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Greek bowl recipe with grilled chicken, quinoa, cucumber slices, cherry tomatoes, red onion, leafy greens, and creamy tzatziki sauce topped with fresh dill

Greek bowl recipe

5 from 1 vote
Bright, herby Greek bowl recipe layered with fresh crunch and creamy tzatziki make healthy eating feel deeply satisfying.
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Prep Time 25 minutes
Cook Time 10 minutes
Marinade Rest 10 minutes
Total Time 45 minutes
Servings: 6
Course: Main Course, Meal Prep
Cuisine: greek, Mediterranean
Calories: 410
Ingredients Method Nutrition Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken thighs trimmed of excess fat
  • 2 ½ tablespoons extra-virgin olive oil used for marinade richness
  • 1 ¼ tablespoons red wine vinegar adds acidity to tenderize chicken
  • 1 ¼ tablespoons paprika for warm color and mild smokiness
  • 1 ¼ teaspoons dried oregano classic Greek herb flavor
  • ¾ teaspoon kosher salt seasoning throughout
  • ¾ teaspoon ground black pepper freshly ground preferred
  • 1 ¼ tablespoons neutral cooking oil for high-heat searing
  • 3 cups cooked brown rice or quinoa prepared and cooled slightly
  • 8 cups chopped romaine lettuce or mixed greens washed and dried well
  • 1 ½ pints cherry tomatoes halved for easy eating
  • 1 large English cucumbers thinly sliced for crunch
  • ¾ small red onion very thinly sliced to mellow flavor
  • ½ cup crumbled feta cheese use block feta for best texture
  • ¾ large English cucumber peel left on for texture
  • 1 ½ cups plain nonfat Greek yogurt thick and strained style
  • 3 cloves garlic finely minced for even flavor
  • 1 ½ tablespoons fresh lemon juice brightens the sauce
  • 1 ½ tablespoons fresh dill finely chopped for freshness
  • 1 tablespoon extra-virgin olive oil adds silkiness to sauce
  • ⅜ teaspoon kosher salt balances the yogurt

Method
 

  1. 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.
  2. Grate the cucumber onto layered paper towels, wrap tightly, and squeeze firmly over the sink to remove excess liquid.
  3. 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.
    Homemade tzatziki sauce made with Greek yogurt, grated cucumber, garlic, fresh dill, and salt in a mixing bowl
  4. Preheat a heavy skillet over medium-high heat until very hot, then add the neutral oil and swirl to coat the surface evenly.
  5. Lift the chicken from the marinade with tongs and lay it smooth-side down in the skillet, cooking undisturbed for 5 minutes
  6. Flip the chicken once it releases easily and continue cooking until the internal temperature reaches 165°F, about 5–6 minutes more.
  7. Transfer chicken to a cutting board, rest briefly, then cut into bite-sized pieces.
    Bowl of grilled Greek-style chicken cut into bite-sized pieces with golden edges and juicy texture
  8. Build each bowl with a base of grains and greens, top with chicken, vegetables, feta, and finish with tzatziki served over or alongside.

Nutrition

Serving: 320gCalories: 410kcalCarbohydrates: 52gProtein: 46gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 5gMonounsaturated Fat: 13gTrans Fat: 0.05gCholesterol: 165mgSodium: 780mgPotassium: 1320mgFiber: 9gSugar: 8gVitamin A: 7600IUVitamin C: 34mgCalcium: 245mgIron: 5.8mg

Notes

These bowls are ideal for quiet Sundays and busy weekdays alike—fresh, filling, and endlessly adaptable. The flavors deepen overnight, making leftovers something to look forward to.

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