There’s something about Mediterranean food that just feels… lighter. Brighter. Like you’re eating something wholesome but still completely satisfying.
These Greek Chicken Bowls are exactly that kind of meal.
They’re fresh without being boring. Filling without being heavy. And honestly? They look impressive in the bowl — colorful layers of juicy chicken, crisp vegetables, creamy tzatziki, and fluffy rice or quinoa. It’s the kind of dinner that feels balanced and intentional, even if you pulled it together on a random Tuesday.
Perfect for meal prep. Perfect for family dinners. Perfect when you want something healthy-ish but still crave flavor.
Ingredients
For the Chicken & Marinade
- 4 small chicken breasts (about 1 1/4 pounds)
- 1/4 cup olive oil
- 2 tablespoons lemon juice
- 1 tablespoon honey
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
For the Bowls
- 2 cups cooked rice or quinoa
- 2 cups halved grape tomatoes
- 2 cups diced cucumber
- 4 cups shredded romaine lettuce
- 1 cup sliced red onion
- 1/2 cup feta cheese
For the Tzatziki Sauce
- 1 cup Greek yogurt
- 1/2 cup grated cucumber (excess water squeezed out)
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 clove garlic, minced
- 1 tablespoon fresh dill
- Salt to taste
How to Make Greek Chicken Bowls
1. Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes.
Pound the chicken breasts to an even thickness so they cook evenly. Place them in the marinade and let them sit for at least 30 minutes. Longer is better if you have time — but even 30 minutes makes a difference.
2. Prepare the Tzatziki
In a separate bowl, combine Greek yogurt, grated cucumber (make sure to squeeze out the excess moisture), lemon juice, olive oil, minced garlic, fresh dill, and a pinch of salt.
Stir well and refrigerate until ready to serve. The flavors actually deepen as it chills.
3. Cook the Rice or Quinoa
Prepare rice or quinoa according to package instructions. Fluff and set aside.
While it cooks, chop the tomatoes, cucumber, romaine, and red onion.
4. Cook the Chicken
Preheat your air fryer to 380°F.
Place the marinated chicken inside and cook for about 10 minutes, or until the internal temperature reaches 165°F. Cooking time may vary slightly depending on thickness.
Let the chicken rest for 5 minutes before slicing. This keeps it juicy.
(No air fryer? A grill pan or skillet works just as well.)
5. Assemble the Bowls
Start with a base of rice or quinoa.
Layer on:
- Shredded romaine
- Tomatoes
- Cucumber
- Red onion
- Sliced chicken
Top with feta cheese and a generous spoonful of tzatziki.
And that’s it.
Fresh. Colorful. Balanced. And honestly, hard to stop eating once you start.
