Go Back
A professionally styled Greek chicken bowl with seared chicken, basmati rice, romaine lettuce, fresh vegetables, feta, and tzatziki sauce on a stone countertop.
Print

Easy Greek Chicken Bowls

These greek chicken bowls feature bright, lemon-herb marinated chicken, crisp fresh vegetables, and a creamy homemade tzatziki sauce served over a base of warm grains and romaine lettuce.
Course Dinner, Main Course
Cuisine American, Mediterranean
Keyword chicken tzatziki bowl, greek chicken bowl, greek chicken bowls
Prep Time 15 minutes
Cook Time 15 minutes
Marinating time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 480kcal
Author C. Sophie

Equipment

  • Large bowl
  • Small bowl
  • Large skillet or Air fryer

Ingredients

Chicken and Marinade

  • 1.5 lbs chicken breast or thighs cut into bite-sized pieces
  • 1/4 cup extra virgin olive oil divided
  • 3 tablespoons fresh lemon juice
  • 4 cloves garlic minced, divided
  • 2 teaspoons dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Bowl Base and Vegetables

  • 2 cups cooked basmati rice or quinoa
  • 1 head romaine lettuce chopped
  • 1 English cucumber diced
  • 1 pint cherry tomatoes halved
  • 1/2 red onion thinly sliced
  • 1/2 cup Kalamata olives pitted
  • 1/2 cup crumbled feta cheese

Homemade Tzatziki Sauce

  • 1/2 cup plain Greek yogurt
  • 1 tablespoon fresh dill chopped
  • 1 teaspoon lemon zest

Instructions

  • In a large bowl, whisk together 2 tablespoons of olive oil, lemon juice, half the minced garlic, oregano, salt, and pepper. Add the chicken and marinate for 30 minutes.
  • While the chicken marinates, prepare the Tzatziki by mixing the Greek yogurt, fresh dill, lemon zest, and the remaining minced garlic in a small bowl. Chill until ready to serve.
  • Cook the chicken: Heat a skillet over medium-high heat and cook until browned and cooked through (about 8-10 minutes), or use an air fryer at 400°F for 10-12 minutes until the internal temperature reaches 165°F.
  • Prepare the bowl base by portioning the cooked rice or quinoa and chopped romaine lettuce into four bowls.
  • Top each bowl with equal portions of the cooked chicken, diced cucumber, tomatoes, red onion, and Kalamata olives.
  • Garnish each bowl with crumbled feta cheese and a generous dollop of the prepared Tzatziki sauce.
  • Drizzle with the remaining extra virgin olive oil if desired and serve immediately.

Notes

Nutritional Information:
Calories: 480 kcal | Protein: 35 g | Carbohydrates: 38 g | Fat: 22 g
 
Tip: If preparing these bowls for meal prep, allow the cooked chicken and grains to cool completely before packing. Store the wet ingredients (tzatziki, tomatoes, and cucumbers) separately from the romaine lettuce to ensure the greens stay crisp.