Greek Chicken Bowls Recipe

Name: Greek Chicken Bowls
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 600 g boneless, skinless chicken thighs; 3 tbsp olive oil; 3 tbsp lemon juice; 3 garlic cloves, crushed; 2 tsp dried oregano; 1 tsp fine salt; ½ tsp ground black pepper; 250 g quinoa or long-grain rice; 1 large cucumber, diced; 250 g cherry tomatoes, halved; 1 small red onion, thinly sliced; 80 g pitted Kalamata olives; 120 g feta, crumbled; 200 g Greek yoghurt; ½ cucumber, grated and squeezed dry; 1 small garlic clove, grated; 1 tbsp chopped fresh dill; 1 tsp lemon juice; A handful of chopped fresh parsley, to serve

Why This Greek Chicken Bowls Recipe Works

A Greek chicken bowl takes the flavours of a Greek taverna, lemon, oregano, olives, feta, cucumber and cool tzatziki, and arranges them in a bowl that makes a complete, balanced meal. It is what people who like souvlaki, but want a lighter, fresher dinner, tend to end up making, and it is one of the best-loved meal prep dishes because every part of it keeps well and can be cooked ahead. The chicken does the flavouring. Thighs are marinated in olive oil, lemon juice, garlic and oregano for thirty minutes, which is long enough for the marinade to work on the surface without the acid making the meat mushy, then cooked in a hot pan until golden. Thighs are less likely to dry out than breast, and their richer taste suits the marinade. Quinoa or rice makes the base, the vegetables are chopped raw and left crisp, and the tzatziki, made with Greek yoghurt, grated cucumber, garlic and dill, ties everything together. The key to a good tzatziki is to squeeze the grated cucumber dry, or it will water the yoghurt. Assemble each bowl at the last minute so that the salad stays crisp.

How to Make Greek Chicken Bowls

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Mix 2 tablespoons of the oil with the 3 tablespoons of lemon juice, the crushed garlic, oregano, salt and pepper in a bowl. Add the chicken, turn to coat and marinate for 30 minutes.
Meanwhile, cook the quinoa or rice according to the packet instructions, then fluff with a fork and leave to cool slightly.
To make the tzatziki, stir the yoghurt with the grated cucumber, grated garlic, dill and the teaspoon of lemon juice, and season with a pinch of salt.
Heat the remaining oil in a large frying pan or griddle over medium-high heat. Cook the chicken for 6 to 7 minutes on each side until golden and cooked through, with a thermometer reading 75°C / 165°F.
Transfer to a board, rest for 5 minutes, then slice.
Divide the quinoa between 4 bowls and arrange the chicken, cucumber, tomatoes, onion, olives and feta over it.
Add a big spoonful of tzatziki to each bowl, scatter with parsley and serve.

Tips for Making Greek Chicken Bowls

Squeeze the grated cucumber in a clean tea towel. The water in it is what makes tzatziki thin and sour.
Marinate for no more than a couple of hours. The lemon juice starts to cook the surface of the chicken, and it turns chalky if left too long.
For meal prep, keep the tzatziki and vegetables in separate containers and assemble at the last minute.

Common Substitutions & Variations

An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
Fresh herbs work in place of the dried oregano at roughly three times the quantity — a teaspoon of dried is about a tablespoon of fresh, chopped.

What to Serve with Greek Chicken Bowls

Warm pitta bread
A glass of white wine
Roasted red peppers

Storing & Reheating Greek Chicken Bowls

The components keep separately in the fridge for up to 3 days. Assembled bowls are best eaten the same day, as the vegetables soften and release water. The cooked chicken freezes for up to 2 months.

Greek Chicken Bowls FAQ: Common Questions

How long does Greek Chicken Bowls take to make?

About 50 minutes in total — 25 minutes of preparation and 25 minutes of cooking. The recipe serves 4.

What are the key tips for making Greek Chicken Bowls?

Squeeze the grated cucumber in a clean tea towel. The water in it is what makes tzatziki thin and sour. Marinate for no more than a couple of hours. The lemon juice starts to cook the surface of the chicken, and it turns chalky if left too long. For meal prep, keep the tzatziki and vegetables in separate containers and assemble at the last minute.

What should I serve with Greek Chicken Bowls?

Warm pitta bread; A glass of white wine; Roasted red peppers.

Can Greek Chicken Bowls be made ahead or frozen?

The components keep separately in the fridge for up to 3 days. Assembled bowls are best eaten the same day, as the vegetables soften and release water. The cooked chicken freezes for up to 2 months.

Is Greek Chicken Bowls suitable for a special diet?

This recipe is gluten-free, high-protein and no added sugar. Those labels are checked against the ingredient list, so a dish is only marked when nothing in it contradicts the claim.

How many calories are in Greek Chicken Bowls?

About 691 kcal per serving, with 49 g protein, 54 g carbohydrate and 31 g fat. The figures are calculated from the ingredient list and are an estimate.

Greek Chicken Bowls Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.

691Calories

49gProtein

54gCarbs

31gFat

7gFibre

8gSugar

1190mgSodium

Gluten-Free High-Protein No Added Sugar

Greek Chicken Bowls

How to Make Greek Chicken Bowls

Tips for Making Greek Chicken Bowls

Common Substitutions & Variations

What to Serve with Greek Chicken Bowls

Storing & Reheating Greek Chicken Bowls

Greek Chicken Bowls FAQ: Common Questions

Greek Chicken Bowls Nutrition

Reader Reviews

Cooked this? Leave a review

How to Make Greek Chicken Bowls

Tips for Making Greek Chicken Bowls

Common Substitutions & Variations

What to Serve with Greek Chicken Bowls

Storing & Reheating Greek Chicken Bowls

Greek Chicken Bowls FAQ: Common Questions

Greek Chicken Bowls Nutrition

Reader Reviews

Cooked this? Leave a review

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