You know that feeling when you finally nail meal prep for the week and actually look forward to eating your food? Yeah, that’s exactly what these Greek Chicken Bowls do for me.
No sad, soggy leftovers—just bright, juicy chicken, fresh veggies, and a creamy, herby dressing that pulls it all together.
I started making these when I got tired of spending money on takeout that left me feeling sluggish.
I wanted something real, something I could grab from the fridge, reheat in minutes, and still feel like I was eating a homemade meal. And let me tell you—this hits every time.
We’re using fresh, locally available ingredients—chicken, cucumbers, tomatoes, and a killer lemon-garlic marinade that makes the chicken next-level.
Plus, it’s totally customizable! Want it low-carb? Skip the rice. Need a vegetarian swap? Chickpeas work beautifully. Let’s make meal-prep exciting again!
Tips & Substitutions
- Vegetarian? Swap the chicken for grilled tofu or a can of chickpeas tossed in the marinade.
- Low-Carb? Ditch the rice and serve over cauliflower rice or a big bed of greens.
- Extra Flavor? Add a drizzle of balsamic glaze or a squeeze of fresh lemon before serving.
- Storage: Keep refrigerated in airtight containers for up to 4 days.
Serving Suggestions
- Eat cold as a refreshing Greek salad bowl.
- Warm up the chicken and grains for a cozy, comforting meal.
- Serve with warm pita bread for a more filling option.
Meal-Prep Greek Chicken Bowls
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Meal Prep, Dinner
- Method: Stovetop
- Cuisine: Greek
Description
Flavor-packed Greek chicken bowls with fresh veggies, feta, and homemade tzatziki. A healthy, easy meal-prep idea!
Ingredients
For the Chicken Marinade:
- 1 ½ lbs boneless, skinless chicken breasts (or thighs)
- 3 tbsp olive oil
- 2 tbsp lemon juice (freshly squeezed)
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- ½ tsp smoked paprika
- 1 tsp salt
- ½ tsp black pepper
For the Bowls:
- 2 cups cooked brown rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, diced
- ½ red onion, thinly sliced
- ⅓ cup Kalamata olives, sliced
- ½ cup crumbled feta cheese
- ¼ cup fresh parsley, chopped
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- ½ cup grated cucumber (squeeze out excess water)
- 1 tbsp lemon juice
- 1 tbsp fresh dill, chopped
- 1 small garlic clove, minced
- ½ tsp salt
- ¼ tsp black pepper
Instructions
-
Marinate the Chicken:
In a large bowl, mix olive oil, lemon juice, garlic, oregano, cumin, smoked paprika, salt, and black pepper. Add the chicken, making sure it’s fully coated. Cover and refrigerate for at least 30 minutes (or up to 24 hours for max flavor). -
Cook the Chicken:
- Heat a large skillet over medium-high heat. Add a drizzle of olive oil, then place the chicken in the pan. Cook for about 5-6 minutes per side until golden brown and cooked through (internal temp: 165°F).
- Let it rest for 5 minutes before slicing into strips.
-
Make the Tzatziki:
- In a small bowl, mix Greek yogurt, grated cucumber, lemon juice, dill, garlic, salt, and pepper. Stir well and refrigerate until ready to serve.
-
Assemble the Bowls:
- Divide the cooked rice or quinoa into meal-prep containers.
- Top each with sliced chicken, cherry tomatoes, cucumbers, red onion, olives, and feta.
- Spoon tzatziki on the side or in a small separate container to keep it fresh.
Notes
Store in the fridge for up to 4 days; keep tzatziki separate for freshness.
Nutrition
- Serving Size: 1 bowl
- Calories: ~480
- Sugar: 5g
- Sodium: 650mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 40g
- Cholesterol: 90mg
