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Greek Chicken Bowls
The bold flavors of this Greek Chicken Bowl come from marinating the chicken and making a flavorful homemade Tzatziki sauce. Add in loads of Mediterranean vegetables like tomatoes, cucumbers, and olives, and you will be wanting this meal prep bowl every week!
Looking for another idea for a great meal prep bowl? They you should try our Asian Style Beef Meal Prep Bowls next!
Why you’ll love this recipe
Perfect for meal prep or dinner, these chicken bowls are great weekly meals. Here are a few other reasons you’ll love them:
- Full of Flavor: Between the bold Mediterranean herbs and spices in the chicken marinade and the Greek yogurt Tzatziki sauce, your tastebuds will be celebrating!
- Easy to Make: These Greek bowls can be assembled in no time once the chicken has been marinated and cooked.
- Perfect for Meal Prep or not: This dish will keep for up to 5 days in the refrigerator and can be eaten cold, making them perfect for weekly work lunches. However, it is also a great weeknight dinner.
- Clean Ingredients: At Clean Food Crush, we always use whole foods that will benefit our bodies as well as our bellies.
Looking for more Greek recipes? Try out our Greek Inspired Meatballs, our Greek Kale Salad, or our Greek Inspired Lemon Chicken.
Ingredients:
These are the clean ingredients that come together to make these Greek chicken bowls both delicious and nutritious.
Makes 4 servings
Greek Chicken Marinade:
- 1.5 lb boneless, skinless chicken thighs or tenders, cut into bite-sized pieces
- 1 Tbsp avocado oil, or olive oil
- 1/2 a fresh lemon, juiced
- 1 fresh garlic clove, minced
- 1 Tbsp dried oregano
- 1 Tbsp smoked paprika
- 2 Tbsps plain Greek yogurt
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon of each
Greek Chicken Bowls:
- 1 large English cucumber or 2 medium cucumbers, chopped
- 2 cups cooked quinoa
- 1.5 cups cherry tomatoes, halved
- 1 small red onion, sliced
- 1/2 cup black olives, pitted and sliced
- 3 oz feta cheese, cubed
- 1 cup plain Greek yogurt
- 1 small cucumber skin on, VERY finely diced
- 1 fresh garlic clove, minced
- 2 Tbsps packed fresh dill weed, very finely chopped
- 1/2 a fresh lemon, juiced
- 1 tsp fresh lemon zest
- sea salt and fresh ground black pepper, to your taste, about 1/8-1/4 teaspoon of each
Variations and Substitutions
Make these Greek bowls dairy free by omitting the feta cheese and Greek yogurt. Instead use a vegan feta cheese and a plant based yogurt.
Change out the vegetables for ones you like. Zucchini and yellow summer squash actually work really well in this recipe.
How to make Greek Chicken Bowls:
- In a medium glass bowl whisk oil, minced garlic, lemon juice, oregano, paprika, Greek yogurt and sea salt and pepper.
- Add chicken pieces, and combine well to completely coat the chicken, cover and marinate for a minimum 30 minutes, to 4 hours, refrigerated.
- Once marinated, allow chicken to sit room temp for about 10 minutes, then:
- Heat a large skillet over medium-high heat and cook chicken for about 7-8 minutes, stirring until cooked through.
- Meanwhile, make the Tzatziki sauce by whisking all ingredients in a small bowl very well; cover set aside in the refrigerator until ready to use.
- Divide cooked quinoa equally between 4 glass meal prep containers, 1/2 cup in each.
- Add in equally to each bowl as shown in my photos: chopped veggies, olives, chicken and cubed feta cheese and a spoonful of Tzatziki sauce.
Keep refrigerated for 3-5 days in airtight container.
This is perfect for serving cold!
Enjoy!
❤Rachel
Serving Suggestions
These bowls are great on their own you you can serve them over brown rice, quinoa, or cauliflower rice.
More Easy Chicken Bowl Recipes You’ll Love:
Greek Chicken Bowls
Ingredients
Greek Chicken Marinade:
- 1.5 lb boneless, skinless chicken thighs or tenders, cut into bite sized pieces
- 1 Tbsp avocado oil, or olive oil
- 1/2 a fresh lemon, juiced
- 1 fresh garlic clove, minced
- 1 Tbsp dried oregano
- 1 Tbsp smoked paprika
- 2 Tbsps plain Greek yogurt
- sea salt and freshly ground black pepper, to taste about 1/4 teaspoon of each
To assemble bowls:
- 1 large English cucumber or 2 medium cucumbers, chopped
- 2 cups cooked quinoa
- 1.5 cups cherry tomatoes, halved
- 1 small red onion, sliced
- 1/2 cup black olives, pitted and sliced
- 3 oz feta cheese, cubed
Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1 small cucumber skin on, VERY finely diced
- 1 fresh garlic clove, minced
- 2 Tbsps packed fresh dill weed, very finely chopped
- 1/2 a fresh lemon, juiced
- 1 tsp fresh lemon zest
- sea salt and fresh ground black pepper, to your taste, about 1/8-1/4 teaspoon of each
Instructions
- In a medium glass bowl whisk oil, minced garlic, lemon juice, oregano, paprika, Greek yogurt and sea salt and pepper.
- Add chicken pieces, and combine well to completely coat the chicken, cover and marinate for a minimum 30 minutes, to 4 hours, refrigerated.
- Once marinated, allow chicken to sit room temp for about 10 minutes, then:
- Heat a large skillet over medium-high heat and cook chicken for about 7-8 minutes, stirring until cooked through.
- Meanwhile, make the Tzatziki sauce by whisking all ingredients in a small bowl very well; cover set aside in the refrigerator until ready to use.
- Divide cooked quinoa equally between 4 glass meal prep containers, 1/2 cup in each.
- Add in equally to each bowl as shown in my photos: chopped veggies, olives, chicken and cubed feta cheese and a spoonful of Tzatziki sauce.
- Keep refrigerated for 3-5 days in airtight container.
- This is perfect for serving cold! Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
