A vibrant, easy weeknight bowl packed with Greek flavors — perfect for meal prep and Pinterest-worthy photos.
introduction
Bright, fresh, and ready in about 30 minutes, this Greek Chicken Bowls recipe is a go-to for busy evenings and make-ahead lunches. The mix of tangy tzatziki, salty Kalamata olives, and creamy feta creates a balanced bowl everyone will reach for. If you enjoy hearty, family-friendly bowls, you might also like the popular chicken fajita rice bowls for another quick dinner idea.
Why You’ll Love This Greek Chicken Bowls :
- Fresh Mediterranean flavors that feel gourmet but are simple to make.
- Quick weeknight meal — ready in about 30 minutes.
- Great for meal prep: refrigerates well and tastes even better the next day.
- Family-friendly and easily customizable (swap grains, add more veggies).
- Balanced nutrition: protein, veggies, and healthy fats in one bowl.
Ingredients Needed :
Protein
- 1 lb chicken breast, cooked and diced
- Feta cheese, crumbled
Grains & Vegetables
- 2 cups cooked quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 1 bell pepper, diced
- Fresh parsley, chopped
Toppings & Seasoning
- 1/2 cup Kalamata olives, pitted and sliced
- Salt and pepper to taste
For Tzatziki Sauce:
- 1 cup Greek yogurt
- 1 cucumber, grated and drained
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon vinegar or lemon juice
- Salt and dill to taste
Step-by-Step Instructions :
- Prepare the Greek chicken by seasoning the chicken breast with salt, pepper, and your choice of Greek spices. Grill or cook in a skillet until fully cooked, then chop.
- In a bowl, combine cooked quinoa, diced chicken, cucumber, cherry tomatoes, red onion, bell pepper, olives, and parsley.
- For the tzatziki sauce, mix Greek yogurt, grated cucumber, garlic, olive oil, vinegar or lemon juice, salt, and dill in a separate bowl.
- To serve, layer the quinoa mixture in bowls and drizzle with tzatziki sauce.
- Sprinkle with feta cheese and serve.
Serving Suggestions Greek Chicken Bowls
- Serve over mixed greens or baby spinach for an extra veggie boost.
- Add warm pita wedges or toasted pita chips on the side.
- For a spicier twist, drizzle with a harissa yogurt or add crushed red pepper.
- Pair with a tangy side like pickled red onions or serve alongside a crunchy Greek salad. You can also contrast flavors by serving with a creamy, spicy bowl like buffalo chicken bowls for game-day variety.
Tips for Success Greek Chicken Bowls
- Grill or sear chicken until it reaches 165°F internal temperature for juicy results.
- Drain the grated cucumber well for tzatziki to avoid a watery sauce — squeeze in a clean kitchen towel or cheesecloth.
- Use warm quinoa to help flavors meld, or chill for a refreshing cold bowl.
- Crumble the feta last to keep it visually appealing and avoid it dissolving into the sauce.
- For a creamy garlic boost, check recipes like grilled chicken broccoli bowls with creamy garlic sauce for inspiration on rich, complementary sauces.
variation (if any)
- Swap quinoa for brown rice, couscous, or cauliflower rice for a low-carb option.
- Use rotisserie chicken to save time.
- Replace Greek yogurt tzatziki with a dairy-free yogurt for a vegan-friendly twist (use chickpeas or tofu instead of chicken).
FAQs
Q: Can I make these bowls ahead of time?
A: Yes — store components separately (quinoa, chicken, tzatziki) for up to 3 days in the fridge. Assemble right before serving for best texture.
Q: How do I keep the tzatziki from getting watery?
A: Grate the cucumber, then squeeze out excess liquid using a towel or fine mesh strainer before mixing with yogurt.
Q: Can I use other proteins?
A: Absolutely. Shrimp, lamb meatballs, or chickpeas work great as alternatives to chicken.
Q: Is there a gluten-free option?
A: Yes — use quinoa or rice and serve with gluten-free pita or no bread at all.
Ingredients
Protein
- 1 lb chicken breast, cooked and diced
- 1 cup feta cheese, crumbled
Grains & Vegetables
- 2 cups cooked quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 1 bell pepper, diced
- 1 fresh parsley, chopped
Toppings & Seasoning
- 1/2 cup Kalamata olives, pitted and sliced
- Salt and pepper to taste
For Tzatziki Sauce
- 1 cup Greek yogurt
- 1 medium cucumber, grated and drained
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon vinegar or lemon juice
- Salt and dill to taste
Instructions
Preparation
- Prepare the Greek chicken by seasoning the chicken breast with salt, pepper, and your choice of Greek spices. Grill or cook in a skillet until fully cooked, then chop.
- In a bowl, combine cooked quinoa, diced chicken, cucumber, cherry tomatoes, red onion, bell pepper, olives, and parsley.
- For the tzatziki sauce, mix Greek yogurt, grated cucumber, garlic, olive oil, vinegar or lemon juice, salt, and dill in a separate bowl.
Assembly
- To serve, layer the quinoa mixture in bowls and drizzle with tzatziki sauce.
- Sprinkle with feta cheese and serve.
