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–+ servings
A vibrant bowl of Greek Chicken Bowls featuring seasoned chicken, quinoa, cucumber, tomatoes, red onion, olives, and feta cheese with a drizzle of tzatziki sauce.

Greek Chicken Bowls

These Greek chicken bowls combine marinated chicken, fresh vegetables, quinoa, and a creamy tzatziki sauce. This recipe makes a complete and flavorful meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Marinating Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 552
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken & Marinade
  • 1.5 lbs boneless, skinless chicken breasts cut into 1-inch cubes
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 cloves garlic minced
  • 2 tsp dried oregano
  • 1 tsp salt
  • 1/2 tsp black pepper
For the Tzatziki Sauce
  • 1 cup plain Greek yogurt
  • 1/2 cucumber grated and squeezed dry
  • 1 clove garlic minced
  • 1 tbsp lemon juice
  • 1 tbsp fresh dill chopped
For the Bowls
  • 1 cup quinoa uncooked
  • 2 cups water or chicken broth
  • 1 cup cherry tomatoes halved
  • 1 cucumber diced
  • 1/2 red onion thinly sliced
  • 1/2 cup kalamata olives pitted
  • 1/2 cup feta cheese crumbled

Equipment

  • Mixing bowls
  • Skillet
  • Saucepan
  • Whisk

Method
 

  1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the chicken cubes and toss to coat. Cover and refrigerate for at least 30 minutes.
  2. While the chicken marinates, prepare the tzatziki sauce. In a small bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, and fresh dill. Stir well and refrigerate until ready to serve.
  3. Cook the quinoa according to package directions using water or broth. Once cooked, fluff with a fork.
  4. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through. Remove from heat.
  5. To assemble the bowls, divide the cooked quinoa among four bowls. Top with the cooked chicken, cherry tomatoes, diced cucumber, red onion, and kalamata olives.
  6. Sprinkle with feta cheese and drizzle with the tzatziki sauce before serving.

Nutrition

Calories: 552kcalCarbohydrates: 41gProtein: 45gFat: 24gSaturated Fat: 8gCholesterol: 125mgSodium: 850mgPotassium: 950mgFiber: 8gSugar: 7gVitamin A: 550IUVitamin C: 15mgCalcium: 250mgIron: 4mg

Notes

You can substitute quinoa with brown rice or farro. Chicken thighs can be used instead of chicken breasts if you prefer. For extra flavor, add a squeeze of fresh lemon juice over the bowls before serving.

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