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A bowl served with mixed greens, Greek chicken, tzatziki, hummus, cucumber tomato salad and feta cheese.
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5 from 1 vote

Greek Chicken Bowls

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!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Lunch/Dinner
Cuisine: Greek
Diet: Gluten Free
Servings: 4
Author: Brittany Mullins

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 9x13 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!

Notes

  • Storing: 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!

Nutrition

Serving: 1 bowl | Calories: 569kcal | Carbohydrates: 48g | Protein: 48g | Fat: 20g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 163mg | Sodium: 1321mg | Potassium: 344mg | Fiber: 5g | Sugar: 6g