Greek Chicken Bowls with Rice, Veggies & Tzatziki

Greek cuisine is celebrated for its vibrant flavors, wholesome ingredients, and satisfying meals that bring friends and family together. Our Greek Chicken Bowls with Rice, Veggies & Tzatziki are a perfect example of this culinary tradition. Imagine a sunny summer evening, where the aroma of garlic, oregano, and grilled chicken fills the air. These bowls are inspired by the classic Greek street food you’d find in Athens, featuring juicy marinated chicken, tender rice, crisp vegetables, and a refreshing homemade tzatziki sauce.

This recipe is perfect for a cozy weeknight dinner, meal prepping for busy days, or even a casual lunch that feels a little festive. It’s colorful, nourishing, and offers a beautiful balance of protein, fiber, and healthy fats. Preparing this bowl also brings a touch of Mediterranean culture into your kitchen, making it both an exciting and comforting experience.

Ingredients

For the Chicken Marinade:

• 1 ½ pounds boneless, skinless chicken breasts or thighs

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• Juice of 1 lemon

• 1 teaspoon dried oregano

• ½ teaspoon paprika

• Salt and pepper, to taste

For the Rice:

• 1 cup long-grain white or brown rice

• 2 cups water or low-sodium chicken broth

• ½ teaspoon salt

• 1 teaspoon olive oil

For the Veggies:

• 1 cucumber, diced

• 2 medium tomatoes, chopped

• 1 small red onion, thinly sliced

• 1 cup shredded lettuce or mixed greens

• ¼ cup Kalamata olives, pitted and halved

• 1 tablespoon fresh parsley, chopped

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt

• ½ cucumber, grated and drained

• 1 clove garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon lemon juice

• 1 teaspoon fresh dill, chopped (or ½ teaspoon dried dill)

• Salt and pepper, to taste

Optional Toppings:

• Feta cheese, crumbled

• Extra lemon wedges

• A drizzle of olive oil

Directions

1. Prepare the Chicken Marinade
   In a large bowl, combine olive oil, minced garlic, lemon juice, oregano, paprika, salt, and pepper. Add the chicken pieces and coat thoroughly. Cover and let marinate in the fridge for at least 30 minutes, preferably 2 hours, to allow the flavors to penetrate the meat.

2. Cook the Rice
   Rinse the rice under cold water until the water runs clear. In a medium saucepan, bring water or chicken broth, olive oil, and salt to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15-20 minutes (white rice) or 40-45 minutes (brown rice), until tender. Remove from heat and let sit covered for 5 minutes before fluffing with a fork.

3. Grill or Pan-Sear the Chicken
   Heat a grill pan or skillet over medium-high heat. Add the marinated chicken and cook for 5-7 minutes per side, depending on thickness, until the internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing into strips.

4. Prepare the Vegetables
   While the chicken cooks, chop the cucumber, tomatoes, red onion, and lettuce. Combine in a bowl with Kalamata olives and parsley for a fresh Greek salad component.

5. Make the Tzatziki Sauce
   In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper. Stir well and refrigerate for 10 minutes to allow flavors to meld.

6. Assemble the Bowls
   Divide the cooked rice into serving bowls. Top with sliced chicken, the fresh veggie mix, and a generous dollop of tzatziki sauce. Sprinkle with optional feta cheese and drizzle a little olive oil for extra richness. Serve immediately with lemon wedges on the side.

Tips for Perfect Greek Chicken Bowls

• Marinate for maximum flavor: While 30 minutes is enough, marinating the chicken for several hours or overnight yields the most flavorful and tender results.

• Drain the cucumber for tzatziki: Grated cucumber contains excess water. Press it through a clean kitchen towel or paper towel before adding to the yogurt to prevent watery sauce.

• Customize your bowl: Swap rice for quinoa, couscous, or cauliflower rice for a different texture or lower-carb option.

• Grill marks matter: If you’re using a grill pan, brush lightly with olive oil and avoid overcrowding to get those signature seared lines and a smoky flavor.

Health Benefits

Greek cuisine is known for being both delicious and nutritious. These chicken bowls are a prime example of a balanced meal:

• Protein-packed: Chicken provides lean protein, which is essential for muscle repair and overall health.

• High in fiber: Vegetables and rice contribute fiber, which aids digestion and promotes satiety.

• Healthy fats: Olive oil, olives, and the yogurt in tzatziki provide heart-healthy monounsaturated fats.

• Nutrient-dense: The combination of fresh veggies, herbs, and lemon juice supplies vitamins, antioxidants, and minerals.

This dish is satisfying without being heavy, making it ideal for busy weeknights, meal prepping, or sharing with friends and family during a casual gathering.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?
Yes! Chicken thighs are a great alternative to chicken breasts. They contain a bit more fat, which helps keep the meat tender, juicy, and full of flavor, even if slightly overcooked. One thing to note is that cooking times may differ slightly depending on the size and thickness of the thighs. Boneless, skinless thighs usually cook faster than large chicken breasts, so it’s a good idea to use a meat thermometer to ensure the internal temperature reaches 165°F (74°C). Thighs also absorb marinades really well, which means the oregano, garlic, lemon, and paprika flavors in this recipe will really shine. If you prefer darker meat or want a richer, more succulent texture, thighs are an excellent choice.

Can I make this recipe ahead of time?
Absolutely! These Greek chicken bowls are perfect for meal prep and planning ahead. You can marinate the chicken the night before to deepen the flavor, and then cook it the next day. Rice and tzatziki can also be prepared a few hours in advance, allowing you to save time during busy weeknights. To keep everything fresh, store each component separately in airtight containers. This way, the chicken stays juicy, the rice fluffy, and the vegetables crisp. When ready to serve, simply assemble the bowls and add the tzatziki last for a fresh, creamy finish. This approach also makes the recipe great for packing lunches or preparing for a week of healthy dinners.

What can I use instead of tzatziki?
If you don’t have Greek yogurt on hand, there are several alternatives you can use. Light yogurt or a dairy-free yogurt substitute works well and still provides a creamy texture. You can also make a quick lemon-olive oil dressing by combining olive oil, lemon juice, garlic, and a pinch of salt and pepper. This option keeps the dish dairy-free and still adds that bright, zesty flavor that complements the chicken and vegetables. Another option is a tahini-based sauce for a slightly nutty twist. No matter what substitute you choose, the key is to add a creamy, tangy element to balance the flavors of the rice, chicken, and fresh vegetables.

Can I add more vegetables?
Yes! One of the best things about Greek bowls is their versatility. You can easily customize them with seasonal or favorite vegetables. Bell peppers, roasted zucchini, steamed broccoli, or even shredded carrots are all excellent additions. Adding more vegetables not only enhances the flavor and texture of the bowl but also increases the nutritional value, providing extra fiber, vitamins, and antioxidants. You can even add pickled vegetables or a few cherry tomatoes for a pop of color and acidity. The beauty of this recipe is that it’s fully adaptable to your taste, so don’t be afraid to experiment with different veggie combinations.

Serving Suggestions

These Greek Chicken Bowls pair beautifully with:

• Warm pita bread: Perfect for scooping up chicken and veggies.

• Mediterranean side dishes: Such as roasted chickpeas, hummus, or tabbouleh.

• A light dessert: Fresh fruit like melon or berries keeps the meal refreshing and balanced.

For entertaining, consider creating a DIY Greek bowl bar. Arrange the rice, chicken, vegetables, tzatziki, feta, and olives in separate bowls, and let guests assemble their own bowls. It’s fun, interactive, and reduces the stress of plating for a crowd.

Variations to Try

• Spicy Greek Chicken Bowls: Add a pinch of red pepper flakes or a drizzle of harissa to the marinade for a subtle kick.

• Grilled Veggie Option: Instead of raw vegetables, lightly grill zucchini, bell peppers, and eggplant for a smoky flavor.

• Quinoa or Couscous Base: Swap rice for quinoa or couscous to create a lighter or more protein-rich version of the bowl.

• Vegan-Friendly: Use marinated tofu or chickpeas instead of chicken, and swap tzatziki with a dairy-free yogurt-based sauce.

Storage and Meal Prep Tips

These bowls are excellent for meal prepping:

• Chicken: Cooked chicken can be stored in an airtight container in the fridge for up to 4 days.

• Rice: Prepare a batch of rice and store it separately. Rice can be refrigerated for 3-4 days or frozen for up to 1 month.

• Tzatziki: Keep tzatziki in a small container in the fridge for up to 3 days. Make it fresh if possible, as it tastes best on the day of serving.

• Veggies: Chop your vegetables and store them in separate containers to maintain crispness.

When ready to eat, simply assemble the components, heat the rice and chicken if desired, and top with tzatziki and fresh veggies.

Why You’ll Love This Recipe

1. Quick and easy: With marinated chicken and a few fresh ingredients, you can have a flavorful meal on the table in under an hour.

2. Customizable: Swap proteins, grains, or veggies to suit your taste or dietary needs.

3. Instagram-worthy: The colorful combination of rice, vegetables, and tzatziki makes this dish visually stunning.

4. Nutritious: Balanced with protein, healthy fats, and fiber-rich vegetables, it’s both satisfying and wholesome.

5. Family-friendly: Mildly seasoned, yet flavorful, this dish appeals to kids and adults alike.

Final Thoughts

These Greek Chicken Bowls with Rice, Veggies & Tzatziki are more than just a meal—they’re an experience. From the vibrant colors to the fresh, zesty flavors, every bite transports you to the Mediterranean coast. They’re perfect for busy weeknights, leisurely weekends, or even meal prep for the week ahead.

Cooking this dish allows you to explore Greek flavors in a fun, approachable way. The homemade tzatziki brings an authentic touch that elevates the dish from a simple chicken bowl to a restaurant-quality meal you can enjoy at home.

Whether you’re sharing it with family, packing it for lunch, or serving it at a casual dinner party, these bowls are a celebration of freshness, flavor, and good food. Give it a try—you’ll quickly see why Greek cuisine has become a global favorite.

Greek Chicken Bowls with Rice, Veggies & Tzatziki

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• Author: Michelle Davis
• Total Time: 50 minutes
• Yield: 4 servings 1x

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Description

These Greek Chicken Bowls are a wholesome, colorful meal perfect for busy weeknights or meal prepping for the week. Juicy marinated chicken, fluffy rice, fresh vegetables, and a creamy homemade tzatziki sauce come together for a satisfying Mediterranean-inspired dinner that’s both delicious and nutritious.

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Ingredients

Scale 1x2x3x

For the Chicken Marinade:

• 1 ½ pounds boneless, skinless chicken breasts or thighs

• 3 tablespoons olive oil

• 3 cloves garlic, minced

• Juice of 1 lemon

• 1 teaspoon dried oregano

• ½ teaspoon paprika

• Salt and pepper, to taste

For the Rice:

• 1 cup long-grain white or brown rice

• 2 cups water or low-sodium chicken broth

• ½ teaspoon salt

• 1 teaspoon olive oil

For the Veggies:

• 1 cucumber, diced

• 2 medium tomatoes, chopped

• 1 small red onion, thinly sliced

• 1 cup shredded lettuce or mixed greens

• ¼ cup Kalamata olives, pitted and halved

• 1 tablespoon fresh parsley, chopped

For the Tzatziki Sauce:

• 1 cup plain Greek yogurt

• ½ cucumber, grated and drained

• 1 clove garlic, minced

• 1 tablespoon olive oil

• 1 teaspoon lemon juice

• 1 teaspoon fresh dill, chopped (or ½ teaspoon dried dill)

• Salt and pepper, to taste

Optional Toppings:

• Feta cheese, crumbled

• Extra lemon wedges

• A drizzle of olive oil

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Instructions

• In a large bowl, combine olive oil, minced garlic, lemon juice, oregano, paprika, salt, and pepper. Add chicken and coat thoroughly. Cover and marinate in the fridge for at least 30 minutes, preferably 2 hours.

• Rinse rice under cold water until the water runs clear. In a medium saucepan, bring water or broth, olive oil, and salt to a boil. Add rice, reduce heat to low, cover, and simmer for 15-20 minutes (white rice) or 40-45 minutes (brown rice) until tender. Let sit covered for 5 minutes and fluff with a fork.

• Heat a grill pan or skillet over medium-high heat. Cook chicken 5-7 minutes per side until internal temperature reaches 165°F (74°C). Remove from heat and let rest 5 minutes, then slice into strips.

• Chop cucumber, tomatoes, red onion, and lettuce. Combine with olives and parsley in a bowl.

• In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper. Refrigerate 10 minutes.

• Divide rice into serving bowls. Top with sliced chicken, veggie mix, and a dollop of tzatziki. Sprinkle feta and drizzle olive oil if desired. Serve with lemon wedges.

Notes

• Marinate chicken longer for more flavor.

• Drain grated cucumber for a thicker tzatziki.

• Customize bowls with your favorite vegetables or grains.

• Great for meal prepping; store components separately.

• Prep Time: 15 minutes
• Cook Time: 35 minutes

Michelle Davis