Greek Chicken Bowls
Bright Greek chicken bowls with lemon-herb chicken, cucumber tomato salad, and creamy yogurt sauce—high-protein Mediterranean-inspired dinner for busy USA weeknights.
🛒Ingredients
- 1.5 pounds boneless skinless chicken thighs or breasts
- 3 tablespoons olive oil, divided
- 2 tablespoons lemon juice
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cups cooked rice or quinoa
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1/4 red onion, thinly sliced
- 1/2 cup crumbled feta
- 1/2 cup plain Greek yogurt
- 1 tablespoon lemon juice (for sauce)
- 1 tablespoon chopped dill or parsley
🔧Kitchen Tools Needed
- Grill pan or skillet
- Mixing bowls
- Instant-read thermometer
- Cutting board
📝Instructions
- 1
Marinate chicken with 2 tablespoons olive oil, 2 tablespoons lemon juice, garlic, oregano, salt, and pepper for 15–30 minutes (or up to 8 hours refrigerated).
- 2
Grill or sear chicken over medium-high heat until 165°F, about 5–7 minutes per side for breasts or 6–8 for thighs. Rest; slice.
- 3
Toss cucumber, tomatoes, and red onion with remaining 1 tablespoon olive oil and a pinch of salt.
- 4
Mix yogurt, 1 tablespoon lemon juice, dill, and a pinch of salt for sauce.
- 5
Build bowls with rice, salad, chicken, feta, and yogurt sauce. Reheat chicken portions to 165°F for leftovers.
🥗Nutrition Information
⚡Calories per serving: 460
🏷️Recipe Tags
❓Frequently Asked Questions
Chicken breasts or thighs?
Both work to 165°F; thighs stay juicier for meal prep.
No grill?
Bake at 425°F for 18–22 minutes to 165°F, or air fry at 380°F for 16–20 minutes.
Dairy-free?
Skip feta and use a tahini-lemon sauce instead of yogurt.
How long to marinate?
15 minutes minimum; overnight max in the fridge.
Meal prep storage?
3–4 days. Keep sauce separate; reheat chicken/rice to 165°F.
