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This hearty Greek bowl has become a staple in my meal-prep rotation, combining juicy marinated chicken with fresh Mediterranean ingredients in a satisfying, nutritious meal that feels like a vacation in a bowl.
I first made these Greek bowls when trying to recreate my favorite restaurant dish at home, and now they've become my go-to lunch that keeps me satisfied without feeling heavy.
Ingredients
- Boneless skinless chicken thighs deliver more flavor and moisture than breast meat, making them ideal for this recipe
- Extra virgin olive oil provides authentic Mediterranean flavor and healthy fats
- Red wine vinegar adds brightness and helps tenderize the chicken
- Paprika brings color and mild smoky flavor to the marinade
- Dried oregano is essential for authentic Greek flavor that stands up to cooking
- Quinoa or brown rice serves as a hearty, nutrient-dense base
- Fresh vegetables like cucumber, tomatoes, and red onion add crunch, color and nutrition
- Feta cheese provides the classic salty, tangy finish that makes Greek food so satisfying
Step-by-Step Instructions
- Marinate the Chicken
- Combine chicken thighs with olive oil, red wine vinegar, paprika, oregano, salt, and pepper in a bowl. Allow the flavors to meld while you prepare other components. This quick marinade infuses the chicken with Mediterranean flavors without requiring hours of waiting.
- Prepare the Tzatziki Sauce
- Grate cucumber and thoroughly squeeze out excess moisture using paper towels. This critical step prevents watery tzatziki. Mix with Greek yogurt, minced garlic, lemon juice, fresh dill, olive oil, and salt. The sauce can be used immediately but develops even better flavor if refrigerated for at least 30 minutes.
- Cook the Chicken
- Heat a cast iron skillet until very hot, then add neutral oil. Place chicken smooth-side down and cook undisturbed for 5 minutes to develop a flavorful crust. Flip when the meat releases easily from the pan and cook until internal temperature reaches 165°F. Rest before cutting to retain juices.
- Assemble the Bowls
- Create your bowl with a base of brown rice or quinoa and lettuce. Add sliced chicken and arrange cucumber, tomatoes, red onion, and feta cheese. Finish with a generous dollop of tzatziki sauce. The contrast of warm chicken and grains with cool, crisp vegetables creates a satisfying textural experience.
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My favorite part of this recipe is the tzatziki sauce. My grandmother taught me to thoroughly squeeze the cucumber to achieve that perfect thick, creamy consistency. The first time I made it correctly, the whole family noticed the difference immediately and now I never skip this step.
Make-Ahead Options
These Greek bowls are perfect for meal preparation. You can marinate the chicken up to 24 hours in advance for even more flavor. The tzatziki sauce actually improves after sitting in the refrigerator for a day, allowing the garlic and dill flavors to fully develop. Prep all components on Sunday for quick assembly throughout the week.
Storage Tips
Store all components separately to maintain freshness and texture. The chicken and grains will last up to 4 days refrigerated in airtight containers. Tzatziki and cut vegetables will stay fresh for up to 3 days. For the best experience with pre-assembled bowls, keep the tzatziki in a separate container and add it just before eating to prevent soggy vegetables.
Customization Ideas
This versatile recipe welcomes many variations to suit your taste or what you have available. Try adding kalamata olives for briny flavor, roasted red peppers for sweetness, or artichoke hearts for additional Mediterranean flair. For a vegetarian version, replace the chicken with crispy air fryer chickpeas or grilled halloumi cheese. If you prefer a lower carb option, increase the lettuce and reduce or eliminate the grains.
The Perfect Tzatziki
Creating authentic tzatziki requires a few key techniques. Always use full-fat Greek yogurt for the richest texture. The cucumber must be thoroughly drained to prevent a watery sauce. Fresh garlic and dill are non-negotiable for authentic flavor. Allow the sauce to rest for at least 30 minutes before serving to let the flavors meld, though overnight in the refrigerator yields the best results.
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Commonly Asked Questions
- → How long can I store the components of Greek bowls?
You can store the chicken and grains for up to 4 days in the refrigerator. The tzatziki sauce and fresh vegetables will stay fresh for up to 3 days. For best results, store all components separately and assemble just before eating.
- → Can I substitute chicken breasts for thighs in this dish?
Yes, you can substitute chicken breasts for thighs. Keep in mind that chicken breasts cook faster and can dry out more easily, so adjust your cooking time accordingly and check for doneness at 165°F.
- → What's the best way to reheat these Greek bowls?
For the best texture, remove the chicken and grains from assembled bowls and reheat them separately. Warm the chicken in a 350°F oven, air fryer, or microwave, and heat the grains in the microwave. The vegetables and tzatziki are best served cold.
- → Can I make the tzatziki sauce ahead of time?
Yes! In fact, tzatziki sauce often tastes better after the flavors have had time to meld. You can prepare it up to 3 days in advance and store it covered in the refrigerator. The longer it sits, the more flavorful it becomes.
- → What can I use instead of feta cheese?
If you don't like feta or don't have it on hand, you can substitute with goat cheese for a similar tangy flavor, or use halloumi for a different but complementary taste. For a dairy-free option, try a plant-based feta alternative or simply omit the cheese.
- → How can I make these Greek bowls vegetarian?
To make vegetarian Greek bowls, replace the chicken with roasted chickpeas, falafel, or grilled halloumi cheese. You can also add extra vegetables like roasted bell peppers or zucchini for more substance and flavor.