As you know, this week I’ve been all about Mediterranean food, and this Greek chicken bowl turned out to be such a winner. I marinated the chicken with lemon, garlic, and oregano, swapped the usual white rice for quinoa to give it a protein boost, and added fresh veggies, olives, and a big scoop of creamy homemade tzatziki. The whole bowl came together so easily, but it felt like something you’d order at a restaurant, fresh, colorful, and so satisfying. Here is how to make this delicious Greek inspired bowl!
What You’ll Need to Make This Bowl
Chicken fillet – diced and marinated with lemon, garlic, and oregano so it turns out juicy and full of flavor.
Lemons – the juice and zest give the chicken that bright, fresh kick.
Olive oil – smooth and rich, I use it for the marinade and to finish the bowl.
Garlic – bold and savory, it goes in both the chicken and the tzatziki.
Fresh oregano – the classic Greek herb that makes everything taste authentic.
Salt + black pepper + paprika – simple seasonings that bring it all together.
Cucumbers – grated for the tzatziki and diced fresh for the bowl.
Greek yogurt – thick and creamy, the base for the tzatziki.
Fresh dill – gives the sauce that herby punch.
Quinoa – my go-to swap for rice when I want extra protein.
Cherry tomatoes – sweet and juicy little pops of flavor. You can use regular tomatoes, will work great too!
Red onion – thinly sliced for just the right amount of bite.
Kalamata olives – salty, briny, and so Greek.
Shredded feta – tangy, salty, and the perfect finishing touch.
Mixed greens – I always like to add fresh parsley, mint and parsley because it ads extra taste to my bowls.
How to Make This Delicious Greek Chicken Bowl
1. Cook the quinoa according to package directions until fluffy. This one is a great non-GMO option.
2. Make the tzatziki
- Grate the cucumber, sprinkle with salt, and let it sit for 15 minutes.
- Squeeze out the water.
- Mix cucumber with Greek yogurt, garlic, dill, olive oil, and lemon juice.
- Season with salt to taste, then chill until ready to serve.
3. Prepare the chicken
- In a medium bowl, finely grate the zest of 2 large lemons (about 2 tablespoons), then juice them (about ⅓ cup). Mince 4 garlic cloves (about 4 teaspoons), and add them to the bowl. Whisk in ¼ cup olive oil, 2 teaspoons dried oregano, 1 ½ teaspoons kosher salt, 1 teaspoon paprika, and ½ teaspoon black pepper until everything is combined.
- Add the diced chicken fillet to the marinade and toss until coated. Cover and refrigerate for at least 30 minutes.
- Heat a skillet with a drizzle of olive oil and cook the marinated chicken for 8-10 minutes until golden and cooked through. Let it rest for 5 minutes.
4. Build the bowls
- Add the cooked quinoa into the bowls.
- Arrange chicken, cherry tomatoes, cucumbers, red onion, and Kalamata olives.
- Sprinkle with shredded feta.
- Add a generous scoop of tzatziki, drizzle with a little olive oil to finish, and an extra sprinkle of fresh herbs.
FAQ
Can I grill the chicken instead of cooking it in a skillet?
Yes, grilling works beautifully. It adds a smoky flavor that goes so well with the lemon and oregano marinade. Just make sure the chicken is fully cooked before serving.
Do I have to use quinoa?
Nope! I like quinoa for the extra protein, but rice, couscous, or even farro would all work here. Use whatever grain you love or already have on hand.
Can I make the tzatziki ahead of time?
Definitely. Tzatziki actually tastes even better after it sits for a few hours in the fridge. Just keep it in an airtight container and it’ll stay fresh for up to 3 days.
How long does the chicken need to marinate?
Even 30 minutes will give it a lot of flavor, but if you’ve got more time, let it go for a couple of hours. The longer it marinates, the more tender and flavorful it gets.
Can I meal prep this bowl?
Yes! Cook the quinoa, chicken, and tzatziki ahead of time. Store everything separately in the fridge and assemble the bowls when you’re ready to eat so they stay fresh and colorful.
Can I store leftovers?
Absolutely. The chicken and quinoa will keep for about 3 days in the fridge. Tzatziki also holds up well, but I’d add the veggies and feta fresh when you’re ready to serve.
What else can I add to the recipe?
You can easily switch it up. Add avocado slices for extra creaminess, toss in roasted chickpeas for crunch, or serve it with warm pita bread on the side. A drizzle of tahini or a handful of roasted red peppers would also taste amazing.
Final Thoughts
This Greek chicken bowl is one of those recipes that makes healthy eating feel exciting. Between the juicy marinated chicken, the creamy tzatziki, and all those fresh toppings, every bite is packed with flavor. I love that it’s simple enough for a weeknight dinner but also impressive enough to serve if you’re hosting. Plus, with the quinoa base, it’s filling and protein-packed, so it really keeps you going. Honestly, once you make it, I think this bowl will end up on repeat in your kitchen just like it is in mine.
Protein-Packed Greek Chicken Power Bowl with Tzatziki
Ingredients
For the Chicken
- 1 ⅓ pounds (600 g) chicken fillet, diced
- 2 large lemons, zest (about 2 tbsp) and juice (about ⅓ cup)
- 4 garlic cloves, minced
- ¼ cup olive oil
- 2 tsp dried oregano
- 1 ½ tsp kosher salt
- 1 tsp paprika
- ½ tsp black pepper
For the Tzatziki
- 1 cucumber, grated and squeezed to remove excess water
- 1 ¼ cups Greek yogurt
- 2 garlic cloves, minced
- 2 tbsp fresh dill, chopped
- 1 tbsp olive oil
- 1 tbsp lemon juice
- Salt, to taste
For the Bowl
- 1 cup quinoa, uncooked (yields about 3 cups cooked)
- 2 cups cherry tomatoes, halved
- 2 cucumber, diced
- 1 red onion, thinly sliced
- ½ cup Kalamata olives, pitted and halved
- ½ cup shredded feta cheese
- Fresh herbs (parsley, mint, or dill), for garnish
- Extra olive oil, for drizzling
Instructions
- Cook the quinoa according to package directions until fluffy. This one is a great non-GMO option.
- Make the tzatziki:
- Grate the cucumber, sprinkle with salt, and let it sit for 15 minutes.
- Squeeze out the water.
- Mix cucumber with Greek yogurt, garlic, dill, olive oil, and lemon juice.
- Season with salt to taste, then chill until ready to serve.
- Prepare the chicken:
- In a medium bowl, finely grate the zest of 2 large lemons (about 2 tablespoons), then juice them (about ⅓ cup). Mince 4 garlic cloves (about 4 teaspoons), and add them to the bowl. Whisk in ¼ cup olive oil, 2 teaspoons dried oregano, 1 ½ teaspoons kosher salt, 1 teaspoon paprika, and ½ teaspoon black pepper until everything is combined.
- Add the diced chicken fillet to the marinade and toss until coated. Cover and refrigerate for at least 30 minutes.
- Heat a skillet with a drizzle of olive oil and cook the marinated chicken for 8-10 minutes until golden and cooked through. Let it rest for 5 minutes.
- Build the bowls:
- Add the cooked quinoa into the bowls.
- Arrange chicken, cherry tomatoes, cucumbers, red onion, and Kalamata olives.
- Sprinkle with shredded feta.
- Add a generous scoop of tzatziki, drizzle with a little olive oil to finish, and an extra sprinkle of fresh herbs.
