Greek Chicken Bowls
Greek Chicken Bowls are about to become your new obsession when you need dinner that tastes like you tried way harder than you actually did.
This recipe combines garlicky yogurt-marinated chicken with bright lemon rice and cooling tzatziki sauce in about an hour of mostly hands-off time.
Everyone gets to build their perfect Greek Chicken Bowl with their favorite toppings, which means no more “but I don’t like olives” complaints at the dinner table.
Greek Chicken Bowls Recipe Highlights
- Just marinate and forget until dinnertime
- Greek Chicken Bowls ready in about an hour or less
- Tastes fancy but costs less than takeout
- Leftovers that actually get better overnight
- High protein meal that keeps you full for hours
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN – The star of your Greek Chicken Bowls starts with thighs that stay juicy even if you get distracted by that text message. They’re fattier than breasts (in the good way), which means more flavor and less chance of serving chicken jerky. If you’re team breast meat, go for it, just watch them like a hawk so they don’t dry out. Either way, that yogurt marinade is doing the heavy lifting to keep everything tender.
YOGURT – Greek yogurt is the MVP in these, pulling double duty in the marinade and tzatziki. Don’t cheap out with regular yogurt unless you want sad, watery sauce. The thick stuff clings to the chicken and actually tenderizes it while adding tang. If your grocery store only has the giant tubs, freeze the extra in ice cube trays for smoothies.
GARLIC – You’ll use a whole head between all the components, because Greek Chicken Bowls don’t do subtle. Fresh is non-negotiable here. Those jars of pre-minced stuff taste like disappointment. Smash your cloves before mincing to release more flavor, and your kitchen will smell like a Mediterranean vacation.
RICE – Long-grain white rice is your friend. It stays fluffy and separate, soaking up all that lemony goodness without turning to mush. Uncle Ben’s, jasmine, basmati, whatever you’ve got in the pantry works. The secret is toasting it in oil first, which sounds fancy but literally takes 2 minutes.
CUCUMBER – The make-or-break ingredient for tzatziki that doesn’t turn your Greek Chicken Bowls into cucumber soup. Grate it, salt it, then squeeze the living daylights out of it in a clean dish towel. You’ll be shocked how much water comes out. English cucumbers are best since they have tiny seeds and thin skin, but regular ones work if you peel and de-seed them first.
LEMON – Fresh lemons only for chicken bowls, because bottled juice tastes like sadness. You’ll need the zest and juice for the rice, plus more juice for the tzatziki. Roll them on the counter before juicing to get more liquid out. One large lemon should cover the rice, grab a second for the sauce.
HERBS – Dried oregano and thyme in the marinade give Greek Chicken Bowls that authentic flavor without requiring a trip to the fancy grocery store. Fresh dill in the tzatziki is worth seeking out, but dried works in a pinch (use half the amount). These herbs are what transport you from Tuesday night dinner to taverna by the sea.
TOMATOES – Cherry or grape tomatoes add sweetness and color. They’re nature’s way of making your bowl Instagram-worthy without trying. Cut them in half so they don’t roll off your fork like tiny escape artists. In winter when tomatoes taste like cardboard, roast them with a little olive oil first.
ONION – Pickled red onions bring tang without the harsh bite of raw ones. Buy them jarred or make your own by soaking sliced red onions in vinegar for 30 minutes. Your breath will thank you, and they add gorgeous color to boot.
OLIVES – Kalamata olives are the purple-black beauties that make Greek Chicken Bowls authentic. Their briny punch ties everything together. Buy them pitted unless you enjoy surprise dental work. If someone in your house hates olives, their portion just became your extra olives.
FETA – Block feta in brine beats pre-crumbled every time for both flavor and texture. Crumble it yourself for chunks that don’t taste like styrofoam. Sheep’s milk feta is traditional, but cow’s milk versions work too and cost less.
SPICES – Cumin and smoked paprika aren’t traditionally Greek, but they add depth to these Greek Chicken Bowls that makes people ask for your secret. Regular paprika works if you don’t have smoked. The cumin brings earthiness while paprika adds subtle smokiness that makes the chicken taste grilled even from a skillet.
How To Make Greek Chicken Bowls
Please check the printable recipe card below for more detailed instructions.
- Mix yogurt with garlic, oregano, thyme, cumin, paprika, salt and pepper. Add chicken and marinate.
- Cook chicken in skillet. Rest then slice.
- Sauté garlic in oil. Add rice, broth, lemon zest, lemon juice and salt. Simmer covered then fluff.
- Grate cucumber and squeeze dry. Mix with yogurt, garlic, lemon juice, dill, salt and pepper.
- Layer rice, chicken, vegetables, tzatziki and feta in bowls.
Leftovers and Storage
STORE – Keep your Greek Chicken Bowls components in separate containers because nobody likes soggy salad. Everything stays fresh in the fridge for 4 days, though the vegetables are best within 2 days. Layer plastic wrap directly on the tzatziki surface to prevent that weird skin from forming.
FREEZE – Greek Chicken loves the freezer! Freeze marinated raw chicken right in the marinade for future lazy dinners (up to 3 months). Cooked chicken and rice freeze beautifully in meal prep containers. Skip freezing the fresh stuff, unless you enjoy defrosted cucumber mush.
REHEAT – Microwave chicken with a damp paper towel on top to keep it moist. Add a splash of water to the rice and fluff with a fork after heating. Keep vegetables and tzatziki cold for the best hot-cold contrast that makes this dish sing.
MAKE AHEAD – This recipe was born for meal prep. Marinate chicken up to 2 days early for maximum flavor. Tzatziki gets better overnight as flavors mingle. Chop all veggies and store separately. Only the rice suffers from advance prep, so make that fresh if possible.
More Easy and Delicious Recipes
Serving Suggestions
WARM PITA TRIANGLES – Cut pita bread into triangles, brush with olive oil, and toast until golden. They’re perfect for scooping and way better than chips.
CRUNCHY CHICKPEAS – Roast a can of drained chickpeas with olive oil and salt for protein-packed crunch on top. Great if you want to boost your protein without much effort!
GREEK WINE SPRITZER – Mix white wine with sparkling water and a splash of lemon. Instant vacation vibes without the plane ticket.
FRESH FRUIT DESSERT – Watermelon with mint or honeyed Greek yogurt with berries keeps the Mediterranean theme going without heavy dessert.
Recipe Success Tips
MARINATION TIME – Yes, 30 minutes works, but overnight transforms this from good to “what’s your secret?” good. The acid in the yogurt needs time to work its tenderizing magic.
CHICKEN TEMPERATURE – Nobody wants food poisoning with their Greek feast. Thighs need 165° Fahrenheit minimum, but they’re actually better at 175° Fahrenheit. Breasts dry out over 165° Fahrenheit, so nail that temp.
RICE RESCUE – If your rice seems dry, add another splash of broth. Too wet? Leave the lid off and let it steam away. That 10-minute rest after cooking isn’t optional, it’s what makes fluffy rice happen.
Expert Tip – Season every component individually. Your chicken, rice, tzatziki, and even the vegetables should all taste good solo before they party together in your Greek Chicken Bowls.
Commonly Asked Questions
Can I Use Boneless Skinless Chicken Breasts Instead?
Absolutely! Breasts cook faster than thighs, so check them at 5 minutes per side. Pound them to even thickness first if they’re thick, or butterfly them. The yogurt marinade helps prevent dryness, but breasts are less forgiving than thighs if you overcook them.
What Can I Substitute For Greek Yogurt?
Full-fat sour cream works great and brings similar tang and thickness. Regular yogurt needs straining through cheesecloth for 2-3 hours first. For dairy-free folks, thick coconut yogurt works, though it adds subtle sweetness. Whatever you use needs to be thick enough to coat a spoon.
Can I Grill The Chicken Instead?
Grilling makes this even better! The yogurt marinade chars beautifully. Heat your grill to medium-high and oil the grates well. Grill 6-8 minutes per side until you get those gorgeous grill marks. The smoky flavor takes these bowls to restaurant level.
Why Is My Tzatziki Watery?
Nine times out of ten, it’s cucumber moisture. After grating, salt the cucumber and let it drain 15 minutes before squeezing. Really squeeze hard, like you’re wringing out a bathing suit. Also check your yogurt, some brands are thinner than others. When in doubt, add more yogurt, not more cucumber.
Can I Use Dried Herbs Instead Of Fresh Dill?
You can use dried dill, just use half the amount since dried herbs are more concentrated. Add it to the yogurt and let it sit 10 minutes to rehydrate. Fresh really does taste better here, but dried won’t ruin anything. Freeze fresh dill in ice cube trays with water for next time.
More Easy and Delicious Recipes
Greek Pasta Salad takes all the flavors from Greek Chicken Bowls and tosses them with pasta for your next potluck superstar that actually gets finished.
Greek Chicken and Roasted Potatoes brings the same Mediterranean magic as Greek Chicken Bowls in sheet pan form when you want dinner with even less cleanup.
Greek Salad with crisp vegetables, creamy feta, and the perfect tangy dressing.
Creamy Cucumber Salad makes a cooling side dish for Greek Chicken Bowls when you’ve got leftover tzatziki to use up.
Greek Chicken Bowls
Ingredients
For the Chicken
- 1 ½ pounds chicken thighs skinless, boneless or chicken breasts
- ½ cup Greek yogurt
- 3 cloves garlic minced
- 1 teaspoons dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- ½ teaspoon smoked paprika
- salt and pepper to taste
For the Lemon-Garlic Rice
- 1 cup long-grain rice
- 2 cups chicken broth
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 1 medium lemon zest and juice
- ¼ teaspoon salt
For the Tzatziki Sauce
- 1 cup Greek yogurt
- ½ large cucumber grated and water removed
- 1 clove garlic minced
- ½ medium lemon juiced
- 1 tablespoon dried dill chopped
- Salt and pepper to taste
Bowl Assembly and Garnish
- 1 cup cherry tomatoes halved
- 1 cup cucumber peeled and quartered
- ½ cup pickled red onion thinly sliced
- ¼ cup Kalamata olives pitted and sliced
- ¼ cup crumbled feta cheese
Instructions
- In a large bowl, whisk together Greek yogurt, garlic, oregano, thyme, cumin, smoked paprika, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 30 minutes, or up to 8 hours.
- Heat a large skillet over medium-high heat. Remove the chicken from the marinade and cook for 5 to 7 minutes per side, or until fully cooked and lightly charred. Let rest before slicing.
- In a medium saucepan, heat olive oil over medium heat. Add garlic and cook for 1 to 2 minutes. Stir in the rice to coat.
- Add chicken broth, lemon zest, lemon juice, and salt. Bring to a boil, reduce heat, cover, and simmer for 15 to 20 minutes, until the rice is tender and the liquid is absorbed. Fluff with a fork.
- While the rice cooks, grate the cucumber and squeeze out excess liquid with a towel. In a bowl, mix the yogurt, cucumber, garlic, lemon juice, and dill. Season with salt and pepper. Refrigerate until ready to serve.
- To assemble the bowls, divide rice between serving bowls. Top with sliced chicken, tomatoes, cucumber, pickled red onion, and olives. Add a spoonful of tzatziki and finish with feta and parsley.
Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett is the founder and food blogger of Cheerful Cook, a popular recipe website featuring comfort food recipes from the US and Germany. She has been featured in numerous media outlets, including the AP Wire and MSN.