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Healthy recipes featuring Greek and chicken dishes for dinner and dessert

Greek Chicken Bowl

A bright and comforting Greek-inspired chicken bowl featuring marinated chicken, fresh vegetables, and tangy tzatziki, perfect for lighter dinners or meal prep in spring and summer.
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Prep Time 30 minutes
Cook Time 22 minutes
Total Time 52 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Greek, Mediterranean
Calories: 500
Ingredients Method Notes

Ingredients
  

For the chicken marinade
  • 1.5 pounds boneless, skinless chicken breasts (or thighs for more flavor)
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 1 teaspoon lemon zest
  • 3 cloves garlic, minced
  • 1 tablespoon dried oregano (or 1 tablespoon fresh, chopped)
  • 0.5 teaspoon sea salt adjust to taste
  • 0.5 teaspoon freshly ground black pepper
For the salad
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, diced (seeded if desired)
  • 0.5 small red onion, thinly sliced
  • 0.5 cup crumbled feta cheese
  • 1 cup cooked quinoa, bulgur, or brown rice
For the tzatziki
  • 0.5 cup plain Greek yogurt
  • 0.5 cup grated cucumber
  • 1 teaspoon white wine vinegar or red wine vinegar
  • 1 tablespoon chopped fresh dill or mint (optional)
Optional toppings
  • to taste Kalamata olives
  • to taste toasted pine nuts
  • to taste chopped parsley

Method
 

Marinade & Prep
  1. In a large mixing bowl, whisk together olive oil, lemon juice, lemon zest, minced garlic, oregano, salt, and pepper. Taste and adjust for seasoning.
  2. Add the chicken breasts to the bowl and coat thoroughly. Marinate at room temperature for 15–20 minutes or in the fridge for up to 4 hours.
Make the tzatziki
  1. Grate half a cucumber into a small bowl and squeeze out excess moisture.
  2. Combine grated cucumber with Greek yogurt, 1 minced garlic clove, vinegar, a pinch of salt, and chopped dill or mint. Stir until smooth.
Cook the chicken
  1. For oven-roasted chicken, preheat the oven to 400°F (200°C). Place marinated chicken on a lightly oiled baking tray and roast for 18–22 minutes until the internal temperature reaches 165°F (74°C). Let rest before slicing.
  2. For stovetop, heat a tablespoon of olive oil over medium-high heat in a skillet. Sear chicken 4–6 minutes per side until cooked through.
Assemble the bowls
  1. Fluff cooked quinoa or grain and divide into bowls. Arrange sliced chicken on top, then add cucumber, cherry tomatoes, red onion, olives, and feta.
  2. Drizzle tzatziki over the bowl and finish with a squeeze of lemon and a sprinkle of parsley or toasted pine nuts.

Notes

For extra protein, add a can of rinsed chickpeas. Store cooked components separately for optimal freshness and texture.