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Juicy marinated chicken, creamy tzatziki, and all your favorite Mediterranean fixings make these Greek Bowls a delicious, nutritious, and colorful meal! Whip them up them for dinner or for easy meal prep lunches.

Greek bowl with chicken and tzatziki

A meal in a bowl makes the most satisfying lunch or dinner.

cookbook author erin clarke of well plated

Seriously, you could serve all the components of these Greek bowls on a plate and it just wouldn’t be the same. I mean, why would you want your chicken all lonely on the side of the plate when you can have it mix and mingle with tzatziki, feta, veggies, and grains?!

The star of this recipe is that zippy Greek Chicken, which is marinated with red wine vinegar, paprika, and oregano, for lots of Mediterranean flavor. The world is your oyster when it comes to the rest—use your favorite add-ins, greens, and grains to make these Greek chicken bowls your own!

While testing this recipe, I loved having the leftovers for meal prep lunches over the next few days. Chicken thighs are absolute champs when it comes to reheating since the extra fat keeps them moist.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

  • Boneless Skinless Chicken Thighs. You can substitute chicken breasts if you prefer them, but I really appreciate the richness of thighs in this recipe.
  • Greek Marinade. Made with pantry staples like olive oil, red wine vinegar, and spices.
  • Grains. Cooked brown rice or quinoa.
  • Greens. Romaine is nice for its crispness, but you can use any greens you like for these Greek bowls.
  • Vegetables. Cherry tomatoes, cucumber, and red onion are always a good idea with Greek dishes (and staples in my Greek Salad too).
  • Feta Cheese. Salty and irresistible. I like using crumbles, but you can use cubes to pack a bigger punch.
  • Crispy Chickpeas. Either Air Fryer Chickpeas or Roasted Chickpeas.
  • Tzatziki Sauce. Here’s my Homemade Tzatziki Sauce.

How to Make Greek Bowls

Marinate the Chicken. Toss the chicken with the marinade ingredients. Let this sit (room temperature is fine!) while you make the tzatziki and prep the veggies.

Cook the Chicken. Heat a cast iron skillet over medium-high and once it’s hot, swirl the oil around the pan. Place the chicken in the skillet smooth-side-down and cook for 5 minutes, then flip and cook the other side for 5 to 6 minutes, or until it reaches 165 degrees F.

Rest and Cut. Let the chicken rest on a cutting board for 5 minutes so the juices can reincorporate, then cut it into bite-sized pieces.

Assemble. Add rice and/or lettuce to the bowls, then add the chicken and anything else you want in your Greek bowls. Serve with tzatziki sauce and ENJOY!

Cooking Tip

You can cook the marinated chicken thighs any way you like. When it’s grilling season, I’m definitely using Grilled Chicken Thighs!

Greek bowl with chicken

Recipe Variations

More Satisfying Meal Bowls

high protein and low carb ebooks

Greek Bowls

5 From 5 reviews . Help us out! Review HERE.Help out & review HERE

Prep: 25 minutes
Cook: 10 minutes
Total: 35 minutes

Servings: 4 bowls
Juicy marinated chicken piled with feta, cucumber, red onion, tomato, and quinoa or rice, Greek bowls are a delicious, healthy meal you can prep ahead!

Ingredients
  

For the Bowls – Choose your Favorites!

  • 2 cups prepared brown rice or quinoa 1 cup uncooked
  • 6 cups chopped romaine lettuce or mixed greens of choice
  • 1 pint cherry tomatoes halved
  • 1 English cucumber thinly sliced
  • ½ small red onion thinly sliced
  • cup crumbled feta cheese
  • Air Fryer Chickpeas

For the Tzatziki Sauce

  • ½ large English cucumber peel on (about 8 ounces)
  • 1 cup nonfat plain Greek yogurt
  • 2 cloves minced garlic about 2 teaspoons
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon finely chopped fresh dill
  • 2 teaspoons extra virgin olive oil
  • ¼ teaspoon kosher salt

Instructions
 

  • Place the chicken in a bowl and toss with the oil, vinegar, paprika, oregano, salt, and pepper. Let sit while you prepare the tzatziki sauce and any desired toppings.
  • Prepare the Tzatziki: Grate the cucumber onto a double stack of paper towels. Fold the towels around the cucumber. Over the sink, squeeze out as much excess water as possible, adding another layer of paper towels as needed. Transfer to a bowl, then stir together with the Greek yogurt, garlic, lemon juice, dill, olive oil, and salt. If time allows, cover and refrigerate for at least 30 minutes or up to 3 days (or use it right away and know the leftovers will taste even better!).
  • Heat a cast iron on similar sturdy, heavy-bottomed skillet over medium high heat. Once it’s nice and hot, add the oil and swirl to coat. With tongs, remove the chicken thighs from the marinade and lower into the skillet, smooth-side down. Let cook on the first side undisturbed for 5 minutes (no peeking!).
  • After 5 minutes, lift the chicken and flip it over — if the chicken is sticking to the skilet, let it cook for 1 additional minute; it should remove easily.
  • Cook on the other side until the chicken reaches 165°F on an instant read thermometer, about 5 to 6 minutes more. Remove to a cutting board and let rest 5 minutes. Cut into bite-sized pieces.
  • Assemble the Bowls: fill a big bowl with your desired mix of rice and lettuce, then top with the chicken and any desired toppings. Serve with tzatziki on top or alongside.

Notes

  • Nutritional information is calculated to include all of the components and rice for the grain.
  • TO STORE: If possible, refrigerate the components of these bowls separately to keep everything as fresh as possible. The chicken and grains will last up to 4 days in the refrigerator and the tzatziki and veggies will last up to 3 days. If you’ve already put together your bowls, they’ll last a day or two.
  • TO REHEAT: Warm up the chicken in a 350ºF oven, in the air fryer, or in the microwave. The grains can be heated in the microwave. (Assembled bowls are either best eaten cold, or do your best to remove the grains and chicken to reheat them separately.)

Nutrition

Serving: 1(of 4)Calories: 668kcalCarbohydrates: 54gProtein: 50gFat: 28gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 14gTrans Fat: 0.05gCholesterol: 175mgPotassium: 1404mgFiber: 10gSugar: 8gVitamin A: 7829IUVitamin C: 36mgCalcium: 254mgIron: 6mg

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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  1. I enjoyed this dish so much! My two kids loved it too. I used store-bought tzatziki to save time, and I doubled the chicken and marinade, and all of it worked well. The chicken was gone after one meal. Next time, I will cut the chicken in larger chunks and triple the amount of chicken to have some leftover meat to go with the other sides.5 stars

  2. I wasn’t expecting this to taste so authentic, but wow, it’s like a mini trip to the Mediterranean! The marinade for the chicken was perfect, and the balance of textures between the crisp veggies and the creamy feta was spot on. Can’t wait to try this again with lamb or shrimp!5 stars

  3. I’ve been searching for a healthy yet satisfying meal, and this Greek bowl was exactly what I needed. The balance of flavors was awesome, and it felt like a Mediterranean feast at home. I loved how customizable it was—I swapped out the chicken for shrimp, and it still tasted great!5 stars

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