Greek Chicken Bowls
Greek Chicken Bowls are the PERFECT light lunch or dinner, made with marinated grilled chicken on top of cucumbers, red onion, tomatoes, and olives with feta cheese and a tangy vinaigrette, ready in 45 minutes!
Greek Chicken Bowls are a healthy lunch or summer dinner option, made with marinated chicken grilled and sliced on top of vegetables, feta cheese, and Kalamata olives, then topped with a Greek dressing. They’re perfect for a Mediterranean meal prep so you don’t have to worry about lunch for the week. Plus, this recipe comes together in under an hour, including marinating the chicken!
For this recipe, I like to use my Greek Chicken Marinade. If you loved this recipe, you might also love my Homemade Tzatziki Sauce, or my Creamy Cucumber Salad!
Table of contents
Why You’ll Love This Recipe
Fresh and Light – This is the perfect lunch because it’s made with crunchy cucumbers and bell peppers, juicy tomatoes, and savory olives and feta cheese. It’s satisfying and filling, without feeling too heavy.
Meal Prep Friendly – All of the veggies can be prepped ahead of time, making this a really quick and easy meal prep the throw together!
Ingredients You’ll Need
Chicken. I like to make this with boneless chicken breasts, but you can also use boneless skinless chicken thighs or even chicken drumsticks.
Red Onion. If you want your red onion to be less intense, try chopping the onion and soaking the pieces in a bowl of water for 20-30 minutes, then drain. Or use pickled onions instead.
English Cucumber. I like to use either English or Persian cucumbers because the skin is softer and the seeds are smaller.
Cherry Tomatoes. Cut the tomatoes in half, so they have a chance to soak up some of the vinaigrette dressing. You can also use diced roma tomatoes.
Kalamata Olives. These have a really nice flavor, but you can also use green olives if that’s what you have.
Bell Peppers. I like to add some bell pepper for crunch, it doesn’t matter what color you pick.
Feta Cheese. This adds some great salty-tangy flavor to the salad.
Extra Virgin Olive Oil. This gives the vinaigrette a nice flavor and helps smooth out the tangy notes from the vinegar. It also helps the chicken marinade stick to the chicken.
Red Wine Vinegar. If you want a really nice Greek flavor, red wine vinegar is the way to go. But for a homemade dressing, you could also use apple cider vinegar or balsamic vinegar.
Garlic Cloves. Fresh garlic adds a ton of flavor that you just don’t get with garlic powder. I recommend using a garlic press or grating the garlic cloves to help them disperse evenly in the vinaigrette.
Fresh Dill. Adding fresh herbs is a big part of the flavor of this salad. Use fresh dill, fresh parsley, or fresh mint.
Spices. Not too much, just some dried oregano, black pepper, and kosher salt. For the marinade, I added some more Greek seasoning like nutmeg, paprika, dried thyme, garlic powder, and onion powder as well.
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Lemon Juice. This adds some brightness to the marinade. You can also cut some lemon wedges so people can add extra lemon juice to their bowls if they want to.
Kitchen Tools
For this recipe you’ll need a grill, a medium bowl, and a cutting board with a knife.
How to Make Greek Chicken Bowls
In the mixing bowl, add all of the marinade ingredients and whisk until combined. Add the chicken to the bowl and turn until the chicken is completely coated. Cover the bowl and refrigerate 20-30 minutes.
While that’s marinating, divide the cucumber, cherry tomatoes, red onion, bell pepper, feta, and olives between two bowls.
In a small bowl, whisk together the vinaigrette ingredients and pour evenly over the vegetables in the two bowls.
Preheat the grill to medium-high heat, about 400°F. Remove the chicken breast from the marinade and let any excess drip off. Discard the used marinade.
Place the chicken on the grill and cook for 5-7 minutes on one side, then turn over and cook for an additional 5-7 minutes on the other side, or until the chicken reaches an internal temperature of 165°F.
Slice the chicken and place on top of the salad bowls. Top with fresh dill and serve.
Recipe Variations
- If I’m serving these Greek chicken bowls for dinner, I usually add some white rice or brown rice on the bottom with extra tzatziki sauce on the side, and gluten free pita chips. For a lower carb option, try cauliflower rice.
- Give the dressing or marinade a little kick with some red pepper flakes, cayenne pepper, or hot sauce.
- Try cutting the grilled chicken smaller and stirring it together with the vegetables, then filling gluten free pita bread with it.
- Try slicing the chicken and cooking it on a sheet pan, similar to my Sheet Pan Chicken Fajitas, for a faster meal prep version.
- Add these Air Fryer Roasted Chickpeas for more flavor!
Recipe Tip! A longer marinating time will give the chicken a better flavor. 20-30 minutes is the minimum, but for best flavor prep the chicken in the marinade that morning and refrigerate for a few hours.
Frequently Asked Questions
Yes you can, and here’s how I would recommend you do that. If you’re making this the same night or night before, I would cut all of the veggies and olives and mix them together with the vinaigrette. Refrigerate the salad in a covered mixing bowl. I would also marinate the chicken in a separate bowl and refrigerate, or just grill it if you’re going to be short on time. Then, when you’re ready to serve, just throw the chicken on the grill and assemble the salad, adding the feta just before serving.
Recipe Tip! If you want a creamy dressing, try adding a few tablespoons of Greek yogurt or tahini and blend it together. Or check out my Tahini Dressing for something different.
More Greek Recipes
- Greek Salad Dressing
- Greek Turkey Burgers
- Greek Marinated Chicken Thighs
- One Pot Greek Lemon Chicken and Rice
Storage
Refrigerate in an airtight container for 2-3 days.
Freeze the grilled chicken in a freezer-safe container for 2-3 months. I don’t recommend freezing the vegetables, just prep them when you’re ready to eat.
Cooking Tips
- If your chicken breast is on the thicker side, place the chicken between two pieces of parchment paper and use a rolling pin to flatten it a bit.
- If you don’t have a grill, use a large skillet or the air fryer to cook the chicken.
- Try to cut the veggies into even pieces, so each bite gets a little bit of everything.
Tried this recipe? ⭐ Leave a review and share what worked best for you—your tips help other home cooks get the same delicious results!
Greek Chicken Bowls Recipe
Ingredients
- 2 medium chicken breasts, boneless, skinless (about 1 pound)
- 1 medium English cucumber, chopped
- 1 medium bell pepper, chopped (any color)
- 2 cups cherry tomatoes, cut in half
- 1/2 cup red onion, sliced
- 1/4 cup feta cheese, crumbled
- 1/4 cup kalamata olives
- 1/4 cup fresh dill, chopped
For the Vinaigrette
- 2 tablespoons red wine vinegar
- 2 tablespoons lemon juice
- 1 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1/2 teaspoon dried oregano
- 1/4 teaspoon black pepper, or to taste
For the Chicken Marinade
- 1 tablespoon extra virgin olive oil
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill, chopped
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried thyme
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/4 teaspoon paprika
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon black pepper, (or to taste)
Instructions
- In a mixing bowl, add all of the marinade ingredients and whisk until combined. Add the chicken to the bowl and turn until the chicken is completely coated. Cover the bowl and refrigerate 20-30 minutes.
- While that's marinating, divide the cucumber, cherry tomatoes, red onion, bell pepper, feta, and olives between two bowls. In a small bowl, whisk together the vinaigrette ingredients and pour evenly over the vegetables in the two bowls.
- Preheat the grill to medium-high heat, about 400°F. Remove the chicken breast from the marinade and let any excess drip off. Discard the used marinade.
- Place the chicken on the grill and cook for 5-7 minutes on one side, then turn over and cook for an additional 5-7 minutes on the other side, or until the chicken reaches an internal temperature of 165°F.
- Slice the chicken and place on top of the salad bowls. Top with fresh dill and serve.
Notes
- If your chicken breast is on the thicker side, place the chicken between two pieces of parchment paper and use a rolling pin to flatten it a bit.
- If you don’t have a grill, use a large skillet or the air fryer to cook the chicken.
- Try to cut the veggies into even pieces, so each bite gets a little bit of everything.
- A longer marinating time will give the chicken a better flavor. 20-30 minutes is the minimum, but for best flavor prep the chicken in the marinade that morning and refrigerate for a few hours.
- I didn’t add extra salt because there’s already some in the olives and feta, but you can add some if you want to.
Nutrition
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