Meet your new weeknight hero: Greek Chicken Bowls with juicy lemon-garlic chicken, fresh cucumber-tomato crunch, and a dollop of creamy tzatziki over rice or quinoa. Fast, colorful, and perfect for meal prep. Tested twice; best texture with a quick 10-minute marinade, then a hot sear for caramelized edges.
At a Glance
- Ready in: 30 minutes
- Serves: 4 bowls
- Method: Skillet or grill pan
- Good for: Meal prep lunches, family dinner
- Test note: Chicken hits 165°F (74°C) at ~6–8 minutes in a hot pan.
Ingredients
- Chicken & Marinade
- 1 ½ lbs boneless skinless chicken breasts, cut into 1-inch pieces (680 g)
- 3 Tbsp olive oil (45 ml)
- 2 Tbsp lemon juice (30 ml) + 1 tsp lemon zest
- 3 cloves garlic, minced
- 1 ½ tsp dried oregano
- ¾ tsp kosher salt, ½ tsp black pepper
- Bowls
- 2 cups cooked brown rice or quinoa (about 1 cup dry)
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ¼ cup red onion, thinly sliced
- ⅓ cup kalamata olives, sliced
- ¼–⅓ cup feta, crumbled (optional)
- 2 Tbsp fresh parsley or dill, chopped
- Quick Tzatziki
- ¾ cup plain Greek yogurt (or unsweetened coconut yogurt for dairy-free)
- ½ small cucumber, grated and squeezed dry
- 1 tsp lemon juice, ½ small garlic clove minced
- Pinch salt & pepper
Swaps & Notes
| Need | Swap | Note |
|---|---|---|
| Dairy-free | Coconut yogurt in tzatziki | Same lemon-garlic profile, creamy texture. |
| Gluten-free | Use rice or certified GF quinoa; skip pita sides | All other ingredients are naturally GF—check olive brand. |
| No alcohol/pork | N/A | Recipe contains neither; keep olives/feta or use dairy-free feta. |
| Pantry substitutes | 1 tsp garlic powder + ½ tsp onion powder | For fresh garlic; add 1 tsp extra lemon juice. |
| Budget | Rotisserie chicken | Skip marinade; toss warm shredded chicken with 1 Tbsp olive oil + 1 tsp oregano + lemon. |
Step-By-Step Instructions
- Marinate & sear the chicken. In a bowl, whisk olive oil, lemon juice/zest, garlic, oregano, salt, and pepper. Add chicken; toss 10 minutes. Heat a large skillet or grill pan over medium-high. Sear chicken 3–4 minutes per side until browned and 165°F (74°C).
- Make base & tzatziki. While chicken cooks, cook or reheat rice/quinoa. Stir yogurt, grated cucumber, lemon, garlic, salt, and pepper.
- Assemble bowls. Divide rice/quinoa among 4 bowls. Top with chicken, tomatoes, cucumber, red onion, olives, and herbs. Add feta (optional) and a spoon of tzatziki. Finish with a drizzle of olive oil and a squeeze of lemon.
Pro Tips & Variations
- Pat chicken dry before marinating for better browning.
- Want extra char? Don’t overcrowd the pan—cook in batches.
- Add veg: shredded romaine, roasted peppers, or artichokes.
- Low-carb: swap rice for cauliflower rice.
- Heat lovers: sprinkle with red pepper flakes or a swirl of harissa.
- Meal prep: store components separately for best texture.
Serving Suggestions
- Add warm pita or GF pita chips for scooping.
- Pair with a simple Greek salad or lemony roasted potatoes.
- Finish bowls with a drizzle of tahini-lemon sauce instead of tzatziki for dairy-free creaminess.
Storage & Reheating
- Refrigerate: Store chicken, grains, and veggies in separate airtight containers 3–4 days. Tzatziki keeps 2–3 days.
- Freeze: Chicken and grains freeze well up to 2 months; thaw overnight in the fridge. (Don’t freeze tzatziki.)
- Reheat: Chicken and grains in the microwave 60–90 seconds, or skillet over medium until hot. Target 165°F (74°C).
- Food safety: Chill cooked chicken within 2 hours; use clean utensils to avoid cross-contamination.
FAQs
Q1: Can I use chicken thighs?
A1: Yes—use boneless thighs; cook 5–6 minutes per side to 175°F (79°C) for extra tenderness.
Q2: What grain works best?
A2: Brown rice is hearty; quinoa is lighter and higher in protein. Both soak up the lemony juices well.
Q3: How do I keep cucumbers crisp in meal prep?
A3: Salt and pat them dry, then store separately. Add right before eating.
Nutrition (per serving)
Calories: 520; Protein: 38 g; Carbs: 48 g; Fat: 18 g