Greek Chicken Bowls are delicious and easy to make! The chicken bakes in 12 mins and pairs perfectly with a simple salad, Tzatziki, and warm pita. Great for meal prep!
Try Greek Ground Turkey next!
Greek Chicken Bowls
I love a good meal prep, especially when it’s super flavorful, packed with protein, and easy to make. It’s hard to beat that!
These Greek Chicken Bowls are all that and more. The chicken is melt-in-your-mouth tender, with the perfect seasoning blend. The sauce is my absolute favorite (you might recognize it from these beef Greek Meatballs or Greek Turkey Meatballs), and the fresh veggies add some nice crunch!
Wrap it all up in some warmed pita, and I’m not sure there’s anything better!
Ingredients
- Chicken thighs: Read note 1 in the recipe card for how to use chicken breasts.
- Seasonings: Create a classic Greek-inspired flavor.
- Cornstarch: Coats the chicken for a golden, crisp exterior.
- Honey: Adds a touch of sweetness that balances the savory spices.
- Olive oil: Keeps the chicken moist and helps with browning.
Serving Options
Make each Greek Chicken Bowl your own by picking what you like from this list:
- Base: Pick a grain like lemon rice, farro, brown rice, or quinoa.
- Pita: Warm on the stove for a light char—perfect for scooping up every bite.
- Salad: Toss cucumber, tomato, and olives with olive oil and vinegar, or make a full Greek salad.
- Sauce: Homemade Tzatziki adds tangy flavor and gets better over time—prep while the chicken bakes or grab your favorite store-bought version.
How To Make Greek Chicken Bowls
- Cook Grain: Make rice, quinoa, or your favorite base.
- Chicken: Mix chicken with seasonings, cornstarch, honey, and oil. Put on skewers.
- Broil: Cook chicken in the oven on a foil-lined pan for 12 mins.
- Make Sauce: Mix up Tzatziki or use a store-bought option.
- Salad: Mix cucumber, tomato, olives, or other veggies with olive oil and vinegar.
- Warm Pita: Toast pita on the stovetop for extra flavor.
- Build Bowls: Add grain, chicken, salad, and sauce to bowls. Enjoy!
Variations
Make Greek Chicken Bowls Your Own
- Change the Protein: Swap chicken for lamb, shrimp, or beef.
- Switch the Grain: Try couscous, orzo, or cauliflower rice.
- Roast Vegetables: Add warm roasted broccoli or asparagus.
- Add Beans: Toss in air fryer chickpeas or lentils for more protein.
- Try Different Sauces: Replace tzatziki with hummus or a quick tahini dressing.
Storage
Meal Prep Greek Chicken Bowls
This dish will stay fresh in the fridge for up to 4 days
- Cook the grain and chicken, then store them together in containers.
- Keep the sauce, salad, and extras in separate containers.
- When ready to eat, warm the grain and chicken, then add the sauce, salad, and toppings.
More Easy Chicken Dinner Recipes
- Blackened Chicken one of my favorite chicken recipes
- Baked Chicken Bites all-purpose baked chicken recipe
- Chicken Taco Marinade with fresh lime juice
- Crockpot Chicken Tacos a quick, dump it and forget about it recipe
- Curry Chicken and Rice all made in ONE pot!
Greek Chicken Bowls
Greek Chicken Bowls are downright delicious AND super easy to make — the chicken bakes in just 12 minutes! Serve it with a simple salad, easy Tzatziki sauce, and warm pita bread. These bowls are great for weekly meal prep.
Equipment
- Sheet pan & Foil
- Skewers (preferably metal) (if using wooden skewers, soak them in water first)
Ingredients
Greek Chicken
For Serving (Choose Your Faves)
- Pick One: lemon rice or quinoa
- Pita, plus olive oil cooking spray
- Greek salad (or a couple veggies you like — cucumber, tomato, olives plus a drizzle of oil & red wine vinegar)
- Tzatziki sauce
- Optional: feta & fresh parsley
Instructions
- BASE: If preparing rice or quinoa, start there. Follow recipe directions to prepare.
- SAUCE: Prepare Tzatziki sauce and store in the fridge until ready to use. (Great made ahead of time.)
- PREP: Position an oven rack 6 inches from the element. Preheat the broiler to high and let it fully heat up. Line a sheet pan with foil.
- CHICKEN & SPICES: In a large bowl, combine the chicken pieces with corn starch, seasonings, & honey. Toss with tongs for even coating.
- ADD OIL: Drizzle oil over the chicken. Toss again to coat evenly.
- SKEWERS: Thread the chicken onto the skewers.
- BROIL: Place skewers, spaced apart, on prepared pan. Broil for 12 minutes or until chicken reaches an internal temperature of 160°F and has a golden exterior. Remove from oven, drizzle on lemon juice to taste. Add a tiny pinch of salt if needed.
- GREEK SALAD: While chicken is broiling, prepare the Greek salad or veggies.
- PITA: Toast or warm by charring on stovetop. (Note 2)
- ASSEMBLE: Divide rice/quinoa between 3-4 plates or dishes. Divide chicken, salad, and sauce. Add lemon wedge and enjoy!
Recipe Notes
Note 1: Chicken: Use boneless, skinless chicken thighs. Unfortunately, breasts won’t cook the same way here (they’ll dry out and become tough). So here’s how to cook with chicken breasts instead: You’ll need about 2 small boneless, skinless breasts (1 pound total).
- How To Cook Breasts In A Skillet: Cut chicken breasts in half widthwise to make four even-sized pieces. Use a meat mallet/frying pan/your fist to give each piece a quick pound. (Don’t flatten; just make all the pieces fairly even in width.) Toss with seasoning mix and oil in a bowl with tongs. Add an additional 1 tbsp oil to a large skillet. Heat on high heat and once the skillet is heated, add the chicken pieces in one layer. Cook for about 2-4 minutes per side or until cooked through (thermometer registers 160 degrees/juices run clear); remove to a plate. Tent with foil and set aside to rest for 5 minutes. Dice up and use in these bowls.
Nutrition
Serving: 1serving | Calories: 99kcal | Carbohydrates: 3.1g | Protein: 9.3g | Fat: 5.4g | Cholesterol: 43.5mg | Sodium: 626.5mg | Fiber: 0.2g | Sugar: 1.5g
Nutrition information is automatically calculated, so should only be used as an approximation.
