These Greek chicken bowls bring the flavors of a seaside taverna to your lunch container: juicy marinated chicken, fluffy rice or grains, crisp cucumber-tomato salad, and a cool dollop of tzatziki. They're colorful, balanced, and built for meal prep — assemble four at once and eat well all week.
Everything can be made ahead and layered cold or warm, so you get a fresh-tasting, satisfying meal without midweek cooking.
Why you'll love this recipe
- Meal-prep ready. Make four bowls in one go.
- Balanced. Protein, grains, veg, and healthy fats in one bowl.
- Big flavor. Lemon, garlic, and herbs make it taste fresh all week.
Tips for the best results
Marinate the chicken for at least 30 minutes (or overnight) for the deepest flavor. Store the tzatziki separately and add it just before eating so nothing gets watery. Slightly undercook grains you plan to reheat so they don't turn mushy.
Greek Chicken Bowls
Marinated chicken, grains, a crisp cucumber-tomato salad, and tzatziki — perfect for meal prep.
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Ingredients
- 1.5 lb (680 g) boneless chicken thighs or breasts
- 3 tbsp olive oil
- Juice of 1 lemon
- 3 cloves garlic, minced
- 1 tbsp dried oregano
- 3/4 tsp salt
- 2 cups cooked rice or quinoa
- 1 cucumber, diced
- 2 cups cherry tomatoes, halved
- 1/2 red onion, thinly sliced
- 1/2 cup crumbled feta
- 1 cup tzatziki, to serve
Instructions
- Step 1. Whisk the olive oil, lemon juice, garlic, oregano, and salt. Toss with the chicken and marinate at least 30 minutes.
- Step 2. Cook the chicken in a hot skillet or grill pan over medium-high, 5-6 minutes per side, until golden and cooked through. Rest 5 minutes, then slice.
- Step 3. Toss the cucumber, tomatoes, and red onion together for a quick salad.
- Step 4. Divide the rice or quinoa among four bowls or containers. Top with sliced chicken, the cucumber-tomato salad, and feta.
- Step 5. Add tzatziki just before serving (store it separately if meal prepping).
Make it your own
Swap the grain for cauliflower rice or greens to lower the carbs, add kalamata olives or pepperoncini, or drizzle with hummus instead of (or alongside) tzatziki. Chickpeas make an easy vegetarian protein swap.
Frequently asked questions
How long do the bowls keep? Up to 4 days refrigerated. Keep the tzatziki separate until serving.
Can I freeze the chicken? Yes — the cooked, sliced chicken freezes well for up to 3 months. Thaw overnight and reheat gently.
What's in tzatziki? Greek yogurt, grated cucumber, garlic, lemon, and dill. Store-bought works great when you're short on time.
