Greek Chicken Bowls are bright, creamy, and just a little crunchy — a balanced bowl of tender diced chicken, fluffy quinoa or rice, crisp vegetables, and tangy feta. The tzatziki sauce adds a cool, garlicky creaminess that ties every bite together. Textures range from soft cooked grains and chicken to crisp cucumber and pepper, with salty feta and bright lemon notes lifting the whole dish. It’s easy because most components are simply mixed — no special equipment or long cook times. Serve it warm or cold for lunch boxes, quick weeknight dinners, or make-ahead meal prep bowls. For a quick swap, serve on a bed of mixed greens instead of grains for a lighter meal and see how the flavors sing together with each forkful; you can also compare this to a different bowl style like a sticky chicken rice bowls recipe for more bowl ideas.
Why You’ll Love This Greek Chicken Bowls
- Ready in minutes if you use leftover cooked chicken and grains — great for meal prep.
- Bright, fresh flavors from cucumber, lemon, and tomatoes balance rich feta and chicken.
- Creamy homemade tzatziki ties everything together without being heavy.
- Flexible: swap quinoa for rice, or serve over greens or pita.
- High-protein and satisfying — good for lunches, dinner, or packed meals.
- No complicated cooking steps — mostly chopping and mixing.
- Keeps well in the fridge so you can prep several bowls at once.
- Simple ingredient list with pantry staples and fresh produce.
What Is Greek Chicken Bowls?
Greek Chicken Bowls are a composed bowl of diced cooked chicken layered with a grain base (quinoa or rice), fresh vegetables like cucumber, cherry tomatoes, bell pepper, and red onion, and finished with crumbled feta and a creamy tzatziki sauce. The taste is bright and savory — cool, garlicky yogurt sauce meets salty feta and fresh, crisp vegetables. Texture is a mix: tender chicken and grains, crunchy veggies, and smooth yogurt. It’s a casual, healthy meal with Mediterranean flavors, ideal for weeknights, simple lunch prep, or a relaxed weekend brunch. The method is mostly assembling rather than cooking, which makes it fuss-free and fast.
Ingredients for Greek Chicken Bowls
For the Base
- 2 cups cooked chicken, diced
- 1 cup cooked quinoa or rice
For the Vegetables & Cheese
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1/2 red onion, thinly sliced
- 1 cup feta cheese, crumbled
For Tzatziki Sauce
- 1 cup Greek yogurt
- 1 cucumber, grated and drained
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- Salt, to taste
To Serve
- Fresh parsley, for garnish
- Salt and pepper, to taste
Ingredient Notes (Substitutions, Healthy Swaps)
- Chicken: Use rotisserie or leftover roasted chicken to save time. For a vegetarian swap (optional), replace chicken with chickpeas or roasted tofu.
- Grains: Quinoa adds nuttiness and protein; rice (white or brown) keeps it familiar. For low-carb, use cauliflower rice (optional).
- Feta: Use reduced-fat feta to cut calories, or omit for dairy-free and add extra olives for saltiness.
- Tzatziki: If you don’t have fresh cucumber, use 2 tablespoons prepared dill relish and reduce salt, but fresh grated cucumber tastes best.
- Yogurt: Full-fat Greek yogurt gives the creamiest sauce; nonfat Greek yogurt works for a lighter version.
- Herbs: Fresh parsley is in the recipe, but you can add chopped dill or mint (optional) for a different herb note.
Step-by-Step Instructions
Step 1 – Combine the base and veggies
In a large bowl, add the diced cooked chicken, cooked quinoa or rice, halved cherry tomatoes, diced cucumber, diced bell pepper, thinly sliced red onion, and crumbled feta cheese. Toss gently to combine so ingredients are evenly distributed.
Visual cue: The bowl should look colorful and well-mixed — you want a good spread of chicken, grains, and vegetables in each scoop.
Step 2 – Make the tzatziki sauce
In a separate bowl, mix together the Greek yogurt, grated and drained cucumber, minced garlic, olive oil, lemon juice, and salt. Stir until smooth and creamy.
Visual cue: The sauce should be thick but stirrable; drained cucumber prevents watery sauce.
Step 3 – Dress the bowl
Drizzle the tzatziki sauce over the chicken and vegetable mixture. Toss lightly to coat everything with the sauce.
Pro cue: Start with half the sauce, toss, taste, and add more if you want a creamier bowl.
Step 4 – Season and garnish
Season the tossed bowl with salt and pepper to taste. Garnish with fresh parsley for color and an herbal note.
Visual cue: Small flecks of parsley and crumbled feta on top make it look finished.
Step 5 – Serve or store
Serve immediately, or portion into containers and refrigerate for meal prep. The flavors meld after a few hours in the fridge.
Pro Tips for Success
- Drain the grated cucumber well: place it in a clean kitchen towel or fine mesh sieve and squeeze out excess water to avoid a watery tzatziki.
- Use room-temperature chicken: it mixes more evenly with cold ingredients than straight-from-fridge chicken.
- Taste as you go: feta and olives (if used) add salt, so season final bowls after mixing.
- Chop vegetables uniformly so every bite has balanced texture and flavor.
- If you prep ahead, keep the tzatziki separate until serving to preserve freshness and texture.
- For extra flavor, squeeze a little extra lemon juice over the finished bowls before serving.
- If using brown rice, warm it slightly before mixing so it’s not too firm when eaten cold.
Flavor Variations
- Optional: Mediterranean Olive Twist — add 1/3 cup chopped Kalamata olives for briny depth.
- Optional: Herby Mint — stir 1 tablespoon chopped fresh mint into the tzatziki for a cooling lift.
- Optional: Spicy Kick — mix a pinch of crushed red pepper or a drizzle of harissa into the sauce.
- Optional: Citrus Chicken — toss the diced chicken with a little lemon zest and oregano before mixing.
- Optional: Crunch Boost — add 1/4 cup toasted pine nuts or slivered almonds for texture.
- Optional: Warm Bowl — serve over warmed quinoa or rice and drizzle warm olive oil for a comfort-food version.
Serving Suggestions
- Serve in bowls over mixed greens for a lighter salad-style meal.
- Scoop into warmed pita pockets for a handheld dinner or lunch.
- Pair with a simple side of lemon-roasted potatoes or a green salad for a fuller plate.
- Make a mezze plate: add hummus, olives, and sliced pita on the side.
- Pack in meal prep containers for grab-and-go lunches.
- For a family-style dinner, place components in separate bowls and let everyone build their own.
Make-Ahead, Storage & Reheating
- Make-ahead: Cook and dice chicken and prepare quinoa/rice up to 3 days ahead. Chop vegetables and store them in airtight containers for up to 2 days.
- Sauce: Tzatziki keeps well for 2–3 days in the fridge when stored in an airtight container.
- Assembly: Mix everything together the day you plan to eat for best texture, or tuck the sauce separately and combine at serving time.
- Reheating: If you want a warm bowl, gently reheat the chicken and grains in the microwave or a skillet, then add cold vegetables and tzatziki. Heat only the chicken/grains to avoid separating the yogurt sauce.
- Note on texture: Tzatziki becomes slightly looser after refrigeration; give it a quick stir before serving.
Storage and Freezing Instructions
- Fridge: Store assembled bowls in airtight containers for up to 3 days. Keep tzatziki in a separate container for best texture.
- Freezing: Freezing is not recommended for the tzatziki (yogurt separates when frozen and thawed). You can freeze cooked chicken and cooked quinoa or rice separately for up to 2 months; thaw in the fridge before assembling.
- If you must freeze assembled bowls, omit the tzatziki and add fresh sauce after thawing. Expect slightly softer vegetables after freezing and thawing — cucumbers and tomatoes lose crunch.
Nutrition Facts (Per Serving)
Calories | Protein | Carbs | Fat | Fiber | Sodium
—|—:|—:|—:|—:|—:
~480 kcal | ~38 g | ~32 g | ~18 g | ~4 g | ~620 mg
Estimates vary by brands and portions.
FAQ About Greek Chicken Bowls
Q: Can I use raw chicken for this recipe?
A: No. The recipe uses 2 cups cooked chicken, diced. Cook the chicken fully first (baked, grilled, or roasted), then dice and use.
Q: Why is my tzatziki watery?
A: Likely the cucumber wasn’t drained well. Grate the cucumber, then squeeze in a towel or press in a sieve to remove excess water before adding to yogurt.
Q: How long will these bowls keep in the fridge?
A: Assembled bowls keep about 3 days in the fridge. Store the tzatziki separately for best results.
Q: Can I use regular yogurt instead of Greek yogurt?
A: Greek yogurt gives a thick, creamy texture. If using regular yogurt, strain it through cheesecloth for 1–2 hours to thicken, or expect a thinner sauce.
Q: What can I use instead of feta?
A: For dairy-free, skip the feta and add olives or toasted nuts for savory balance. Low-fat feta is a lighter swap.
Q: Can I make this gluten-free?
A: Yes. The recipe is naturally gluten-free when using quinoa or rice and gluten-free condiments.
TastyInspo Notes
- Garnish with a little extra olive oil drizzle and lemon zest for a bright finish.
- Serve in shallow bowls so each scoop has a mix of grain, chicken, veggies, and sauce.
- Use a microplane for garlic if you prefer a smoother tzatziki without large garlic bits.
- For meal prep, label containers with the date and suggested “use by” to stay organized.
- If feta clumps in the container, break it up with a fork just before serving for even distribution.
Troubleshooting
- Bland flavor: Add a squeeze of lemon or extra salt, and taste again. Feta also adds salt, so adjust after adding it.
- Watery sauce: Drain the grated cucumber thoroughly; if already watery, strain the mixed sauce through a sieve briefly.
- Overcooked chicken: Dice and toss with a little olive oil or sauce to moisten. Serve slightly warmed to improve texture.
- Vegetables soggy after storage: Store vegetables separately or add them fresh at serving time.
- Sauce too thick: Stir in a teaspoon of water, olive oil, or lemon juice to loosen slightly — add sparingly.
- Too salty: Add more grains or vegetables to balance, or mix in plain yogurt to dilute the saltiness.
Final Thoughts
This Greek Chicken Bowls recipe is simple, flexible, and reliably fresh-tasting. It works for quick weeknight dinners, packed lunches, or make-ahead meals. With basic prep and a flavorful tzatziki, you’ll have a satisfying Mediterranean-style bowl ready in minutes.
Conclusion
For more ideas and a similar take on Greek-style bowls, check out this helpful guide to Greek Chicken Bowls on Eat With Clarity.
Greek Chicken Bowls
Ingredients
For the Base
- 2 cups cooked chicken, diced Use rotisserie or leftover roasted chicken for convenience.
- 1 cup cooked quinoa or rice Quinoa adds nuttiness; rice keeps it familiar.
For the Vegetables & Cheese
- 1 cup cherry tomatoes, halved
- 1 whole cucumber, diced
- 1 whole bell pepper, diced
- 1/2 whole red onion, thinly sliced
- 1 cup feta cheese, crumbled Use reduced-fat feta to cut calories or omit for dairy-free.
For Tzatziki Sauce
- 1 cup Greek yogurt Full-fat gives the creamiest sauce.
- 1 whole cucumber, grated and drained Drain well to avoid watery sauce.
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- to taste Salt
To Serve
- to taste Fresh parsley, for garnish
- to taste Salt and pepper, to taste
Instructions
Preparation
- In a large bowl, add the diced cooked chicken, cooked quinoa or rice, halved cherry tomatoes, diced cucumber, diced bell pepper, thinly sliced red onion, and crumbled feta cheese. Toss gently to combine so ingredients are evenly distributed.
- In a separate bowl, mix together the Greek yogurt, grated and drained cucumber, minced garlic, olive oil, lemon juice, and salt. Stir until smooth and creamy.
Assembly
- Drizzle the tzatziki sauce over the chicken and vegetable mixture. Toss lightly to coat everything with the sauce.
- Season the tossed bowl with salt and pepper to taste. Garnish with fresh parsley for color and an herbal note.
- Serve immediately, or portion into containers and refrigerate for meal prep.
