Greek Chicken Bowls
These Greek chicken bowls are an easy meal prep recipe featuring juicy lemon-oregano chicken layered with fluffy quinoa, arugula, crisp vegetables, Kalamata olives, feta, tzatziki, and a simple lemon dressing.
Servings: 4 servings
Calories: 509kcal
Ingredients
For the Chicken
- 1 pound boneless skinless chicken thighs
- 2 tablespoons olive oil
- 3 cloves garlic - minced
- 1 teaspoon dried oregano
- ½ teaspoon paprika
- 1 tablespoon fresh lemon juice
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
For the Lemon Dressing
- 3 tablespoons olive oil
- 1-2 tablespoons fresh lemon juice
- 1 teaspoon red wine vinegar
- 1 clove garlic - minced
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ½ teaspoon black pepper
For the Bowls
- 2 cups cooked quinoa
- 4 cups fresh baby arugula
- 1 cup cherry tomatoes - halved
- 1 cup cucumber - diced
- ½ cup red onion - thinly sliced
- ½ cup Kalamata olives
- ½ cup feta cheese - crumbled
- Tzatziki sauce - for serving
- Extra lemon wedges - for serving
Instructions
- Season the chicken: In a large bowl, whisk together the olive oil, garlic, oregano, paprika, lemon juice, salt, and black pepper. Add the chicken thighs and toss until evenly coated. Let the chicken sit while you prepare the rest of the ingredients, or cover and refrigerate for up to 24 hours.
- Make the lemon dressing: In a small bowl or jar, combine the olive oil, lemon juice, red wine vinegar, garlic, oregano, salt, and black pepper. Whisk or shake until well combined.
- Prepare the bowl ingredients: Cook the quinoa if needed. Chop the cucumber, halve the cherry tomatoes, thinly slice the red onion, crumble the feta, and gather the arugula, Kalamata olives, tzatziki, and lemon wedges.
- Cook the chicken: Heat a large skillet over medium heat. Add the chicken thighs and cook for 5-7 minutes per side, or until golden brown and the internal temperature reaches 165°F. Transfer the chicken to a cutting board and let it rest for 5 minutes before slicing.
- Assemble the bowls: Divide the cooked quinoa and arugula between four bowls. Top with sliced chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and feta cheese.
- Finish and serve: Drizzle each bowl with lemon dressing, add a generous spoonful of tzatziki, and serve with extra lemon wedges on the side.
Notes
- Chicken breasts: Chicken breasts may be used instead. Slice them in half horizontally or pound them to an even thickness so they cook evenly and stay tender.
- Cooking options: The chicken can also be grilled or air fried instead of cooked in a skillet.
- Quinoa: You will need about ⅔ cup dry quinoa to make 2 cups cooked quinoa. For step-by-step instructions, see my full guide for How to Cook Quinoa. Quinoa takes about 15-20 minutes to make.
- Quinoa swaps: Swap the quinoa for white rice, brown rice, Greek lemon rice, couscous, cauliflower rice, or extra greens.
- Tzatziki: You can add homemade tzatziki, or use store-bought.
- Make it dairy-free: Omit the feta and use dairy-free tzatziki, hummus, or lemon tahini sauce.
- Meal prep: Store the chicken, quinoa, vegetables, feta, tzatziki, and dressing separately when possible. Assemble just before serving.
- Storage: Cooked chicken and quinoa can be stored in airtight containers in the refrigerator for 3-4 days. Chopped vegetables are best within 2-3 days.
- Reheating: Warm the chicken and quinoa separately, then add the cold toppings, feta, tzatziki, and dressing after reheating.
- Tip: Add the lemon dressing and tzatziki just before serving to prevent the greens and veggies from becoming soggy.
Nutrition
Calories: 509kcal | Carbohydrates: 28g | Protein: 30g | Fat: 31g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.02g | Cholesterol: 124mg | Sodium: 1324mg | Potassium: 727mg | Fiber: 5g | Sugar: 4g | Vitamin A: 998IU | Vitamin C: 18mg | Calcium: 194mg | Iron: 4mg
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