Go Back
Easy Greek Chicken Bowls image1
Print Recipe

Easy Greek Chicken Bowls

Bright, healthy bowls with lemon-oregano chicken, crisp vegetables, tangy tzatziki, and crumbled feta — ready in about 35 minutes for a simple weeknight lunch or dinner.
Prep Time15 minutes
Cook Time20 minutes
Total Time35 minutes
Servings: 4

Ingredients

Marinated Chicken

  • 1 1/4 lb boneless skinless chicken thighs trimmed
  • 3 tbsp extra-virgin olive oil
  • 2 tbsp fresh lemon juice
  • 1 tsp lemon zest
  • 3 cloves garlic, minced
  • 1 tsp dried oregano
  • 1/2 tsp smoked paprika small complementary flavor
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper

Bowl Base & Vegetables

  • 2 cup cooked long-grain rice or quinoa warm
  • 1 cup cherry tomatoes, halved
  • 1 cup seeded cucumber, diced
  • 1/2 medium red onion, thinly sliced
  • 1/3 cup pitted Kalamata olives, halved
  • 4 oz feta cheese, crumbled
  • 2 tbsp fresh parsley, chopped

Quick Tzatziki

  • 1 cup plain Greek yogurt (full or low-fat)
  • 1/2 cup cucumber, finely grated and drained squeeze out excess liquid
  • 1 tbsp lemon juice
  • 1 clove garlic, minced
  • 1 tbsp fresh dill, chopped added aromatic
  • 1/4 tsp salt
  • 1 tbsp olive oil

To Serve

  • 1 tbsp extra-virgin olive oil (optional drizzle)
  • 2 whole lemon wedges

Instructions

Preparation Steps

  • Whisk together the olive oil, lemon juice, lemon zest, minced garlic, oregano, smoked paprika, salt, and pepper in a medium bowl to make the marinade.
  • Place the chicken thighs in a shallow dish or resealable bag and pour half of the marinade over them, reserving the rest for brushing. Toss to coat, press out excess air if using a bag, and let sit at room temperature for 15–20 minutes (or refrigerate up to 2 hours).
  • While the chicken marinates, make the tzatziki: combine the Greek yogurt, grated drained cucumber, lemon juice, minced garlic, chopped dill, salt, and olive oil. Stir until smooth, taste and adjust seasoning, then chill in the fridge.
  • Heat a large skillet over medium-high heat. Add a drizzle of oil, then sear the marinated chicken (discard any leftover marinade that contacted raw chicken) for 5–7 minutes per side, depending on thickness, until an instant-read thermometer registers 165°F. Turn the heat down if the exterior is browning too quickly.
  • Transfer the cooked chicken to a cutting board and let it rest for 5 minutes, then slice into strips or bite-size pieces. Brush with the reserved marinade warmed briefly in the pan if desired for extra gloss.
  • Assemble the bowls: divide the warm rice or quinoa between four bowls. Top each with sliced chicken, cherry tomatoes, diced cucumber, red onion, Kalamata olives, and crumbled feta. Spoon a generous dollop of tzatziki over each bowl.
  • Finish with a sprinkle of chopped parsley, a drizzle of olive oil and a lemon wedge on the side. Serve immediately while the chicken and grains are still warm.

Notes

Tip: Assemble components ahead and store separately for quick weekday bowls; warm the grains and chicken before serving. For extra crunch, sprinkle toasted pine nuts or chopped cucumber peel.
This recipe is an original creation inspired by classic Easy Greek Chicken Bowls flavors. All ingredient ratios and instructions are independently developed.