These Greek Chicken Bowls are a fresh, vibrant, and satisfying meal made with lemon-herb marinated chicken, crisp vegetables, fluffy rice or quinoa, and creamy homemade tzatziki. They’re ideal for meal prep, easy to customize, and packed with Mediterranean flavor.
Why You’ll Love This Recipe
Easy to make
Perfect for meal prep
High protein
Packed with flavor
Customizable with your favorite veggies and toppings
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken
4 small chicken breasts (about 1 1/4 pounds)
1/4 cup olive oil
1 tablespoon lemon zest
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon garlic powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
Bowls
2 cups cooked rice or quinoa
2 cups halved grape or cherry tomatoes
2 cups diced cucumber
4 cups shredded romaine lettuce
1 cup sliced red onion
1/2 cup feta
Tzatziki
1 cup plain Greek yogurt
1/2 cup grated cucumber
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon minced garlic
1/4 teaspoon salt (or to taste)
1 tablespoon fresh chopped dill
Directions
Whisk together all ingredients for the chicken marinade.
Pound the chicken breasts to about 1/2 inch thick, then place them in a shallow bowl or zip-top bag with the marinade.
Marinate for at least 30 minutes or up to several hours.
Combine all tzatziki ingredients in a bowl and set aside.
Prepare the rice or quinoa and chop all vegetables.
Preheat the air fryer to 380°F. Cook the chicken for 7 minutes, flip, then cook for an additional 3–4 minutes or until the internal temperature reaches 165°F.
If cooking on the stovetop, heat oil in a skillet over medium-low, cook the chicken for 7–8 minutes per side, or until fully cooked.
Let the chicken rest 5 minutes, then slice.
Assemble bowls with rice or quinoa, lettuce, tomatoes, cucumber, red onion, sliced chicken, and tzatziki. Add a drizzle of olive oil or fresh lemon juice if desired.
• Swap rice for quinoa for extra protein.
• Use cauliflower rice for a low-carb option.
• Replace feta with dairy-free feta or omit it altogether.
• Turn the bowl into a salad by skipping the grains and adding more lettuce.
• Add olives for a more traditional Greek flavor.
• Replace the tzatziki with lemon tahini dressing for a dairy-free twist.
Storage/Reheating
Store the cooked chicken, vegetables, grains, and tzatziki separately for best freshness.
Refrigerate all components for up to 3 days.
Reheat chicken and grains in the microwave until warm, or enjoy the bowl cold.
Tzatziki should be kept chilled and added just before serving.
FAQs
How long should I marinate the chicken?
At least 30 minutes, but the flavor improves if you marinate it for a few hours.
Can I grill the chicken instead of air frying?
Yes, grill over medium heat for about 6–7 minutes per side or until it reaches 165°F internal temperature.
Can I make this recipe dairy free?
Yes, use dairy-free yogurt in the tzatziki and a dairy-free feta alternative or omit the feta.
What can I use instead of rice?
Quinoa, cauliflower rice, couscous-style cauliflower, or extra romaine for a salad-style bowl.
Can I meal prep this in advance?
Yes, all components store well and make excellent grab-and-go lunches.
How do I keep the vegetables crisp?
Store vegetables separately from warm ingredients and assemble just before eating.
Can I use chicken thighs?
Yes, boneless skinless thighs work well; cook slightly longer until they reach 165°F internally.
Is this recipe gluten free?
Yes, all ingredients are naturally gluten free.
Can I bake the chicken?
Yes, bake at 400°F for 20–25 minutes or until fully cooked.
Can I freeze the chicken?
The cooked chicken freezes well for up to 2 months, but the vegetables and tzatziki should be kept fresh.
Conclusion
These Greek Chicken Bowls are flavorful, nourishing, and perfect for busy weeknights or meal prep. With tender lemon-herb chicken, crisp veggies, and refreshing tzatziki, they deliver a balanced and delicious meal every time. Customize them to your taste and enjoy a wholesome dish that fits perfectly into any routine.
These Greek Chicken Bowls are a vibrant and wholesome Mediterranean-inspired dish featuring lemon-herb marinated chicken, crisp veggies, rice or quinoa, and homemade tzatziki. Perfect for meal prep and easy to customize.
Ingredients
4 small chicken breasts (about 1 1/4 pounds)
1/4 cup olive oil
1 tablespoon lemon zest
2 tablespoons lemon juice
2 tablespoons honey
1 teaspoon garlic powder
1 1/2 teaspoons dried oregano
1 1/2 teaspoons dried basil
1 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon red pepper flakes
2 cups cooked rice or quinoa
2 cups halved grape or cherry tomatoes
2 cups diced cucumber
4 cups shredded romaine lettuce
1 cup sliced red onion
1/2 cup feta
1 cup plain Greek yogurt
1/2 cup grated cucumber
1 tablespoon lemon juice
1 tablespoon olive oil
1 teaspoon minced garlic
1/4 teaspoon salt (or to taste)
1 tablespoon fresh chopped dill
Instructions
Whisk together all ingredients for the chicken marinade.
Pound the chicken breasts to about 1/2 inch thick, then place them in a shallow bowl or zip-top bag with the marinade.
Marinate for at least 30 minutes or up to several hours.
Combine all tzatziki ingredients in a bowl and set aside.
Prepare the rice or quinoa and chop all vegetables.
Preheat the air fryer to 380°F. Cook the chicken for 7 minutes, flip, then cook for an additional 3–4 minutes or until the internal temperature reaches 165°F.
If using a stovetop, heat oil in a skillet over medium-low heat, and cook the chicken for 7–8 minutes per side, or until fully cooked.
Let the chicken rest for 5 minutes, then slice.
Assemble bowls with rice or quinoa, lettuce, tomatoes, cucumber, red onion, sliced chicken, and tzatziki.
Drizzle with olive oil or fresh lemon juice if desired and serve.
Notes
Marinate chicken longer for deeper flavor.
Use dairy-free alternatives for a dairy-free version.
Store ingredients separately for best freshness.
Customize with olives, extra herbs, or alternate dressings.
Double the tzatziki to use as a dip or dressing throughout the week.
