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Homemade Greek Chicken Bowls filled with seasoned chicken, tomatoes, cucumbers, red onions, feta, lettuce, and tzatziki.

Greek Chicken Bowls

Fresh, bright, and customizable Greek Chicken Bowls featuring quick-marinated lemon herb chicken, crisp vegetables, creamy homemade tzatziki, and a warm grain base. A 30-minute Mediterranean meal perfect for busy weeknights and kid-approved.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 50 minutes
Servings: 4 bowls
Calories: 480kcal
Course: dinner, Main Course
Cuisine: Greek, Mediterranean
Keyword: Greek chicken bowl with tzatziki, Greek Chicken Bowls, Greek chicken Bowls recipes, Greek chicken bowls with potatoes, Greek chicken rice bowl Calories, Greek chicken rice bowl recipe
Cost: $13

🍳 Equipment

  • 1 Large cast iron skillet (For golden chicken)
  • 1 Box grater (For cucumber)
  • 1 Sharp chef's knife (Prepping vegetables)
  • 1 Instant-read thermometer (Ensures 165°F doneness)
  • 1 Mixing bowls (For marinade, tzatziki, salad)

🛒 Ingredients

Lemon Herb Chicken

  • 1.5 pounds Chicken breasts or thighs - Boneless
  • ¼ cup Olive oil - Extra virgin
  • 3 tablespoons Lemon juice - Fresh
  • 4 cloves Garlic - Minced
  • 1 tablespoon Dried oregano
  • 1 teaspoon Dried thyme
  • 1 teaspoon Paprika
  • Salt & black pepper - To taste
  • 1 lemon Lemon zest - From 1 lemon

Homemade Tzatziki

  • 1 cup Greek yogurt - Full-fat preferred
  • 1 medium Cucumber - Grated & squeezed dry
  • 2 cloves Garlic - Minced
  • 1 tablespoon Lemon juice
  • 1 tablespoon Fresh dill - Chopped
  • 1 tablespoon Olive oil
  • Salt & pepper - To taste

Greek Salad Topping

  • 2 cups Cherry tomatoes - Halved
  • 1 English cucumber - Diced
  • ½ Red onion - Thinly sliced
  • ½ cup Kalamata olives - Pitted
  • 1 cup Feta cheese - Crumbled (brined feta recommended)
  • 2 tablespoons Red wine vinegar
  • 2 tablespoons Olive oil
  • 1 teaspoon Dried oregano

Base

  • 3 cups Cooked rice - Or quinoa
  • Fresh parsley - For garnish
  • Lemon wedges - For serving

📋 Instructions

  • Cut chicken into bite-sized pieces and toss with olive oil, lemon juice, garlic, oregano, thyme, paprika, lemon zest, salt, and pepper. Let sit 20–30 minutes at room temperature.
  • Grate cucumber and squeeze out liquid completely. Mix with yogurt, garlic, lemon juice, dill, olive oil, salt, and pepper. Refrigerate until serving.
  • Combine tomatoes, cucumber, red onion, olives, red wine vinegar, olive oil, and oregano. Keep feta aside for serving.
  • Heat skillet over medium-high with oil. Cook chicken 4–5 minutes per side until golden and 165°F. Rest 5 minutes.
  • Assemble bowls with rice, chicken, salad mixture, feta, tzatziki, parsley, and lemon wedges.

📝 Notes

Nutrition information is automatically calculated and should be considered an approximation. Actual values may vary based on specific ingredients used and portion sizes

🥗 Nutrition

Serving: 1bowl | Calories: 480kcal | Carbohydrates: 45g | Protein: 36g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 105mg | Sodium: 720mg | Potassium: 760mg | Fiber: 4g | Sugar: 6g | Vitamin A: 850IU | Vitamin C: 28mg | Calcium: 190mg | Iron: 2.2mg