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Easy Greek chicken bowls topped with sliced lemon-marinated chicken, feta, cucumber, tomatoes, and tzatziki sauce over rice

Easy Greek Chicken Bowls

Vibrant and flavorful Greek chicken bowls featuring lemon-marinated chicken, fresh vegetables, fluffy rice or quinoa, crumbled feta, and creamy tzatziki sauce. A complete Mediterranean-inspired meal that is healthy, fresh, and satisfying.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 4 portions
Course: Dinner, Lunch, Main Course
Cuisine: Greek, Mediterranean
Calories: 490
Ingredients Equipment Method Notes

Ingredients
  

  • 4 small chicken breasts about 1 and 1/4 lbs, pounded to even thickness
  • 0.25 cup olive oil extra virgin preferred
  • 2 tbsp fresh lemon juice freshly squeezed
  • salt and black pepper to taste
  • 2 cups cooked rice or quinoa jasmine rice or quinoa both work well
  • 4 cups romaine lettuce shredded, chilled and dry
  • 2 cups grape tomatoes halved
  • 2 cups cucumber diced, English cucumber preferred
  • 1 cup red onion thinly sliced
  • 0.5 cup feta cheese crumbled, block feta preferred over pre-crumbled
  • tzatziki sauce to taste, homemade or store-bought

Equipment

  • Medium mixing bowl
  • Skillet or grill pan
  • Cutting board
  • Meat thermometer
  • 4 serving bowls

Method
 

  1. In a medium bowl, whisk together the olive oil and fresh lemon juice. Season with salt and black pepper. Add the chicken breasts and coat them well on all sides. Marinate at room temperature for 30 minutes or cover and refrigerate for up to 2 hours.
  2. Cook the chicken using your preferred method. Pan-sear 5 to 7 minutes per side over medium-high heat in a lightly oiled skillet, grill 6 to 8 minutes per side over medium-high heat, or bake at 400 degrees F (200 degrees C) for 20 to 25 minutes. The internal temperature must reach 165 degrees F at the thickest part.
  3. Transfer the cooked chicken to a cutting board and rest for 5 to 10 minutes. Slice against the grain into bite-sized pieces.
  4. Divide the cooked rice or quinoa evenly among 4 bowls.
  5. Top each bowl with shredded romaine, halved grape tomatoes, diced cucumber, and sliced red onion.
  6. Arrange the sliced chicken over the vegetables. Sprinkle with crumbled feta and drizzle generously with tzatziki sauce. Add extra lemon juice or fresh dill if desired. Serve immediately.

Notes

Store all components separately in airtight containers for up to 4 days. Reheat chicken and rice before assembling bowls fresh. Tzatziki and vegetables are best served cold. Excellent for weekly meal prep. Use a meat thermometer to confirm chicken reaches 165 degrees F before serving.