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The Ultimate Homemade Greek Chicken Bowls: A Mediterranean Delight

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The ultimate Greek Chicken Bowl featuring tender, oregano-marinated chicken, creamy homemade Tzatziki, and a fresh mix of vegetables and grains. Perfect for meal prep and healthy weeknight dining.

Ingredients

Scale

1 1/2 pounds chicken breasts or thighs, cut into 1-inch pieces

1/4 cup olive oil

1/4 cup fresh lemon juice

2 cloves garlic, minced

1 tablespoon dried oregano

1 1/2 teaspoons kosher salt (for chicken)

1 cup plain Greek yogurt, full-fat preferred

1/2 English cucumber, grated and excess water squeezed out

1 tablespoon fresh dill, finely chopped

4 cups cooked rice (brown or quinoa)

2 cups mixed greens

1 large tomato, diced

1/2 cup Kalamata olives, pitted and halved

1/2 cup crumbled Feta cheese

Instructions

1. Prepare the Marinade and Chicken: Whisk together the olive oil, lemon juice, minced garlic, oregano, and salt. Add chicken and toss to coat. Refrigerate for at least 30 minutes.

2. Make the Tzatziki: Combine yogurt, grated cucumber, minced garlic, dill, salt, pepper, and lemon juice. Stir and chill.

3. Cook the Chicken: Cook the marinated chicken until an internal temperature of 165 Fahrenheit is reached using your preferred method (grilling, baking at 425 Fahrenheit, or sautéing).

4. Ready the Grains and Vegetables: Portion the cooked rice into four serving bowls. Arrange the mixed greens, diced tomato, sliced red onion, olives, Feta, and bell peppers around the rice.

5. Assemble and Serve: Place the cooked chicken over the rice in each bowl. Drizzle two to three tablespoons of the chilled Tzatziki sauce over the top, or serve it on the side. Serve immediately.

Notes

For a creamy texture, buy a block of Feta stored in brine and crumble it yourself.

Soak sliced red onion in cold water for 15 minutes to reduce its sharp bite.

If meal prepping, store the Tzatziki and wet ingredients separately from the rice and chicken to prevent sogginess.

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