The first time I made this Greek Chicken Bowl it felt like the best parts of a summer picnic got tossed into a single, easy meal.
It comes together in under 30 minutes when you use leftover or pre-grilled chicken, and it’s bright enough for lunch but hearty enough for dinner.
If you want a bowl that travels well for lunches and still feels fresh and vibrant, this one delivers every time.
I like to keep a jar of homemade tzatziki in the fridge so the bowls feel indulgent without much fuss.
If you’re curious about different takes on bowls, check out this alternate Greek chicken bowls variation for extra inspiration.
Why You’ll Love This Recipe
- Fast midweek meal that feels restaurant-quality.
- Balanced macros: lean protein, fiber from quinoa, and fresh veggies.
- Flexible: mix and match veggies, salsa, or extra herbs to suit your week.
- Great for meal prep — components keep well and assemble fast.
This bowl has a pleasing mix of textures: the nutty, slightly chewy quinoa forms a warm base while thin-sliced grilled chicken adds a smoky tenderness.
Crunchy cucumber and bell pepper give fresh contrast, and the silky tzatziki ties everything together with cool, garlicky brightness.
“Five stars — my whole family fought over the last bite. Simple, bright, and the tzatziki made it.” — Dana, reader
Key Ingredients
Quinoa — Quinoa is the glue that makes this more than a salad; it soaks up olive oil and lemony juices while keeping a light, nutty chew.
Rinse it before cooking to remove bitterness and use a 1:2 ratio of quinoa to water for fluffy grains; brands like Ancient Harvest or Bob’s Red Mill are reliable.
Chicken breast — Use thin-sliced, well-grilled chicken for smoky flavor and an attractive presentation.
Season simply with salt and pepper before grilling, and let it rest five minutes to keep juices locked in; for shortcut meals, rotisserie chicken slices work too.
Cucumber — Cucumber contributes crunch and water content that cools the bowl, especially when used in tzatziki.
English cucumbers have fewer seeds and thinner skins and are ideal for both the diced salad and the sauce.
Olive oil — Extra-virgin olive oil rounds out the dressing with fruity weight and mouthfeel.
Choose a buttery, medium-intensity EVOO for finishing; it matters more here than when you’re boiling pasta.
Full ingredient list:
- 2 cups cooked quinoa
- 1 lb chicken breast, grilled and sliced
- 1 cucumber, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup bell peppers, diced
- Olive oil
- Salt and pepper to taste
- Fresh parsley, chopped
Step-by-Step Instructions
Step 1: Combine the base ingredients
In a large bowl, add the cooked quinoa first so it forms a stable base.
Layer in the sliced grilled chicken, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and diced bell peppers.
Pro Tip: Gently fluff the quinoa with a fork before adding other ingredients to keep the bowl light and separate.
Step 2: Dress and season
Drizzle a couple of tablespoons of extra-virgin olive oil over the assembled bowl.
Season with a generous pinch of salt and freshly cracked black pepper, then let everything sit for one minute to marry.
Pro Tip: Taste one spoonful after a quick toss; you’ll know it’s seasoned right when the quinoa has a subtle sheen and the veggies pop but aren’t overdressed.
Step 3: Toss to combine
Toss the mixture gently with tongs or two large spoons until everything is evenly distributed.
Be careful not to pulverize the tomatoes or mash the cucumber; a soft hand preserves texture.
Pro Tip: If making ahead, toss only the quinoa and veggies; add chicken just before serving to maintain meat texture.
Step 4: Make the tzatziki
For the homemade tzatziki sauce, combine plain Greek yogurt with finely diced cucumber, minced garlic, fresh lemon juice, and chopped fresh dill.
Stir until smooth and season with salt and a touch of black pepper.
Pro Tip: For a thicker tzatziki, squeeze excess water from the diced cucumber in a towel before adding it to the yogurt.
Step 5: Serve and garnish
Spoon tzatziki over each bowl and finish with a scattering of chopped fresh parsley.
Serve immediately or pack into meal-prep containers with the sauce in a separate small container.
Pro Tip: A little extra olive oil drizzle on top before serving brightens flavors and adds visual sheen.
Expert Tips for Success
- Grill the chicken with high initial heat: Sear each side over high heat for 2–3 minutes to develop a golden crust, then lower the heat to finish cooking through. This yields the best texture.
- Rest the chicken: Let grilled breasts rest under foil for 5–10 minutes to redistribute juices; slicing too early causes dry meat.
- Quinoa texture: Cook quinoa in salted water and let it steam off the heat for 10 minutes with the lid on. Fluff with a fork to avoid gummy clumps.
- Tzatziki secrets: Use full-fat Greek yogurt for creaminess and hand-grate the cucumber when you can; then squeeze out excess moisture. A touch of olive oil folded into the sauce brings silkiness.
- Season in layers: Salt the quinoa while cooking, season the chicken before grilling, and check seasoning again at the end. Layered salting creates depth.
- Equipment matters: A cast-iron grill pan gives excellent char if you don’t have an outdoor grill. Sharp knives make thin, attractive slices of chicken and onion.
- Make-ahead strategy: Store components separately — quinoa and veggies together, chicken in an airtight container, tzatziki in a small jar — to preserve texture.
- Troubleshooting tomatoes: If your cherry tomatoes are watery and dilute the dressing, scoop out seeds before halving.
- Balancing acidity: If the bowl tastes flat, add a small squeeze of lemon to the quinoa and a sprinkle of flaky sea salt to finish.
- Heat variation: For a spicier bowl, fold in a tablespoon of harissa or smoked paprika to the olive oil before tossing the base.
Storage & Freezing
Fridge short-term: Store assembled bowls without tzatziki for up to 3 days.
Place sauce in a separate airtight container and add just before eating.
Fridge for components: Cooked quinoa and grilled chicken will keep 3–4 days refrigerated when stored separately.
Keep chopped vegetables in a sealed container with a paper towel to absorb moisture and preserve crunch.
Freezer: Chicken freezes well for up to 3 months when vacuum-sealed or tightly wrapped in freezer-safe bags.
Quinoa can be frozen for up to 2 months; portion it in meal-sized bags for fast reheats.
Reheating: Reheat chicken gently in a 300°F (150°C) oven wrapped in foil to avoid drying, or microwave in 30-second bursts until warm.
If reheating quinoa, sprinkle a tablespoon of water per cup and cover to steam briefly and revive fluffiness.
Variations & Substitutions
Mediterranean upgrade: Add crumbled feta, a handful of Kalamata olives, and a squeeze of lemon for classic Greek flavors.
Swap the tzatziki for hummus for a creamier, nuttier bowl that’s still Mediterranean-inspired.
Grain swaps: Replace quinoa with farro or brown rice for nuttier flavor and different chew, or use cauliflower rice for a lower-carb option.
If using farro, cook according to package directions and allow to cool slightly before assembling.
Protein swaps: Substitute grilled chicken with pan-seared salmon, shredded rotisserie chicken, or roasted chickpeas for a vegetarian bowl.
For a spicy kick, marinate chicken in harissa or smoked paprika before grilling.
Dairy-free: Make a dairy-free tzatziki by using coconut yogurt (thinned slightly) and extra lemon; keep cucumber and garlic for the classic tang.
If avoiding oil, skip the drizzle and use lemon juice and a tablespoon of tahini to add richness.
Frequently Asked Questions
Q: Can I use raw chicken in these bowls?
A: No — for safety and texture, the recipe uses grilled or pre-cooked chicken. If you must cook raw at assembly, cut the breasts into thin strips and pan-sear until the internal temperature reaches 165°F (74°C).
Q: How long does tzatziki last in the fridge?
A: Homemade tzatziki lasts 3–4 days refrigerated in an airtight container. The cucumber releases water over time, so stir before serving and drain excess liquid if needed.
Q: Is quinoa necessary, or can I use another grain?
A: Quinoa is not mandatory. Farro, bulgur, brown rice, or cauliflower rice are all suitable. Each grain changes texture and cooking time, so cook according to package directions before assembly.
Q: Can I make this bowl vegan?
A: Yes. Replace chicken with roasted chickpeas or marinated tofu and swap tzatziki for a dairy-free yogurt sauce or hummus. Add extra herbs and a squeeze of lemon for brightness.
Q: What’s the best way to reheat the bowl without making the vegetables soggy?
A: Reheat only the protein and grain; keep raw vegetables and tzatziki separate until serving. Reheat quinoa with a tablespoon of water and cover to steam, and warm chicken briefly in the oven or microwave.
Final Thoughts
This Greek Chicken Bowl is one of those effortless recipes that feels like a treat and works for breakfasts, lunches, or light dinners.
If you try it, please leave a star rating in the recipe card below or pin this to Pinterest so others can find it.
For another take on similar bowls and inspiration, see this flavorful Greek Chicken Bowls – Eat With Clarity and this vibrant Chicken Tzatziki Bowls – Half Baked Harvest.
Additional recipes for bowl ideas appear throughout this post, including these favorites: chicken and sweet potato bowls, creamy Thai red curry chicken bowls, grilled chicken broccoli bowls, and savory Greek chicken meatballs with lemon orzo.
Greek Chicken Bowl
Ingredients
Base Ingredients
- 2 cups cooked quinoa Rinse before cooking to remove bitterness.
- 1 lb chicken breast, grilled and sliced Use thin-sliced, well-grilled chicken for best flavor.
- 1 cucumber, diced English cucumbers are ideal for their fewer seeds.
- 1 cup cherry tomatoes, halved
- 1 red onion, thinly sliced
- 1 cup bell peppers, diced
- 2 tbsp olive oil Extra-virgin olive oil preferred for flavor.
- to taste Salt and pepper Season to taste.
- 1/4 cup fresh parsley, chopped For garnish.
Tzatziki Sauce
- 1 cup plain Greek yogurt Use full-fat for creaminess.
- 1/2 cup finely diced cucumber Squeeze excess moisture before adding.
- 1 clove minced garlic
- 2 tbsp fresh lemon juice
- 1 tbsp chopped fresh dill
- to taste Salt and black pepper To season.
Instructions
Combine the base ingredients
- In a large bowl, add the cooked quinoa first to form a stable base.
- Layer in the sliced grilled chicken, diced cucumber, halved cherry tomatoes, thinly sliced red onion, and diced bell peppers.
- Gently fluff the quinoa with a fork before adding other ingredients.
Dress and season
- Drizzle a couple of tablespoons of extra-virgin olive oil over the assembled bowl.
- Season with salt and pepper, then let sit for one minute to marry.
- Taste for seasoning after a quick toss.
Toss to combine
- Toss the mixture gently with tongs or spoons until evenly distributed.
- If making ahead, keep chicken separate until serving.
Make the tzatziki
- In a bowl, combine Greek yogurt, finely diced cucumber, minced garlic, lemon juice, and chopped dill.
- Stir until smooth and season with salt and pepper.
Serve and garnish
- Spoon tzatziki over each bowl and garnish with parsley.
- Serve immediately or store components separately for meal prep.
