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A vibrant Greek chicken bowl with grilled chicken, cucumber, tomatoes, feta, and tzatziki over brown rice.
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Greek Chicken Bowls

Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings: 4 servings
Calories: 520kcal

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.