I first made these bowls on a busy weeknight when I wanted something bright, filling, and fast. Juicy marinated chicken, crisp romaine and cucumbers, tangy tzatziki and a bed of rice — it all comes together in under an hour and cleans up easily. If you’re planning a weekly rotation of simple protein-forward meals, check my collection of chicken dishes for more inspiration.
Why you’ll love this dish
Healthy Greek Chicken Bowls balance fresh Mediterranean flavors with straightforward prep. The lemon-honey marinade gives the chicken a bright, slightly sweet finish while oregano and basil add the classic Greek aroma. These bowls are great for busy families, meal-prep lunches, or anyone who wants a satisfying, protein-forward dinner without fuss.
"This is my go-to weeknight dinner—quick to make, healthy, and everyone eats the veggies." — home cook review
Reasons to try it:
- Fast: 30 minutes active time plus brief marinating.
- Flexible: works in an air fryer, skillet, or on the grill.
- Meal-prep friendly: components store well and reheat cleanly.
- Kid- and adult-approved: mild spices, optional feta for extra savory notes.
Step-by-step overview
Before you dive in, here’s the basic process so you know what to expect:
- Whisk the marinade and pound the chicken thin for even cooking.
- Marinate the chicken 30 minutes to a few hours.
- Mix tzatziki while the chicken marinates.
- Cook chicken in an air fryer (or skillet) until 165°F, then rest and slice.
- Assemble bowls with rice, veggies, sliced chicken, and tzatziki.
This quick outline helps when you’re prepping multiple components at once.
What you’ll need
-
Chicken & marinade:
- 1 1/4 lb small chicken breasts (about 4)
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 1 1/2 teaspoons dried oregano
- 1 1/2 teaspoons dried basil
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 teaspoon black pepper
-
Bowl filling:
- 4 cups romaine lettuce, shredded
- 2 cups cherry tomatoes, halved
- 2 cups cucumber, diced
- 2 cups cooked white rice (substitute brown rice or cauliflower rice)
- 1 cup red onion, thinly sliced
- 1/2 cup feta (optional; skip or use dairy-free feta)
-
Tzatziki:
- 1 cup plain Greek yogurt (or low-fat sour cream or dairy-free yogurt)
- 1/2 cup cucumber, grated and drained
- 1 tablespoon fresh dill, finely chopped (or 1 tsp dried)
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- 1/4 teaspoon salt (adjust to taste)
Ingredient notes:
- Pound chicken to 1/2" so it cooks fast and evenly.
- For lower sodium, reduce the salt and use low-sodium feta.
- Want more greens? Swap romaine for baby spinach or mixed greens.
Step-by-step instructions
- Whisk the marinade: combine olive oil, honey, lemon juice, lemon zest, oregano, basil, salt, garlic powder, red pepper flakes, and black pepper.
- Pound chicken: place each breast between plastic wrap and pound to about 1/2 inch thick for even cooking.
- Marinate: add chicken to a shallow dish or zip-top bag with the marinade. Coat well and refrigerate for at least 30 minutes or up to 4 hours.
- Make tzatziki: grate and squeeze excess water from cucumber. Stir together yogurt, grated cucumber, dill, olive oil, lemon juice, garlic, and salt. Chill until ready to serve.
- Prepare rice and vegetables: cook rice according to package directions; shred romaine and chop tomatoes, cucumbers, and red onion.
- Air fryer method: preheat to 380°F. Cook chicken 7 minutes on one side, flip, and cook 3–4 more minutes until internal temperature reaches 165°F.
- Skillet method: heat 1–2 teaspoons oil or butter over medium-low. Fry chicken 7–8 minutes on the first side, flip, and cook until golden and 165°F internally.
- Rest: remove chicken and rest 5 minutes before slicing to lock in juices.
- Assemble bowls: start with rice, add lettuce and vegetables, top with sliced chicken and a generous spoonful of tzatziki. Finish with a drizzle of olive oil and a squeeze of lemon.
Safety reminder: always check the internal temp with a reliable thermometer; poultry must reach 165°F.
Best ways to enjoy it
Serve these bowls warm or room temperature. For a balanced meal, pair with:
- A simple Greek salad or a handful of olives for extra briny contrast.
- Warm pita wedges or grilled flatbread to scoop up tzatziki.
- A light side of lemony roasted vegetables for a heartier dinner.
If you want more quick poultry ideas to rotate through weeknights, check out my other chicken recipes roundup for similar crowd-pleasers.
Storage and reheating tips
- Refrigerate: store assembled bowls without dressing for up to 3 days. Keep tzatziki in a separate airtight container for up to 4 days.
- Reheat: reheat sliced chicken in the microwave or a skillet until steaming hot (165°F). Reheat rice separately to keep textures right.
- Freeze: cooked chicken (sliced or whole) can be frozen up to 3 months. Thaw overnight in the fridge before reheating. Avoid freezing tzatziki — dairy becomes watery after thawing; make a fresh batch instead.
- Food safety: refrigerate leftovers within two hours and discard after 4 days if uncertain.
Pro chef tips
- Even thickness: pounding the breasts prevents dry edges and speeds cooking.
- Dry the chicken before marinating to help the marinade stick and reduce splatter in the pan.
- Salt timing: the marinade contains salt; if you plan to marinate over 4 hours, reduce salt slightly to avoid an overly cured texture.
- Resting is critical: a 5-minute rest redistributes juices and keeps slices moist.
- Tzatziki consistency: grate cucumber, then press it in a towel or a sieve to remove excess water — this keeps the sauce thick and creamy.
Creative twists
- Protein swaps: use boneless skinless thighs (adjust time) or firm tofu for a vegetarian option.
- Grain swaps: brown rice, quinoa, bulgur, or cauliflower rice all work well.
- Flavor variations: add smoked paprika to the marinade for depth, or swap dill for mint in the tzatziki for a fresher profile.
- Mediterranean bowls: add roasted peppers, artichoke hearts, or a spoonful of hummus.
- Low-carb: use extra salad greens and skip rice for a keto-friendly bowl.
Common questions
Q: How long do I need to marinate the chicken?
A: At least 30 minutes for flavor and tenderness. Up to 4 hours is fine; avoid much longer because the lemon can begin to “cook” the surface and change texture.
Q: Can I use chicken thighs instead of breasts?
A: Yes—boneless thighs are more forgiving and stay juicier. They may need slightly longer to reach 165°F (add 2–4 minutes depending on thickness).
Q: What if I don’t have Greek yogurt for tzatziki?
A: Use low-fat sour cream or a thick dairy-free yogurt. If using a thinner substitute, drain grated cucumber well to prevent a watery sauce.
Q: Is the recipe freezer-friendly?
A: Cooked chicken freezes well for up to 3 months. Freeze components separately (rice and chicken) and make fresh tzatziki after thawing.
Q: How can I make this gluten-free?
A: It’s naturally gluten-free if you use plain rice and check that any feta or store-bought ingredients don’t contain additives with gluten.
Q: Can I make these ahead for meal prep?
A: Yes. Cook and slice chicken, portion rice and veggies into containers, and keep tzatziki refrigerated. Assemble just before eating for best texture.
Q: What’s the best way to check doneness?
A: Use an instant-read thermometer and confirm the thickest part reaches 165°F. Color alone can be misleading.
Final thoughts
These Healthy Greek Chicken Bowls are a reliable weeknight winner: bright, balanced, and easy to scale. Try them once and tweak toppings to make them your own — then leave a comment to tell me which variation you loved.
Greek Chicken Bowls
Ingredients
Method
- Whisk the marinade: combine olive oil, honey, lemon juice, lemon zest, oregano, basil, salt, garlic powder, red pepper flakes, and black pepper.
- Pound chicken: place each breast between plastic wrap and pound to about 1/2 inch thick for even cooking.
- Marinate: add chicken to a shallow dish or zip-top bag with the marinade. Coat well and refrigerate for at least 30 minutes or up to 4 hours.
- Make tzatziki: grate and squeeze excess water from cucumber. Stir together yogurt, grated cucumber, dill, olive oil, lemon juice, garlic, and salt. Chill until ready to serve.
- Prepare rice and vegetables: cook rice according to package directions; shred romaine and chop tomatoes, cucumbers, and red onion.
- Air fryer method: preheat to 380°F. Cook chicken 7 minutes on one side, flip, and cook 3–4 more minutes until internal temperature reaches 165°F.
- Skillet method: heat 1–2 teaspoons oil or butter over medium-low. Fry chicken 7–8 minutes on the first side, flip, and cook until golden and 165°F internally.
- Rest: remove chicken and rest 5 minutes before slicing to lock in juices.
- Assemble bowls: start with rice, add lettuce and vegetables, top with sliced chicken and a generous spoonful of tzatziki. Finish with a drizzle of olive oil and a squeeze of lemon.