Greek Chicken Bowl – Better Than Takeout

Make the **best Greek Chicken Bowl** at home with this easy, better-than-takeout recipe. After making this dozens of times, I’ve perfected the marinade for juicy chicken and the creamy tzatziki that makes this bowl irresistible. Keep reading for my tips on preventing dry chicken and making ahead. If you love recipes like this, you’ll also enjoy Sweet and Savory Pineapple Chicken and Rice One-Pan Wonder and Crockpot Cajun Butter Chicken: A Creamy Comfort Bowl.

What You'll Need for Greek Chicken Bowl – Better Than Takeout

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 1.5 lbs boneless, skinless chicken breasts
• 1 cucumber
• 1 cup Greek yogurt
• 1/2 cup crumbled feta cheese
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes
• Optional: Kalamata olives
• Optional: Chopped fresh parsley
• Optional: Lemon wedges

How to Make Greek Chicken Bowl – Better Than Takeout

1. Marinate the chicken: In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
2. Prepare the tzatziki: Grate the cucumber and squeeze out excess moisture. In a bowl, combine grated cucumber, Greek yogurt, minced garlic, salt, and pepper. Mix well and refrigerate until ready to serve.
3. Cook the chicken: Preheat grill or grill pan to medium-high heat. Thread marinated chicken onto skewers and grill for 6-8 minutes per side or until cooked through and slightly charred.
4. Assemble the bowls: Slice grilled chicken and divide among bowls. Top with sliced cucumber, sliced red onion, crumbled feta, Kalamata olives, and chopped fresh parsley. Serve with lemon wedges and tzatziki sauce on the side.

Storing & Reheating Greek Chicken Bowl – Better Than Takeout

Short-Term Storage

Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 3 days. Make-ahead tip: Marinate the chicken up to 24 hours ahead. Prepare the tzatziki sauce up to 2 days ahead.

Freezing Greek Chicken Bowl – Better Than Takeout

Not recommended for freezing.

How to Reheat Without Drying It Out

Oven: Reheat in the oven at 350°F (180°C) for 10-15 minutes. Microwave: Reheat in the microwave for 1-2 minutes.

Recipe Notes

• Chef tip: For a spicy version, add some minced jalapeño to the tzatziki sauce.
• Best substitution: Substitute the chicken with sliced portobello mushrooms for a vegetarian version.
• Make-ahead: Prepare the chicken and tzatziki sauce ahead of time, then assemble the bowls just before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the chicken is sticking to the grill, lightly oil the grill grates before cooking.

Greek Chicken Bowl – Better Than Takeout

⏱

Prep

30 minutes

🍳

Cook

15 minutes

⏳

Total

45 minutes

🍽

Serves

4 servings

🥗

Diet

Gluten-free

Ingredients

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts
• 1 cucumber
• 1 cup Greek yogurt
• 1/2 cup crumbled feta cheese

Seasonings

• 1/4 cup olive oil
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp red pepper flakes

Optional Toppings

• Kalamata olives
• Chopped fresh parsley
• Lemon wedges

Instructions

1. Marinate the chicken: In a bowl, combine olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken and toss to coat. Cover and refrigerate for at least 30 minutes or up to 24 hours.
2. Prepare the tzatziki: Grate the cucumber and squeeze out excess moisture. In a bowl, combine grated cucumber, Greek yogurt, minced garlic, salt, and pepper. Mix well and refrigerate until ready to serve.
3. Cook the chicken: Preheat grill or grill pan to medium-high heat. Thread marinated chicken onto skewers and grill for 6-8 minutes per side or until cooked through and slightly charred.
4. Assemble the bowls: Slice grilled chicken and divide among bowls. Top with sliced cucumber, sliced red onion, crumbled feta, Kalamata olives, and chopped fresh parsley. Serve with lemon wedges and tzatziki sauce on the side.

Notes

• Chef tip: For a spicy version, add some minced jalapeño to the tzatziki sauce.
• Best substitution: Substitute the chicken with sliced portobello mushrooms for a vegetarian version.
• Make-ahead: Prepare the chicken and tzatziki sauce ahead of time, then assemble the bowls just before serving.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If the chicken is sticking to the grill, lightly oil the grill grates before cooking.

Storage

• Fridge: Store leftovers in an airtight container in the fridge for up to 3 days.
• Freezer: Not recommended for freezing.
• Oven reheat: Reheat in the oven at 350°F (180°C) for 10-15 minutes.
• Microwave reheat: Reheat in the microwave for 1-2 minutes.
• Make ahead: Marinate the chicken up to 24 hours ahead. Prepare the tzatziki sauce up to 2 days ahead.

Nutrition Per Serving

• Calories: 420
• Protein: 40g
• Fat: 22g
• Carbs: 15g
• Fiber: 2g
• Sugar: 5g
• Sodium: 900mg
• Cholesterol: 110mg
• Sat. Fat: 6g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Greek Chicken Bowl – Better Than Takeout FAQs

A Warm Final Note

I can’t wait for you to try Greek Chicken Bowl – Better Than Takeout and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!