Go Back
Greek chicken bowl with grilled chicken, tzatziki sauce, cucumber, cherry tomatoes, feta cheese and red onion in white bowl

Greek Chicken Bowls: Amazing Meal Prep Delight

Juicy lemon-herb chicken, crisp fresh veggies, crumbled feta, and a thick homemade tzatziki — all built into the most satisfying healthy bowl you'll make on repeat. Perfect for meal prep clean eating all week long.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 1 hour 5 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: Mediterranean
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

For the Chicken Marinade
  • 4 chicken breasts pounded to ½ inch thick
  • ¼ cup olive oil
  • 1 tablespoon lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons honey
  • 1 teaspoon garlic powder
  • 1½ teaspoons dried oregano
  • 1½ teaspoons dried basil
  • 1 teaspoon salt
  • ¼ teaspoon black pepper
  • ½ teaspoon red pepper flakes
For the Bowls
  • 2 cups cooked rice or quinoa
  • 2 cups grape or cherry tomatoes halved
  • 2 cups cucumber diced
  • 4 cups romaine lettuce shredded
  • 1 cup red onion thinly sliced
  • ½ cup feta cheese crumbled
For the Homemade Tzatziki
  • 1 cup plain full-fat Greek yogurt
  • ½ cup cucumber grated and squeezed very dry
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • 1 tablespoon fresh dill finely chopped

Equipment

  • Large skillet or frying pan
  • Mixing bowls
  • Whisk
  • Meat mallet or rolling pin
  • Box grater
  • Clean kitchen towel (for squeezing cucumber)
  • Knife and cutting board
  • Instant-read thermometer
  • Airtight meal prep containers

Method
 

  1. Whisk together olive oil, lemon zest and juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes in a bowl until the honey is fully incorporated and the mixture looks glossy and fragrant.
  2. Place the chicken breasts between two sheets of plastic wrap and pound to an even ½-inch thickness. Transfer to the marinade and toss to coat every surface. Marinate for at least 30 minutes at room temperature, or up to 8 hours in the fridge.
  3. Grate the cucumber and wring it out in a clean kitchen towel until almost completely dry. Mix into the Greek yogurt with lemon juice, olive oil, minced garlic, salt, and fresh dill. Taste and adjust. Cover and refrigerate while you cook.
  4. Heat a skillet over medium-high heat with a drizzle of oil. Shake excess marinade off the chicken and cook 5–7 minutes per side until golden and the internal temperature reaches 165°F (74°C). Rest for 5 minutes before slicing.
  5. While the chicken rests, make sure your rice or quinoa is ready. Season lightly with a drizzle of olive oil and a pinch of salt.
  6. Add the grain base to each bowl. Pile on the romaine, tomatoes, cucumber, and red onion. Slice the chicken and fan it over the top. Scatter feta generously. Spoon tzatziki over everything right before eating — or keep it separate for meal prep.

Notes

For meal prep: store every component separately in airtight containers — do NOT assemble in advance or the lettuce will wilt and the tzatziki will thin out. Chicken keeps 4 days, tzatziki 3–4 days, cooked grain 4–5 days in the fridge. The chicken and grain can be frozen separately; tzatziki and fresh veggies cannot. Reheat the grain with a splash of water to keep it fluffy. Chicken thighs work great as a substitute for breasts — even juicier. For a vegetarian version, use marinated chickpeas or grilled halloumi.