Greek Chicken Bowls

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. These Greek Chicken Bowls are my go to when I want big flavor with minimal drama. They come together fast, look fancy enough to impress someone, and taste like you actually earned your dinner vibe. If you are into bowls as much as I am, you might also like this other Greek Chicken Bowls on CookFastly for a slightly different spin.

Why This Recipe is Awesome

Because it hits all the good boxes. Protein, veg, creamy sauce, tangy feta, and carbs to soak it all up. It is idiot proof, even I did not mess it up the first time. You can grill, bake, or pan fry the chicken depending on your mood and level of commitment. Plus the tzatziki is so fresh it practically does its own happy dance on your taste buds.

This bowl plays well with leftovers, it is fridge friendly, and it doubles as work lunch hero material. Make extra tzatziki because people will snack on it straight from the fridge. FYI this recipe is great for batch cooking.

Ingredients You’ll Need

• 2 cups cooked brown rice or quinoa
• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1 bell pepper, diced
• 1/2 cup feta cheese, crumbled
• Fresh parsley for garnish

For Tzatziki Sauce:

• 1 cup Greek yogurt
• 1 cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt to taste

Keep things simple and honest. If your cucumber is watery, squeeze it in a clean towel. Nobody wants soggy tzatziki. Drain that cucumber.

Step-by-Step Instructions

1. In a bowl, combine the olive oil, garlic powder, oregano, salt, and pepper. Toss the chicken breasts in the mixture until well coated.
2. Grill or bake the chicken until fully cooked, about 6 to 7 minutes per side. Once cooked, let it rest and slice.
3. Prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and salt in a bowl.
4. To assemble the bowls, divide the cooked rice or quinoa among bowls. Top with grilled chicken, cherry tomatoes, cucumber, onion, bell pepper, and feta cheese.
5. Drizzle with tzatziki sauce and garnish with fresh parsley. Serve immediately.

Common Mistakes to Avoid

• Thinking you do not need to preheat the oven or grill. Rookie mistake. Give the meat a hot surface for a nice crust.
• Skipping the cucumber squeeze. You will regret watery tzatziki. Trust me.
• Overcrowding the pan when cooking chicken. Crowded pans steam instead of sear. Nobody wants sad chicken.
• Underseasoning the rice or quinoa. That base needs flavor too. Salt is your friend.
• Cutting into the chicken right away. Let it rest so it stays juicy. Slice too soon and you get a desert of dry chicken. Okay slight dramatics but you get it.

Alternatives & Substitutions

• No Greek yogurt? Swap with plain yogurt but thicken it a bit by draining in a cheesecloth. I do this when I am out of Greek yogurt and still stubborn.
• Vegetarian mood? Replace chicken with roasted chickpeas or grilled halloumi for a salty, chewy vibe. I love the chickpea swap for meal prep.
• No feta? Use goat cheese or skip and add olives for the salty kick. Olives are a lazy person friend.
• Short on time? Use rotisserie chicken. Yes it counts. You are still a chef. IMO convenience is underrated.
• Want more carbs? Use couscous or pita on the side. Both soak up tzatziki like champs.

Also if you like playfully different bowls try a heartier combo like these chicken and sweet potato bowls for fall vibes or swap to a creamier dinner with chicken alfredo garlic bread bowls when you are feeling extra indulgent.

FAQ (Frequently Asked Questions)

Q. Can I use chicken thighs instead of breasts?
A. Sure thing. Thighs are juicier and more forgiving. Cook until internal temp hits 165 F for safety. Yum.

Q. Can I make the tzatziki ahead of time?
A. Yes. It actually benefits from a little chill time so the flavors meld. Make it up to 24 hours ahead and keep it covered.

Q. Can I use plain yogurt instead of Greek yogurt?
A. Technically yes, but plain yogurt is thinner. Strain it for 20 minutes so your tzatziki does not act like a salad dressing in a bowl.

Q. Is this gluten free?
A. Yes if you pick rice or quinoa and watch your condiments. All good for most diets.

Q. How do I store leftovers?
A. Keep components separate when possible. Rice and chicken in airtight containers will last about 3 to 4 days. Tzatziki keeps 2 to 3 days before cucumber starts sulking.

Q. Can I freeze the chicken?
A. You can freeze cooked chicken, but texture will change a bit. Freeze in a single layer, then transfer to a bag. Thaw in fridge overnight.

Q. Want it spicier?
A. Add a pinch of red pepper flakes or a drizzle of hot sauce. Works every time.

Final Thoughts

You made it. You are now armed with a bowl that is colorful, healthy, and absolutely satisfying. This recipe is forgiving so improvise when you must and keep it fun. Cook like you mean it but do not stress if things are messy. The goal is tasty food and a happy belly, not perfection.

Now go impress someone or yourself with your new culinary skills. You have earned it, chef.

Conclusion

If you want one more reference or inspiration before you start, check out this helpful write up on Greek Chicken Bowls on Eat With Clarity to compare techniques and variations.

Greek Chicken Bowls

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• Author: admin
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Gluten-Free

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Description

Delicious Greek Chicken Bowls featuring grilled chicken, fresh vegetables, and a tangy tzatziki sauce, all served over a bed of rice or quinoa.

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Ingredients

Scale 1x2x3x

• 2 cups cooked brown rice or quinoa
• 4 boneless, skinless chicken breasts
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon oregano
• Salt and pepper to taste
• 2 cups cherry tomatoes, halved
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1 bell pepper, diced
• 1/2 cup feta cheese, crumbled
• Fresh parsley for garnish

• For Tzatziki Sauce: 1 cup Greek yogurt
• 1 cucumber, grated and drained
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon lemon juice
• Salt to taste

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Instructions

1. In a bowl, combine the olive oil, garlic powder, oregano, salt, and pepper. Toss the chicken breasts in the mixture until well coated.
2. Grill or bake the chicken until fully cooked, about 6 to 7 minutes per side. Once cooked, let it rest and slice.
3. Prepare the tzatziki sauce by mixing Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and salt in a bowl.
4. To assemble the bowls, divide the cooked rice or quinoa among bowls. Top with grilled chicken, cherry tomatoes, cucumber, onion, bell pepper, and feta cheese.
5. Drizzle with tzatziki sauce and garnish with fresh parsley. Serve immediately.

Notes

Great for leftovers and batch cooking. Squeeze excess water from cucumber for a better tzatziki.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Grilling or Baking
• Cuisine: Greek

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 6g
• Sodium: 500mg
• Fat: 15g
• Saturated Fat: 4g
• Unsaturated Fat: 9g
• Trans Fat: 0g
• Carbohydrates: 54g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 70mg

Keywords: Greek Chicken, Tzatziki Sauce, Healthy Bowls, Quick Dinner, Meal Prep