So much flavor packed into one bowl! These Greek Chicken Bowls are made with lemon marinated chicken, Greek lemon potatoes, a homemade tzatziki sauce, and lots of veggies.
Fan of Greek flavors? Try this Greek Quinoa Salad or these Greek Chicken Wraps.
I am bowl obsessed lately, and these Greek Chicken Bowls are hitting all of the right notes for me.
One thing that I really love about this recipe is that the base is the delicious Greek Lemon Potatoes that I posted. I do love rice, but with all of the bowls we’ve been eating lately, it was nice to switch up that base. And the potatoes go SO well in this recipe!
Once you look at the recipe, don’t get overwhelmed by all of the ingredients and all of the steps. And even though this isn’t a 30 minute meal, the hands on time really is very minimal, making it so simple and perfect for any night of the week!
Ingredients
See the recipe card below for full ingredients and instructions.
Chicken and Marinade: This is a pretty straightforward lemon based marinade. I used chicken breasts, but chicken thighs will work as well. The marinade consists of lemon juice and zest, olive oil, garlic, honey, and spices. You want fresh lemon juice.
Potatoes: You can see all of my notes and tips on the post for these Greek Lemon Potatoes. The instructions are included in the recipe card below, but the separate post has lots more information.
Tzatziki: You could buy a store bough tzatziki sauce, but really, this is so easy to throw together and most likely tastes better than the premade. I make mine with Greek yogurt, cucumber, lemon juice, dill, olive oil, garlic, and salt. If you don’t love the flavor of raw garlic, you can sub in some garlic powder. And I like to use an English cucumber so that I don’t have to peel it. You’ll use part of the cucumber for the tzatziki, and you can dice up the rest for the bowls.
Bowls: You can get creative here, but my go-tos are shredded lettuce, tomatoes, the cucumber, chickpeas, red onion, feta cheese, and olives.
How to Make Greek Chicken Bowls
STEP 1: I like to start with the chicken, since you’ll want to let it marinate for 1-2 hours. Start by cutting the chicken breasts in half lengthwise. This will give you thinner pieces of chicken, which not only cook faster, but give you more surface area for the marinade to soak in.
STEP 2: Combine the marinade ingredients in a ziplock bag. Add the chicken, and let it sit in the refrigerator for 1-2 hours.
STEP 3: While the chicken is marinating, make the potatoes. Scrub them clean, then slice them up. Combine the olive oil, garlic, oregano, salts and pepper, and stir them all together.
STEP 4: Place the potatoes on a baking sheet, then add the broth. Cook the potatoes until they are tender.
STEP 5: Once you get the potatoes into the oven, make the tzatziki. This is basically just stirring things together. Refrigerate this until you are ready to assemble and serve the bowls.
STEP 6: Once your chicken is done marinating, cook it on the grill until cooked through.
STEP 7: All you have left to do is assemble your bowls! I like to layer the potatoes and the lettuce on the bottom, then pile on the chicken and vegetables. Serve topped with the tzatziki sauce.
Tips and Tricks
- You don’t want to marinate the chicken longer than 2 hours. Because of the acidity, the chicken will start to break down, and if it marinates too long, the chicken will have a weird texture.
- If you don’t have a grill, you can cook these on the stove, or even in the oven.
- I like to serve these buffet style, then everyone can add whatever toppings they want, and they don’t have to take anything they don’t care for.
- If you can get Greek olive oil for this recipe, it will make it that much better. If not, you can use any extra virgin olive oil.
- Make sure to read the recipe through before starting. There are several different components, but they will overlap for timing.
More Bowl Recipes
Breakfast Bowls
Buddha Bowl with Thai Chicken
Teriyaki Chicken Bowls
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Greek Chicken Bowls
Ingredients
Chicken
- 2 pounds boneless, skinless chicken breasts
- 1/4 cup olive oil
- 6 cloves garlic minced
- Zest of 1 lemon (about 1 tablespoon)
- 2 tablespoons fresh lemon juice
- 1 tablespoon honey
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 1/4 teaspoon pepper
- Pinch of red pepper flakes
Potatoes
- 2 lbs Yukon gold potatoes
- 6 tablespoons freshly squeezed lemon juice
- 1/3 cup Greek olive oil
- 4 cloves garlic thinly sliced or grated
- 2 teaspoons dried oregano
- 1 teaspoon sea salt
- Freshly ground black pepper
- 1/2 cup chicken broth
Tzatziki Sauce
- 1 cup plain greek yogurt
- 1/2 cup grated cucumber
- 1 tablespoon lemon juice
- 1 tablespoon fresh chopped dill
- 1/2 tablespoon olive oil
- 1 clove garlic minced
- 1/2 teaspoon salt
Bowls
- 6 cups shredded romaine lettuce
- 2 cups halved or quartered cherry tomatoes
- 2 cups diced cucumber
- 1 (15.5 oz) can chickpeas drained and rinsed
- Sliced red onion
- Crumbled feta cheese
- Kalamata olives
Instructions
Make the Chicken
- Take the chicken beasts and cut them in half lengthwise, making thinner pieces of chicken breast. Set aside.2 pounds boneless, skinless chicken breasts
- In a large ziplock bag, combine the olive oil, minced garlic, lemon zest and juice, honey, oregano, thyme, salt, pepper, and red pepper flakes. Add the chicken. Seal the bag and move the chicken around a bit to make sure it is all fully coated. Refrigerate for 1 to 2 hours.1/4 cup olive oil, 6 cloves garlic, Zest of 1 lemon, 2 tablespoons fresh lemon juice, 1 tablespoon honey, 1 teaspoon dried oregano, 1 teaspoon dried thyme, 1 teaspoon salt, 1/4 teaspoon pepper, Pinch of red pepper flakes
- When the chicken is done marinating, turn on on grill, or preheat a grill pan. Once hot, cook the chicken until it is cooked through, about 5 minutes per side.
- Let it cool slightly, then slice the chicken.
Make the Potatoes
- *For more detailed instructions, check out the full post for these Greek Lemon Potatoes.*
- While the chicken is marinating, make the potatoes.
- Preheat the oven to 450ºF.
- Scrub the potatoes clean, then cut each potato in half, and then into wedges. Cut each wedge into 2-3 pieces – you want them each 1 to 2 bites big.2 lbs Yukon gold potatoes
- Combine the lemon juice, olive oil, garlic, oregano, salt, and pepper in a large bowl. Add the potatoes and stir to coat.6 tablespoons freshly squeezed lemon juice, 1/3 cup Greek olive oil, 4 cloves garlic, 2 teaspoons dried oregano, 1 teaspoon sea salt, Freshly ground black pepper
- Place the potatoes on a large rimmed baking sheet, keeping them in one layer. Pour the chicken broth into the pan, making sure to add it around the potatoes and not on top of the potatoes.1/2 cup chicken broth
- Place the potatoes in the oven and bake for 20 minutes, then turn the oven down to 350ºF and continue cooking for 40-50 minutes, until browned and crisp.
Make the Tzatziki
- In a bowl, combine the yogurt, grated cucumber, lemon juice, dill, olive oil, garlic, and salt. Stir to combine. Refrigerate until needed. (You can do this while the chicken is marinating and the potatoes are cooking.)1 cup plain greek yogurt, 1/2 cup grated cucumber, 1 tablespoon lemon juice, 1 tablespoon fresh chopped dill, 1/2 tablespoon olive oil, 1 clove garlic, 1/2 teaspoon salt
Make the Bowls
- To assemble the bowls, divide the potatoes between 6 bowls. Divide the chicken, then add the lettuce. Top with cherry tomatoes, cucumber, chickpeas, red onion, feta cheese, and kalamata olives. Serve each bowl topped with some of the tzatziki.6 cups shredded romaine lettuce, 2 cups halved or quartered cherry tomatoes, 2 cups diced cucumber, 1 (15.5 oz) can chickpeas, Sliced red onion, Crumbled feta cheese, Kalamata olives
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