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.
A meal in a bowl makes the most satisfying lunch or dinner.
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!
Recipe Variations
- Try an Alternative Grain. Farro or wheat berries would both add some heartiness.
- Swap the Tzatziki for Hummus. I love this Homemade Hummus Recipe.
- Make It in a Crockpot. You can use my Slow Cooker Greek Chicken instead of making the chicken on the stovetop. You’ll have some bonus veggies to add to your Greek bowls too!
