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–+ servings
Delicious Greek chicken bowls with fresh vegetables and herbs

Greek Chicken Bowls

Cozy and comforting Greek Chicken Bowls featuring marinated chicken, roasted vegetables, and fresh toppings, perfect for weeknight dinners.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Course Dinner, Main Course
Cuisine Greek, Mediterranean
Servings 4 bowls
Calories 550 kcal

Ingredients
  

For the Chicken

  • 1.5 lbs boneless, skinless chicken thighs or breasts, trimmed
  • 3 tablespoons olive oil, divided
  • 2 teaspoons dried oregano
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • Salt and freshly ground pepper, to taste
  • 1 medium lemon (zest + juice)

For the Bowls

  • 1 cup brown rice, cooked (or quinoa for a lighter bowl)
  • 2 cups mixed roasted vegetables (butternut squash, red onion, bell pepper)
  • 1 cup cucumber, diced
  • 1/2 cup cherry tomatoes, halved
  • 1/3 cup crumbled feta cheese
  • 1/4 cup kalamata olives, sliced
  • 1/4 cup fresh parsley, chopped
  • 1/2 cup tzatziki or plain yogurt mixed with lemon and dill

Instructions
 

Marinate the Chicken

  • In a bowl, combine 2 tablespoons olive oil, oregano, smoked paprika, garlic powder, lemon zest, lemon juice, salt, and pepper.
  • Add chicken and coat well. Let sit 15–30 minutes (or overnight in the fridge).

Roast the Vegetables

  • Preheat oven to 425°F (220°C).
  • Toss cubed squash, sliced onion, and bell pepper with 1 tablespoon olive oil, salt, and pepper.
  • Spread on a baking sheet and roast 20–25 minutes until caramelized and tender.

Cook the Grain

  • While veggies roast, cook brown rice or quinoa according to package directions.
  • Fluff and keep warm.

Sear the Chicken

  • Heat a skillet over medium-high heat.
  • Add a drizzle of oil and sear chicken 4–6 minutes per side until golden and cooked through (internal temp 165°F / 74°C).
  • Let rest 5 minutes, then slice.

Assemble the Bowls

  • Divide rice between 4 bowls.
  • Top with roasted vegetables, sliced chicken, cucumber, tomatoes, olives, feta, and a spoonful of tzatziki.
  • Finish with parsley and an extra squeeze of lemon.

Notes

Use thighs for juicier results; breasts work well when not overcooked. Let chicken rest before slicing to keep it tender and moist. Roast veggies in a single layer for even caramelization. For fast weeknight dinners, marinate chicken in the morning and roast vegetables while grains cook. Taste as you go when seasoning.

Nutrition

Serving: 1gCalories: 550kcalCarbohydrates: 45gProtein: 35gFat: 25gSaturated Fat: 6gSodium: 600mgFiber: 5gSugar: 4g
Keyword comfort food, greek chicken bowls, Healthy Dinner, meal prep, roasted vegetables
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