Save My kitchen smelled like summer even though it was pouring rain outside. I was slicing cucumbers when my neighbor texted asking what I was making because the lemon and oregano had drifted through her open window. That's the thing about Greek chicken bowls: they announce themselves before you even sit down to eat. I'd been craving something that felt clean and filling without being boring, and this checked every box. By the time I plated it, the rain had stopped and the sun was breaking through, which felt like perfect timing.
I made this for my sister when she was training for a half marathon and complaining that chicken and rice was making her miserable. She looked skeptical when I told her it was high protein, but after her first bite she asked if I'd make it every week. We ended up sitting on the porch with our bowls, and she admitted she'd forgotten food could be both healthy and something you actually looked forward to. That's when I knew this recipe was a keeper. Now she makes it herself and texts me photos every time, usually with some variation like adding roasted red peppers or swapping in farro.
Ingredients
- Boneless, skinless chicken breasts: These are the lean protein base of the bowl, and marinating them makes all the difference between dry chicken and juicy, flavorful bites.
- Olive oil: Use a good quality olive oil since it flavors both the marinade and the tzatziki, and you'll taste the difference.
- Lemon juice and zest: Fresh lemon is non-negotiable here; bottled juice tastes flat and won't give you that bright, sunny flavor.
- Garlic cloves: Fresh garlic has a sharpness that dried can't match, especially in the tzatziki where it really shines through.
- Dried oregano and thyme: These herbs are the soul of Greek cooking, and even though they're dried, they bloom beautifully in the marinade.
- Quinoa: Fluffy and nutty, it soaks up all the juices from the chicken and tzatziki without getting mushy like rice sometimes does.
- Cucumber: You'll use it twice, once diced for crunch on top and once grated for the tzatziki, so grab a couple of good ones.
- Cherry tomatoes: Halved cherry tomatoes burst with sweetness and add pops of color that make the bowl look as good as it tastes.
- Red onion: Thinly sliced raw red onion adds a sharp bite that balances the creamy tzatziki perfectly.
- Kalamata olives: These are optional but highly recommended; their briny richness adds another layer of authentic Greek flavor.
- Greek yogurt: Thick, tangy, and creamy, it's the base of the tzatziki and makes the sauce cling to everything beautifully.
- Fresh dill: If you can find it fresh, use it; the bright, grassy flavor is much more vibrant than dried.
- Fresh parsley: A sprinkle at the end adds color and a fresh, peppery note that lifts the whole bowl.
Instructions
- Marinate the Chicken:
- Whisk together olive oil, lemon juice and zest, garlic, oregano, thyme, salt, and pepper in a bowl until it smells like a Greek island. Coat the chicken breasts thoroughly and let them sit for at least 15 minutes, or up to 2 hours if you have the time.
- Cook the Quinoa:
- Rinse the quinoa well under cold water to remove any bitterness, then combine it with water and salt in a saucepan. Bring it to a boil, reduce the heat to low, cover, and let it simmer for 15 minutes until fluffy and tender.
- Make the Tzatziki:
- Grate the cucumber and squeeze out as much liquid as you can using a clean kitchen towel or paper towels. Mix it with Greek yogurt, garlic, dill, lemon juice, olive oil, salt, and pepper, then refrigerate until you're ready to serve.
- Grill the Chicken:
- Heat a grill pan or skillet over medium-high heat and cook the chicken breasts for 5 to 7 minutes per side until they reach an internal temperature of 165°F. Let them rest for 5 minutes before slicing so the juices stay inside.
- Assemble the Bowls:
- Divide the quinoa among four bowls and top each with sliced chicken, diced cucumber, halved cherry tomatoes, red onion, olives, and fresh parsley. Add a generous spoonful of tzatziki on top and serve immediately.
Save The first time I brought this to a potluck, someone asked if I'd ordered it from a Mediterranean restaurant because it looked too pretty to be homemade. I laughed and told them it took less than an hour, and by the end of the night three people had taken photos of the recipe on my phone. One friend even admitted she'd been intimidated by quinoa before but realized it was just as easy as rice. It's moments like that when you realize food isn't just about feeding yourself; it's about showing people that cooking something delicious doesn't have to be complicated or stressful.
How to Store and Reheat
I like to store the components separately in airtight containers so everything stays fresh and you can mix and match throughout the week. The cooked chicken and quinoa will keep in the fridge for up to four days, and the tzatziki stays good for about three days before the cucumber starts releasing too much water. The raw veggies should be kept separate and added fresh when you're ready to eat. When reheating, I warm the chicken and quinoa gently in the microwave or on the stovetop, but I always keep the tzatziki and veggies cold for the best contrast of temperatures.
Customizing Your Bowl
This bowl is endlessly adaptable depending on what you have in the fridge or what you're craving. I've swapped the chicken for grilled shrimp when I wanted something lighter, and my vegetarian friend makes it with crispy chickpeas or thick slices of grilled halloumi. You can add roasted red peppers, artichoke hearts, or even a handful of spinach for extra greens. Sometimes I crumble feta on top or add a drizzle of balsamic glaze for a tangy sweetness. The base formula stays the same, but the toppings are where you can get creative and make it your own.
Making It Ahead for Meal Prep
This recipe is a meal prep dream because everything holds up well when stored properly and you can grab lunch or dinner without any stress. I usually grill all the chicken and cook the quinoa on Sunday, then portion them into containers with dividers for the veggies. The tzatziki goes in a small separate container so it doesn't make everything soggy. By Wednesday, I'm still excited to eat it because the flavors have deepened and it feels like I'm treating myself to takeout without spending a dime.
- Marinate the chicken the night before so it's ready to cook when you get home from work.
- Double the tzatziki recipe because it's amazing on everything from pita chips to roasted vegetables.
- Use a rice cooker for the quinoa if you have one; it frees up a burner and comes out perfectly every time.
Save Every time I make this, I'm reminded that eating well doesn't have to feel like a chore or a compromise. It's colorful, satisfying, and makes you feel good long after the bowl is empty.
Recipe Guide
- → Can I make this bowl ahead of time?
Absolutely! The quinoa and tzatziki keep well in the refrigerator for up to 4 days. Store components separately and assemble when ready to eat. Grill chicken fresh or reheat sliced chicken gently.
- → What can I use instead of quinoa?
Brown rice, bulgur wheat, or cauliflower rice work beautifully. For a traditional Greek touch, try orzo or couscous. Adjust cooking time according to your grain of choice.
- → Is the chicken marinade necessary?
Marinating for at least 15 minutes infuses the chicken with bright lemon and herb flavors. For maximum tenderness and taste, let it marinate up to 2 hours before grilling.
- → Can I grill the chicken outdoors?
Definitely! Outdoor grilling adds delicious smoky char. Grill over medium-high heat for 6-8 minutes per side until internal temperature reaches 165°F. Let rest before slicing.
- → How do I make this vegetarian?
Replace chicken with grilled halloumi cheese, seasoned chickpeas, or portobello mushrooms. Halloumi adds salty richness, while chickpeas boost protein and fiber content.
- → What wine pairs well with this bowl?
A crisp Sauvignon Blanc or Greek Assyrtiko complements the bright lemon and fresh vegetables perfectly. For red wine lovers, a light Pinot Noir works nicely too.