Greek Chicken Bowls

A loaded Greek Bowl with pan seared chicken, nutritious quinoa, a healthy Greek salad, tangy feta, plus creamy tzatziki and hummus. It’s an excellent dinner while any extra will be awaiting for lunch the following day.

Greek Chicken Bowl

I’ve shared Greek chicken bowls before but they called for marinated and grilled chicken. I wanted a simpler weeknight and winter friendly version that was just as delicious, so created this stovetop variation.

They are still brimming with flavor, abundant in fresh goodness, and it’s all about those sauces (they include both tzatziki and hummus and it makes all the difference).

It’s a one bowl meal you can feel great about serving as it includes a whole grain, a complete protein, healthy fats (olive oil and avocado), and a tons of vegetables. And of course we throw some cheese in there because feta adds so much flavor.

Also try the other variations I’ve shared below (you can swap out things like quinoa for rice, avocado for olives, and parsley for mint). It’s a versatile Greek bowl that’s sure to satisfy without leaving you feeling weighed down.

What Goes in a Greek Bowl?

• Quinoa: Use white quinoa or tri color quinoa.
• Chicken: Chicken thighs or chicken breasts can be used here. If using larger chicken breasts then just butterfly and halve them first so they cook quicker and more evenly.
• Olive oil: Extra virgin olive oil can be used in the salad but use regular olive oil for cooking chicken so it doesn’t burn.
• Veggies: Fresh veggies used include red bell pepper, cucumber, tomatoes, avocado, parsley, and red onion.
• Seasonings: Flavorful ingredients needed are fresh parsley, dried oregano, fresh garlic, and lemon juice.
• Tzatziki: Homemade tzatziki will taste best here. I recommend making this easy recipe below.
• Hummus: I use homemade hummus or store-bought hummus when I make these, just depending on how much time I have.
• Feta cheese: Pre-crumbled feta is fine to save time in this recipe.

Homemade Tzatziki Ingredients

• 1 cup thick whole Greek yogurt, preferably Fage
• 10 oz. English cucumber, peeled if desired, seeded
• 1 1/2 Tbsp chopped fresh dill
• 1 garlic clove, finely minced (1 tsp)
• 1 Tbsp extra virgin olive oil
• 1 Tbsp fresh lemon juice
• Salt, to taste

How to Make Easy Tzatziki for Greek Bowls

1. Pulse chunks of cucumber in a food processor to finely chop. Drain on paper towels to remove excess liquid.
2. Add to bowl along with yogurt, cucumber, dill, garlic, olive oil and lemon juice. Season with salt to taste.
3. Stir mixture until well blended.

How to Make a Greek Bowl with Chicken

1. Cook quinoa according to directions on package.
2. Prepare chicken: If using chicken breasts pound them to 1/2-inch thickness. Dab chicken dry with paper towels. Season with salt, pepper, and oregano on both sides.
3. Cook chicken, chop: Heat 1 Tbsp olive oil in a cast iron skillet or other heavy skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through , about 5 to 6 minutes per side. Transfer to a cutting board, rest 5 minutes then chop.
4. Make greek salad: Meanwhile in a large mixing bowl toss together bell pepper, cucumber, tomatoes, red onion, avocado, parsley, lemon juice and 2 Tbsp olive oil. Season with salt to taste.
5. Divide prepared ingredients into bowls: Among six bowls divide cooked quinoa, cooked chicken, and cucumber salad. To each add a dollop of tzatziki and hummus then sprinkle with feta.

Possible Recipe Variations

• Grain: Use white rice, brown rice, farro or bulger in place of quinoa.
• Cooked vegetables: Try this with roasted Greek vegetables in place of raw diced. A vegetable blend of bell peppers, zucchini, squash, red onion and tomatoes is a tasty option.
• Marinated chicken: If time allows you can also marinate the chicken in a Greek lemon marinade. Just use 1/4 cup lemon juice, 1/4 cup olive oil, 1 Tbsp minced garlic, 1 Tbsp dried oregano and 1 1/2 tsp salt. Remove from marinade after 2 hours and cook as directed in the recipe below.
• Tahini: If you don’t have hummus on hand or don’t have time to make it simply replace with a tahini drizzle.
• Herbs: Fresh mint or cilantro is another tasty option in place of parsley.

Meal Prep Tips

• If you want to make this for meal prep then wait to chop and add the avocado to each serving or replace it with Greek or black olives.
• Add a little water to the quinoa as it sits it will absorb more moisture and can become a bit dry.
• Serve it chilled like a quinoa salad.

More Greek Favorites to Try

• Chicken Gyros and Pita
• Greek Chicken Kebabs
• Greek Orzo Salad
• Grilled Greek Lemon Chicken
• Greek Salad

5 from 1 vote

Print Recipe

Greek Chicken Bowls

A loaded Greek bowl with pan seared chicken, nutritious quinoa, a healthy Greek salad, plus tzatziki and hummus. It's an excellent dinner while any extra is awaiting for lunch the following day.

Servings: 6

Prep45 minutes minutes

Cook15 minutes minutes

Ready in: 1 hour hour

Ingredients

• 1 1/2 cups dry tri color quinoa
• 2 lbs chicken breasts or chicken thighs (about 6 thighs), trimmed of fat
• 1 1/2 tsp dried oregano
• 3 Tbsp olive oil, divided
• 1 medium red bell pepper, roasted* or raw, seeded and chopped
• 3 cups chopped English cucumber (1 medium)
• 2 medium tomatoes (Roma or vine ripened), chopped
• 1/2 cup chopped red onion
• 1 avocado, chopped
• 1/3 cup chopped fresh parsley
• 2 Tbsp fresh lemon juice
• 1 cup tzatziki sauce, preferrably homemade
• 3/4 cup hummus, store-bought or homemade
• 1 cup crumbled feta cheese

Instructions

• Cook quinoa according to directions on package.
• If using chicken breasts pound them to 1/2-inch thickness (chicken thighs don't need to be pounded even, skip that step). Dab chicken dry with paper towels. Season with salt, pepper, and oregano on both sides.
• Heat 1 Tbsp olive oil in a cast iron skillet or other heavy skillet over medium-high heat. Cook chicken until golden brown on both sides and cooked through , about 5 to 6 minutes per side. Transfer to a cutting board, rest 5 minutes then chop.
• Meanwhile in a large mixing bowl toss together bell pepper, cucumber, tomatoes, red onion, avocado, parsley, lemon juice and 2 Tbsp olive oil. Season with salt to taste.
• Among six bowls divide cooked quinoa, cooked chicken, and cucumber salad. To each add a dollop of tzatziki and hummus then sprinkle with feta.

Notes

• *To roast the bell pepper I just char over the flame of a gas stove using metal tongs, turning occasionally until it has some blackened charred spots all over. You can also roast under the oven broiler on a baking sheet, turning occasionally. Keep a close eye on it while roasting on stovetop or in oven. Let it cool a bit before chopping.
• Nutrition estimate based on using chicken breasts. Chicken thighs will increase calorie and fat count.

Nutrition Facts

Greek Chicken Bowls

Amount Per Serving

Calories 640 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 8g50%

Trans Fat 0.02g

Polyunsaturated Fat 4g

Monounsaturated Fat 11g

Cholesterol 126mg42%

Sodium 786mg34%

Potassium 1420mg41%

Carbohydrates 48g16%

Fiber 9g38%

Sugar 6g7%

Protein 48g96%

Vitamin A 1879IU38%

Vitamin C 53mg64%

Calcium 260mg26%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

Nutrition values are estimates only. See full disclaimer here.

Course: Main Course

Cuisine: Greek

Keyword: greek bowl, greek chicken bowls

Author: Jaclyn