I make these Greek chicken bowls when I want a fresh, hands-off weeknight dinner that still tastes like a restaurant meal. Creamy yogurt-and-lemon-marinated chicken, warm rice or quinoa, crisp cucumber and tomato, salty feta and a cooling drizzle of tzatziki come together in under an hour. If you like simple bowls with big Mediterranean flavor, this is a reliably quick winner — and if you want more chicken inspiration, try other easy chicken recipes for variations and ideas.
Why you’ll love this dish
This recipe hits the sweet spot between fast and flavorful. The yogurt marinade keeps the chicken juicy while the lemon, garlic, and oregano give it a bright, classic Greek profile. It’s flexible enough for meal prep, family dinners, or a casual weekend lunch, and it’s easy to scale up for guests.
“A simple marinade lifts plain chicken into something vibrant — perfect for busy nights when you still want fresh, restaurant-style flavors.” — home cook review
Reasons to try it:
- Quick: 30 minutes active time plus a short marinate is all you need.
- Balanced: protein, grains, and vegetables in one bowl.
- Kid-friendly: mild flavors that can be dressed up with extra herbs or hot sauce.
- Customizable: swap rice for quinoa, add olives or roasted peppers, or use thighs for deeper flavor.
How this recipe comes together
Overview of the process so you know what to expect:
- Whisk the yogurt marinade and coat the chicken to tenderize and flavor the meat.
- Marinate at least 30 minutes (longer if you have the time).
- Grill the chicken until it reaches a safe internal temperature, then rest and slice.
- Assemble bowls with grains, vegetables, feta, and a generous drizzle of tzatziki.
- Serve immediately and enjoy.
This short roadmap helps you prep while the chicken marinates — cook the rice, chop the vegetables, and have tzatziki ready.
What you’ll need
- 4 boneless, skinless chicken breasts (about 1.5–2 lb total)
- 1 cup Greek yogurt (full-fat or 2% for creaminess)
- 2 tablespoons olive oil
- 2 tablespoons lemon juice (fresh is best)
- 3 cloves garlic, minced
- 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
- Salt and pepper to taste
- 2 cups cooked rice or quinoa (about 1 cup uncooked)
- 1 cucumber, diced (English cucumber if you want fewer seeds)
- 1 tomato, diced (roma or vine-ripe)
- 1 red onion, thinly sliced
- 1 cup feta cheese, crumbled
- Fresh parsley for garnish
- Tzatziki sauce (store-bought or homemade)
Ingredient notes and substitutions:
- Chicken thighs: use boneless thighs if you prefer richer flavor; reduce grill time slightly.
- Yogurt swap: full-fat Greek yogurt gives the best texture; for dairy-free, use a thick coconut yogurt but reduce marinating time (acidic marinades can break down non-dairy yogurt differently).
- Grain alternatives: couscous or farro work well if you want a nuttier base.
Step-by-step instructions
- Make the marinade: In a bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, oregano, and a generous pinch of salt and pepper.
- Marinate the chicken: Coat the chicken breasts in the yogurt mixture. Cover and chill for at least 30 minutes; up to 8 hours for best flavor.
- Preheat the grill: Heat to medium (about 400°F/200°C). Oil the grates to prevent sticking.
- Grill the chicken: Remove excess marinade, then grill the breasts 6–7 minutes per side. Check doneness with an instant-read thermometer — the internal temperature should reach 165°F (74°C).
- Rest and slice: Transfer chicken to a cutting board and rest 5–10 minutes. Slice against the grain.
- Prepare bowls: Divide cooked rice or quinoa between bowls. Top with sliced chicken, diced cucumber, tomato, red onion, and crumbled feta.
- Finish: Drizzle each bowl with tzatziki and sprinkle with fresh parsley. Serve immediately.
Quick safety reminder: always use a thermometer to confirm chicken reaches 165°F; visual checks alone can be misleading.
How to plate and pair
- Best plating: Layer warm grains first, fan sliced chicken across the center, and arrange vegetables in sections for color contrast. Sprinkle feta and parsley last, then add tzatziki in a zig-zag or dollop.
- Pairings: Serve with warm pita or crusty sourdough. A simple Greek salad, roasted lemon potatoes, or charred vegetables make great sides.
- Beverage: Light white wines (Sauvignon Blanc) or a sparkling water with lemon complement the citrus in the marinade.
For inspiration on other grilled chicken pairings and bowls, explore a curated collection of chicken dishes that work well with this recipe.
Storage and reheating tips
- Refrigerate: Store assembled bowls without dressing for up to 3 days. Keep tzatziki in a separate container to avoid soggy veggies.
- Reheat: Warm the sliced chicken in a 325°F (160°C) oven until it reaches 165°F, or microwave covered for 1–2 minutes until hot. Reheat rice separately to avoid overcooking vegetables.
- Freeze: Freeze cooked chicken (sliced or whole) in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating. Grains freeze okay; fresh veggies and tzatziki do not.
- Food safety: Do not leave bowls at room temperature for more than 2 hours. Discard any dairy-based sauce left out longer than this.
Helpful cooking tips
- Flatten breasts: Pound thicker breasts to an even thickness so they cook uniformly.
- Dry before grilling: Shake off excess marinade before placing chicken on the grill to encourage a good sear.
- Don’t skip resting: Resting lets juices redistribute so the chicken stays moist when sliced.
- Tzatziki shortcut: If you’re short on time, low-fat plain yogurt with grated cucumber, minced garlic, lemon juice, dill, salt, and a splash of olive oil makes a quick tzatziki.
- Meal prep hack: Cook a double batch of chicken and grains on Sunday and assemble bowls for easy lunches all week.
Creative twists
- Spicy kick: Add a teaspoon of harissa or red pepper flakes to the marinade or drizzle with spicy feta sauce.
- Mediterranean bowl: Add kalamata olives, roasted red peppers, and a sprinkle of za’atar.
- Low-carb: Swap rice for cauliflower rice and serve with extra greens.
- Vegan option: Use grilled marinated tofu or roasted chickpeas, and replace feta with a tangy plant-based cheese.
FAQ – Your questions answered
Q: How long should I marinate the chicken?
A: At least 30 minutes for flavor and tenderizing. For best results marinate 2–8 hours. Avoid marinating longer than 24 hours, as the yogurt and acid can overly soften the meat.
Q: Can I cook this in a skillet or oven instead of a grill?
A: Yes. For a skillet, heat a tablespoon of oil over medium-high and cook 5–7 minutes per side until 165°F. For oven, bake at 400°F (200°C) for 18–22 minutes depending on thickness.
Q: Is Greek yogurt necessary in the marinade?
A: The yogurt tenderizes and creates a creamy coating, but you can substitute plain yogurt. For dairy-free, use a thick non-dairy yogurt but watch marinating time.
Q: Can I make everything ahead for meal prep?
A: Yes. Cook chicken and grains ahead. Store components separately (grains, chicken, veggies, tzatziki). Assemble bowls just before eating for best texture.
Q: How do I know the chicken is safe to eat?
A: Use an instant-read thermometer; safe internal temperature is 165°F (74°C). Let the chicken rest 5–10 minutes before slicing.
Q: What’s a good tzatziki substitute if I don’t have time to make it?
A: Plain Greek yogurt mixed with a squeeze of lemon, a pinch of garlic powder, and chopped dill works in a pinch. Store-bought tzatziki is also fine.
Enjoy your meal!
Try this bowl once and you’ll see why it’s a weeknight staple — bright, satisfying, and endlessly adaptable. If you give it a go, leave a note with your favorite variation; I love hearing how readers make recipes their own.
Greek Chicken Bowls
Ingredients
Method
- In a bowl, whisk together Greek yogurt, olive oil, lemon juice, minced garlic, oregano, and a generous pinch of salt and pepper to make the marinade.
- Coat the chicken breasts in the yogurt mixture. Cover and chill for at least 30 minutes; up to 8 hours for best flavor.
- Preheat the grill to medium (about 400°F/200°C). Oil the grates to prevent sticking.
- Remove excess marinade from the chicken, then grill the breasts for 6–7 minutes per side. The internal temperature should reach 165°F (74°C).
- Transfer chicken to a cutting board and let it rest for 5–10 minutes. Slice against the grain.
- Divide cooked rice or quinoa between bowls.
- Top with sliced chicken, diced cucumber, tomato, red onion, and crumbled feta.
- Drizzle each bowl with tzatziki and sprinkle with fresh parsley. Serve immediately.