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Greek Chicken Bowls - Fresh, Flavorful, and Easy

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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 servings

Ingredients
  

  • Chicken: 1.5 pounds boneless, skinless chicken thighs or breasts, cut into bite-size pieces
  • Marinade: 3 tablespoons olive oil, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, 3 cloves garlic (minced), 1.5 teaspoons dried oregano, 1 teaspoon ground cumin (optional), 3/4 teaspoon kosher salt, 1/2 teaspoon black pepper, 1/2 teaspoon paprika
  • Base: 3 cups cooked rice (white, brown, or lemon rice), quinoa, couscous, or mixed greens
  • Veggies: 1 cup cherry tomatoes (halved), 1 cup cucumber (diced), 1/2 red onion (thinly sliced), 1 cup chopped romaine or mixed greens
  • Toppings: 1/2 cup Kalamata olives (pitted, halved), 1/2 cup crumbled feta, fresh dill and/or parsley (chopped), lemon wedges
  • Tzatziki (quick version): 1 cup plain Greek yogurt, 1/2 cup grated cucumber (squeezed dry), 1 tablespoon lemon juice, 1 tablespoon olive oil, 1 small garlic clove (grated), 1 tablespoon chopped dill, pinch of salt and pepper
  • Optional extras: Roasted red peppers, pepperoncini, pickled onions, hummus, or a drizzle of extra-virgin olive oil

Instructions
 

  • Mix the marinade: In a bowl, whisk olive oil, lemon juice, red wine vinegar, garlic, oregano, cumin (if using), salt, pepper, and paprika until combined.
  • Marinate the chicken: Add chicken to the marinade, toss to coat, and let sit for at least 20–30 minutes. For best flavor, marinate up to 4 hours in the fridge.
  • Cook your base: Prepare rice, quinoa, or couscous according to package directions. Fluff and keep warm, or chill if serving as a cold bowl over greens.
  • Make the tzatziki: Stir together Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, salt, and pepper. Taste and adjust lemon or salt. Chill until ready to serve.
  • Prep the veggies: Chop tomatoes, cucumber, and greens; slice red onion. Pat veggies dry so the bowl doesn’t get watery.
  • Cook the chicken: Heat a large skillet over medium-high. Add a light drizzle of olive oil. Sear chicken in a single layer for 4–5 minutes per side, until browned and cooked through (165°F/74°C). Work in batches if needed for good color.
  • Rest and slice: Transfer chicken to a plate and rest 3 minutes. Slice or leave in chunks. Squeeze a little lemon over the top for brightness.
  • Assemble the bowls: Add your base, then layer chicken, tomatoes, cucumber, onion, and greens. Top with olives, feta, herbs, and a generous spoon of tzatziki.
  • Finish: Add a squeeze of lemon and a light drizzle of olive oil. Taste and adjust salt and pepper.