Greek Chicken Bowls

5 from 1 vote
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These Greek Chicken bowls are the perfect Meditarennean meal prep full of flavor. Herby, delicious and filling. Gluten-free and high protein.

I know you guys love Greek flavors as I have received a ton of good feedback for this Greek sheet pan dinner here. I’ve I’ve figured it’s about time to make Greek meal prep!

And guess what, I’m satisfied! This was so delicious – herby, flavorful, REFRESHING, and super filling. I love that these bowls also taste so good cold!

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Greek Chicken Bowl recipe

Whether you have them for lunch or dinner, these bowls are a great option because you can have them straight out of the fridge the following day, saving you a lot of time. Who says cold food has to be boring?

Trust me, this recipe is not boring at all!

However, for those who prefer a hot meal, you can easily heat them up the next time. I recommend separating the chicken and rice from the vegetables and sauce. Nobody likes heated-up vegetables that are supposed to be eaten fresh!

Greek Chicken Bowls meal prep

Ingredients and Substitutes


Chicken breasts (2 lbs, boneless and skinless, cubed) – For a vegetarian or vegan-friendly option, you can try adding tofu bites.

Olive oil (1/4 cup) – You can replace it with avocado or flaxseed oil.

Greek yogurt (1/3 cup) – Opt for a low-fat or 2% Greek yogurt. Check out the ingredients list to ensure it contains no added sugars, just plain Greek yogurt.

Lemon juice (1 freshly squeezed) – This adds a refreshing and tartness to the dish.

Red wine vinegar (1 tbsp) – If you don’t have red wine vinegar, you can replace it with white wine vinegar, rice wine vinegar, or apple cider vinegar.

Garlic (8 cloves, minced) – For those who want a “lazy version,” you can opt for garlic powder or flakes.

Dried oregano (1 tbsp)

Salt and black pepper (to taste)

ingredients for Greek Chicken Bowls


2 English cucumbers (cubed)

Cherry tomatoes (1 lb, halved) – If you don’t have cherry tomatoes, any tomatoes will do. Just make sure you cut them into squares.

1 red onion (sliced) – I recommend keeping the red onion since it has a mild taste, especially when consumed raw. Yellow onion may have a stronger flavor and change the harmony of the dish.

Lemon juice (1/2 freshly squeezed)

Olive oil (2 tbsp)

Red wine vinegar (1 tbsp)

2 garlic cloves (minced) – Just like before, if you don’t have garlic, you can replace it with garlic flakes or powder.

Dried oregano (1/2 tsp)

Greek Chicken Bowls recipe


Greek yogurt (½  cup)

½ English cucumber (cubed)

2 cloves (minced)

Fresh dill (1 tbsp, chopped) – While the fresh dill is going to provide a different flavor if you only have dried dill, you can use it too.

Lemon juice (1 tsp)

Fresh mint (1 tsp, chopped)

Salt and black pepper (to taste)


Cooked basmati rice (2 cups) – If you are looking for a low-carb or keto version, you can replace the basmati rice with cauliflower rice. And if you are looking for a different version, you can opt for black rice, quinoa, or couscous instead.

How to Make Greek Chicken Bowls

Step 1. Grab a large bowl, add the cubed chicken breast, and drizzle the olive oil. Next, add the Greek yogurt, lemon juice, red wine vinegar, garlic, oregano, salt and pepper.

Step 2. Give the bowl a good mix until you make sure that everything is well combined. Marinate the chicken in the fridge for at least 20 minutes, but it can stay in the fridge for up to 12 hours. The longer you leave it marinating, the more flavor it will have.

Step 3. While the chicken is marinating in the fridge, grab another bowl and combine all the salad ingredients.

Step 4. Give everything a good mix until it is well combined.

Step 5. In another bowl, mix all the ingredients of the tzatziki sauce.

Step 6. Combine all the ingredients until everything is well blended.

Step 7. Take the chicken out of the fridge and drain the remaining marinate.

Step 8. Drain your chicken breasts. Heat a skillet and add the chicken in. Cook the chicken cubes at medium temperature for 7-9 minutes.

While cooking, keep on removing the excess liquid. Once cooked, remove from the heat.

instructions for how to make Greek Chicken Bowls

Step 9. Divide rice, salada, chicken and tzatziki sauce into 4 meal prep containers. Your meal prep is done. Eat it cold or heat it up.

meal prep Greek Chicken Bowls

Watch How to Make

How to Store

You can store the Greek chicken bowls for up to 3-4 days. If you keep them for a long time, I recommend not combining everything.

Leave the vegetables on the side to prevent them from becoming soggy. That way, you can still preserve the crunchiness and freshness of its ingredients.

If you want to preserve them for longer, you can place the chicken and rice (separately) in the freezer for up to a couple of weeks.

However, you would need to make the vegetables at the moment to maintain their freshness.

Greek Chicken recipe

Other Chicken Meal Prep Recipes

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Chicken Salad Meal Prep

Teriyaki Chicken Meal Prep

Greek Chicken Bowls
5 from 1 vote

Greek Chicken Bowls

These Greek Chicken Bowls are so delicious, refreshing and herby. They're high protein and gluten-free, and super filling!
Prep: 30 minutes
Cook: 9 minutes
Marinating Time: 20 minutes
Total: 59 minutes
Servings: 4 bowls



  • 2 lbs chicken breasts boneless and skinless, cubed
  • 1/4 cup olive oil
  • 1/3 cup Greek yogurt
  • 1 lemon juice freshly squeezed
  • 1 tbsp red wine vinegar
  • 8 cloves garlic minced
  • 1 tbsp dried oregano
  • salt and black pepper to taste


  • 2 English cucumbers cubed
  • 1 lb cherry tomatoes halved
  • 1 red onion sliced
  • 1/2 lemon juice freshly squeezed
  • 2 tbsp olive oil
  • 1 tbsp red wine vinegar
  • 2 garlic cloves minced
  • 1/2 tsp dried oregano

Tzatziki Sauce

  • ½ cup Greek yogurt
  • ½ English cucumber diced
  • 2 cloves minced
  • 1 tbsp fresh dill chopped
  • 1 tsp lemon juice
  • 1 tsp fresh mint chopped
  • salt and black pepper to taste


  • 2 cups basmati rice cooked
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  • In a larger bowl, add in cubed chicken breasts and cover with olive oil, Greek yogurt, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper. Combine all ingredients together to cover the chicken thoroughly. Marinate in the fridge for at least 20 minutes up to 12 hours before cooking.
  • While the chicken is being marinated, combine all of the salad ingredients in a large bowl. Give it a good mix.
  • In a separate bowl, make tzatziki sauce by simply combining all of the ingredients.
  • Drain the chicken from the marinade.
  • Heat up a skillet and add some olive oil. Add in the chicken cubes and cook for 7-9 minutes. Make sure you're removing excess liquid while you're cooking the chicken. There is going to be quite a bit of it. Then, remove from heat.
  • Divide the cooked rice into 4 containers. Add in the salad, chicken and cover with tzatziki sauce.


Serving: 1 bowl | Calories: 659kcal | Carbohydrates: 42g | Protein: 61g | Fat: 27g | Saturated Fat: 4.4g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 17g | Cholesterol: 168mg | Sodium: 427mg | Potassium: 1443.5mg | Fiber: 4.4g | Sugar: 8.5g | Calcium: 158mg | Iron: 3.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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