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Greek Chicken Bowls Recipe

A bright, easy Greek-inspired bowl with marinated grilled chicken, fresh vegetables, feta, olives, and tzatziki.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
Servings: 4 servings

Ingredients

  • 1 lb chicken breast 2 boneless skinless breasts, sliced lengthwise into 4 cutlets
  • 2 Tbsp extra virgin olive oil divided
  • 1 1/2 tsp dried oregano leaves
  • 1/2 tsp fine sea salt
  • 1/2 tsp freshly ground black pepper
  • 1/2 tsp garlic powder
  • 2 cups cherry tomatoes halved, or chopped heirloom tomatoes
  • 1/2 English cucumber or 2 garden cucumbers, sliced
  • 1 bell pepper chopped
  • 1 avocado chopped
  • 1/4 cup red onion thinly sliced
  • 1/2 cup Kalamata olives pitted and sliced
  • 6 oz feta cheese (about 1 cup) diced
  • 1 Tbsp extra virgin olive oil or added to taste
  • 1 lemon cut into wedges to serve
  • salt and freshly cracked black pepper to taste
  • 1 cup tzatziki sauce or more to taste, divided
  • 4 pieces pita bread cut into wedges, divided (see gluten-free variations)

Instructions

  • Make the tzatziki sauce if needed and prep all vegetables and toppings: halve tomatoes, slice cucumber, chop bell pepper, dice avocado, thinly slice red onion, pit and slice olives, and dice feta.
  • Marinate the chicken: place the chicken cutlets in a large zip-top bag with 2 Tbsp olive oil, dried oregano, 1/2 tsp salt, 1/2 tsp pepper, and 1/2 tsp garlic powder; seal and toss to coat evenly.
  • Preheat a grill or large skillet to medium heat.
  • Cook the chicken: grill or sauté the cutlets 4 to 5 minutes per side, until an instant-read thermometer reads 165°F at the thickest part.
  • Rest and slice: transfer chicken to a cutting board and let rest 10 to 15 minutes, then slice into bite-sized pieces.
  • Assemble bowls: divide chicken, tomatoes, cucumber, bell pepper, avocado, red onion, olives, and feta among 4 bowls.
  • Finish and serve: drizzle bowls with the remaining 1 Tbsp olive oil, squeeze lemon wedges over top, season with salt and pepper to taste, add tzatziki, and serve with pita wedges.

Equipment

  • large zip-top bag
  • grill or large skillet
  • Instant-read thermometer
  • Cutting Board
  • Knife
  • Mixing Bowl
  • Measuring Spoons

Notes

  • Swap chicken for pan-seared or grilled steak, or grilled shrimp.
  • For gluten-free bowls, use cooked white rice, quinoa, or cauliflower rice instead of pita.
  • Add other raw vegetables such as chickpeas, radishes, artichoke hearts, carrots, white onion, broccoli, or spinach.
  • Hummus adds extra protein, fiber, and healthy fats.
  • Fresh herbs like scallions or dill add bright flavor when sprinkled on top.