I was standing in my refrigerator’s glow at 6 p.m. on Tuesday, worn out from work, and hungry for something fresh and filling. And then it hit me: those amazing greek chicken bowls that I found during my visit to Athens this past summer. The juicy, herb-infused chicken and crunchy veg slathered in refreshing tzatziki had been pure sorcery. These greek chicken bowls are now – three years later – my very favorite dinner to make on a weeknight and truly, the most requested meal in our house by a landslide.
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What began as a last-ditch effort to replicate vacation memories is now my signature dish. I have fed these Greek bowls to very skeptical teenagers, picky eaters (my husband) and even my mother-in-law ( the toughest critic;)) and everyone, and I mean everyone wants the recipe. There’s something about the sunny Mediterranean flavors that just lifts everyone’s mood.
Photo: Julia Gartland for The New York Times. Food Stylist: Ali Slagle.
Greek chicken rice bowls check every box I require from a weeknight dinner. They’re full of lean protein, piled high with fresh vegetables, and they’re so satisfying that no one is raiding the pantry an hour later. And the meal prep potential with greek bowl options is amazing – I make double batches regularly on Sunday and lunch is sorted for the week.
The wonderful thing about a great greek chicken bowl recipe is that it is so adaptable. Feeling fancy? Toss it with some roasted red peppers, and maybe some kalamata olives. Need it lighter? Skip the rice and double up the cucumber. Want more protein? Throw in some chickpeas. It would be like having a blank canvas that always manages to become a masterpiece.
But what really distinguishes these greek bowls from any old grain bowl is the seasoned chicken. I picked up this trick from a chef in Mykonos who showed me that the trick wasn’t in expensive ingredients option – he told me that the trick was giving the chicken time to drink up all of those beautiful Mediterranean flavours.
Emma’s Go-To Greek Chicken Bowl Recipe
Ingredients
For the Greek Chicken:
2 lbs (trust me, it will be OK) boneless,skinless chicken thighs
1/4 cup olive oil extra virgin
3 cloves garlic, minced
2 tablespoons lemon juice freshly squeezed
1 tablespoon red wine vinegar
1 tablespoon dried oregano
1 teaspoon dried basil
1/2 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
For the Bowls:
2 cups cooked quinoa or brown rice
1 large cucumber, diced
2 cups cherry tomatoes, cut in half
1 red onion, thinly sliced
1 cup crumbled feta cheese
1/2 cup pitted kalamata olives
Fresh parsley for garnish
For the Tzatziki:
1 cup Greek yogurt (full-fat is best)
1 cucumber, peeled and grated, allow to drain
2 cloves garlic, minced
2 tablespoons juice from fresh lemon
1 tablespoon olive oil
1 tablespoon fresh dill
Salt to taste
Instructions
Step 1: Marinate the Chicken In a large bowl, combine olive oil, minced garlic, lemon juice, red wine vinegar, oregano, parsley, basil, and some salt and pepper. Add in chicken thighs, making sure each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight is great. This marinade time is the difference between awesome and mind blowing on greek chicken bowls.
Preparation Step 2: Prepare the Tzatziki Grate your cucumber and set over a fine mesh strainer to drain. Sprinkle with salt and let it sit for 30 min – this allows the tzatziki to not be watery. In a bowl, mix together the Greek yogurt, drained cucumber, minced garlic, lemon juice, olive oil, and dill. Season with salt to taste. This can be prepared up to 2 days in advance.
Step 3: Grill the Chicken Heat a large skillet or grill pan over medium-high heat. Remove chicken from marinade (reserve the remaining marinade) and grill for 6-7 minutes on each side or until chicken is browned and cooked through. Internal temperature too should read at least 165°F. Rest 5 minutes, Slice into strips.
Step 4: Prep Your Vegetables While the chicken rests, chop your cucumber, slice the cherry tomatoes in half and slice your red onion. I like my vegetables to be quite chunky for these greek chicken rice bowls – I think it gives a great textural contrast to the tender chicken!
Step 5: Assemble Your Greek Bowls Begin with a serving of quinoa or rice in each bowl. Lay the chopped chicken on one side and top with cucumber, tomatoes, red onion, feta cheese and olives in other sections. Top with tzatziki and fresh parsley.
My Pro Tips For Amazing Greek Chicken Bowls
Use Chicken Thighs: I realize chicken breasts might seem like the no-brainer, but thighs are so much more succulent and they absorb flavors better. They’re also more forgiving than shrimp in case you accidentally overcook them.
Don’t Skimp on the Marinade Time: I’ve tried skipping this step and it’s just not as good. The chicken has to have time to truly absorb all those Mediterranean tastes.
One extra note: Make More Tzatziki: I’m not kidding, this stuff is liquid gold. I spread it on everything — grilled vegetables, pita chips, even as a salad dressing.
Prep Components Separately: When I prep these bowls in advance, I store the elements separately and combine right before serving. It keeps everything nice and fresh and assures that one will never suffer from the scourge of sogginess in the bowl.
Greek Bowl Meal Prep Magic
These greek chicken bowls are the meal prep rockstars of my life right now. I usually make it in a large batch on Sundays and I store everything in glass containers. The chicken is good for up to 4 days, and the fresh vegetables keep their crunch quite nicely. Just keep it separate, the tzatziki, so it doesn’t make everything soggy.
I will even pre-marinate the chicken and freeze it for busy weeks. That way, I can defrost them and cook them whenever I need a simple, healthy dinner. It’s as if you had a restaurant-quality dinner on the table in 20 minutes.
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Frequently Asked Questions
What goes on a Greek bowl?
A classic Greek bowl mixes marinated chicken, with fresh Meditteranean veggies such as cucumbers, tomatoes, and red onions. I make certain to have feta cheese, kalamata olives, and a big spoonful of homemade tzatziki on the table. The base is usually quinoa or rice, but you can opt for cauliflower rice if you want something lower in carbohydrates.
What do I marinate chicken in for Greek bowls?
My usual marinade favorite is an olive oil based mixture with lemon, red wine vinegar, garlic, oregano and some fresh basil. And you just need to have enough acid (lemon juice and vinegar) to make sure it tenderizes the meat and the herbs infuse those classic Greek flavors. I let it marinate for at least two hours but, ideally, overnight.
Why is Greek chicken so tender?
The magic is in the marinade! The acid in the lemon juice together with the red wine vinegar functions as a natural meat tenderizer, softening the proteins in the chicken. And, using chicken thighs instead of breasts ensures that the meat does not become dry and stringy if you accidentally overcook it a bit.
What do you put on Greek chicken?
The traditional Greek spice mixture features oregano, basil, garlic, paprika, along with salt and pepper. And occasionally, of course, I throw in a splash of lemon zest for added brightness. The trick here is to persuade you to balance the herbs by salting them well enough to bring all the flavors forward.
What is it that makes Greek food taste like Greek food?
It’s known for its singular flavor profile, characterized by the holy trinity of olive oil, lemon, and oregano. Fresh garlic, good feta cheese and red wine vinegar are also key players. The secret is focusing on high quality ingredients, and not being shy with the herbs and the lemon juice.
Greek Chicken Bowl
Equipment
- Grill pan or skillet
- mixing bowls
- Knife and cutting board
- Fine mesh strainer
Ingredients
For the Greek Chicken:
- 2 lbs boneless skinless chicken thighs
- 1/4 cup extra virgin olive oil
- 3 cloves garlic minced
- 2 tablespoons lemon juice freshly squeezed
- 1 tablespoon red wine vinegar
- 1 tablespoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
For the Bowls:
- 2 cups cooked quinoa or brown rice
- 1 large cucumber diced
- 2 cups cherry tomatoes halved
- 1 red onion thinly sliced
- 1 cup crumbled feta cheese
- 1/2 cup pitted kalamata olives
- Fresh parsley for garnish
For the Tzatziki:
- 1 cup full-fat Greek yogurt
- 1 cucumber peeled and grated (drained)
- 2 cloves garlic minced
- 2 tablespoons fresh lemon juice
- 1 tablespoon olive oil
- 1 tablespoon fresh dill
- Salt to taste
Instructions
Marinate the Chicken
- In a large bowl, mix olive oil, garlic, lemon juice, red wine vinegar, oregano, basil, paprika, salt, and pepper. Add chicken thighs, coat well, cover, and refrigerate for at least 2 hours or overnight.
Prepare the Tzatziki
- Grate cucumber and let it drain in a fine mesh strainer with a pinch of salt for 30 minutes. Mix with Greek yogurt, garlic, lemon juice, olive oil, and dill. Season with salt. Can be made 2 days in advance.
Grill the Chicken
- Heat grill pan or skillet over medium-high heat. Remove chicken from marinade and cook for 6–7 minutes per side, until golden and fully cooked (internal temp 165°F). Let rest, then slice.
Prepare the Vegetables
- While chicken rests, dice cucumber, halve tomatoes, and slice red onion.
Assemble the Bowls
- Start with a base of quinoa or rice. Add sliced chicken, then arrange cucumber, tomatoes, red onion, feta, and olives around it. Top with tzatziki and fresh parsley.
