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Greek Chicken Bowls

Greek Chicken Bowls

Greek Chicken Bowls are your new weeknight wonder, a sensational and healthy meal that brings the vibrant flavors of the Mediterranean straight to your table with minimal effort. This recipe is a game-changer for those seeking a delicious, customizable, and wholesome dinner option that’s as easy to whip up as it is satisfying.
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Prep Time 10 minutes
Cook Time 7 minutes
Marinate Time 10 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Greek, Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken
  • 1.5 lbs boneless, skinless chicken thighs or breasts cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • salt and freshly ground black pepper to taste
For Serving
  • 1 cup cooked quinoa or rice
  • 1 cup chopped cucumber
  • 1 cup cherry tomatoes halved
  • 1/2 cup Kalamata olives pitted and halved
  • 1/4 cup crumbled feta cheese
  • 1/4 cup finely chopped red onion
  • Fresh parsley chopped, for garnish
For the Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 1/2 cup grated cucumber squeezed dry
  • 1 clove garlic minced
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh dill (or 1 tsp dried)
  • salt and pepper to taste

Equipment

  • Medium Bowl
  • Small Bowl
  • Large Skillet or Grill Pan

Method
 

  1. In a medium bowl, toss the chicken pieces with olive oil, oregano, thyme, garlic powder, onion powder, salt, and pepper. Ensure each piece is evenly coated. Let it marinate for at least 10 minutes, or up to 30 minutes at room temperature. For deeper flavor, you can marinate it in the refrigerator for longer.
    2 tablespoons olive oil, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, salt and freshly ground black pepper
  2. While the chicken marinates, prepare the tzatziki sauce. In a small bowl, combine the Greek yogurt, grated and squeezed-dry cucumber, minced garlic, lemon juice, and dill. Stir well until everything is thoroughly combined. Season with salt and pepper to taste. Set aside.
    1 cup plain Greek yogurt, 1/2 cup grated cucumber, 1 clove garlic, 1 tablespoon fresh lemon juice, 1 tablespoon chopped fresh dill, salt and pepper
  3. Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, being careful not to overcrowd the pan (you may need to cook in batches). Cook for 5-7 minutes per side, or until golden brown and cooked through. The internal temperature should reach 165°F (74°C).
  4. Divide the cooked quinoa or rice evenly among serving bowls. Top with the cooked Greek chicken.
    1 cup cooked quinoa or rice
  5. Generously garnish each bowl with chopped cucumber, halved cherry tomatoes, Kalamata olives, crumbled feta cheese, and finely chopped red onion.
    1 cup chopped cucumber, 1 cup cherry tomatoes, 1/2 cup Kalamata olives, 1/4 cup crumbled feta cheese, 1/4 cup finely chopped red onion
  6. Finish each bowl with a generous dollop of the homemade tzatziki sauce. Sprinkle with fresh chopped parsley for an extra burst of freshness. Serve immediately and enjoy the vibrant flavors of your homemade Greek Chicken Bowls.
    1 cup plain Greek yogurt, Fresh parsley

Notes

Store any leftover Greek Chicken Bowls components separately for optimal freshness. Chicken: Store cooked chicken in an airtight container in the refrigerator for up to 3-4 days. Vegetables: Chopped vegetables (cucumber, tomatoes, onion) should also be stored in separate airtight containers in the refrigerator and will last for 2-3 days. Tzatziki Sauce: The tzatziki sauce can be stored in an airtight container in the refrigerator for up to 5 days. Its flavor often intensifies over time. Quinoa/Rice: Cooked grains can be stored in an airtight container in the refrigerator for up to 5 days.