Name: Greek Chicken Bowls
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 600g boneless, skinless chicken thighs; 1 large lemon, juiced (or 3 tablespoon bottled lemon juice); 3 tablespoon olive oil; 2 cloves garlic, minced; 2 teaspoon dried oregano; 1 teaspoon salt; ½ teaspoon black pepper; 2 cups cooked rice (white, brown, or microwave pouch); 1 cup cherry tomatoes, halved; ½ small red onion, thinly sliced; ½ cup crumbled feta; ⅓ cup pitted Kalamata olives, sliced; 1 cup Greek yogurt; ½ cucumber, grated and squeezed; 1 clove garlic, mashed; pinch of salt; 1 tablespoon fresh (or dried) dill; Handful chopped parsley (optional)

The Time I Almost Burned the Chicken (and Other Fun Stories)

You ever have those days where you open the fridge, contemplate the stuff inside for what feels like hours, and then just shut it again? That's how Greek Chicken Bowls became my midweek muse. Seriously, friend—one Friday a while back, I realized I’d promised dinner to my family (again) and there’s this slightly-too-bold pack of chicken thighs looking back at me. So, I did what any panicking home cook does: I put on some Greek music, chopped veggies at random, and maybe hummed along off-key... and sort-of invented these bowls. Well, sort-of, because people have been doing this in Greece way before me. Is it authentic? Debatable. Tasty? Jury’s in: yes. Anyway, now it’s a classic at my place, with just the right amount of chaos and flavor. Just don’t ask about the batch where I tried to use canned corn. Whole other story.

Why You'll Love This (Spoiler: It's Flexible)

I make this when I want dinner to feel like more than just sad leftovers thrown together—plus, my family goes kind of wild for the crazy-tangy tzatziki. (My oldest eats hers straight with a spoon, not even ashamed.) The best part: it doesn’t matter if you accidentally toss in too much feta or skip the tomatoes because the store was out; somehow, it still tastes good. This is one of those recipes that even surviving picky eaters and my they're-not-actually-that-hungry teens come back to. Also, this is one of those rare chicken dinners that’s actually better the next day, which absolutely shocks me. And trust me—I’ve tried a lot of chicken dinners.

Here's What You Really Need (and What You Can Swap)

600g boneless, skinless chicken thighs (I sometimes use breasts if that’s all I have—just not quite as juicy)
1 large lemon, juiced (or about 3 tablespoon from a squeezy bottle, no shame)
3 tablespoon olive oil (my grandmother always insisted on the fancy stuff, but I'm not above the store brand)
2 cloves garlic, smashed or minced fine-ish
2 teaspoon dried oregano—or fresh, if you’re feeling posh
1 teaspoon salt (but sometimes I use a little less, depending on mood)
½ teaspoon black pepper
2 cups cooked rice (white, brown, or even a pouch of microwave stuff for fast days)
1 cup cherry tomatoes, halved (no tomatoes? Cucumber works—I've done it.)
½ small red onion, thinly sliced
½ cup crumbled feta (honestly, the store brand is fine. Don't stress.)
⅓ cup pitted Kalamata olives, sliced (I love olives, but leave them out if you don’t)
For the Tzatziki: 1 cup Greek yogurt, ½ cucumber grated & squeezed, 1 clove garlic (mashed up), pinch of salt, 1 tablespoon fresh dill (or dry. I usually don’t measure, ha)
Handful chopped parsley (optional, but I love the color)

How I Get This On the Table (Usually Without Burning)

First, throw the chicken in a bowl (preferably not the dog's). Add the lemon juice, olive oil, garlic, oregano, salt, and pepper. Mix it around. I just use my hands, but tongs work too. Let it marinate for at least 15 minutes—longer if you have the patience.
While the chicken marinates, I putter about and slice up those tomatoes, onions, and chop the herbs. Chunky is fine. Life’s short.
For tzatziki, just dump everything in a bowl—the yogurt, cucumber, garlic, salt, dill. Give it a solid stir. If it looks too runny, add more yogurt; too thick, squeeze another tiny bit of lemon if you have some.
Okay, heat up a big skillet with a splash of oil. Cook the marinated chicken on medium-high; about 5–6 minutes per side, depending on thickness. (This is where I sneak a taste—careful, it's hot!) Don't worry if it looks funny at first, it crisps up.
Chop the cooked chicken into chunks or slices (sometimes I just pull it apart with forks—rustic, right?).
Now, assemble: scoop rice into bowls, top with chicken, heap on tomatoes, onions, olives, feta. Drizzle on tzatziki, sprinkle parsley if you felt fancy.
Stare at your bowl admiringly for three seconds. Or just eat—no judgement.

If You Must Know—Here Are My Notes

I always think I've made too much tzatziki, but it's never enough. Also: grating the cucumber and squeezing it is oddly fun. Don’t skip that bit or your sauce gets a bit soupy, which is fine but not as nice.
I've tried using frozen chicken before. It works, sort of, but it's not quite the same. Just takes longer and looks a bit sad coming together. Still edible, though!

My Personal Variations (Including an Oops)

Sometimes I throw in roasted sweet potato chunks. Not Greek, but delicious anyway.
Tried swapping rice for quinoa once. Actually worked, but my youngest called it “weird rice” and picked it out. Kids.
I went wild and used smoked paprika in the marinade once—honestly, didn’t love it, but maybe you would?

Tools I Use (but Let's Be Honest, You Can Improvise)

A mixing bowl (or a big food storage container, honestly)
A good knife—though I've used a steak knife in a pinch. Slightly embarrassing, but hey, it works.
Large skillet or frying pan—cast iron if you’ve got it but nonstick is fine as well
Box grater for the cucumber. No grater? Try peeling into strips then mincing—bit of a faff, but it'll do.

How Long Does This Last?

Technically, these bowls keep well in the fridge—like, up to 3 days all stored separately. But honestly, in my house, leftovers disappear by morning (sometimes mysteriously after midnight...)

If You're Wondering How to Serve These

We usually plop everything in big bowls and let everyone build their own (less fighting that way). Occasionally I serve it with a warm pita on the side—okay, sometimes just sliced bread; don’t tell my Greek friends.

A Few Lessons I Learned the Hard Way (AKA Pro Tips)

Don’t try to rush the marinating bit. One time I skipped it and, well, it was just bland chicken. Huge letdown.
If you put hot chicken straight on the cold tzatziki, it gets watery. Maybe let stuff cool for like, a minute? Learned that one the messy way.

Real Questions from Real Humans (and Me)

Can I use rotisserie chicken?: Absolutely, just skip straight to assembling your bowls. Maybe add some extra lemon juice for zing.
Is there a way to make this vegetarian?: Yep—try chickpeas, marinated the same way. Not exactly the same, but actually pretty good. You could also do grilled halloumi if you’re feeling posh.
Do I need to use chicken thighs?: Nope! Use whatever chicken you have—even leftovers, in a pinch. Thighs just stay juicier, but breasts or even tenders work (just don’t overcook)
Can I freeze this?: I don’t recommend freezing the whole bowl—it makes the veggies sad. The chicken alone freezes fine, though; just add fresh bits before eating.
My tzatziki is too thin! What gives?: Bet you forgot to squeeze the cucumber didn’t you? I’ve done it, too. Just add more yogurt or strain it a bit.

So there you have it—my honest, slightly messy method for killer Greek Chicken Bowls. If you try something odd and it works, let me know. Unless it’s canned corn. Never again.

Greek Chicken Bowls: My Go-To Easy Chicken Dinner Idea

The Time I Almost Burned the Chicken (and Other Fun Stories)

Why You'll Love This (Spoiler: It's Flexible)

Here's What You Really Need (and What You Can Swap)

How I Get This On the Table (Usually Without Burning)

If You Must Know—Here Are My Notes

My Personal Variations (Including an Oops)

Tools I Use (but Let's Be Honest, You Can Improvise)

How Long Does This Last?

If You're Wondering How to Serve These

A Few Lessons I Learned the Hard Way (AKA Pro Tips)

Real Questions from Real Humans (and Me)

Greek Chicken Bowls

Ingredients

Instructions

Approximate Information for One Serving

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