Easy Healthy Greek Chicken Bowls

Introduction

Few dishes are as vibrant, satisfying, and endlessly customizable as Greek chicken bowls. Quick to assemble and bursting with Mediterranean flavor, these bowls boast lean grilled chicken, crisp veggies, creamy tzatziki, and hearty grains, all topped with a sprinkle of feta. It’s a nutritious weeknight favorite, ideal for meal prep and perfect for anyone looking for a flavor-packed meal without the fuss.

Why Greek Chicken Bowls Are a Healthy Crowd-Pleaser

Greek chicken bowls stand out thanks to their balance of lean protein, whole grains, and a rainbow of fresh vegetables, ensuring every bite is packed with nutrition. The Mediterranean-inspired seasonings—think garlic, oregano, and a touch of lemon—create irresistible layers of flavor, making it easy to stick to healthy eating without sacrificing taste. This flexible bowl is also excellent for feeding families, satisfying various nutritional needs while keeping prep and cleanup minimal.

Essential Components for the Ultimate Bowl

The heart of this recipe is perfectly seasoned chicken breast—grilled, roasted, or air fried to juicy perfection—combined with a delicious base like brown rice or quinoa. Roasted or fresh veggies including tomatoes, cucumber, and red onion add crunch and color, while homemade or store-bought tzatziki brings everything together with a creamy tang.

Easily prep your vegetables with the Mueller Pro-Series 10-in-1, 8 Blade Vegetable Chopper for even, uniform cuts in a fraction of the time.

Cooking Chicken for Maximum Flavor

For a quick and healthy protein, marinate chicken breast in olive oil, lemon juice, garlic, dried oregano, salt, and pepper. Let the flavors soak in for at least 15 minutes, then cook until just done—juicy inside, lightly charred outside. If you want to keep things extra lean and foolproof, the COSORI Air Fryer 9-in-1 delivers tender chicken with minimal oil and zero mess.

When using the oven to bake your chicken or roast your vegetables, line your pan with Reynolds Kitchens Brown Parchment Paper Roll for easy cleanup and to prevent sticking.

Building and Assembling Your Greek Bowls

Start with a bed of prepared grain—brown rice, quinoa, or cauliflower rice for a low-carb option. Layer on the sliced chicken, then top with fresh or roasted veggies. Dollop generously with tzatziki, sprinkle with feta, and garnish with Kalamata olives and a squeeze of lemon. A drizzle of olive oil or a scatter of fresh herbs like parsley or dill boosts both flavor and visual appeal.

Uniform dicing ensures the perfect bite each time, and a tool like the Mueller Pro-Series Vegetable Chopper keeps prep quick and tidy. If you’re prepping lunches, pack your bowls in a Bentgo Salad Container to keep ingredients fresh throughout the week.

Serving Suggestions, Tips, and Variations

These Greek chicken bowls are perfect as a make-ahead lunch or a crowd-pleasing dinner. Offer extra toppings on the side, such as hummus, roasted chickpeas, or chopped nuts for added crunch and variety. For a vegetarian twist, swap the chicken for grilled halloumi cheese or falafel. Keep everything portioned and tidy on your countertop with a set of Bamboo Cutting Boards for Kitchen during prep.

Nutritional Information and Serving Size

This recipe makes 4 generous Greek chicken bowls, each packed with roughly 450–500 calories (depending on your choice of grains and toppings). It’s rich in protein, high in fiber, and loaded with nutritious vegetables to keep you feeling full and energized.

Easy Healthy Greek Chicken Bowls (Recap)

Packed with lean, marinated chicken, a rainbow of veggies, and your favorite Mediterranean toppings, these Greek bowls deliver big flavor with minimal effort. Perfect for meal prep or a casual dinner party, this healthy dish never fails to impress.

Ingredients
For the Chicken:
– 1–1.25 pounds boneless skinless chicken breasts
– 2 tablespoons olive oil
– 1 large lemon, juiced (about 1/4 cup)
– 3 cloves garlic, minced
– 1 teaspoon dried oregano
– ¾ teaspoon kosher salt
– ¼ teaspoon black pepper

For the Bowls:
– 2 cups cooked brown rice or quinoa
– 1 ½ cups cherry tomatoes, halved
– 1 English cucumber, diced
– ½ red onion, thinly sliced
– ½ cup Kalamata olives, pitted and halved
– ½ cup crumbled feta cheese
– 1 cup tzatziki sauce (homemade or store-bought)
– Fresh parsley or dill, for garnish
– Lemon wedges, for serving

Instructions

1. In a bowl, combine olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add chicken breasts and toss to coat. Marinate for at least 15 minutes (up to overnight) in the fridge.
2. Preheat your COSORI Air Fryer 9-in-1 or grill to 400°F. Cook chicken breasts for 10–12 minutes, flipping halfway, until the chicken reaches an internal temperature of 165°F. Let rest, then slice thinly.
3. While the chicken cooks, prepare brown rice or quinoa according to package directions. For fuss-free, even veggie cuts, use the Mueller Pro-Series Vegetable Chopper to dice cucumber and halve cherry tomatoes.
4. To assemble, layer your base grain in each bowl. Arrange chicken, tomatoes, cucumber, red onion, olives, and feta on top. Add a scoop of tzatziki and garnish with herbs and a lemon wedge.
5. If meal prepping, pack each component separately in the Bentgo Salad Container for the freshest results throughout the week. Serve cold or room temperature.

Cook and Prep Times

Prep Time: 15 minutes (plus marinating)
Cook Time: 15 minutes
Total Time: 30 minutes (excluding marinating)