I burned the chicken the first time I made these bowls. Not badly, just enough that the edges were a little too dark and I stood there wondering if I should start over. But I was hungry, so I sliced it up anyway, piled everything into a bowl with the tzatziki I'd just made, and took a bite. It was so good I didn't even care about the burnt bits. The cool cucumber sauce, the warm spiced chicken, the crunch of fresh vegetables it all just worked. Now I make this Greek bowl recipe at least twice a week, and I've learned to watch the heat a little better.
If you're in the mood for more quick protein-packed dinners, this 30-Minute Grilled Chicken Burrito is another favorite, or try this Nigerian Chicken Stew when you want something warming and rich. You can find more options in my collection of dinner recipes too.
Why You Will love this Greek Bowl Recipe
This Greek bowl recipe is one of those meals that works for everything. Meal prep Sundays, busy weeknights, or even when you want to feel like you're eating something special without spending all day in the kitchen. The chicken is juicy and full of flavor from the simple marinade, and the tzatziki adds a cool, creamy tang that ties everything together.
You can swap the toppings based on what's in your fridge, and the Greek Bowl Recipe hold up beautifully for lunches throughout the week. My sister Amanda loves these because she can pile hers high with feta and skip the onions, while Lina loads hers with extra cucumbers and chickpeas.
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Greek Bowl Recipe Ingredients
Here's everything you'll need to build your own fresh, flavorful Greek Bowl Recipe.
See Recipe Card Below This Post For Ingredient Quantities
Chicken
Boneless skinless chicken thighs: These stay juicy and tender even when cooked on high heat, making them perfect for quick skillet cooking.
Extra-virgin olive oil: Adds richness to the marinade and helps the spices stick to the chicken.
Red wine vinegar: Brings a bright, tangy flavor that balances the richness of the chicken and cuts through the fat.
Paprika: Gives the chicken a warm, slightly smoky flavor and a beautiful color.
Dried oregano: A classic Greek herb that adds earthy, aromatic notes to the marinade.
Kosher salt: Seasons the chicken and enhances all the other flavors.
Ground black pepper: Adds a subtle kick and depth to the marinade.
Canola oil (or avocado oil, grapeseed oil, or another neutral cooking oil): Used for cooking the chicken in the skillet. A neutral oil won't compete with the marinade flavors and can handle high heat.
For the Bowls
Prepared brown rice or quinoa: Forms the hearty base of the bowl and soaks up all the delicious juices and tzatziki.
Chopped romaine lettuce or mixed greens: Adds freshness, crunch, and a pop of color.
Cherry tomatoes, halved: Sweet, juicy bursts of flavor that brighten every bite.
English cucumber, thinly sliced: Cool, crisp, and refreshing. English cucumbers have fewer seeds and thinner skin, making them perfect for raw eating.
Small red onion, thinly sliced: Adds a sharp, slightly sweet crunch. Soak the slices in cold water for a few minutes if you want to mellow the bite.
Crumbled feta cheese: Salty, tangy, and creamy. It adds richness and that classic Greek flavor.
Air Fryer Chickpeas: Crispy, protein-packed, and delicious. They add texture and make the bowl even more filling.
For the Tzatziki Sauce
Large English cucumber, peel on: Grated and squeezed dry, it adds freshness and texture to the sauce without making it watery.
Nonfat plain Greek yogurt: Thick, creamy, and tangy. It's the base of the tzatziki and adds protein too.
Garlic, minced: Adds a sharp, aromatic punch that makes the sauce come alive.
Freshly squeezed lemon juice: Brightens the flavors and adds a fresh, citrusy zing.
Finely chopped fresh dill: The signature herb in tzatziki. It adds a delicate, slightly sweet flavor that's unmistakably Greek.
Extra-virgin olive oil: Adds richness and smoothness to the sauce.
Kosher salt: Balances the tanginess and brings all the flavors together.
how to make Greek Bowl Recipe
Here's how to build your perfect Mediterranean Greek Bowl Recipe from start to finish.
Marinate the chicken: Place the chicken thighs in a mixing bowl and toss them with the olive oil, red wine vinegar, paprika, oregano, salt, and pepper until every piece is coated. Let the chicken sit while you prepare the tzatziki and toppings so the flavors can soak in.
Grate the cucumber: Grate the cucumber onto a double layer of paper towels. Fold the towels around the shredded cucumber and squeeze out as much water as you can over the sink. Add more paper towels if needed. This step keeps the tzatziki thick and creamy instead of watery.
Make the tzatziki: Transfer the squeezed cucumber to a bowl and stir in the Greek yogurt, minced garlic, lemon juice, fresh dill, olive oil, and salt until everything is well combined. If you have time, cover and refrigerate for at least 30 minutes or up to 3 days to let the flavors develop. You can also use it right away if you're in a hurry.
Heat the skillet: Set a cast iron or heavy-bottomed skillet over medium-high heat. Once it's hot, add the neutral oil and swirl it around to coat the bottom of the pan.
Cook the chicken: Use tongs to lift the chicken thighs out of the marinade and place them smooth-side down in the hot skillet. Let them cook undisturbed for 5 minutes so they develop a nice golden crust.
Flip and finish: Flip the chicken over. If it sticks a little, give it another minute before turning. Cook on the second side until the internal temperature reaches 165°F on an instant-read thermometer, about 5 to 6 minutes more. The chicken should be golden and slightly charred at the edges.
Rest the chicken: Transfer the cooked chicken to a cutting board and let it rest for 5 minutes. This keeps the juices inside when you slice it. Cut the chicken into bite-sized pieces.
Assemble the bowls: Add a scoop of rice or quinoa and a handful of lettuce to each bowl. Top with the sliced chicken and your favorite toppings like tomatoes, cucumbers, red onion, feta, and chickpeas. Drizzle tzatziki on top or serve it on the side for dipping.
Substitutions and Variations
Protein swaps: Use boneless skinless chicken breasts instead of thighs. Cook them the same way but watch the temperature closely so they don't dry out. You can also use lamb, ground turkey, or even grilled shrimp.
Grain options: Swap the brown rice or quinoa for farro, couscous, or cauliflower rice if you want a lower-carb option.
Dairy-free tzatziki: Use a thick, plain dairy-free yogurt like coconut or almond-based yogurt. The flavor will be slightly different but still delicious.
Add more veggies: Roasted red peppers, kalamata olives, artichoke hearts, or pickled banana peppers all work beautifully in these Greek Bowl Recipe.
Make it spicy: Add a pinch of crushed red pepper flakes to the marinade or drizzle some harissa or hot sauce over the finished bowl.
Expert Tips
Don't skip squeezing the cucumber: This is the most important step for thick, creamy tzatziki. Watery tzatziki will make your Greek Bowl Recipe soggy.
Let the chicken rest: Resting the chicken after cooking keeps it juicy. If you slice it right away, all the flavorful juices will run out onto the cutting board.
Use room-temperature chicken: Let the chicken sit out for 10 to 15 minutes before cooking so it cooks more evenly and develops a better crust.
Make extra tzatziki: It's delicious as a dip for veggies, pita, or even as a spread on sandwiches and wraps. It keeps for up to 3 days in the fridge.
Marinate longer for deeper flavor: If you have time, marinate the chicken for 30 minutes to 2 hours in the fridge. The flavors will be even more intense.
Equipment for Greek Bowl Recipe
Mixing bowls: For marinating the chicken and mixing the tzatziki.
Box grater: To grate the cucumber for the sauce.
Paper towels: Essential for squeezing out the excess water from the grated cucumber.
Cast iron or heavy-bottomed skillet: Gives the chicken a beautiful sear and even cooking.
Tongs: For flipping the chicken without tearing it.
Instant-read thermometer: Takes the guesswork out of knowing when the chicken is perfectly cooked.
Cutting board and knife: For slicing the chicken and prepping the vegetables.
Storage and Meal Prep Tips
Refrigerator: Store the cooked chicken, tzatziki, and prepped toppings in separate airtight containers in the fridge for up to 4 days. Keep the lettuce and grains separate until you're ready to assemble so everything stays fresh and crisp.
Freezer: The cooked chicken freezes well for up to 3 months. Let it cool completely, then store it in a freezer-safe container or bag. Thaw overnight in the fridge before reheating. The tzatziki doesn't freeze well because the yogurt can separate.
Reheating: Warm the chicken in a skillet over medium heat or in the microwave in 30-second intervals until heated through. You can also eat it cold straight from the fridge, which is especially nice in the summer.
Meal prep: Prep everything on Sunday and store it separately. When you're ready to eat, just assemble your bowl and go. These Greek Bowl Recipe are perfect for work lunches or quick dinners throughout the week.
FAQ
What can go in a Greek Bowl Recipe?
You can add pretty much anything you love. Classic options include Greek Bowl Recipe, lamb, or falafel, along with rice, quinoa, lettuce, tomatoes, cucumbers, red onion, feta, olives, and chickpeas. My family loves adding roasted red peppers and a handful of fresh herbs like parsley or mint. The key is balancing protein, grains, veggies, and a good sauce like tzatziki or hummus.
What is the secret to a great Greek marinade?
The secret is balancing acidity, fat, and spices. Red wine vinegar or lemon juice adds brightness, olive oil keeps the chicken moist, and spices like oregano and paprika bring that warm, earthy flavor. Don't skip the salt, it helps the flavors penetrate the meat. Let the chicken sit in the marinade for at least 15 minutes, or up to a few hours if you have time.
What to season chicken with for a Greek Bowl Recipe?
For authentic Greek Bowl Recipe flavor, use oregano, paprika, garlic powder, salt, and pepper. You can also add a pinch of cumin or cinnamon for extra depth. A splash of red wine vinegar or lemon juice in the marinade brightens everything up. Keep it simple and let the herbs shine. Mom always says less is more when the ingredients are good quality.
What herbs and spices enhance Greek Bowl Recipe?
Fresh dill, parsley, and mint are classic Greek Bowl Recipe herbs that add brightness and flavor. Dried oregano is a must for the chicken marinade. A little garlic, either fresh or powdered, brings depth. Paprika adds warmth and color, and a squeeze of lemon juice at the end ties everything together. If you want a little heat, a pinch of crushed red pepper flakes works beautifully.
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Greek bowl recipe
Ingredients
Method
- Place the chicken in a mixing bowl and coat thoroughly with olive oil, vinegar, paprika, oregano, salt, and pepper, then set aside while preparing the remaining components.
- Grate the cucumber onto layered paper towels, wrap tightly, and squeeze firmly over the sink to remove excess liquid.
- Transfer the squeezed cucumber to a bowl and stir together with yogurt, garlic, lemon juice, dill, olive oil, and salt until smooth; refrigerate if time allows.
- Preheat a heavy skillet over medium-high heat until very hot, then add the neutral oil and swirl to coat the surface evenly.
- Lift the chicken from the marinade with tongs and lay it smooth-side down in the skillet, cooking undisturbed for 5 minutes
- Flip the chicken once it releases easily and continue cooking until the internal temperature reaches 165°F, about 5–6 minutes more.
- Transfer chicken to a cutting board, rest briefly, then cut into bite-sized pieces.
- Build each bowl with a base of grains and greens, top with chicken, vegetables, feta, and finish with tzatziki served over or alongside.
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