Go Back

Greek Chicken Bowls

Serving size: 3oz chicken, 1/2 cup rice, 1 cup cucumber salad, 2oz tzatziki sauce
Course Main Course
Prep Time 20 minutes
Cook Time 20 minutes
Servings 4



  • 1 lb chicken breast
  • 1/4 cup olive oil
  • 3 Tbsp garlic minced
  • 1/3 cup plain Greek Yogurt
  • 1/4 cup lemon juice
  • 1 Tbsp red wine vinegar
  • 1 Tbsp oregano dried or fresh
  • Salt & pepper to taste

Tzatziki sauce

  • 1 cup plain Greek Yogurt
  • 1 English cucumber peeled & chopped
  • 1/2 Tbsp garlic minced
  • 1 Tbsp dill finely chopped
  • 1 tsp lemon zest
  • 1 lemon juices
  • 1/2 tsp mint chopped (optional)
  • Salt & pepper to taste

Cucumber Salad

  • 2 English cucumber peeled and sliced
  • 1/4 red onion finely sliced
  • 2 cups grape tomatoes halved
  • 1/4 cup lemon juice
  • 2 Tbsp olive oil
  • 1 Tbsp red wine vinegar
  • 1/2 tsp oregano dried or fresh

Other ingredients

  • 2 cups of cooked rice


  • Place chicken in a gallon zip lock. Add olive oil, garlic, Greek yogurt, red wine vinegar, lemon juice, oregano and salt pepper to chicken and allow to marinade in refrigerator for 20min-12 hours.
  • While chicken is soaking in marinade prepare the salad and tzatziki sauce. For salad, add all ingredients to a bowl and toss together. Let cucumber salad set in the refrigerator.
  • For the tzatziki sauce, combine ingredients in a food processor and blend until smooth. Let the sauce set in the refrigerator.
  • Add olive oil to a cast iron skillet on medium-high heat. Once oil begins to smoke, place chicken on hot skillet and cook for 4-5 min on each side or until an internal temperature of 165 degrees or higher is reached. Discard left-over marinade.
  • Once chicken is cooked and properly cooled, assemble meal prep containers, and enjoy your Greek Chicken bowls. I enjoy adding the tzatziki sauce to the chick and rice.??