Description
Greek Chicken Bowls are a vibrant and healthy meal featuring marinated grilled or sautéed chicken breast served with fresh cucumbers, grape tomatoes, kalamata olives, red onion, and crumbled feta cheese. These bowls are topped with a creamy homemade tzatziki sauce made from Greek yogurt, fresh dill, grated cucumber, and garlic, bringing authentic Mediterranean flavors to your table. Perfect for a quick dinner or meal prep, this recipe delivers a satisfying balance of protein, vegetables, and bright zesty notes.
Ingredients
Scale
Marinade and Chicken
- 2 lbs. Chicken Breast
- 1/3 cup Olive Oil
- 1/4 cup Fresh Lemon Juice
- 1 Tablespoon Red Wine Vinegar
- 2 teaspoons Oregano
- 1 1/2 teaspoons Salt
- 1 teaspoon Pepper
Vegetables and Toppings
- 1-2 Cucumbers (peeled and sliced)
- 2 cups Grape Tomatoes
- 1/2 Red Onion (sliced)
- 3/4 cup Kalamata Olives
- 1 cup Feta Cheese (crumbled)
Tzatziki Sauce
- 1 1/2 cups Greek Yogurt
- 2 Tablespoons Olive Oil
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Red Wine Vinegar
- 1 teaspoon Salt
- 3 Garlic Cloves (minced or 1/2 teaspoon garlic powder)
- 1 Tablespoon Fresh Dill (chopped)
- 1 Cucumber (peeled and grated, squeezed to remove excess liquid)
Instructions
- Marinate the Chicken: Place the chicken breasts along with olive oil, lemon juice, red wine vinegar, oregano, salt, and pepper in a large gallon-size Ziploc bag or bowl. Seal and refrigerate to marinate for at least 30 minutes to infuse the flavors.
- Grill the Chicken: Preheat your grill to medium heat and lightly brush the grill grates with oil to prevent sticking. Remove chicken from marinade and place on the grill. Cook for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C). Remove from grill and let the chicken rest for 5 minutes before slicing.
- Sauté the Chicken (Alternative Method): Heat a large skillet over medium-high heat. Add a little oil if desired, then cook the marinated chicken breasts for 4-5 minutes on each side until fully cooked and golden brown. Allow to rest for 5 minutes, then slice.
- Prepare Tzatziki Sauce: In a bowl, combine Greek yogurt, olive oil, lemon juice, red wine vinegar, salt, minced garlic, and chopped fresh dill. Stir well. Fold in the squeezed grated cucumber and mix until fully incorporated. Taste and adjust seasoning as needed.
- Assemble Greek Chicken Bowls: In each serving bowl, arrange sliced chicken, grape tomatoes, sliced cucumbers, red onion slices, kalamata olives, and crumbled feta cheese. Drizzle each bowl generously with the prepared tzatziki sauce. Serve immediately and enjoy!
Notes
- Marinate the chicken for longer (up to 4 hours) for deeper flavor.
- Squeezing the grated cucumber is essential to keep the tzatziki sauce from being watery.
- Chicken can be grilled or sautéed based on your preference or equipment availability.
- Leftover tzatziki sauce keeps well refrigerated for up to 3 days.
- Serve with warm pita bread or over cooked quinoa or rice for extra substance.
