There’s something uniquely satisfying about a meal in a bowl. It feels complete, balanced, and so very comforting. When the weather gets a little warmer, or I’m just craving something bright and wholesome, my mind immediately goes to these Greek Chicken Bowls. They are a constant on our family’s dinner rotation, bringing the fresh, sunny flavours of the Mediterranean right to our kitchen table in Cheshire. My kids absolutely devour this every time I make it, especially the creamy tzatziki which they’d happily eat with a spoon!

What makes these bowls so special is the harmony of textures and tastes. We have tender, juicy chicken marinated in zesty lemon, garlic, and oregano, which gets beautifully caramelised in the pan. This sits atop a bed of fluffy quinoa, surrounded by a vibrant mix of crisp cucumber, sweet cherry tomatoes, sharp red onion, and salty Kalamata olives. The finishing touches are a generous crumble of feta cheese and a big, cooling dollop of homemade tzatziki. It’s a complete, nutrient-packed meal that feels both indulgent and genuinely good for you.

This recipe works beautifully for a fulfilling weeknight dinner that comes together with minimal fuss. It’s also fantastic for meal prepping; you can prepare all the components ahead of time and assemble your bowls for healthy, delicious lunches throughout the week. If you’re looking for more inspiration for vibrant and healthy chicken recipes, this is a brilliant place to start.

Recipe Overview

These Greek Chicken Bowls are all about layering fresh, distinct flavours. The star is the chicken, which soaks up a simple but potent marinade before being cooked to tender perfection. Paired with nutty quinoa, crunchy salad vegetables, and a truly authentic-tasting tzatziki, every spoonful is a delight. I used to struggle with dry chicken for recipes like this until I discovered the power of a good marinade combined with not overcooking the meat. It makes all the difference.

• Prep Time: 20 minutes (+ 15 minutes marinating)
• Cook Time: 20 minutes
• Total Time: 40 minutes
• Servings: 4 people
• Difficulty: Easy

Why You’ll Love These Greek Chicken Bowls

• Genuine Flavour: The marinade gives the chicken an authentic Greek character – bright with lemon, pungent with garlic, and aromatic with oregano. This is beautifully balanced by the tangy, creamy tzatziki and the salty pop of feta and olives.
• Ready in Under 45 Minutes: From start to finish, this entire meal is on the table in about 40 minutes, making it a brilliant option for busy evenings.
• Flexible Recipe: You can easily adapt these bowls to your taste. Swap the quinoa for brown rice, couscous, or even farro. Not a fan of red onion? Leave it out. Add some roasted red peppers or chickpeas for extra texture and protein.
• Great for Meal Prep: This recipe is ideal when you want to get ahead. Cook the chicken and quinoa, and chop the veggies over the weekend. You’ll have grab-and-go lunches that are a world away from a boring sandwich.
• Family Tested: This is one of those rare dishes that the whole family agrees on. It always gets compliments, and I often have to make a double batch of the tzatziki because it disappears so fast!

Greek Chicken Bowls

⏱️ 20 min prep  •  🍳 25 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best results, try to use fresh, good-quality ingredients. The flavour of the final dish really depends on it. For the Greek yoghurt in the tzatziki, I always reach for Fage Total 5%; its thick, strained consistency is unmatched and prevents a watery sauce.

• For the Greek Chicken:
• 600g boneless, skinless chicken breasts or thighs, cut into 2-3cm chunks
• 3 tbsp extra virgin olive oil
• 1 large lemon, juiced (about 4 tbsp)
• 3 cloves garlic, minced
• 2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Tzatziki Sauce:
• 200g full-fat Greek yoghurt
• 1/2 large cucumber, grated
• 1 clove garlic, finely minced or grated
• 1 tbsp fresh dill, finely chopped
• 1 tbsp lemon juice
• A pinch of salt
• For Assembling the Bowls:
• 200g quinoa, rinsed
• 400ml vegetable or chicken stock (or water)
• 200g cherry tomatoes, halved
• 1 large cucumber, diced
• 1/2 red onion, thinly sliced
• 100g Kalamata olives, pitted
• 150g feta cheese, crumbled

Sara’s Tip: Don’t be tempted to skip rinsing your quinoa! It removes the natural coating, called saponin, which can make it taste bitter. A quick rinse under cold water in a fine-mesh sieve is all it takes.

How to Make Greek Chicken Bowls

The process for this recipe is very straightforward. We’ll marinate the chicken, prepare the tzatziki and quinoa while it rests, and then cook the chicken and assemble everything. It’s a simple flow that makes cooking feel organised and stress-free.

1. Marinate the Chicken: In a medium mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken chunks and toss well to ensure every piece is coated. Set aside to marinate for at least 15 minutes at room temperature, or up to 4 hours in the fridge. The flavour profile is quite similar to my popular Lemon Garlic Chicken, but with that distinctive oregano kick.
2. Cook the Quinoa: While the chicken marinates, place the rinsed quinoa and the stock (or water) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.
3. Prepare the Tzatziki: Grate the half cucumber into a clean tea towel or a few layers of kitchen paper. Squeeze it firmly over the sink to remove as much excess water as possible. This is the most crucial step for a thick, creamy sauce! In a small bowl, mix the squeezed cucumber, Greek yoghurt, minced garlic, fresh dill, lemon juice, and salt. Stir to combine and set aside. The history of tzatziki is fascinating, with variations found across the Middle East and Southeast Europe.
4. Prepare the Vegetables: Chop your cherry tomatoes, dice the other cucumber, and thinly slice the red onion. Have your olives and crumbled feta ready for assembly.
5. Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. Add the marinated chicken pieces in a single layer (you may need to do this in two batches to avoid overcrowding the pan). Cook for 4-6 minutes on each side, until golden brown and cooked through. I find that letting the chicken get a nice, deep colour on the outside adds so much flavour.
6. Check for Doneness: The chicken should be white all the way through, with no pink remaining. For complete certainty, you can use a meat thermometer; it should read 74°C, as recommended by the Food Standards Agency.
7. Assemble the Bowls: Divide the fluffed quinoa among four bowls. Top with the cooked chicken, tomatoes, cucumber, red onion, and Kalamata olives. Sprinkle generously with crumbled feta cheese and finish with a large spoonful of the homemade tzatziki.

Tips From My Kitchen

• Don’t Crowd the Pan: When cooking the chicken, make sure the pieces have a little space between them. If the pan is too crowded, the chicken will steam instead of sear, and you’ll miss out on those delicious caramelised brown bits.
• The Secret Step: I can’t stress this enough: squeeze the water from the cucumber for your tzatziki! I learned that this single step is the key to preventing a watery, disappointing sauce. It concentrates the cucumber flavour and keeps the yoghurt thick and luscious.
• Make-Ahead Magic: You can marinate the chicken overnight for an even more intense flavour. The tzatziki can also be made a day in advance; in fact, the flavours meld and improve with a little time in the fridge. The quinoa can be cooked and stored for up to 3 days.
• Storage: Store any leftovers in separate airtight containers in the refrigerator. The components will keep well for up to 3 days. I recommend assembling the bowls just before serving to keep the vegetables crisp.

Equipment You’ll Need

• Large frying pan or skillet
• Sharp knife and cutting board
• Medium saucepan with a lid
• Mixing bowls (various sizes)
• Fine-mesh sieve (for rinsing quinoa)
• Box grater

Delicious Variations to Try

One of the best things about bowl-based meals is how easy they are to customise. Here are a few variations we love:

• Spicy Version: Add 1/2 teaspoon of red chilli flakes to the chicken marinade for a gentle, warming heat.
• Vegetarian/Vegan Option: Swap the chicken for a can of drained and rinsed chickpeas (toss them in the same marinade) or cubes of firm halloumi. For a vegan bowl, use chickpeas and a dairy-free feta alternative, and make a vegan tzatziki with a plain soy or coconut-based yoghurt.
• Different Protein: This marinade works wonderfully with prawns or salmon fillets. Adjust the cooking time accordingly – prawns will only need a few minutes per side. It’s also a great way to use up leftover roast chicken. For another great bowl meal, check out these Sticky Chicken Rice Bowls.

What to Serve With Greek Chicken Bowls

These bowls are a complete meal on their own, but if you want to stretch them further or serve them as part of a larger spread, here are a few ideas:

• Warm Pitta Bread: Toasted or warmed pitta bread is perfect for scooping up the tzatziki and any leftover juices at the bottom of the bowl.
• Hummus: A spoonful of creamy hummus on the side adds another layer of flavour and texture.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Greek Assyrtiko cuts through the richness of the feta and complements the lemon in the chicken beautifully.

Frequently Asked Questions

Greek Chicken Bowls

A fresh and flavourful Mediterranean-inspired meal featuring tender marinated chicken, fluffy quinoa, crisp vegetables, and a creamy homemade tzatziki sauce.

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Prep Time 20 minutes mins

Cook Time 25 minutes mins

Total Time 45 minutes mins

Servings: 4 servings

Course: Main Course

Cuisine: Greek

Calories: 770

Ingredients Method Notes

Ingredients

  

For the Greek Chicken

• 600 g boneless skinless chicken breasts or thighs, cut into 2-3cm chunks
• 3 tbsp extra virgin olive oil
• 1 large lemon juiced (about 4 tbsp)
• 3 cloves garlic minced
• 2 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Tzatziki Sauce

• 200 g full-fat Greek yoghurt
• 1/2 large cucumber grated
• 1 clove garlic finely minced or grated
• 1 tbsp fresh dill finely chopped
• 1 tbsp lemon juice
• A pinch of salt

For Assembling the Bowls

• 200 g quinoa rinsed
• 400 ml vegetable or chicken stock or water
• 200 g cherry tomatoes halved
• 1 large cucumber diced
• 1/2 red onion thinly sliced
• 100 g Kalamata olives pitted
• 150 g feta cheese crumbled

Method

 

1. Marinate the Chicken: In a medium mixing bowl, combine the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper. Add the chicken chunks and toss well to ensure every piece is coated. Set aside to marinate for at least 15 minutes at room temperature, or up to 4 hours in the fridge. The flavour profile is quite similar to my popular Lemon Garlic Chicken, but with that distinctive oregano kick.
2. Cook the Quinoa: While the chicken marinates, place the rinsed quinoa and the stock (or water) in a medium saucepan. Bring to a boil, then reduce the heat to low, cover, and simmer for 15 minutes, or until all the liquid has been absorbed. Remove from the heat and let it stand, covered, for 5 minutes. Fluff with a fork.
3. Prepare the Tzatziki: Grate the half cucumber into a clean tea towel or a few layers of kitchen paper. Squeeze it firmly over the sink to remove as much excess water as possible. This is the most crucial step for a thick, creamy sauce! In a small bowl, mix the squeezed cucumber, Greek yoghurt, minced garlic, fresh dill, lemon juice, and salt. Stir to combine and set aside. The history of tzatziki is fascinating, with variations found across the Middle East and Southeast Europe.
4. Prepare the Vegetables: Chop your cherry tomatoes, dice the other cucumber, and thinly slice the red onion. Have your olives and crumbled feta ready for assembly.
5. Cook the Chicken: Heat a large frying pan or skillet over a medium-high heat. Add the marinated chicken pieces in a single layer (you may need to do this in two batches to avoid overcrowding the pan). Cook for 4-6 minutes on each side, until golden brown and cooked through. I find that letting the chicken get a nice, deep colour on the outside adds so much flavour.
6. Check for Doneness: The chicken should be white all the way through, with no pink remaining. For complete certainty, you can use a meat thermometer; it should read 74°C, as recommended by the Food Standards Agency.
7. Assemble the Bowls: Divide the fluffed quinoa among four bowls. Top with the cooked chicken, tomatoes, cucumber, red onion, and Kalamata olives. Sprinkle generously with crumbled feta cheese and finish with a large spoonful of the homemade tzatziki.

Notes

Store components separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and quinoa before assembling for best results.

From my kitchen to yours, I truly hope you enjoy making and eating these Greek Chicken Bowls as much as we do. They are a true taste of sunshine in a bowl and prove that healthy eating can be incredibly delicious and satisfying. If you give this recipe a go, please let me know how you got on in the comments below – I love hearing from you!