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Greek Chicken Bowls

Bright and savory Greek chicken bowls marinated in olive oil, garlic, lemon, and oregano, served over rice or quinoa with fresh vegetables and tzatziki.
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Prep Time 30 minutes
Cook Time 14 minutes
Total Time 44 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 4 pieces Chicken breasts Boneless, skinless
  • 1/4 cup Olive oil For marinating
  • 3 cloves Garlic Minced
  • 1/4 cup Lemon juice Freshly squeezed
  • 1 tablespoon Oregano Dried
  • 1 teaspoon Salt To taste
  • 1 teaspoon Black pepper Freshly ground
For the Bowl
  • 2 cups Cooked rice or quinoa As the base
  • 1 cup Cucumber Chopped
  • 1 cup Tomato Chopped
  • 1/2 cup Red onion Chopped
  • 1/2 cup Feta cheese Crumble on top
  • 1 cup Tzatziki sauce For drizzling

Method
 

Marinate the Chicken
  1. In a bowl, combine olive oil, garlic, lemon juice, oregano, salt, and black pepper. Add the chicken breasts and turn to coat well. Let the chicken sit for at least 30 minutes.
Grill the Chicken
  1. Grill the marinated chicken until fully cooked, about 6–7 minutes per side.
  2. Ensure the outside is lightly browned and the chicken feels firm when pressed.
Make the Tzatziki
  1. In a bowl, mix yogurt, grated cucumber, minced garlic, lemon juice, and salt until cohesive and creamy.
Prep Bowl Components
  1. Have your cooked rice or quinoa ready. Chop the cucumber, tomato, and red onion into bite-sized pieces.
Assemble the Bowls
  1. In each bowl, layer cooked rice or quinoa first, then sliced grilled chicken, followed by chopped vegetables and crumbled feta.
Serve
  1. Drizzle tzatziki sauce over the bowls before serving. Keep tzatziki separate when meal prepping.

Notes

Store components separately for best texture. Reheat the chicken and rice/quinoa, then add cold vegetables, feta, and tzatziki after warming.