Greek Chicken Bowls are packed with Greek flavor! Spiced ground chicken, a cucumber tomato salad and Greek yogurt tzatziki sauce all on top of lemon dill rice. It’s delicious the day you make it and equally delicious for leftovers the next day!
If you’ve been following my blog for awhile you’re probably aware of my love for Greek and Mediterranean food. I’m obsessed with this Greek orzo salad and love to meal prep these healthy chicken shawarma bowls if I have a busy week.
Today I’m adding to my growing list of Greek inspired recipes and sharing these Greek Chicken Bowls. I took inspiration from several recipes that are already on my blog and turned them into a dream dinner!
If you meal prep these chicken bowls are a great option as each component holds up well for several days. There’s also a few options for ingredient substitutions that you’ll find below.
Ingredients Needed to Make Greek Chicken Bowls
- ground chicken
- panko
- flat leaf parsley, fresh dill
- onion powder, garlic powder, dried oregano, ground cumin, ground coriander, ground cinnamon
- English cucumber
- cherry tomatoes
- red onion
- kalamata olives
- red wine vinegar
- plain Greek yogurt
- lemon
- feta
- rice
How to Make Greek Chicken Bowls
Making these bowls takes a few steps, but I promise it’s worth it when everything comes together. You can also everything ahead of time so all you have to do is assemble when dinner time rolls around.
Start by making the tzatziki sauce. You’ll combine shredded cucumber, Greek yogurt, fresh chopped dill, lemon juice and garlic powder in a bowl. Stir everything together and taste for seasoning. Refrigerate the sauce until your ready to serve.
For the Greek salad, dice the cucumber, tomatoes, red onion, kalamata olives and add them to a bowl along with the chopped parsley. Pour in the red wine vinegar, olive oil, salt and pepper and stir everything together.
For the Greek ground chicken, start by sautéing the onion and chicken in a large skillet. Use a wooden spoon to crumble the chicken and add all of the dried spices and lemon zest into the mix. Stir everything together and continue cooking until the chicken is no longer pink.
For the rice, I like to use par-cooked rice that I can stick in the microwave for a couple minutes and it’s ready. To give the rice extra flavor, stir in a couple tablespoons of lemon juice, fresh chopped dill and season with salt and pepper.
To assemble the bowls, add some of the rice to a bowl or plate. Top it with the ground chicken, some of the Greek tomato cucumber salad, a dollop of tzatziki and crumbled feta cheese.
Frequently Asked Questions
What Kind of Meat Can I Use Besides Ground Chicken?
Substitute ground chicken with lean ground turkey, beef or even lamb.
How Long will the Tzatziki Sauce Keep For?
The tzatziki will keep for about 4 days in the fridge. You will want to stir it before each use as the cucumber will release water into the sauce and there will likely be some separation.
Can I Use Fresh Garlic Instead of Garlic Powder in the Tzatziki?
Absolutely. I’m not a big fan of raw garlic, but if you love it, by all means use fresh garlic in the tzatziki sauce. You’ll want to use probably 1-2 cloves depending on how much you love it. I recommend grating it into sauce with a microplane zester so that you don’t bite into a big chunk.
What Can I Use Instead of Rice?
Quinoa, farro, Israeli couscous or even cauliflower rice for a low carb option would all be good substitutions.
Greek Chicken Bowls
Ingredients
Tzatziki Sauce
- 1/2 cup shredded cucumber, excess liquid squeezed out
- 1 cup plain Greek yogurt
- 2 tablespoons fresh lemon juice
- 1 tablespoon chopped fresh dill
- 1/4 teaspoon garlic powder
- Kosher salt and fresh ground black pepper to taste
Cucumber Tomato Salad
- 1 cup cherry tomatoes, quartered
- 1 cup diced cucumber
- 1/4 cup diced red onion
- 1/4 cup kalamata olives, chopped
- 2 tablespoons chopped flat leaf parsley
- 2 teaspoons red wine vinegar
- 1 teaspoon olive oil
- Kosher salt and fresh ground black pepper to taste
Greek Chicken
- 2 teaspoons olive oil
- 1 pound lean ground chicken breast
- 1/2 cup diced red onion
- 2 tablespoons chopped flat leaf parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground cinnamon
- Kosher salt and fresh ground black pepper to taste
- Zest of a lemon
- 2 tablespoons fresh lemon juice
Rice
- 2 cups cooked rice
- 2 teaspoon chopped fresh dill
- 2 tablespoon fresh lemon juice
- Kosher salt and fresh ground black pepper to taste
Other Ingredients
- Crumbled feta cheese
Instructions
Tzatziki Sauce
- Combine all of the ingredients for the tzatziki in a bowl and stir together until combined. Taste for seasoning, cover and refrigerate until ready to serve.
Cucumber Tomato Salad
- Add all of the ingredients for the salad to a bowl. Stir everything together and taste for seasoning. Cover and refrigerate until ready to serve.
Rice
- Combine the rice, lemon juice, dill, salt and pepper together. Taste for seasoning. Use par-cooked rice in a bag that can be cooked in the microwave to save time.
Greek Chicken
- Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and ground chicken to the skillet and use a wooden spoon to crumble the chicken. Season the chicken with the chopped parsley, all of the spices, salt and pepper.
- When the chicken is nearly cooked through, add in the lemon zest and juice and stir everything together.
Assembling the Bowls
- Divide the rice into four bowls. Top with equal amounts of the Greek chicken, cucumber tomato salad, tzatziki sauce and crumbled feta. Garnish with extra parsley and a lemon wedge if desired.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 446Total Fat: 18gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 124mgSodium: 165mgCarbohydrates: 36gFiber: 3gSugar: 7gProtein: 36g
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