Go Back
A close-up of a single Greek chicken bowl, highlighting the juicy, grilled chicken, colorful cherry tomatoes, and crisp cucumbers.

Greek Chicken Bowls: A Healthy & Flavorful Meal Prep Idea

These Greek Chicken Bowls are packed with flavor and perfect for a healthy weeknight dinner or meal prep. Featuring juicy marinated chicken, fresh veggies, and a creamy homemade tzatziki sauce.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4 bowls
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 3 Mixing bowls
  • 1 Large Skillet
  • 1 Saucepan

Method
 

  1. In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the cubed chicken and toss to coat completely. Cover the bowl and refrigerate for at least 30 minutes, or up to 4 hours.
  2. While the chicken marinates, rinse the quinoa and cook it according to package directions using water or chicken broth.
  3. In a small bowl, prepare the tzatziki sauce by combining the Greek yogurt, grated cucumber, lemon juice, fresh dill, and minced garlic. Season with salt and pepper to taste and set aside.
  4. Heat a large skillet over medium-high heat. Add the chicken from the marinade and cook for 6-8 minutes, turning occasionally, until golden brown and cooked through.
  5. To assemble, divide the cooked quinoa among four bowls. Top with the cooked Greek chicken, diced cucumber, cherry tomatoes, red onion, and Kalamata olives. Finish with a dollop of tzatziki and a sprinkle of feta cheese.

Notes

Meal Prep: Store components in separate airtight containers in the fridge for up to 4 days for maximum freshness.
Customize It: Swap quinoa for rice or farro, and feel free to add other veggies like bell peppers or artichoke hearts.