High-protein Greek chicken bowls with juicy marinated chicken, rice or quinoa, fresh vegetables, feta, olives, and creamy tzatziki.
These High-Protein Greek Chicken Bowls are fresh, hearty, and built for the kind of weeknight dinner that feels both nourishing and satisfying. Juicy lemon-garlic chicken is layered over warm rice or quinoa, then finished with crisp cucumbers, tomatoes, red onion, briny olives, feta, romaine, and a cool spoonful of creamy tzatziki. Every bite has the balance that makes a great bowl meal: warm and
Ingredients
- 1 1/2 lb boneless skinless chicken breasts
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes, optional
- 3 cups cooked rice or quinoa
- 2 cups chopped romaine lettuce
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/3 cup thinly sliced red onion
- 1/2 cup crumbled feta cheese
- 1/3 cup pitted Kalamata olives, halved
- 3/4 cup tzatziki sauce
- 1 tbsp chopped fresh dill or parsley
- 1 lemon, cut into wedges
Method
- Place the chicken breasts on a cutting board and pound to an even thickness, or slice very thick breasts in half horizontally.
- In a bowl or zip-top bag, combine olive oil, lemon juice, minced garlic, oregano, salt, black pepper, smoked paprika, and crushed red pepper flakes if using.
- Add the chicken to the marinade and turn to coat well. Refrigerate for at least 20 minutes or up to 8 hours.
- Heat a large skillet or grill pan over medium-high heat. Add the chicken and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F.
- Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing into strips.
- Divide the cooked rice or quinoa among 4 bowls.
- Top each bowl with romaine lettuce, cucumber, cherry tomatoes, red onion, feta cheese, and Kalamata olives.
- Add sliced Greek chicken to each bowl, then spoon tzatziki sauce over the top.
- Finish with fresh dill or parsley and a squeeze of lemon. Serve immediately.
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Recipe card
High-Protein Greek Chicken Bowls with Tzatziki
High-protein Greek chicken bowls with juicy marinated chicken, rice or quinoa, fresh vegetables, feta, olives, and creamy tzatziki.
Ingredients
- 1 1/2 lb boneless skinless chicken breasts
- 3 tbsp extra-virgin olive oil
- 3 tbsp fresh lemon juice
- 3 cloves garlic, minced
- 2 tsp dried oregano
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 1/2 tsp smoked paprika
- 1/4 tsp crushed red pepper flakes, optional
- 3 cups cooked rice or quinoa
- 2 cups chopped romaine lettuce
- 1 cup diced cucumber
- 1 cup cherry tomatoes, halved
- 1/3 cup thinly sliced red onion
- 1/2 cup crumbled feta cheese
- 1/3 cup pitted Kalamata olives, halved
- 3/4 cup tzatziki sauce
- 1 tbsp chopped fresh dill or parsley
- 1 lemon, cut into wedges
Instructions
- Place the chicken breasts on a cutting board and pound to an even thickness, or slice very thick breasts in half horizontally.
- In a bowl or zip-top bag, combine olive oil, lemon juice, minced garlic, oregano, salt, black pepper, smoked paprika, and crushed red pepper flakes if using.
- Add the chicken to the marinade and turn to coat well. Refrigerate for at least 20 minutes or up to 8 hours.
- Heat a large skillet or grill pan over medium-high heat. Add the chicken and cook for 5 to 7 minutes per side, or until the internal temperature reaches 165°F.
- Transfer the cooked chicken to a plate and let it rest for 5 minutes before slicing into strips.
- Divide the cooked rice or quinoa among 4 bowls.
- Top each bowl with romaine lettuce, cucumber, cherry tomatoes, red onion, feta cheese, and Kalamata olives.
- Add sliced Greek chicken to each bowl, then spoon tzatziki sauce over the top.
- Finish with fresh dill or parsley and a squeeze of lemon. Serve immediately.
