The BEST Greek Chicken Bowls
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If you’re tired of boring salads, you’ll love mixing it up with these yummy Greek chicken bowls! Each bowl is packed with juicy chicken breasts, roasted potato wedges, Greek cucumber salad, crumbled feta cheese, and a creamy Greek sauce. These Greek bowls are an excellent option for a quick, healthy, easy lunch or dinner during the week. Add a pita to the side for an even more filling recipe.
Table of Contents
Why you’ll love this recipe
Healthy – Packed with tomatoes, cucumber, onion, and low-fat cheese, each Greek chicken bowl is full of nutrients.
Flavorful – Simple ingredients, like feta cheese and a deliciously creamy dressing, help create yummy Mediterranean-inspired flavours.
Good for any meal – This yummy Greek chicken bowl recipe is great for lunch or an easy dinner recipe. Enjoy leftovers for easy meal prep during the week.
Make ahead – Roast the potato wedges and cook the chicken breast beforehand for quicker meal prep the next day.
Versatile – You can easily swap out the ingredients for other options in this recipe. Instead of chicken, use pan-fried tofu, lamb, beef, pork, etc.
Filling – Protein, fibre-rich veg, potatoes, and a creamy tzatziki sauce make these Greek chicken bowls satisfying and filling!
Love chicken? Try these delicious recipes ; Crispy Chicken Wrap, Chicken Meal Prep and Spiced Chicken and Cauliflower Tray Bake
Easy Prep Ahead Ideas/ Storage Instructions for Prepped Items
Here are a few make-ahead ideas for Greek chicken bowls that will help cut down on the time it takes to cook/prep them when you’re ready to eat.
Cut up veggies
Save time on the day-of by cutting the veggies the night before. I wouldn’t recommend doing this step days earlier, as the veg will get soggy/mushy. Simply chop the veggies and keep them in an airtight container (without the cheese).
Pre-make chicken and cut it up
You can also make the chicken the day before. Cooked chicken can stay good for up to five days in the fridge, so you can even make it a few days earlier if you wish. Be sure to let it cool fully before putting it in an airtight container.
Make any sauces or dressings
Homemade tzatziki/Greek dressing keeps up to five days in the fridge. For a quicker bowl assembly, prepare the dressing/sauce for your chicken bowls 1-2 days in advance.
Separate ingredients or store together?
I recommend separating the ingredients as follows: cooked chicken, potato wedges, salad, sauce. Each element should be kept in a separate container for the best results.
Fridge or freezer?
I don’t recommend freezing this recipe. However, certain elements can be frozen. You can cook the chicken and potato wedges beforehand. Both can be kept in the freezer for up to three months. The other elements of the recipe should only be kept in the fridge.
Ingredients
Chicken Breast
I love using chicken breast for these Greek chicken bowls, as it’s a leaner protein that helps keep the recipe healthy. However, you can use other types of protein in this Greek bowl recipe if you wish. Try it with lamb or beef souvlaki.
Feta Cheese
This yummy cheese adds a tangy flavour to each Mediterranean chicken bowl. You can also use other types of Greek cheese if you prefer, like kefalotyri or graviera.
Potato Wedges
Adding potato wedges helps create a more filling recipe. You can also add brown rice, quinoa, or pitas to each Greek bowl instead of potato wedges.
See the recipe card for full information on ingredients and quantities.
Variations/ Adaptations
Here are a few yummy ways to make these Greek chicken bowls your own! Instead of creating roast potatoes for the tzatziki chicken, you can use rice, quinoa, farro, or couscous. Use lettuce or cauliflower rice instead of regular rice/potatoes for a lower-carb option.
Ground chicken will also work for this recipe if you don’t have chicken breast. You can even use pre-made chicken, like frozen non-breaded chicken strips or shredded/chopped rotisserie chicken. Instead of tzatziki, consider using hummus, tahini sauce, or a cilantro lime dressing. Or, keep the seasoning simple by adding lemon juice, olive oil, fresh dill, and kosher salt to these chicken salad bowls. You can also switch up the recipe by roasting the tomatoes and onions.
Try my Greek Chicken Salad as a healthy alternative.
How to make Greek chicken bowls
Preheat the oven to 400°F (200°C)
- Coat your chicken in 1 tsp oregano, the juice of half a lemon, a generous pinch of salt and pepper, and 1 tbsp of olive oil. Set aside in the fridge (Image 1).
- Then slice the potatoes into thick fries. Rinse in cold water to remove the excess starch (Image 2).
3. Place the potatoes on a baking tray and drizzle 1 tbsp olive oil, 1 tbsp of oregano and a pinch of salt. Toss with your hands and pop in the oven for 30-40 minutes, rotating half way through (Image 3).
4. Slice the remaining cucumber, salad tomatoes and red onion and add together in a bowl to form the Greek salad element (Image 4).
5. For the tzatziki , combine the Greek yogurt, juice of half a lemon, ⅓ grated cucumber and a generous pinch of salt. (If you have a lime this is more traditional but I only had lemons- still tastes great) (Image 5).
6. Combine the remaining cucumber, salad tomatoes and red onion to form the Greek salad element (Image 6).
7. Remove the chicken from the fridge and add to a preheated frying pan on a high heat. Add the chicken and leave to char for 5 minutes and then rotate and cook for a further 4 minutes, reducing the heat to medium (Image 7).
8. Divide into meal prep containers and add some fresh parsley for some added fanciness. If you want to have the chicken and chips warm, store that separately so you can heat it up and pop it on top of the salad. Top with some fresh parsley and a generous sprinkle of crumbled feta (Image 8).
Satisfy any sweet cravings with these yummy desserts: Rocky Road, Soft Flapjack Recipe or Kinder Bueno Chocolate Mug Cake
Tips for the best result
Take some time to prep ahead so you have the ingredients ready to go when you want them
If you know you’ll be short on time when making the Greek chicken bowls, I recommend shopping earlier in the week and grabbing the ingredients you need. It’s also a good idea to prep the salad, chicken, potatoes, and dressing the night before so assembly is a breeze.
Marinate your chicken for maximum flavour
If you have extra time, I recommend marinating your chicken. This will make the chicken breast even more flavourful and juicy once it’s cooked.
Choose the veggies you and your family like best
If you don’t like cucumber and tomatoes, feel free to use other veggies in this recipe. Lettuce, bell peppers, and kalamata olives are all delicious swaps for this dish.
Keeping with the mediterranean theme, try these tasty recipes ; Baked Orzo Roasted Mediterranean Vegetables with Halloumi and Roasted Mediterranean Vegetables
Can bowls be made ahead?
Will things get soggy? Like lettuce? With dressing?
Yes, you can make these Greek chicken bowls ahead. However, I recommend keeping the elements separate. If you must assemble the bowls, only do so a few hours before. This will help keep the ingredients from getting too soggy, but you can still expect some soggyness from the lettuce/veggies. Always leave the dressing to the side if you’re prepping the bowls ahead of time.
Will any of the vegetables turn brown? If there is avocado?
The veggies should not turn brown over the course of a few days. If you use lettuce or avocado, those will brown more quickly than other veg.
Is it okay to put the potatoes, veggies, and meat all together and let them sit or store them before serving?You can store the potatoes, veggies, and meat together, though the ingredients will get soggy after a few hours/a day.
How far ahead of time can I make the bowls?
I would recommend making the chicken tzatziki bowls a few hours before hand. For example, make the bowls in the morning to enjoy it as a lunch. If you have to make the recipe the night before, store all the elements separately and assemble when you’re ready to eat.
Here are some tasty meal prep recipes to save you time in the week ; Spicy Tomato Rice topped with Halloumi and Coriander, Mini Chicken Pot Pies (Individual Pies!) and Thai Green Chicken Curry
What to do with leftovers
If you know you’ll have leftover Greek chicken bowls, I recommend keeping the prepped ingredients separately. Pack each of the following in separate airtight containers once cool: chicken breast, potatoes, salad, and tzatziki sauce. These items should last in the fridge for up to three days.
Can you reheat items?
If you package the chicken and potatoes separately, you can reheat them for this recipe. I recommend tossing them in the air fryer for 3-4 minutes at 375°F (190°C), which will help re-crisp the potatoes.
Can you freeze or refrigerate bowls already made?
I would not recommend freezing a leftover Chicken Mediterranean bowl. The veggies in this recipe have too much moisture, so they will not freeze well. If the bowls have already been put together, you can refrigerate them. I’d recommend eating them within the next few hours or so (max a day), as the Greek salad bowls will get soggy quickly.
FAQs
I recommend eating these Greek chicken bowls hot and cold. The chicken and potatoes should be warm, while the salad and dressing should be cold. You can also eat the entire salad cold, but it will taste better with warm chicken and potatoes.
It will take about 40 minutes to create a Greek rice bowl dish (or Greek potato bowl dish). This timeframe includes prep and cooking time.
Don’t fret if you have leftover tzatziki sauce; it goes great with quite a few recipes! Use it for gyros, as a meat marinade, in potato salad, on sandwiches, in mashed potatoes, as a salad dressing, etc.
If you tried this Greek Chicken Bowls recipe, it would be mean so much to me if you could leave a review & a star rating to let me know how you found it! I love hearing about your experiences – it motivates me to keep creating more and more recipes for you guys 💛 Let’s get cooking! – Mimi x
The BEST Greek Chicken Bowls
Ingredients
- 650 g chicken breasts, sliced into thin pieces (£4.32)
- 4 baking potatoes, sliced into thick fries, skin left unpeeled (£0.70)
- 1 cucumber, ⅔ chopped into chunks, ⅓ grated (£0.89)
- 500 g Greek yogurt (£1.10)
- Juice of 1 lemon (£0.30)
- 6 salad tomatoes, sliced into wedges (£0.95)
- 1 red onion, sliced into thin wedges (£0.11)
- 200 g feta (£0.89)
- Fresh parsley, torn to serve (£0.65)
Cupboard Essentials
- 2 tbsp olive oil
- 1 tsp + 1 tbsp oregano
- Salt & Pepper
Method
Preheat the oven to 400°F (200°C)
- Coat your chicken in 1 tsp oregano, the juice of half a lemon, a generous pinch of salt and pepper, and 1 tbsp of olive oil. Set aside in the fridge.
- Slice the potatoes into thick fries. Rinse in cold water to remove the excess starch. Place on a baking tray and drizzle 1 tbsp olive oil, 1 tbsp of oregano and a pinch of salt. Toss with your hands and pop in the oven for 30-40 minutes, rotating half way through.
- For the tzatziki , combine the Greek yogurt, juice of half a lemon, ⅓ grated cucumber and a generous pinch of salt. (If you have a lime this is more traditional but I only had lemons- still tastes great)
- Combine the remaining cucumber, salad tomatoes and red onion to form the greek salad element.
- Remove the chicken from the fridge and add to a preheated frying pan on a high heat. Add the chicken and leave to char for 5 minutes and then rotate and cook for a further 4 minutes, reducing the heat to medium.
- Divide into meal prep containers and add some fresh parsley for some added fanciness. If you want to have the chicken and chips warm, store that separately so you can heat it up and pop it on top of the salad. Top with some fresh parsley and a generous sprinkle of crumbled feta.
Notes
- Prep the salad, chicken, potatoes, and dressing the night before for easy assembly.
- Marinate chicken for enhanced flavour and juiciness; extra time spent marinating yields better results.
- Customise the veggies to personal preferences; swap cucumber and tomatoes for alternatives like bell peppers, or kalamata olives.
Nutrition
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