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Greek Chicken Bowls

A colorful and wholesome dish featuring grilled chicken, crunchy vegetables, and creamy tzatziki, perfect for busy weeknights or laid-back weekends.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Chicken
  • 2 pieces boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
For the Bowls
  • 2 cups cooked quinoa or brown rice
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • 1 medium red onion, thinly sliced
  • 1 medium bell pepper, diced
  • 1 cup feta cheese, crumbled
  • Fresh parsley for garnish
For the Tzatziki
  • 1 cup Greek yogurt
  • 1 medium cucumber (grated and drained)
  • 2 cloves garlic (minced)
  • 1 tablespoon olive oil (for tzatziki)
  • 1 tablespoon lemon juice
  • Salt and pepper to taste (for tzatziki)

Method
 

Preparation
  1. Preheat your grill or oven to medium-high heat.
  2. In a bowl, mix olive oil, oregano, salt, and pepper.
  3. Coat the chicken breasts in the marinade and let sit for 15-20 minutes.
Cooking
  1. Grill or bake the chicken for about 6-7 minutes on each side or until fully cooked.
  2. While the chicken is cooking, prepare the tzatziki sauce by mixing all tzatziki ingredients in a bowl and refrigerating until ready to use.
  3. Once the chicken is cooked, let it rest before slicing.
Assembly
  1. In serving bowls, layer cooked quinoa or rice, sliced chicken, cherry tomatoes, cucumber, red onion, bell pepper, and feta cheese.
  2. Drizzle with tzatziki sauce and garnish with fresh parsley.
  3. Serve immediately and enjoy!

Notes

Store leftovers in the fridge for up to 3 days in an airtight container. For longer storage, freeze chicken and tzatziki separately for up to 3 months. Thaw in the fridge overnight before reheating. Add fresh veggies right before serving for extra crunch.