These Greek chicken bowls bring together juicy, lemony chicken, cool tzatziki, and fluffy quinoa for a balanced, colorful meal. It’s the kind of bowl that tastes like sunshine: zesty, herby, and full of crunch. Everything can be prepped ahead, so meals during the week are a breeze.
Whether you’re feeding a family or stocking your lunch lineup, this recipe keeps things simple without skimping on flavor. And yes, it’s just as good cold as it is warm.
What Makes This Special
- Balanced flavors: Bright lemon, garlicky chicken, cool yogurt sauce, and crisp veggies hit all the right notes.
- Meal-prep friendly: Cook once, assemble bowls all week. The components hold up well in the fridge.
- Nutritious but satisfying: Quinoa adds protein and fiber, while chicken and Greek yogurt bring staying power.
- Customizable: Swap grains, switch proteins, or go vegetarian without losing the Greek-inspired vibe.
What You’ll Need
- For the chicken:
- 1.5 lb boneless, skinless chicken thighs (or breasts)
- 3 tbsp olive oil
- 1 large lemon (zest and juice)
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 1 tsp kosher salt, 1/2 tsp black pepper
- For the quinoa:
- 1 cup uncooked quinoa, rinsed
- 2 cups low-sodium chicken or vegetable broth (or water)
- Pinch of salt
- For the tzatziki:
- 1 cup plain Greek yogurt (2% or whole milk for creaminess)
- 1/2 English cucumber, grated and squeezed dry
- 1 tbsp lemon juice
- 1 small garlic clove, finely grated
- 1–2 tbsp fresh dill, chopped (or 1 tsp dried)
- 1 tbsp olive oil
- Salt and pepper to taste
- Bowl add-ins:
- 1 cup cherry tomatoes, halved
- 1 small red onion, thinly sliced
- 1 cucumber, chopped
- 1/2 cup Kalamata olives, pitted and halved
- 1/2 cup feta, crumbled
- Fresh parsley or dill, chopped
- Lemon wedges, for serving
How to Make It
- Marinate the chicken: In a bowl, mix olive oil, lemon zest and juice, garlic, oregano, cumin, smoked paprika, salt, and pepper.
Add chicken and toss to coat. Marinate at least 20 minutes (up to 8 hours in the fridge).
- Cook the quinoa: Rinse quinoa under cold water. Bring broth to a boil, add quinoa and a pinch of salt, reduce to low, cover, and simmer 15 minutes.
Turn off heat and let sit 5 minutes, then fluff with a fork.
- Make the tzatziki: Combine Greek yogurt, grated and squeezed cucumber, lemon juice, garlic, dill, olive oil, salt, and pepper. Stir until creamy. Chill while you cook the chicken.
- Cook the chicken: Heat a large skillet or grill pan over medium-high.
Cook chicken 5–6 minutes per side, until browned and cooked through (internal temp 165°F/74°C). Rest 5 minutes, then slice.
- Prep the veggies: Slice tomatoes, onion, cucumber, and olives. Crumble feta.
Chop fresh herbs.
- Assemble: Add a scoop of quinoa to each bowl. Top with sliced chicken, veggies, olives, and feta. Spoon over tzatziki.
Finish with fresh herbs and a squeeze of lemon.
- Adjust to taste: Add a drizzle of olive oil, extra oregano, or a pinch of salt and pepper if needed.
Storage Instructions
- Chicken: Store sliced chicken in an airtight container for up to 4 days. Reheat gently or enjoy cold.
- Quinoa: Keeps well for 4–5 days in the fridge. Fluff with a fork before serving.
- Tzatziki: Best within 3 days.
Stir before serving as it may separate slightly.
- Veggies and toppings: Store separately to keep them crisp. Add fresh herbs just before eating.
- Meal-prep tip: Keep tzatziki and veggies separate from warm components until serving to avoid soggy bowls.
Benefits of This Recipe
- High in protein: Chicken and Greek yogurt help keep you full longer.
- Fiber-forward: Quinoa and veggies support digestion and steady energy.
- Weeknight-friendly: Minimal hands-on time; most steps are quick and scalable.
- Gluten-free by default: Quinoa makes it naturally gluten-free (verify labels if needed).
- Fresh and light: Lemon, herbs, and yogurt keep the bowl bright without heavy sauces.
Pitfalls to Watch Out For
- Watery tzatziki: Squeeze the grated cucumber well. Too much moisture thins the sauce.
- Dry chicken