Name: Quick High Protein Greek Chicken Bowls Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Greek
Ingredients: 1 lb chicken (cut into 1-inch pieces); 1/3 cup olive oil; 1 tbsp lemon zest (from about 1 large lemon); 2 tbsp lemon juice; 2 1/2 tbsp honey; 1 1/2 tsp garlic powder; 2 tsp oregano; 1 1/2 tsp basil; 1 tsp salt; 1/4 tsp black pepper; 1/2 tsp red pepper flakes; 1 cup plain full-fat Greek yogurt; 3/4 cup cucumber (grated and squeezed dry); 1 tbsp lemon juice; 1 tbsp olive oil; 1 tsp garlic (minced); 1/4 tsp salt; 1 1/2 tbsp fresh dill (chopped); 2 cups rice (cooked according to package directions); 2 cups tomatoes (halved or diced); 2 cups cucumber (diced into 1/2-inch pieces); 4 cups lettuce (chopped); 1 cup onion (thinly sliced); 3/4 cup feta cheese (crumbled)

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Introduction

These Quick High Protein Greek Chicken Bowls are a vibrant and satisfying meal perfect for busy weeknights. Packed with tender marinated chicken, fresh veggies, and creamy tzatziki, they bring wholesome Mediterranean flavors to your table fast.

A white bowl filled with a base layer of cooked rice topped with several slices of grilled chicken breast showing dark grill marks, placed on one side. Next to the chicken are thin cucumber slices with a fresh green color, followed by halved red cherry tomatoes and thin rings of red onion. In the center, there is a dollop of white sauce with small green herbs sprinkled over it, and crumbled white cheese scattered around. A lemon wedge is placed on the side with some green leafy lettuce peeking out from under the ingredients. The bowl is set on a white marbled surface, with a red and white striped cloth partially visible underneath. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the chicken marinade:

1 lb chicken, cut into 1-inch pieces
1/3 cup olive oil
1 tbsp lemon zest (from about 1 large lemon)
2 tbsp lemon juice
2 1/2 tbsp honey
1 1/2 tsp garlic powder
2 tsp oregano
1 1/2 tsp basil
1 tsp salt
1/4 tsp black pepper
1/2 tsp red pepper flakes

For the tzatziki sauce:

1 cup plain, full-fat Greek yogurt
3/4 cup cucumber, grated and squeezed dry
1 tbsp lemon juice
1 tbsp olive oil
1 tsp garlic, minced
1/4 tsp salt
1 1/2 tbsp fresh dill, chopped

For the bowls:

2 cups rice, cooked according to package directions
2 cups tomatoes, halved or diced
2 cups cucumber, diced into 1/2-inch pieces
4 cups lettuce, chopped
1 cup onion, thinly sliced
3/4 cup feta, crumbled

Instructions

Step 1: In a small bowl, whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes. Pound the chicken pieces to about 1/2 inch thickness for even cooking. Place chicken in a zip-top bag or shallow container and pour the marinade over it, coating all pieces. Refrigerate for at least 30 minutes or up to 4 hours.
Step 2: While chicken marinates, prepare tzatziki by mixing Greek yogurt with grated and well-drained cucumber, minced garlic, lemon juice, olive oil, salt, and chopped dill. Stir until smooth and refrigerate to let flavors meld.
Step 3: Cook rice according to package instructions, then set aside. Prepare vegetables by dicing cucumber, halving or dicing tomatoes, chopping lettuce, thinly slicing onion, and crumbling feta.
Step 4: Remove chicken from marinade. For air fryer: preheat to 380°F and cook chicken for 7 minutes, shake or flip, then cook 3-4 more minutes until internal temperature reaches 165°F. For stovetop: heat a skillet with a little oil over medium-high heat and cook chicken 7-8 minutes per side until golden and cooked through.
Step 5: Transfer chicken to a cutting board and let rest for 5 minutes to redistribute juices. Slice into bite-sized pieces.
Step 6: Assemble bowls by dividing rice among serving dishes. Top with cucumber, tomatoes, lettuce, onion, and feta. Add sliced chicken and drizzle generously with tzatziki sauce. Serve immediately.

Tips & Variations

To avoid watery tzatziki, be sure to squeeze out excess moisture from the grated cucumber before mixing it in.
For a spicier kick, increase the red pepper flakes in the marinade or add a dash of hot sauce to the tzatziki.
Use quinoa or cauliflower rice as a low-carb alternative to traditional rice.
Fresh herbs like parsley or mint can be added to the bowl for extra brightness.

Storage

Store leftover components separately in airtight containers in the refrigerator for up to 3 days. Keep chicken and tzatziki sauce chilled. Reheat the chicken gently in a skillet or microwave until warm, then assemble fresh bowls to maintain crisp veggies and creamy sauce.

How to Serve

A white bowl filled with a colorful layered dish starts with a base of light brown rice. On top of the rice, there is grilled chicken breast sliced into six pieces, showing a golden-brown color with charred grill marks. To the right of the chicken, there are thin cucumber slices in a light green color, and beside them, thin red onion rings and bright red cherry tomato halves. In the middle, a creamy white sauce is drizzled over crumbled white feta cheese. A yellow lemon wedge sits near the cucumbers at the edge of the bowl. Some green lettuce leaves peek out from under the rice and vegetables. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, chicken breasts work well in this recipe. Just be careful not to overcook them, as they can dry out faster than thighs. Pounding to an even thickness helps ensure even cooking.

Can I make the marinade and tzatziki sauce ahead of time?

Absolutely! Marinading the chicken overnight will deepen the flavor, and making tzatziki a few hours ahead allows the flavors to develop beautifully. Just keep both refrigerated until ready to use.