Summer days call for meals that feel light and bright. You want a dinner that satisfies without making you feel heavy. These Greek Chicken Bowls bring the sunshine right to your table. They are fresh, colorful, and incredibly easy to put together.
Getting a healthy meal on the table shouldn’t feel like a chore. This recipe delivers a massive protein boost with very little effort. It is perfect for those warm evenings when you want to feel energized. Your family will love the vibrant Mediterranean flavors in every single bite.
Why This Recipe Is a Winner
This recipe is a winner because it keeps things simple. You get a massive protein boost from the tender chicken. The fresh cucumber and tomatoes add a satisfying crunch. It is truly the ultimate healthy reset for your routine.
Busy weeknights require meals that work for your schedule. These bowls are fantastic for meal prep. You can prep everything ahead and assemble when ready. It makes your summer dinner routine feel completely stress-free and delicious.
Simple Method
Making these bowls is as easy as it gets. You just whisk, marinate, and sear. The chicken cooks quickly in a hot skillet. Even a beginner cook can master this restaurant-quality meal at home. You will love how fast it comes together.
Ingredients You’ll Need
These bowls use simple, fresh ingredients you can find at any grocery store.
- 1.5 lbs boneless skinless chicken breast, cubed into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 3 cloves garlic, minced
- Juice of 1 large lemon
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 cups cooked brown rice or quinoa
- 1 large English cucumber, diced
- 1 pint cherry tomatoes, halved
- 0.25 cup red onion, thinly sliced
- 0.5 cup kalamata olives, pitted
- 0.5 cup crumbled feta cheese
- 0.5 cup tzatziki sauce
Step-by-Step
- In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.
- Add the cubed chicken to the marinade, tossing to coat thoroughly; let sit for at least 15 minutes or up to 2 hours in the refrigerator.
- Heat a large non-stick skillet or grill pan over medium-high heat.
- Cook the chicken for 8 to 10 minutes, stirring occasionally, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- In a small mixing bowl, combine the diced cucumber, halved cherry tomatoes, and red onion.
- Divide the cooked grains evenly among four bowls.
- Top each grain base with the cooked chicken, the cucumber-tomato-onion mixture, olives, and crumbled feta.
- Garnish each bowl with a dollop of tzatziki sauce immediately before serving.
Best Ways to Enjoy It
Place a big scoop of grains in each bowl. Add your colorful veggies and the warm, herb-crusted chicken. Top it off with a creamy dollop of cool tzatziki. It feels like a Mediterranean vacation in every bite. Serve it with warm pita bread for extra comfort.
Keep It Fresh
These bowls are a dream for meal prep. Store the chicken and grains separately from the fresh veggies. They will stay fresh in your fridge for four days. This makes your weekday lunches effortless and delicious. Reheat only the chicken and grains before assembling.
Tips for Best Results
- Don’t skip the 15-minute marinating time for best flavor.
- Use a meat thermometer to ensure juicy, safe chicken.
- Swap rice for cauliflower rice to make it low carb.
- Prep the vegetables while the chicken is cooking to save time.
- Add a squeeze of fresh lemon right before eating.
- Use extra virgin olive oil for the most authentic taste.
- Double the chicken to have extra protein for the week.
Ways to Switch It Up
- Try using grilled shrimp instead of chicken for variety.
- Use chickpeas for a delicious vegetarian protein option.
- Swap brown rice for farro or couscous for different textures.
- Add roasted red peppers for a lovely smoky flavor twist.
Common Questions
Can I freeze the marinated chicken?
Yes, you can freeze the raw chicken in the marinade. It will be ready to cook once thawed. This is a great time-saving trick for busy weeks.
What if I don’t have tzatziki?
You can use plain Greek yogurt instead. Mix it with lemon juice and dried dill. It provides the same creamy, tangy finish to the bowl.
I hope your family loves these bowls as much as mine does. They make healthy eating feel so easy and delicious. Enjoy every fresh, flavorful bite!
— Katie Wood
Ingredients
- 1.5 lbs boneless skinless chicken breast, cubed into 1-inch pieces
- 2 tablespoons extra virgin olive oil
- 1 tablespoon dried oregano
- 3 cloves garlic , minced
- Juice of 1 large lemon
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 2 cups cooked brown rice or quinoa
- 1 large English cucumber, diced
- 1 pint cherry tomatoes, halved
- 0.25 cup red onion, thinly sliced
- 0.5 cup kalamata olives, pitted
- 0.5 cup crumbled feta cheese
- 0.5 cup tzatziki sauce
Instructions
- In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper to create the marinade.
- Add the cubed chicken to the marinade, tossing to coat thoroughly; let sit for at least 15 minutes or up to 2 hours in the refrigerator.
- Heat a large non-stick skillet or grill pan over medium-high heat.
- Cook the chicken for 8 to 10 minutes, stirring occasionally, until the internal temperature reaches 165 degrees Fahrenheit (74 degrees Celsius).
- In a small mixing bowl, combine the diced cucumber, halved cherry tomatoes, and red onion.
- Divide the cooked grains evenly among four bowls.
- Top each grain base with the cooked chicken, the cucumber-tomato-onion mixture, olives, and crumbled feta.
- Garnish each bowl with a dollop of tzatziki sauce immediately before serving.
