By BeautyHealthFusion

These Greek chicken bowls are an easy way to bring Mediterranean flavor to your weekly meal prep. The chicken is seasoned with lemon, oregano and garlic, then served with cucumber, cherry tomatoes, red onion, feta and a creamy Greek yogurt sauce.

This recipe makes four generous portions, so lunches or dinners are ready for up to four days. Keep the yogurt sauce separate until serving so the vegetables stay fresh.

Want 10 high-protein snack ideas under 200 calories? Download our free High Protein Snack Guide (printable PDF, instant download).

Why You’ll Love These Greek Chicken Bowls

• Protein-packed ingredients: chicken breast, Greek yogurt and feta make these bowls satisfying and filling.
• Fresh Mediterranean flavors: cucumber, tomatoes, red onion and lemon keep each bowl bright and flavorful.
• Great for meal prep: prepare four portions at once and store the sauce separately until serving.
• Easy to customize: use quinoa, brown rice or cauliflower rice, and add olives or extra vegetables if you like.

Ingredients for Greek Chicken Bowls

Lemon-herb chicken

• 1 1/2 lb (680 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) cubes
• 2 tablespoons olive oil
• Juice of 1 lemon (about 3 tablespoons)
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon salt and 1/4 teaspoon black pepper

Greek yogurt sauce

• 1 cup (240 g) plain Greek yogurt
• 1 small garlic clove, minced
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 tablespoon chopped fresh dill or parsley
• Pinch of salt

For the bowls

• 2 cups cooked quinoa or brown rice (about 1/2 cup per bowl), or cauliflower rice
• 1 large cucumber, diced
• 1 1/2 cups (about 225 g) cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 1/2 cup (75 g) crumbled feta cheese
• 1/3 cup pitted Kalamata olives, optional
• Fresh parsley and lemon wedges, to serve

How to Make Greek Chicken Bowls

1. Marinate the chicken. Toss the chicken with olive oil, lemon juice, oregano, garlic powder, paprika, salt and pepper. Let it rest for 15 minutes, or cover and refrigerate for up to 4 hours if preparing ahead.
2. Cook the base. Prepare the quinoa, brown rice or cauliflower rice according to the package directions.
3. Cook the chicken. Heat a large skillet or grill pan over medium-high heat. Arrange the chicken in a single layer, working in batches if necessary. Cook for 6 to 8 minutes, turning the pieces occasionally, until golden and the thickest pieces reach an internal temperature of 165°F (74°C).
4. Make the sauce. Stir together the Greek yogurt, minced garlic, lemon juice, olive oil, dill and a pinch of salt. If the sauce is too thick, add 1 to 2 tablespoons of water until it reaches a creamy, pourable consistency. Refrigerate until serving.
5. Prepare the vegetables. Dice the cucumber, halve the cherry tomatoes and thinly slice the red onion. If the cucumber releases excess moisture, pat it dry with a paper towel.
6. Assemble the bowls. Divide the cooked quinoa or rice among four meal prep containers. Add the chicken, red onion, feta and olives. For extra crisp vegetables, pack the cucumber and tomatoes in a small separate container.
7. Pack the sauce separately. Divide the Greek yogurt sauce into small containers. Add it to each bowl just before eating, along with fresh parsley and a squeeze of lemon.

How to Store Greek Chicken Bowls for the Week

These bowls are easy to prepare ahead, but storing the components properly helps preserve their texture and flavor.

• Refrigerator: store the cooked chicken and grain base in airtight containers for 3 to 4 days. Keep the yogurt sauce in a separate sealed container.
• Vegetables: store the cucumber and tomatoes separately when possible. Pat the cucumber dry before packing to help prevent excess moisture.
• Cooling: refrigerate cooked food promptly, within 2 hours of cooking. Keep the refrigerator at 40°F (4°C) or below.
• Reheating: warm the chicken and grain base in the microwave until heated through, reaching 165°F (74°C), the USDA’s safe temperature for leftovers. Add the cold vegetables and yogurt sauce afterward.
• Freezer: freeze the cooked chicken and grain base for up to 3 months for best quality. Thaw overnight in the refrigerator. Fresh vegetables, feta and yogurt sauce are best prepared separately rather than frozen.

Looking for more make-ahead ideas? Try our high protein bowl recipes and these high protein chicken meal prep salads, cups and bowls.

Need grab-and-go options to pair with your lunches? Our free High Protein Snack Guide has more ideas.

Tips for the Best Greek Chicken Bowls

• Cut the chicken evenly: similar-sized pieces cook more consistently and help prevent dry chicken.
• Keep the vegetables crisp: pat the cucumber dry and store the yogurt sauce separately.
• Try chicken thighs: boneless, skinless chicken thighs work well if you prefer a juicier result. Cook them to 165°F (74°C) as well.
• Choose your base: brown rice and quinoa make hearty bowls, while cauliflower rice is a lighter alternative.
• Make them dairy-free: use an unsweetened dairy-free yogurt alternative and leave out the feta.
• Turn them into salads: serve the chicken and toppings over chopped romaine for a Mediterranean-inspired salad.

If you enjoy Mediterranean-inspired meal prep, you might also like our high protein snack boxes for meal prep.

For another flavor-packed chicken dinner, try these High Protein Enchilada Chicken Bowls.

FAQ

Can I make Greek chicken bowls ahead of time? Yes. Cook the chicken and grain base ahead of time and divide them into four portions. Store the vegetables and yogurt sauce separately, then assemble or finish each bowl when you’re ready to eat.

Can I grill the chicken? Yes. Thread the marinated chicken onto skewers or cook the pieces directly on a grill pan. Grill over medium-high heat until the thickest pieces reach 165°F (74°C).

What can I use instead of feta? Goat cheese is a good alternative, while a little Parmesan can also add a savory flavor. For a dairy-free version, simply leave out the feta.

What can I serve with these bowls? Warm whole-wheat pita, hummus or a simple green salad all pair nicely with the lemon-herb chicken and Mediterranean toppings.

Can I use rotisserie chicken instead? Yes. Use cooked shredded chicken and warm it briefly in a skillet with olive oil, lemon juice, oregano, garlic powder and paprika. This is a convenient shortcut when you are short on time.

Get the Free High Protein Snack Guide

If these Greek chicken bowls are going into your weekly meal prep routine, having a few easy snacks ready can make planning even simpler.

Download our free High Protein Snack Guide for 10 snack ideas under 200 calories. It comes as a printable PDF, so you can keep the ideas handy whenever you plan your meals.

Get the Free High Protein Snack Guide