicken Bowls
Ingredients
Method
- Cook rice or quinoa according to package directions. Fluff with a fork and set aside.
- Heat your grill or grill pan until hot; brush chicken with oil and season with salt and pepper. Grill 6–8 minutes per side, until juices run clear and the internal temp reaches 165°F. Rest 5 minutes, then slice.
- In a bowl combine the cherry tomatoes, diced cucumber, red onion, and bell pepper. Season with salt, pepper, and a drizzle of olive oil. Toss until glossy.
- Squeeze excess water from the grated cucumber, then stir it into the yogurt with minced garlic, olive oil, lemon juice, a pinch of salt, and dill if you like. Taste and adjust.
- Assemble your Greek Chicken Bowls: start with rice or quinoa, add sliced chicken, pile on the fresh veggie mix, and sprinkle feta and parsley.
- Drizzle a little olive oil, add a lemon wedge, and spoon tzatziki over the top. Bite in while the chicken is warm.
Notes
FAQs
Q: Can I make this ahead?
A: Yes. Grill and slice chicken ahead, and make tzatziki up to 2 days early; keep components separate for best texture.
Q: What can I substitute for rice or quinoa?
A: Couscous, bulgur, or warm salad greens all work well.
Q: How do I know the chicken is done?
A: Use a meat thermometer — 165°F inside. Also, juices should run clear and the meat should feel firm.
Final Thoughts
I love these bowls because they are simple, honest food that still feels special. Tweak the veggies, add herbs, and make it your own — you’ll find a rhythm. Give this one a try this week and tell me how you finish it: I bet it’ll become a regular — Greek Chicken Bowls
Conclusion
If you want another take on the idea, I like this helpful riff: Greek Chicken Bowls – Eat With Clarity. For inspiration on tzatziki-forward bowls, see this lovely recipe: Chicken Tzatziki Bowls — Half Baked Harvest.
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