Greek Chicken Bowls

These loaded Greek Chicken Bowls make for a healthy and filling lunch or dinner. Made with flavorful juicy chicken, nutrient-dense quinoa, fresh veggies and kalamata olives, tangy tzatziki sauce and crumbled feta. A simple weeknight dinner the whole family will love.

Greek Chicken Bowls

When it comes to getting a healthy and filling dinner in the table that is quick to make, these Greek Chicken Bowls are always the answer. Perfect easy to make weeknight dinner the whole family will love. Fresh Mediterranean flavors combined in one bowl. These Greek Chicken Bowls are made with Made with flavorful juicy chicken, nutrient-dense quinoa, fresh veggies and kalamata olives, tangy tzatziki sauce and crumbled feta. So easy to prep and come together in no time.

Ingredients needed to make Greek Chicken Bowls:

• Chicken Breasts– You can also use boneless and skinless thighs.
• For Chicken Marinade– Olive oil, lemon juice, lemon zest, garlic, pink sea salt, black pepper, and red pepper flakes.
• Veggies– Persian cucumbers, cherry tomatoes, and red onion.
• For Serving– Quinoa, Crumbled feta cheese, tzatziki sauce, and Kalamata olives.

Equipment needed to make Greek Chicken Bowls:

• Large Mixing Bowl-To prep chicken in.
• Cast Iron Skillet– I prefer using one with ridges to give the chicken breasts nice chard lines.
• Tongs– For flipping the chicken breasts.

How to make Greek Chicken Bowls:

• Step 1– Start by placing chicken breasts in a large mixing bowl. Pat them dry and drizzle with olive oil and lemon juice. Add the rest of seasonings; minced garlic, dried oregano, pink sea salt, black pepper and red pepper flakes if using. Mix everything together making sure chicken is well coated with the rest of ingredients. Cover chicken with Saran Wrap and place in the fridge. Allow for chicken to marinade for at least 20 minutes to 2 hours. 

• Step 2– After chicken has marinaded, place a cast iron with ridges on stovetop. Drizzle with some oil and being to a heat on medium-high. Place chicken breasts and cook for 5-7 minutes. Flip over cook for another 5-7 minutes. Remove chicken breasts from the skillet and check internal temperature making sure it reads 165 degrees Fahrenheit. Slice chicken breasts and set aside.

• Step 3– While chicken is cooking, prep your veggies; slice cucumbers and onions and half cherry tomatoes. 

• Step 4– Take four serving bowls and evenly spread quinoa into each of them. Evenly spread cucumber, tomatoes, onions and Kalamata olives. Place chicken breasts into each bowl next to the rest of ingredients. Add a dollop of tzatziki sauce into each bowl and sprinkle with crumbled feta cheese. 
• Step 5– Serve Greek Chicken Bowls immediately and enjoy!

Tips and Substitutions:

1. Use measurements for serving ingredients as a guide– You can serve as much as you’d like for each ingredient for your bowls. You can also serve the serving ingredients on the side. This way, each person can serve themselves as much as they’d like of each thing.
2. Use a food thermometer– You want your chicken breasts to reach an internal temperature of 165 degrees Fahrenheit.
3. Marinate chicken for a while– Marinate your chicken for 2 hours or overnight if possible. The longer it marinates, the more flavorful it will be.
4. Grill your chicken instead– If possible, grill your chicken for a nice smokey flavor.
5. Substitute for Persian cucumbers– You can use a large English cucumber.
6. Substitute for cherry tomatoes– Grape tomatoes work great too.
7. Use any quinoa you prefer– I like to use white quinoa but you can use multi-colored, red, etc.

How to serve Greek Chicken Bowls:

My go-to away to serve these Green Chicken Bowls is by layering all of the ingredients in a big serving bowl. I also like to serve the bowls with just the quinoa and chicken in them. Then the serving ingredients on the side. This way, everyone can serve exactly what toppings they prefer to their taste.

Variations:

1. Use other grains– Rice is also great for these Greek Chicken Bowls. Use cauliflower rice for a low-carb option.
2. Make vegetarian– Substitute the chicken for some roasted chickpeas or lentils.
3. Use roasted veggies– Use a blend of roasted red bell peppers, zucchini, tomatoes and red onions.
4. Use other toppings– Hummus and pita chips and great with these Greek Chicken Bowls too.
5. Fresh Herbs– Garnish with fresh dill or parsley.

Meal Prepping it:

These Greek Chicken Bowls are great to meal prep or make-ahead meals. Cook your quinoa and chicken ahead. When ready to serve, prep veggies and the rest of ingredients. You can also keep your quinoa and chicken served in Tupperware dishes for ready to-go lunches. You can mix your veggies, Kalamata olives and feta cheese with your tzatziki sauce for a quick salad. Keep the salad served in separate Tupperware dishes. Reheat your chicken and quinoa and serve with salad.

Storing and Reheating:

Place any leftover chicken in an airtight container. Keep it refrigerated for up to 3-4 days. Reheat by placing back on stovetop or in the microwave. Keep any leftover veggies in a separate container.

Freezing Greek Chicken:

Keeping frozen Greek chicken in your freezer is always a great idea. You can easily make these Greek Chicken Bowls at any time. I like to freeze the chicken before cooking it so that it tastes fresh. Marinade your chicken and place it in a gallon freezer bag. Keep your chicken frozen for up to 2-3 months. Thaw-out overnight and cook per recipe instructions.

Did you like this Greek Chicken Bowls recipe? You may also like these other healthy bowl recipes:

• Teriyaki Salmon Bowls
• Quinoa Harvest Bowls
• Loaded Burger Bowls
  

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Greek Chicken Bowls

These loaded Greek Chicken Bowls make for a healthy and filling lunch or dinner. Made with flavorful juicy chicken, nutrient-dense quinoa, fresh veggies and kalamata olives, tangy tzatziki sauce and crumbled feta. A simple weeknight dinner the whole family will love.

Course Main Course

Cuisine American, Mediterranean

Keyword Greek Chicken Bowls

Prep Time 10 minutes

Cook Time 14 minutes

Total Time 24 minutes

Servings 4 servings

Calories 483 kcal

Author Angelica Arias

Ingredients

For Chicken:

• 4 chicken breasts (about 1.5 lbs) (skinless and boneless)
• 3 tbsp olive oil
• 1 tbsp lemon zest
• 2 tbsp lemon juice
• 2 cloves of garlic (minced)
• 2 tsp dried oregano
• 1 tsp pink sea salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes (optional)

For Bowls:

• 2 cups cooked quinoa
• 2 cups cherry tomatoes
• 2 Persian cucumbers
• 1/2 cup kalamata olives
• 1/2 red onion
• 1/2 cup tzatziki sauce
• 1/2 cup crumbled feta cheese

Instructions

1. Start by placing chicken breasts in a large mixing bowl. Pat them dry and drizzle with olive oil and lemon juice. Add the rest of seasonings; minced garlic, dried oregano, pink sea salt, black pepper and red pepper flakes if using. Mix everything together making sure chicken is well coated with the rest of ingredients. Cover chicken with Saran Wrap and place in the fridge. Allow for chicken to marinade for at least 20 minutes to 2 hours.

2. After chicken has marinaded, place a cast iron with ridges on stovetop. Drizzle with some oil and being to a heat on medium-high. Place chicken breasts and cook for 5-7 minutes. Flip over cook for another 5-7 minutes. Remove chicken breasts from the skillet and check internal temperature making sure it reads 165 degrees Fahrenheit. Slice chicken breasts and set aside.

3. While chicken is cooking, prep your veggies; slice cucumbers and onions and half cherry tomatoes.

4. Take four serving bowls and evenly spread quinoa into each of them. Evenly spread cucumber, tomatoes, onions and Kalamata olives. Place chicken breasts into each bowl next to the rest of ingredients. Add a dollop of tzatziki sauce into each bowl and sprinkle with crumbled feta cheese.

5. Serve Greek Chicken Bowls immediately and enjoy!

Recipe Notes

Tips and Substitutions:

1. 1. Use measurements for serving ingredients as a guide– You can serve as much as you’d like for each ingredient for your bowls. You can also serve the serving ingredients on the side. This way, each person can serve themselves as much as they’d like of each thing.
   2. Use a food thermometer– You want your chicken breasts to reach an internal temperature of 165 degrees Fahrenheit.
   3. Marinate chicken for a while– Marinate your chicken for 2 hours or overnight if possible. The longer it marinates, the more flavorful it will be.
   4. Grill your chicken instead– If possible, grill your chicken for a nice smokey flavor.
   5. Substitute for Persian cucumbers– You can use a large English cucumber.
   6. Substitute for cherry tomatoes– Grape tomatoes work great too.
   7. Use any quinoa you prefer– I like to use white quinoa but you can use multi-colored, red, etc.

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Nutrition Facts

Greek Chicken Bowls

Amount per Serving

Calories

483

% Daily Value*

Fat

 

26

g

40

%

Saturated Fat

 

6

g

38

%

Trans Fat

 

0.01

g

Polyunsaturated Fat

 

3

g

Monounsaturated Fat

 

12

g

Cholesterol

 

94

mg

31

%

Sodium

 

1358

mg

59

%

Potassium

 

857

mg

24

%

Carbohydrates

 

31

g

10

%

Fiber

 

5

g

21

%

Sugar

 

5

g

6

%

Protein

 

33

g

66

%

Vitamin A

 

770

IU

15

%

Vitamin C

 

25

mg

30

%

Calcium

 

201

mg

20

%

Iron

 

3

mg

17

%

* Percent Daily Values are based on a 2000 calorie diet.