Healthy Greek Chicken Bowls

I just want to start by saying how grateful I am you’ve stopped by today. Sharing these recipes means the world to me, and this one—Healthy Greek Chicken Bowls—is close to my heart. It’s a dish that’s light yet satisfying, packed with bright Mediterranean flavors, and so simple to pull together, even on the busiest of nights. Whether you’re looking for a nourishing lunch or a wholesome weeknight dinner, this bowl has your name written all over it!

Now, when I say “healthy,” I’m not just talking about calories—I’m talking about food that fuels your body, makes you feel good, and still delivers on taste. These Greek chicken bowls check all the boxes. We’re talking juicy, marinated chicken with bold herbs, a fresh rainbow of veggies, creamy tzatziki, and tender rice all layered together in one dreamy bowl. And let me tell you… every bite is better than the last!

I promised you something simple, balanced, and totally delicious. And here it is.

Ingredients

Let’s break down everything you’ll need:

For the Chicken Marinade:

1 1/4 lb small chicken breasts (4 pieces)
1/4 cup olive oil
2 tablespoons honey
2 tablespoons lemon juice
1 ½ teaspoons dried oregano
1 tablespoon lemon zest
1 ½ teaspoons dried basil
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon red pepper flakes (optional, for a kick)
1/4 teaspoon black pepper

For the Bowl Filling:

4 cups romaine lettuce, shredded
2 cups cherry tomatoes, halved
2 cups cucumber, diced
2 cups white rice, cooked and warm
1 cup red onion, thinly sliced
1/2 cup feta, optional but highly recommended!

For the Tzatziki Sauce:

1 cup plain Greek yogurt (or low-fat sour cream)
1/2 cup cucumber, grated
1 tablespoon fresh dill, finely chopped
1 tablespoon olive oil
1 tablespoon lemon juice
1 teaspoon minced garlic
1/4 teaspoon salt, to taste

How to Make Healthy Greek Chicken Bowls

Step 1: Marinate the Chicken

Start by whisking together all the marinade ingredients in a small bowl. Pound your chicken breasts to an even thickness—about 1/2 inch—so they cook evenly. Place them in a zip-top bag or shallow dish with the marinade and let them sit for at least 30 minutes, or up to a few hours if you’ve got the time.

Step 2: Make the Tzatziki

While your chicken is soaking up all that herby lemon flavor, whip together the tzatziki sauce. Simply mix the yogurt, grated cucumber, dill, olive oil, lemon juice, garlic, and salt in a bowl. Give it a taste and adjust as needed—this sauce is all about balance. Pop it in the fridge to let the flavors develop while everything else comes together.

Step 3: Prep Your Bowl Fillings

Chop the romaine, halve the cherry tomatoes, dice the cucumber, slice the onion, and get your rice cooked. These bowls come together fast, so having everything prepped and ready is a huge help.

Step 4: Cook the Chicken

Air fryer fans, rejoice! Set your air fryer to 380°F. Cook the chicken for 7 minutes on one side, flip, and cook another 3–4 minutes, or until the internal temp hits 165°F.
No air fryer? No problem! Sear the chicken in a skillet over medium-low heat for about 7–8 minutes per side until it’s golden brown and cooked through. Rest it for 5 minutes before slicing.

Step 5: Assemble Your Bowls

Now comes the fun part! Start with a scoop of rice at the bottom, layer in the romaine, tomatoes, cucumber, and onion. Top with the juicy sliced chicken and a generous dollop of tzatziki. If you’re using feta (and you really should), crumble that on top. Finish with a drizzle of olive oil, a splash of lemon juice—or even a little lemon tahini dressing if you’re feeling fancy.

Helpful Tips

Pound that chicken! Even thickness = even cooking.
Marinate for max flavor. At least 30 minutes is good, but 2-3 hours will make it even better.
Rest your meat. Letting the chicken sit after cooking keeps it juicy and lets the juices redistribute.
Fresh is best. Crisp veggies and real lemon juice make a huge difference here.
Customize it. These bowls are super adaptable—make them work for you!

Substitutions and Variations

Swap the rice: Quinoa, couscous, or cauliflower rice are all great options.
Dairy-free? Use a plant-based yogurt for the tzatziki and skip the feta.
No chicken? Grilled shrimp or chickpeas make tasty stand-ins.
Add-ins: Kalamata olives, roasted red peppers, or avocado slices? Yes please.

Frequently Asked Questions

Can I use chicken thighs instead of breasts?

Absolutely! Thighs are juicier and super flavorful. Just adjust the cooking time slightly depending on thickness.

Is this meal prep friendly?

Yes! You can store the components separately in the fridge for up to 4 days. Assemble just before eating for the best texture.

Can I serve this cold?

Definitely. It’s delicious warm or cold, making it a perfect lunchbox option.

Storage Instructions

Keep your cooked chicken, tzatziki, and chopped veggies in separate containers in the fridge. They’ll stay fresh for up to 4 days. The rice can also be refrigerated, but give it a quick warm-up or a splash of water before serving. Assembled bowls can be prepped a day ahead, just keep the sauce separate to avoid soggy greens.

More Mediterranean-Inspired Recipes to Try

If you loved these Greek chicken bowls, I know you’ll be into these too:

Final Thoughts

These Healthy Greek Chicken Bowls are the kind of meal you’ll come back to again and again. They’re fresh, flavorful, and so satisfying. Every bite is a mix of tangy, creamy, crunchy, and savory goodness—and the best part? They’re easy enough to make on a weeknight, but feel special enough for guests.

Whether you’re looking to eat a little lighter, explore more Mediterranean flavors, or just want something really delicious for dinner, this recipe has you covered. So go ahead—grab your ingredients, give it a try, and let me know how you made it your own!

You’ve got this—and your taste buds are going to thank you.