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These Greek chicken bowls combine tender lemon chicken with fresh vegetables, rice, and tzatziki for an easy dinner that’s hearty without feeling heavy.
These bowls work well for meal prep. Prepare the components ahead of time and store them separately, then assemble everything just before serving for an easy weeknight meal or grab-and-go lunches.
The lemon chicken bakes in a simple marinade, and the flavorful pan juices get spooned over the lemon rice so nothing goes to waste.
Why You will Love Greek Chicken Bowls
The chicken is full of flavor: A simple marinade of lemon, garlic, and herbs seasons the chicken all the way through, so every bite tastes bright and well-balanced.
The pan juices don’t go to waste: Spoon the flavorful juices over the rice before assembling the bowls. They add extra flavor that ties everything together.
The fresh salad adds contrast: Crisp cucumber, juicy tomatoes, red onion, and olives bring freshness and crunch that balance the warm chicken and rice.
The tzatziki sauce finishes the bowl: Creamy Greek yogurt, cucumber, dill, garlic, and lemon add a cool, tangy finish that doubles as the dressing.
Ingredient Notes
Boneless, skinless chicken thighs: Thighs stay tender and juicy, which makes them a good choice for bowls and meal prep.
Chicken breasts: Breasts also work, but pound them to an even thickness and start checking for doneness sooner.
Fresh lemon juice and zest: The juice brightens the marinade, while the zest gives stronger lemon flavor without making the chicken too acidic.
English cucumber: English cucumbers have fewer seeds and stay crisp longer, which helps both the vegetable salad and the tzatziki.
Kalamata olives and feta: These add the salty, briny pieces that make the bowls taste complete.
Rice or lemon rice: White rice keeps the bowls simple, but lemon rice makes the whole meal taste a little brighter.
Recipe Tips
Store the components separately: Keep the chicken, rice, salad, and tzatziki in separate containers if you are meal prepping.
Squeeze the cucumber well: Removing extra moisture from the grated cucumber keeps the tzatziki thick.
Rest the chicken before slicing: Resting keeps the juices in the meat and makes cleaner slices for the bowls.
Use the pan juices: Drizzle them over the rice before adding the toppings.
Warm the pita: Warm pita makes the bowls feel more complete and is perfect for scooping up the tzatziki and vegetables.
Change up the vegetables: Instead of the simple cucumber tomato salad, make a big batch of my Greek salad.
Meal Prep Notes
Greek chicken bowls are meal-prep friendly as long as the parts stay separate. Store the chicken and rice together if you like, but keep the vegetable salad and tzatziki in their own containers so the vegetables stay crisp and the sauce stays thick.
Assemble the bowls just before serving. Warm the rice and chicken, then add the cold salad, feta, tzatziki, herbs, lemon wedges, and pita.
Frequently Asked Questions
Yes. Leftover Greek lemon chicken works well and makes the bowls much faster. Warm the chicken gently, then assemble with rice, salad, feta, and tzatziki.
Yes, but store the components separately. Keep the chicken, rice, vegetable salad, and tzatziki in separate containers and assemble the bowls just before serving.
Grate the cucumber, then squeeze out as much moisture as possible before stirring it into the yogurt. English cucumber works especially well.
Greek Chicken Rice Bowls
These Greek chicken rice bowls are built from simple parts, but the mix of warm chicken and rice with cold salad, feta, olives, and tzatziki gives every bite some contrast. Save the pan juices for the rice, and keep the toppings fresh until the bowls are ready to serve.
If you’re serving these bowls for guests, add warm pita with hummus or baba ganoush.
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Greek Chicken Bowls
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Ingredients
Greek Lemon Chicken
- ⅓ cup extra virgin olive oil
- ¼ cup fresh lemon juice
- zest from 1 lemon
- 6 garlic cloves, minced
- 2 tablespoons chopped fresh rosemary, or 2 teaspoons dried rosemary
- 2 tablespoons Fresh thyme, or 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes, optional
- 2 pounds boneless skinless chicken thighs, or boneless, skinless chicken breasts
Vegetable Salad
- 2 cups cherry tomatoes, halved
- 2 cups English cucumber
- ½ small red onion, thinly sliced
- ¾ cup Kalamata olives
- 2 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon dried oregano
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Tzatziki
- 1 cup plain Greek yogurt
- ½ English cucumber, grated and squeezed dry
- 3 garlic cloves, minced
- 2 tablespoons chopped fresh dill
- 1 ½ tablespoons fresh lemon juice
- 1 tablespoon extra virgin olive oil
- ¼ to ½ teaspoon salt
- pinch ground black pepper
For Serving
- 4 cups cooked white rice, or lemon rice
- ¾ cup crumbled feta cheese
- fresh chopped parsley, or dill
- 1 to 2 lemons, cut into wedges, optional
- pita bread, for serving, optional
Instructions
Make the Chicken
- In a large bowl, whisk together the olive oil, lemon juice, lemon zest, garlic, rosemary, thyme, oregano, salt, pepper, and red pepper flakes.
- Add the chicken and turn to coat well. The marinade may seem like a small amount, but it coats the chicken well. Cover and refrigerate for at least 30 minutes, or for the best flavor, 2 to 8 hours.
- Heat the oven to 425°F and lightly grease a large baking dish or a sheet pan.
- Arrange the chicken in a single layer. Scrape any remaining marinade over the chicken.
- Bake for 22 to 28 minutes, or until the thickest pieces reach an internal temperature of 175°F. If using chicken breasts, begin checking for doneness around 18 minutes and cook until they reach 165°F. If you want a little extra color, broil the chicken for 2 to 3 minutes at the end of cooking, watching closely to prevent the garlic and herbs from burning.
- Let the chicken rest for 5 to 10 minutes before slicing. Reserve the pan juices to drizzle over the rice when you assemble the bowls.
Make the Vegetable Salad
- In a medium bowl, combine the tomatoes, cucumber, red onion, and olives.
- Whisk together the olive oil, red wine vinegar, Dijon mustard, oregano, salt, and pepper. Pour over the vegetables and toss to coat.
Make the Tzatziki
- Stir together the Greek yogurt, grated cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper until well combined. Refrigerate until ready to serve.
Assemble the Bowls
- Divide the cooked rice among four bowls.
- Top each bowl with sliced Greek lemon chicken, the marinated vegetable salad, crumbled feta, and a generous spoonful of tzatziki.
- Sprinkle with fresh parsley or dill and serve with lemon wedges and pita bread.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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