Description
Why Greek Chicken Bowls Are Perfect Year-Round
While many dishes are seasonal, Greek chicken bowls work beautifully any time of year. The fresh vegetables and bright flavors are particularly welcome during warmer months, but the heartiness of the chicken and satisfying nature of the bowl makes it comforting even in cooler weather.
The beauty of this dish lies in its components. Juicy chicken breast is marinated in a blend of olive oil, lemon juice, garlic, and Mediterranean herbs, then cooked until perfectly tender with beautiful golden-brown marks. The chicken is sliced and arranged over a bed of fresh greens or grains, then surrounded by vibrant vegetables and topped with creamy, herbed tzatziki sauce.
Ingredients
Essential Ingredients for Greek Chicken Bowls
Creating authentic Greek chicken bowls requires quality ingredients that capture the essence of Mediterranean cuisine. Here’s what you’ll need.
Greek Marinated Chicken:
- 1.5 lbs boneless, skinless chicken breasts
- ¼ cup extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 4 cloves garlic, minced
- 2 teaspoons dried oregano
- 1 teaspoon dried basil
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Tzatziki Sauce:
- 1 cup Greek yogurt (full-fat for best flavor)
- 1 medium cucumber, grated and excess water squeezed out
- 2 cloves garlic, minced
- 1 tablespoon fresh lemon juice
- 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
- 1 tablespoon extra virgin olive oil
- Salt and pepper to taste
Bowl Components:
- 4 cups mixed greens or romaine lettuce, chopped
- 2 cups cherry tomatoes, halved
- 1 large cucumber, diced
- ½ red onion, thinly sliced
- 1 cup crumbled feta cheese
- ½ cup Kalamata olives, pitted
- 1 lemon, cut into wedges
- Fresh parsley and dill for garnish
Optional Additions:
- Cooked quinoa, couscous, or rice for the base
- Chickpeas for extra protein and fiber
- Roasted red peppers for sweetness
- Artichoke hearts for authentic Mediterranean flavor
Instructions
The marinade is the foundation of flavor for your Greek chicken bowls. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, basil, paprika, and cumin. Season generously with salt and freshly ground black pepper. The mixture should be well combined and fragrant—the smell alone will make your mouth water.
Place your chicken breasts in a large resealable bag or shallow dish. If your chicken breasts are particularly thick (more than 1 inch), butterfly them or pound them to an even thickness for more consistent cooking. Pour the marinade over the chicken, making sure each piece is completely coated.
Seal the bag or cover the dish and refrigerate for at least 30 minutes, though 2-4 hours is ideal. The longer the chicken marinates, the more flavorful it becomes. I’ve even marinated it overnight when I’m planning ahead, and the results are phenomenal. Just don’t marinate for more than 24 hours, as the acid in the lemon juice can start to break down the chicken’s texture.
When you’re ready to cook, remove the chicken from the refrigerator and let it sit at room temperature for about 10-15 minutes. This ensures more even cooking. Preheat your grill, grill pan, or a large skillet over medium-high heat.
If using a grill or grill pan, make sure it’s well-oiled to prevent sticking. Place the chicken on the hot surface and cook for 6-7 minutes on the first side without moving it—this creates those beautiful grill marks. Flip and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (74°C).
The exact cooking time will depend on the thickness of your chicken breasts. Thinner pieces will cook faster, while thicker ones may need an extra minute or two per side. Using a meat thermometer takes the guesswork out of the equation.
Once cooked, transfer the chicken to a cutting board and let it rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is tender and juicy. After resting, slice the chicken diagonally into strips about ½-inch thick.
While the chicken is marinating, you can prepare your tzatziki sauce. This creamy, garlicky cucumber sauce is what really makes Greek chicken bowls special. Start by grating your cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or several layers of paper towels and squeeze firmly to remove as much liquid as possible. This step is crucial—excess water will make your tzatziki watery and bland.
In a medium bowl, combine the Greek yogurt, squeezed cucumber, minced garlic, lemon juice, chopped dill, and olive oil. Stir everything together until well combined. Season with salt and pepper to taste. The sauce should be thick, creamy, and perfectly balanced between tangy, garlicky, and fresh.
Cover and refrigerate the tzatziki for at least 30 minutes before serving. This chilling time allows the flavors to meld together beautifully. Tzatziki actually tastes even better the next day, so don’t hesitate to make it ahead.
The vegetables in Greek chicken bowls should be fresh, crisp, and cut into bite-sized pieces. Wash and thoroughly dry your mixed greens or chopped romaine lettuce. Halve the cherry tomatoes—I like to use a mix of red and yellow if available for extra color.
Dice the cucumber into small cubes, about ½-inch pieces. If you’re using an English cucumber, you don’t need to peel it, but regular cucumbers should be peeled if they have a thick or waxy skin.
Thinly slice the red onion. If you find raw onion too sharp, you can mellow it by soaking the slices in cold water for 10 minutes, then draining and patting dry. This removes some of the sulfuric compounds that cause that harsh bite.
Crumble your feta cheese if it came in a block, or use pre-crumbled if that’s what you have. I prefer block feta as it tends to be creamier and more flavorful, but pre-crumbled works in a pinch.
Now comes the fun part—assembling your beautiful Greek chicken bowls. Start with your base. If you’re using greens, place about 1-1.5 cups in a large bowl or on a plate. If you prefer a grain base, add about ¾ cup of cooked quinoa, rice, or couscous.
Arrange your components in sections around the bowl for the most visually appealing presentation. Place a portion of sliced Greek chicken prominently in the center or to one side. Arrange sections of cherry tomatoes, diced cucumbers, sliced red onion, and Kalamata olives around the bowl.
Sprinkle the crumbled feta cheese generously over everything. Add a generous dollop of tzatziki sauce on the side or drizzle it over the entire bowl—I personally love having it on the side so I can control how much I use with each bite.
Garnish with fresh parsley and dill, and serve with lemon wedges on the side. The fresh lemon juice squeezed over the bowl just before eating adds a bright, fresh note that ties everything together.
The final presentation should be a colorful, abundant-looking bowl with distinct sections of each ingredient, the golden herb-crusted chicken as the star, white feta sprinkled throughout, and the creamy white tzatziki sauce ready to bring it all together.