Greek Chicken Bowls
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Last updated on Feb 28, 2025
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These Greek chicken bowls are loaded with juicy baked chicken, fluffy rice, crisp cucumber tomato salad, tangy feta, and creamy tzatziki. They’re easy, flavorful, and perfect for meal prep!
It’s been a minute since I’ve shared a bowl recipe but I love bowl meals, and these Greek chicken bowls are my newest obsession!
What are bowl meals? They’re simple: throw grains, protein, and veggies into a bowl, add a delicious sauce or dressing, and voila – the perfect meal.
These Greek chicken bowls have it all: juicy, perfectly seasoned Greek chicken, a refreshing cucumber tomato salad, and creamy hummus and tzatziki, all served over a bed of fluffy rice pilaf and greens. Every bite is fresh, herby, and delicious!
This recipe is perfect for both meal prep and weeknight dinners. You can make everything ahead of time, so all that’s left to do is assemble and enjoy.
I can’t wait for you to try this one – it’s sure to become a staple in your home!
Table of Contents
Why You’ll Love This Recipe
- Loaded with flavor – Every bite is packed with herby chicken, creamy hummus and tzatziki, tangy feta, and crisp veggies — Greek food at its best!
- Easy to meal prep – Prep the components of this bowl ahead of time for quick and easy lunches throughout the week!
- Nutritious & satisfying – A balanced mix of protein, healthy fats, and fiber keeps you full and energized.
- Customizable – You can easily customize this recipe to your liking!
Ingredients Needed
- boneless, skinless chicken thighs – I love using boneless, skinless chicken thighs because they stay tender and juicy. The chicken thighs are coated in a simple seasoning mixture with oregano garlic powder, onion powder, lemon zest, salt and pepper. You’ll know the chicken is ready when the internal temperature reaches 165°F.
- cucumber and tomatoes – the ultimate refreshing, crunchy combo.
- red onion – adds just the right amount of bite to the cucumber and tomato salad.
- fresh parsley – a pop of fresh, herby goodness to the salad.
- lemon juice and olive oil – the simplest, most flavorful dressing for the cucumber and tomato salad.
- mixed greens – adds extra freshness and nutrients.
- rice pilaf – I used Far East original or garlic & herb, but any kind works!
- feta cheese – because no Greek bowl is complete without a little salty, creamy feta.
- tzatziki and hummus – a creamy, tangy mix of Mediterranean dips.
Find the full ingredient list with measurements in the recipe card below.
Easy Recipe Substitutions
- Swap the chicken: Not a fan of chicken thighs? Use chicken breasts instead, or try it with shrimp, salmon, or even crispy air fryer tofu for a vegetarian option.
- Change up the grain: Rice pilaf is classic, but you can swap it for my turmeric rice, quinoa, cauliflower rice, or even orzo if you want something different.
- Go dairy-free: Skip the feta and use a dairy-free yogurt for the tzatziki to keep everything dairy-free while still creamy and delicious.
- Add more veggies: Bulk up your bowl with roasted bell peppers, kalamata olives, or artichoke hearts for even more Mediterranean flavors.
- Hummus swap: Not a hummus fan? Try baba ganoush (roasted eggplant dip) for a smoky twist!
How to Make Greek Chicken Bowls (Step-by-Step)
Step 1: Make the tzatziki sauce by combining the Greek yogurt, cucumber, garlic, lemon juice, zest and dill in a small bowl. Season with salt and pepper. Store in the fridge until ready to serve.
Step 2: Make cucumber salad by combining all the ingredients in a medium bowl. Taste and adjust the seasonings as desired. Store in the fridge until ready to serve.
Step 3: In a small bowl mix together salt, dried oregano, onion powder, garlic powder, pepper and lemon zest.
Step 4: Pat chicken dry then coat with the seasoning mixture. Add chicken thighs to a 9×13 baking dish.
Step 5: Bake for 25-30 minutes, until chicken is browned and the internal temperature reaches 165°F. Let the chicken rest for about 5 minutes before slicing.
Step 6: To assemble bowls, divide the rice between four bowls, followed by mixed greens, chicken, cucumber tomato salad, tzatziki, hummus and feta. Drizzle with tahini sauce, if using. Enjoy!
Brittany’s Tips!
- Make it your own: This dish is super adaptable, so feel free to customize it to use your favorite toppings!
- Meal prep it: I love prepping components of this bowl ahead of time for faster assembly when I’m ready to eat.
How to Meal Prep in Advance
This is the ultimate meal prep bowl. You can prep all of the components in advance and have a delicious, filling meal in minutes! Here’s what I would do:
- Chicken – cook the chicken 1-3 days prior for quick assembly.
- Rice pilaf – this rice is hands-off once it’s cooking but it still takes a little prep. Make a batch at the beginning of the week and use all week long!
- Cucumber tomato salad – make this 1-3 days in advance. It stores wonderfully in the fridge.
- Hummus and Tzatziki – these are two simple components to prep in advance if you’re making homemade.
- Tahini sauce – if you decide to use this, you can easily make the tahini sauce in advance and store in the fridge until ready to use.
How to Store & Reheat
These Greek chicken bowls are great because they store so well! I recommend storing each component in separate containers. Everything should last 5 days in the refrigerator. When you’re ready to enjoy, heat up the warm components over the stovetop or in the microwave and assemble your burrito bowl!
More Bowl Recipes
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Greek Chicken Bowls
Ingredients
Chicken
- 1 ½ lbs boneless skinless chicken thighs
- 1 teaspoon salt, I used kosher
- 1 Tablespoon dried oregano
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ½ teaspoon pepper
- Zest from one lemon, reserve 1 tsp for tzatziki, use the rest for the chicken
Cucumber Tomato Salad
- 2 Tablespoons lemon juice
- 1 Tablespoon extra virgin olive oil
- 1 ⅓ cup cucumber, diced
- 1 ⅓ cup tomato, diced
- ⅔ cup red onion, chopped
- 2 Tablespoons fresh parsley, chopped
- Salt and pepper to taste
Bowl
- 4-6 cups mixed greens
- 1 box rice pilaf, prepared (we used Far East original or garlic & herb)
- ¼ cup crumbled feta, divided
- ¼ cup tzatziki, divided
- ¼ cup hummus, divided
- Tahini sauce, for serving, optional
Instructions
- Make the tzatziki sauce by combining the Greek yogurt, cucumber, garlic, lemon juice, zest and dill in a small bowl. Season with salt and pepper. Taste and adjust the salt, pepper and lemon juice depending on your preference. Store in the fridge until ready to serve.
- Make cucumber salad by combining all the ingredients in a medium bowl. Taste and adjust the seasonings as desired. Store in the fridge until ready to serve.
- Preheat oven to 425°F. In a small bowl mix together salt, dried oregano, onion powder, garlic powder, pepper and lemon zest.
- Pat chicken dry then coat with the seasoning mixture.
- Add chicken thighs to a 9×13 baking dish. Bake for 25-30 minutes, until chicken is browned and the internal temperature reaches 165°F. Remove from oven and transfer to a cutting board. Let the chicken rest for about 5 minutes before slicing.
- While the chicken is baking, cook the rice pilaf according to the package instructions.
- To assemble bowls, divide the rice between four bowls, followed by 1-1 ½ cups of mixed greens, ¼ of the chicken, ¼ of the cucumber tomato salad, 1 Tablespoon tzatziki, 1 Tablespoon hummus and 1 Tablespoon feta. Drizzle with tahini sauce, if using. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Easy and delicious! This took me a bit longer to get together than the stated 45 minutes, maybe closer to an hour 15, but it was soo worth it! A few tweaks: I sprayed the pan with non-stick spray before adding the chicken and then squeezed half a lemon over the finished chicken for a bit of juiciness. And we didn’t have hummus or feta (forgot to buy them) and my husband doesn’t like plain tahini/tahini sauce, so we left that out and it was still great. Will 100% make again!
Love hearing this, Kelly! So glad it was worth the time—even without the hummus, tahini, or feta! Thanks so much for making the recipe and for coming back to leave a review. I really appreciate it. 🙂