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Greek Chicken Bowls

April 17, 2020 (Last updated January 4, 2022) · Nicole Triebe

Hearty and delicious Greek Chicken Bowls are loaded with juicy chicken, roasted chickpeas and fresh veggies! Perfect for a healthy dinner! 

We had snow in the middle of April, and all I want to do is drown my sorrows in food.

Between all of the cookies, pasta, more cookies and pasta again, this light and fresh bowl was long overdue to get me out of this funk, and now I’m obsessed! It’s like a deconstructed gyro and this healthy meal is the best thing I’ve had all quarantine! The best part is they’re so simple to make! If you have been following the Windy City Dinner Fairy for a while, you know I’m a huge fan of Mediterranean food, so I have a feeling I’ll be making this Greek Chicken Bowl pretty often.

My mom grew up in Croatia, which is a neighbor to Greece, and so these greek flavors feel like home to me.  As a kid, my mom would eat cucumber and tomato salads for lunch every day topped with the most delicious vinaigrette.  Today I’m using that same vinaigrette as a chicken marinade in this Greek chicken bowl, as well as using it as a dressing! The vinaigrette takes just a minute to whip up and has all the authentic Greek flavors you love! These grain bowls are perfect for meal prep, too!

greek chicken bowl close up side shot

What does marinade do to chicken?

Marinating is a process of soaking meats like skinless chicken breasts in a seasoned liquid, or a “marinade”, before cooking. The important ingredients in most marinades is an acid (like vinegar) or lemon juice. In this marinade, we’re using red wine vinegar and extra virgin olive oil. A good marinade has the right balance of acid, oil, and seasonings. To make the chicken marinade, combine the red wine vinegar, minced cloves garlic, dried oregano, lemon juice, lemon zest, olive oil and salt and black pepper in a small bowl.

What do I put in a Greek Chicken Bowl?

These yummy bowls are completely customizable!  Start with a base, to add the marinated chicken, and top with your favorite veggies!  Lastly, drizzle some creamy garlic greek yogurt sauce for the best lunch you’ll ever have!

For the Base:  Appropriately named, this forms the base of your Greek chicken bowl, and gives you something to work the rest of your ingredients around.  Some ideas:

  • Couscous
  • Brown Rice
  • Cauliflower Rice
  • Quinoa
  • Mixed greens

I chose couscous for my base because I had it in my pantry and #quarantine.  It was a nice change from my usual rice base, and I found out that couscous is a healthy alternative to white or brown rice!  One cup of cooked couscous has fewer calories and carbohydrates than both brown and white rice, and it has more fiber!  I tossed it with a little of the reserved marinade from the chicken, which doubles as a salad dressing!

For the filling: The filling of these low carb Greek Chicken bowls can include one or more of the following items

In the end, you can make this greek chicken bowl your own!  Did you add use quinoa?  Add extra olives?  Tell me how you like your bowl in the comments below!

  • Roasted chickpeas: I actually air-fried for 15 minutes these with some olive oil and paprika for a nice crunchy addition to my bowl!
  • Roasted vegetables: I included some roasted bell peppers and broccoli, but zucchini, eggplant, red onions are all great options!
  • A garlic yogurt sauce: slightly different from the traditional homemade Tzatziki sauce, this sauce is so addictive! I want to put it on everything!
  • Cherry tomatoes, English cucumber and feta cheese: the classic greek tomato salad was a must-have for this mouthwatering bowl.  I skipped the olives this time, but don’t forget to include them if you’re a fan!
  • A garlic yogurt sauce: slightly different from the traditional homemade Tzatziki sauce, this sauce is so addictive! I want to put it on everything!
  • Red onions: These add a pop of color and crunch to any salad! They’re more mild than white onions, so they’re good for eating raw
  • Kalamata olives: a traditional Greek ingredient that adds a bit of saltiness to the bowl
  • Herbs: Mint and parsley were perfect add ons for garnish!

How to make Greek Chicken Bowls

Add red wine vinegar, minced cloves garlic, dried oregano, lemon juice, lemon zest, olive oil and salt and black pepper in a small bowl and whisk to combine.

Cut the skinless chicken breasts into bite-size pieces. Use half the marinade to marinate chicken for one hour, up to overnight.  Reserve the rest for a dressing for the bowl.

Preheat grill.  Over medium high heat, place chicken on the grill and let the chicken cook until internal temperature reaches 165.  Remove from grill and let rest while the salad is assembled.

Cook quinoa, rice or couscous as instructed on packaging.

To make yogurt sauce, combine all ingredients in a bowl and whisk to combine.

Assemble bowls starting with cooked quinoa, couscous or rice, top with chicken, veggies, chickpeas and herbs as desired.

Top with garlic yogurt sauce and garnish with fresh herbs and additional feta.

Looking for more easy dinner recipes?

Try these quick meals!

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If you loved this recipe, please rate it 5 stars in the comments below! If you made it, please tag me on Instagram!

greek chicken bowl tossed
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Greek chicken bowls

  • Author: Nicole Triebe
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 2 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: Greek

Ingredients

Scale

For the marinade:

  • 1/2 cup red wine vinegar
  • 3 garlic cloves, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 2 tablespoons lemon juice
  • 1 tsp lemon zest
  • 3/4 cup olive oil
  • Salt and pepper, to taste

For the bowls:

  • 1 lb chicken breast
  • 1 cup Cooked quinoa, orzo, rice or couscous
  • 1/4 cup sliced cucumbers
  • 1/4 cup grape tomatoes, cut in half
  • 1/4 cup roasted broccoli
  • 1/4 cup roasted bell peppers
  • 2 tbl feta
  • 1/4 cup roasted chickpeas
  • Fresh mint

For the yogurt sauce:

1 cup yogurt

3 cloves garlic, pressed through garlic press

2 tbl olive oil

2 tbl lemon juice

2 tbl feta

1 tbl chopped parsley


Instructions

Add ingredients for the marinade to a blender and blend to combine.

Use half the marinade to marinate chicken for one hour, up to overnight.  Reserve the rest for a dressing for the bowl.

Preheat grill.  Over medium heat, grill chicken until internal temperature reaches 165.  Remove from grill and let rest while the salad is assembled.

Cook quinoa, rice or couscous as instructed on packaging.

To make yogurt sauce, combine all ingredients in a bowl and whisk to combine.

Assemble bowls starting with cooked quinoa, couscous or rice, top with chicken, veggies, chickpeas and herbs as desired.

Top with garlic yogurt sauce and garnish with fresh herbs and additional feta.

Enjoy!



Nutrition

  • Serving Size: 1 1/2 cup
  • Calories: 756
  • Sugar: 0
  • Sodium: 152.9mg
  • Fat: 81g
  • Saturated Fat: 11.2
  • Unsaturated Fat: 8.5g
  • Trans Fat: 0
  • Carbohydrates: 8.5g
  • Fiber: .6
  • Protein: .5g
  • Cholesterol: 0

Keywords: greek; chicken; bowls

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3 Comments

  • Reply Megan April 25, 2020 at 11:58 pm

    This was absolutely delicious and amazing. I used quinoa as my base and roasted zucchini for my main veggie. The dressing is perfect for future salads as well. This will be on repeat for me!! Thank you!

  • Reply Allison December 10, 2020 at 3:48 am

    Delicious AND healthy!!!

  • Reply Ella January 26, 2022 at 1:15 am

    This would be super tasty for lunch.

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