Easy Greek Chicken Bowls
Bright, zesty Greek Chicken Bowls with juicy yogurt-marinated chicken, crisp veggies, and lemony dressing—perfect for meal prep or quick weeknights.
Ingredients
For the chicken
- 1.5 lb boneless skinless chicken breasts (or thighs) trimmed
- 2/3 cup plain Greek yogurt
- 1 lemon, zested and juiced
- 2 tbsp extra-virgin olive oil
- 3 clove garlic, minced
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
For the bowls
- 3 cup cooked rice or quinoa warm
- 1 cup cucumber, diced patted dry
- 1 cup tomatoes, chopped
- 1/3 cup red onion, thinly sliced
- 1/2 cup kalamata olives, halved
- 1/2 cup feta cheese, crumbled
Quick dressing
- 3 tbsp extra-virgin olive oil
- 1.5 tbsp red wine vinegar
- 1 tsp lemon zest
- 1/2 tsp dried oregano
- 1/4 tsp kosher salt
- 1/8 tsp black pepper
Optional tzatziki
- 1 cup plain Greek yogurt
- 1/2 cup cucumber, grated and drained
- 1 tbsp extra-virgin olive oil
- 1 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp fresh dill or mint, chopped
- 1/4 tsp kosher salt
Instructions
- Whisk yogurt, lemon zest and juice, olive oil, garlic, oregano, salt, and pepper. Toss with chicken to coat. Cover and marinate 2–6 hours (overnight OK).
- Heat grill, oven (425°F), or skillet. Remove excess marinade. Cook chicken until an instant-read thermometer reads 165°F in the thickest part; rest 5 minutes.
- Stir together dressing ingredients in a jar until emulsified.
- Prep veggies: dice cucumber and tomatoes, slice red onion, halve olives, and crumble feta.
- Assemble bowls: warm grains, add sliced chicken, top with veggies and feta, and drizzle with dressing. Add tzatziki if using.
- Serve immediately or pack components separately for meal prep (3–4 days refrigerated).
Notes
Pat cucumbers dry and seed tomatoes to avoid watery bowls. For extra flavor, zest the lemon directly over the chicken and into the dressing to capture all the oils.