Last Sunday I spent the afternoon prepping lunches for the week, and Lily came up to the counter and asked if she could “build her own bowl.” She layered rice, chicken, and about half a block of feta on top, completely skipping the olives. Noah just pointed at the tzatziki and said “more white stuff.” Jake and I sat there watching them eat every last bite, and I thought, this is exactly why I started this blog. Greek chicken bowls are now our go-to meal prep recipe, and I think they are about to become yours too.
This recipe is everything I love about cooking at home. Big, bold Mediterranean flavors that come together without fuss. Juicy marinated grilled chicken, fluffy rice, crisp fresh vegetables, and a cool, creamy homemade tzatziki that ties it all together. The best part? You can prep everything on Sunday and eat like royalty all week long.
Why You'll Love This Recipe
- Quick and Easy: The chicken marinates while you prep everything else. Active cooking time is barely 15 minutes.
- High in Protein: Between the marinated chicken, Greek yogurt tzatziki, and feta cheese, you are looking at a serious protein punch in every single bowl.
- Kid-Approved: My kids love building their own bowls. Lily loads up on feta. Noah goes heavy on the tzatziki. Everyone leaves the table happy.
- Perfect for Meal Prep: This is my number one meal prep recipe. Store each component separately and assemble fresh bowls every day for up to four days.
- Budget-Friendly: Chicken breasts, rice, and basic vegetables. You can feed a family of four for well under fifteen dollars.
Ingredients You'll Need
Everything in this recipe is easy to find and probably already in your kitchen. The magic is in the marinade and the homemade tzatziki, both of which take just minutes to throw together.
- 2 large boneless, skinless chicken breasts (about 600g / 1.3 lb) — butterfly them for even cooking
- 3 tbsp olive oil — good quality makes a difference here
- 3 garlic cloves, minced — fresh garlic only
- 1 tbsp lemon juice — freshly squeezed
- 1 tsp dried oregano — the backbone of Greek seasoning
- 1 tsp smoked paprika — adds warmth and subtle smokiness
- ½ tsp cumin — just a little goes a long way
- ½ tsp salt / ¼ tsp black pepper
- 200g (1 cup) dry white rice, cooked — day-old rice holds up better
- 1 large cucumber, diced — keep pieces small for easy scooping
- 250g (1½ cups) cherry tomatoes, halved — the sweetest ones you can find
- ½ red onion, thinly sliced — soak in cold water to mellow the bite
- 80g (½ cup) Kalamata olives, pitted — do not substitute with canned black olives
- 120g (4 oz) feta cheese, crumbled — buy the block and crumble it yourself
- 4 large pita breads, warmed (optional)
- 240g (1 cup) plain Greek yogurt — full-fat for the best texture
- 1 small cucumber, grated and squeezed dry — non-negotiable step
- 2 garlic cloves, minced — raw garlic gives the tzatziki its kick
- 1 tbsp fresh dill / 1 tbsp lemon juice / 1 tbsp olive oil / ¼ tsp salt
A few notes on the key ingredients:
The marinade is what makes this chicken taste like it came from a Mediterranean restaurant. Olive oil, lemon, garlic, and oregano together create incredible depth of flavor. Even 30 minutes makes a noticeable difference, but if you can marinate overnight, the flavor is on another level.
Greek yogurt needs to be full-fat for the tzatziki. Low-fat versions are too thin and watery. You want that thick, creamy texture that holds up as a sauce and does not pool at the bottom of your bowl.
Note: The feta cheese from a block versus pre-crumbled makes a world of difference. Block feta is creamier, saltier, and crumbles into beautiful irregular chunks that melt slightly over warm chicken. Pre-crumbled feta from a bag tastes dry in comparison. Same goes for the Greek yogurt, full-fat is non-negotiable for a thick, rich tzatziki.
How to Make Greek Chicken Bowls
This whole thing comes together so smoothly once you have your marinade going. Let me walk you through it step by step.
Step 1: Marinate the chicken.
Whisk together the olive oil, garlic, lemon juice, oregano, paprika, cumin, salt, and pepper in a bowl. Add the chicken breasts and coat them completely. Cover and refrigerate for at least 30 minutes, or up to overnight for the best flavor. The longer it sits, the more tender and flavorful the chicken gets.
Lora’s Tip: I always marinate the chicken the night before. It takes 2 minutes to throw together, and the next day the chicken is so packed with flavor you would think I spent hours on it. It is the ultimate lazy cook move and I am not ashamed of it.
Step 2: Make the tzatziki.
Grate the small cucumber on a box grater, then squeeze it dry with your hands over the sink. You want to get out as much water as possible. Mix the squeezed cucumber with the Greek yogurt, minced garlic, dill, lemon juice, olive oil, and salt. Stir well, taste it, and adjust the salt or lemon if needed. Refrigerate until ready to serve.
Lora’s Tip: I am serious about squeezing the cucumber completely dry. If you skip this, your tzatziki will turn into a watery mess within an hour. I wrap mine in a clean kitchen towel and wring it out like a washcloth. It sounds dramatic, but trust me.
Step 3: Cook the chicken.
Heat a grill pan or regular skillet over medium-high heat. Cook the marinated chicken breasts for 5 to 6 minutes per side until they are charred on the outside and cooked through to 74 degrees C (165 degrees F) on the inside. Transfer to a cutting board and let them rest for 5 minutes before slicing into strips.
Step 4: Cook the rice.
Prepare the rice according to the package directions. Fluff it with a fork and season lightly with a pinch of salt and a drizzle of olive oil. If you are meal prepping, day-old rice works even better because it holds its texture and does not turn mushy under the toppings.
Step 5: Assemble the bowls.
Divide the rice evenly among 4 bowls. Top each one with sliced chicken, diced cucumber, halved cherry tomatoes, sliced red onion, Kalamata olives, and a generous crumble of feta cheese. Arrange everything in sections so the colors pop and the bowl looks as good as it tastes.
Step 6: Finish and serve.
Add a generous dollop of tzatziki right in the center of each bowl. Drizzle a little extra olive oil over the top and serve immediately. If you are using pita bread, warm it for 30 seconds in the skillet and serve on the side for scooping.
Lora’s Tip: Let each person build their own bowl if you can. Put all the components out on the counter and let everyone choose how much of each thing they want. Lily adds extra feta to everything and Noah avoids the olives like they are poison. Everyone is happy.
Let the chicken rest for a full 5 minutes before slicing. I know it is tempting to cut into it right away, but resting keeps all those juices locked inside instead of running out onto the cutting board.
Lora's Kitchen Tips
- Marinate overnight for the best flavor. Even 2 hours makes a noticeable difference, but overnight is when the magic really happens. This is also what makes it such a great meal prep recipe.
- Squeeze the cucumber bone dry. This is non-negotiable for tzatziki. If you leave moisture in there, the sauce gets watery and thin within hours. A clean kitchen towel wrung out firmly is your best tool.
- Use day-old rice. Slightly cooled or leftover rice holds its texture much better under toppings and dressings. Freshly cooked rice can turn mushy.
- Soak your red onion. Thinly sliced raw red onion can be sharp and overwhelming. Soak the slices in cold water for 5 to 10 minutes and they mellow out beautifully.
- Invest in a good grill pan. You do not need an outdoor grill to get beautiful char marks on chicken. A cast iron grill pan over medium-high heat does the job perfectly.
Variations and Substitutions
Every kitchen and every family is a little different, so feel free to make these bowls your own:
Make it gluten-free: Skip the pita bread entirely or swap for gluten-free pita. Everything else in the bowl is naturally gluten-free.
Swap the protein: Not in the mood for chicken? Grilled shrimp is incredible in these bowls. Lamb meatballs are another amazing option. For a vegetarian version, try crispy seasoned chickpeas roasted in the same marinade.
Give it a spicy kick: Add a pinch of red pepper flakes to the marinade or drizzle some hot honey over the finished bowl. Jake puts sriracha on everything, including these bowls, and I have to admit it works.
Kid-friendly adjustment: Leave the olives and onion on the side. My kids prefer plain rice with chicken and a mountain of feta. Let them pick what goes in their bowl.
Veggie-packed version: Add roasted red peppers, artichoke hearts, or a big handful of baby spinach to the bowl. The warm chicken wilts the spinach slightly and it tastes amazing.
Make it a wrap: Skip the bowl altogether and stuff everything into a large warm pita or wrap. Perfect for taking to work or school.
What to Serve with Greek Chicken Bowls
These bowls are a complete meal on their own, but if you want to round things out, a batch of warm, fluffy pita bread is the obvious choice. Warm it in a dry skillet for about 30 seconds per side until soft and slightly charred. Perfect for scooping up rice, chicken, and that extra tzatziki pooling at the bottom of the bowl.
For something lighter, a simple Greek salad on the side with romaine, cucumber, tomatoes, olives, and a lemon olive oil dressing is all you need. It doubles down on those fresh Mediterranean flavors without adding much extra effort. [INTERNAL LINK PLACEHOLDER: link to a simple Greek salad recipe]
On nights when we are really hungry, I will make a batch of roasted lemon potatoes or hummus with warm pita chips alongside the bowls. It turns dinner into a full Mediterranean spread and makes a weeknight feel like a weekend celebration.
Storage, Freezing, and Reheating
- Storage: Keep all components stored separately in airtight containers in the refrigerator. The chicken, rice, and tzatziki all keep well for up to 4 days. Fresh vegetables stay crisp for 3 to 4 days in their own container.
- Freezing: The marinated cooked chicken freezes beautifully for up to 2 months. Let it cool completely, portion into freezer bags, and lay flat to freeze. The rice also freezes well. Do not freeze the tzatziki or fresh vegetables.
- Freeze components separately: Store chicken portions and rice portions in individual freezer bags so you can thaw exactly what you need. Label each bag with the date for easy tracking.
- Reheat in a skillet: Reheat the chicken gently in a skillet over medium heat for 2 to 3 minutes per side. Warm the rice in the microwave with a splash of water. Always add tzatziki and fresh vegetables cold.
- Microwave in a pinch: Microwave chicken and rice together for 60 to 90 seconds. The skillet method gives better texture, but the microwave works perfectly fine on busy mornings.
Frequently Asked Questions
Here are the questions I get asked most about these Greek chicken bowls. If yours is not answered here, drop it in the comments and I will get back to you!
Can I make this dairy-free?
Yes you can! Skip the feta cheese or use a dairy-free feta alternative. For the tzatziki, swap the Greek yogurt for a thick dairy-free yogurt like coconut yogurt. It will not taste exactly the same, but it is still delicious and creamy.
What if my chicken is dry?
This almost always comes down to overcooking. Use an instant-read thermometer and pull the chicken off the heat the moment it hits 74 degrees C (165 degrees F). Let it rest for 5 full minutes before slicing. The marinade also helps a lot with moisture, so do not skip it.
Can I use thighs instead of breasts?
Absolutely, and I actually encourage it. Chicken thighs have more fat and flavor, so they are naturally more forgiving if you overcook them slightly. They work beautifully in these bowls and are usually cheaper too.
Can I make this ahead for the whole week?
This is one of the best meal prep recipes I have ever made. Marinate and cook the chicken on Sunday, cook the rice, make the tzatziki, and chop the vegetables. Store everything separately and assemble fresh each day. It stays fresh and delicious for 4 days.
How can I boost the protein even more?
Double up on the chicken or add a scoop of chickpeas to the bowl. You can also swap the white rice for quinoa, which has more protein per serving. The tzatziki also adds protein thanks to the Greek yogurt base, so do not skip it.
I really hope you give these Greek chicken bowls a try. They are one of those recipes that makes you feel like you are eating something special without spending all evening in the kitchen. Fresh, bright, packed with protein, and endlessly customizable for every single person at your table. Make them, enjoy every bite, and come back to tell me how your family liked them. I am rooting for you!
With love and a little bit of tzatziki,
Lora x
Greek Chicken Bowls
4
servings45
minutes15
minutes520
kcalIngredients
2 large boneless, skinless chicken breasts (about 600g / 1.3 lb)
3 tbsp olive oil
3 garlic cloves, minced
1 tbsp lemon juice
1 tsp dried oregano, 1 tsp smoked paprika, 1/2 tsp cumin, 1/2 tsp salt, 1/4 tsp black pepper
200g (1 cup) dry white rice, cooked
1 large cucumber, diced
250g (1 1/2 cups) cherry tomatoes, halved
1/2 red onion, thinly sliced
80g (1/2 cup) Kalamata olives, pitted
120g (4 oz) feta cheese, crumbled
4 large pita breads, warmed (optional)
240g (1 cup) plain Greek yogurt
1 small cucumber, grated and squeezed dry
2 garlic cloves, minced
1 tbsp fresh dill, 1 tbsp lemon juice, 1 tbsp olive oil, 1/4 tsp salt
Directions
Whisk olive oil, garlic, lemon juice, oregano, paprika, cumin, salt, and pepper. Coat chicken and marinate for at least 30 minutes or overnight.
Grate cucumber and squeeze completely dry. Mix with Greek yogurt, garlic, dill, lemon juice, olive oil, and salt. Refrigerate until ready to serve.
Cook marinated chicken in a hot grill pan or skillet for 5-6 minutes per side until charred and cooked to 74°C (165°F). Rest 5 minutes, then slice.
Cook rice according to package directions. Fluff with a fork and season lightly with salt and olive oil.
Divide rice among 4 bowls. Top with chicken, cucumber, tomatoes, red onion, olives, and feta. Add a generous dollop of tzatziki and drizzle with olive oil.
