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.
When you want a change, Greek Ground Turkey is another great option.
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!
This Recipe Is…
- Easy To Prep: Simple ingredients and straightforward steps.
- Quick To Cook: Chicken is ready in only 12 minutes!
- Full of flavor: The seasonings make the chicken taste amazing and the sauce brings everything together perfectly.
- Versatile: Swap sides easily with rice, quinoa, or use different veggies.
- Meal Prep Friendly: Perfect for making ahead and reheating.
What Goes In A Greek Chicken Bowl Recipe
This recipe has two main components: the skewered chicken, which can be baked or grilled, and the customizable serving options.
- Chicken Thighs: Use boneless, skinless chicken thighs, as breasts may dry out during baking. Cut the thighs into 1-inch pieces, trimming away any large fat pieces.
- Seasonings: Combine garlic powder, salt, cornstarch, oregano, onion powder, pepper, and thyme to create a delicious flavor base. Feel free to adjust the seasonings according to your preferences, substituting any that you don’t like with more of those you do.
Serving Options
Make each Greek Chicken Bowl your own by picking what you like from this list:
- Base: Choose your favorite grain such as lemon rice, farro, brown rice, or quinoa. Switching up the grain can totally change the meal.
- Pita Bread: For the most flavor, warm the pita bread on the stove until lightly charred. Pita is best way to scoop everything up into one delicious bite!
- Greek Salad: Mix cucumber, tomato, and olives, or use any fresh veggies you have on hand. You can whip up a full Greek salad with dressing, or simply drizzle with vinegar and olive oil (which is what I usually do).
- Sauce: Homemade Tzatziki sauce is quick to make and is my favorite addition to this meal. You can prepare it while the chicken bakes. If you prefer, use a store-bought brand you enjoy. Also, this sauce only gets more flavor over time, making it perfect for preparing ahead.
- Extras: Fresh lemon, feta, parsley all add that final pop of flavor!
Tzatziki Is My Favorite Sauce For These Bowls!
Tzatziki is my favorite sauce for these Greek chicken bowls! Here’s a quick guide to making it:
- Use Full-Fat Greek Yogurt: For the creamiest texture, grab high-quality full-fat Greek yogurt. It really makes a difference!
- Drain Cucumbers: After grating the cucumber, be sure to squeeze out as much water as possible to prevent the sauce from getting too watery.
- Herbs: You can use any fresh herbs you like. Dill is my go-to, but mint, parsley, and basil are also great. If you’re short on time, you can skip the herbs for quicker prep time.
- Season Well: Remember to taste and adjust the seasoning after the tzatziki has chilled, as the flavors can mellow.
- Chill Before Serving: If possible, let the sauce chill in the fridge for a while before serving to allow the flavors to meld together.
- Adjust Consistency: If the sauce is too thick, thin it with a little water or some extra lemon juice.
Variations
Make This Greek Chicken Rice Bowl Your Own!
- Change the Protein: Try lamb, shrimp, or beef instead of chicken.
- Switch the Grain: Experiment with couscous, orzo, or cauliflower rice.
- Roast Vegetables: Serve with a batch of warm roasted broccoli or roasted asparagus.
- Add Beans: Toss in air fryer chickpeas or lentils for extra protein.
- Try Different Sauces: Instead of tzatziki, try hummus or this quick tahini dressing.
Storage
Greek Chicken Bowl Meal Prep Tips
Here’s how I like to meal prep Greek Chicken Bowls. I find that everything stays fresh and tasty for about 4 days!
- Cook Grain: Prep your choice of grain and divide it into meal prep containers.
- Cook Chicken: Season chicken thighs, then bake or grill. Divide the cooked chicken in your containers.
- Mix Greek Salad: Chop veggies and keep them in a separate serving container until ready to eat.
- Tzatziki Sauce: Stir together the sauce and store it in a separate container.
- Prepare Extras: Slice lemons, chop parsley, and crumble feta cheese; store these in little containers separately.
- Assemble Meals: Keep all components in the fridge. When ready, warm the chicken and grain, then top with salad, tzatziki, and extras.
More Easy Chicken Dinner Recipes:
- Blackened Chicken one of my all-time favorite chicken recipes!
- Baked Chicken Bites my go-to, 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.
