A bright, simple bowl of grilled chicken, veggies, quinoa or rice, and salty feta.
introduction
This Greek Chicken Bowls recipe makes a fresh, easy meal for any day. It mixes cooked quinoa or rice with grilled chicken, tomatoes, cucumber, peppers, red onion, olives, greens, and feta. If you like Greek flavors but want a different format, try a related idea like my take on Greek chicken burgers for another meal with a similar taste.
why make this recipe
- It cooks fast and feeds the family.
- It uses healthy vegetables and lean chicken.
- It works for meal prep and tastes good cold or warm.
- You get protein, veggies, and grains in one bowl.
how to make Greek Chicken Bowls
Start with cooked quinoa or rice and warm or cold sliced grilled chicken. Add fresh vegetables and olives. Drizzle olive oil, season with salt and pepper, and top with feta. If you want a creamy side, serve with tzatziki or try a bowl with a garlic sauce like in this grilled chicken broccoli bowls with creamy garlic idea for a twist.
Ingredients :
- 2 cups cooked quinoa or rice
- 1 lb chicken breast, grilled and sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 red onion, thinly sliced
- 1 cup kalamata olives, pitted
- 2 cups mixed greens
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- Olive oil for drizzling
Directions :
- In a large bowl, combine the cooked quinoa or rice, grilled chicken, cherry tomatoes, cucumber, bell pepper, red onion, olives, and mixed greens.
- Drizzle with olive oil and season with salt and pepper. Toss to combine.
- Serve topped with feta cheese and with tzatziki sauce on the side.
how to serve Greek Chicken Bowls
Serve the bowl warm or cold. Add a spoon of tzatziki on top or on the side. Offer lemon wedges for extra brightness. Use pita bread on the side if you like.
how to store Greek Chicken Bowls
Keep bowls in airtight containers. Store in the fridge for up to 3 days. Keep dressing or tzatziki separate until you serve, so the greens stay fresh.
tips to make Greek Chicken Bowls
- Grill chicken with olive oil, lemon, garlic, salt, and pepper for best flavor.
- Chop vegetables to a similar size so each bite is balanced.
- Use leftover chicken or rotisserie chicken to save time.
- If you meal prep, pack grains and chicken below and greens on top to avoid sogginess.
- Taste and adjust salt before adding feta, since feta is salty.
variation (if any)
- Swap quinoa for couscous or bulgur.
- Use shrimp or tofu instead of chicken for a different protein.
- Add roasted eggplant or zucchini for a warm vegetable option.
- Make it spicy with sliced pepperoncini or a dash of red pepper flakes.
FAQs
Q: Can I use brown rice instead of quinoa?
A: Yes. Brown rice works well and adds more fiber.
Q: How long will the bowls keep in the fridge?
A: They keep 2–3 days best. Keep dressing separate to stay fresh longer.
Q: Can I make this vegetarian?
A: Yes. Swap the chicken for chickpeas, tofu, or extra roasted veggies.
Q: Do I need to peel the cucumber?
A: No. Leave the skin on for color and crunch, but peel if you prefer.
Q: Can I use canned chicken?
A: Yes, but fresh grilled chicken tastes better. Drain canned chicken well before adding.
Conclusion
These bowls are a simple, healthy choice for lunch or dinner. For a close match and extra ideas, see this detailed Greek Chicken Bowls recipe on Eat With Clarity, and for a creamy tzatziki-style bowl, check the Chicken Tzatziki Bowls post on Half Baked Harvest.
Print
Greek Chicken Bowls
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
- Diet: Mediterranean
Description
A bright, simple bowl of grilled chicken, veggies, quinoa or rice, and salty feta, perfect for meal prep.
Ingredients
- 2 cups cooked quinoa or rice
- 1 lb chicken breast, grilled and sliced
- 1 cup cherry tomatoes, halved
- 1 cucumber, diced
- 1 bell pepper, diced
- 1 red onion, thinly sliced
- 1 cup kalamata olives, pitted
- 2 cups mixed greens
- 1/2 cup feta cheese, crumbled
- Salt and pepper to taste
- Olive oil for drizzling
Instructions
- In a large bowl, combine the cooked quinoa or rice, grilled chicken, cherry tomatoes, cucumber, bell pepper, red onion, olives, and mixed greens.
- Drizzle with olive oil and season with salt and pepper. Toss to combine.
- Serve topped with feta cheese and with tzatziki sauce on the side.
Notes
Serve warm or cold. For extra brightness, offer lemon wedges and pita bread on the side. Store in airtight containers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 6g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 5g
- Protein: 30g
- Cholesterol: 70mg
