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Greek chicken bowls with sliced grilled chicken, cucumber, tomatoes, red onion, feta, and shredded lettuce

Greek Chicken Bowls

These high protein Greek Chicken Bowls are packed with juicy lemon herb chicken, crisp vegetables, and creamy tzatziki. Perfect for meal prep, easy lunches, or a balanced weeknight dinner. Includes options for keto, healthy meals without rice, and diabetic friendly swaps.
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Prep Time 15 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 30 minutes
Course Main Course
Cuisine Mediterranean
Servings 4 bowls
Calories 580 kcal

Equipment

  • Mixing bowl
  • Knife
  • Cutting Board
  • Skillet or Air Fryer
  • Meat thermometer

Ingredients
  

Chicken Marinade

  • 1.25 pounds chicken breast boneless, skinless
  • 1/4 cup olive oil
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice freshly squeezed
  • 1 tablespoon honey omit for keto option
  • 1 teaspoon garlic powder
  • 1.5 teaspoons dried oregano
  • 1 teaspoon dried basil
  • 1 teaspoon salt
  • 0.25 teaspoon black pepper
  • 0.5 teaspoon red pepper flakes optional

Bowl Base and Toppings

  • 2 cups cooked rice or quinoa use cauliflower rice for low carb option
  • 2 cups cherry tomatoes halved
  • 2 cups cucumber chopped
  • 1 cup red onion thinly sliced
  • 0.5 cup feta cheese omit for dairy free

Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 0.5 cup cucumber grated and squeezed dry
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1 tablespoon fresh dill chopped
  • salt to taste

Instructions
 

  • In a mixing bowl, whisk together olive oil, lemon zest, lemon juice, honey, and all seasonings. Pound the chicken to an even thickness and coat thoroughly in the marinade. Cover and marinate for at least 30 minutes.
  • Preheat an air fryer to 380°F or heat a skillet over medium heat. Cook the chicken for 7 to 8 minutes per side, or until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before slicing.
  • In a small bowl, stir together Greek yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, and salt until smooth. Refrigerate until ready to serve.
  • Assemble each bowl with rice or preferred base, sliced chicken, tomatoes, cucumber, red onion, feta, and a generous spoonful of tzatziki. Serve immediately or store components separately for meal prep.

Notes

For a keto Greek chicken bowl, replace rice with cauliflower rice or chopped romaine and omit honey from the marinade. For healthy meals without rice, use shredded cabbage or leafy greens. Store assembled bowls without sauce for up to 4 days in the refrigerator. Chicken can be frozen separately for up to 3 months.
Nutrition Facts:
•Calories: 580 kcal 
•Carbohydrates: 35 g 
•Protein: 45 g 
•Total Fat: 28 g 
•Saturated Fat: 6 g 
•Cholesterol: 110 mg 
•Sodium: 720 mg 
•Potassium: 850 mg 
•Fiber: 5 g 
•Sugar: 9 g 
•Vitamin A: 900 IU 
•Vitamin C: 25 mg 
•Calcium: 180 mg 
•Iron: 3 mg