Craving a fresh, vibrant, and protein-packed meal that’s as easy to make as it is delicious? These Greek Chicken Bowls are the answer! Bursting with Mediterranean flavors—juicy lemon-herb chicken, crisp veggies, creamy tzatziki, and tangy feta—this dish is a satisfying, well-balanced meal that’s perfect for lunch or dinner.
Whether you’re meal prepping for the week or serving a crowd, these bowls are versatile, healthy, and full of bright, zesty flavors. Plus, they come together in under 30 minutes!
Recipe Overview
- Flavor: Bright, herby, and tangy with a hint of garlic.
- Texture: Tender chicken, crisp cucumbers, creamy hummus, and fluffy rice.
- Ease: Quick prep, simple ingredients, and minimal cleanup.
- Dietary Notes: Easily customizable for gluten-free or low-carb diets.
Ingredients List
For the Greek Chicken:
- 1.5 lbs (680g) boneless, skinless chicken breasts or thighs – Thighs stay juicier, but breasts work too!
- 3 tbsp olive oil – For marinade and cooking.
- 2 tbsp lemon juice (freshly squeezed) – Brightens the flavor.
- 2 cloves garlic, minced – Essential for that authentic Greek taste.
- 1 tsp dried oregano – A must for Mediterranean seasoning.
- 1 tsp paprika – Adds a subtle smokiness.
- ½ tsp salt & ¼ tsp black pepper – To taste.
For the Bowls:
- 2 cups cooked rice or quinoa – Warm or cold, both work!
- 1 cup cherry tomatoes, halved – Adds sweetness and color.
- 1 cucumber, diced – Crisp and refreshing.
- ½ red onion, thinly sliced – Soak in cold water for 5 minutes to mellow the bite.
- ½ cup kalamata olives – Salty, briny perfection.
- ½ cup crumbled feta cheese – Creamy and tangy.
- ½ cup hummus – Adds creaminess and protein.
- ¼ cup tzatziki sauce – For drizzling (store-bought or homemade).
- Fresh parsley or dill (for garnish) – Adds a pop of freshness.
Step-by-Step Instructions
1. Marinate the Chicken
In a bowl, whisk together olive oil, lemon juice, garlic, oregano, paprika, salt, and pepper. Add chicken and coat well. Let it marinate for at least 15 minutes (or up to 2 hours for deeper flavor).
2. Cook the Chicken
Heat a grill pan or skillet over medium-high heat. Cook chicken for 5-7 minutes per side until golden and internal temperature reaches 165°F (74°C). Let it rest for 5 minutes before slicing.
3. Assemble the Bowls
Divide rice among bowls. Top with sliced chicken, tomatoes, cucumber, red onion, olives, and feta. Add a dollop of hummus and a generous drizzle of tzatziki. Garnish with fresh herbs and lemon wedges.
Tips for Success
- Don’t skip the marinade! Even 15 minutes makes a difference.
- Use fresh lemon juice—bottled lacks brightness.
- Soak red onions in cold water to reduce sharpness.
- Meal prep friendly: Store components separately for up to 4 days.
Serving Suggestions
- Pair with: Warm pita bread or a simple Greek salad.
- Make it low-carb: Swap rice for cauliflower rice or a bed of greens.
- Add crunch: Sprinkle with toasted pine nuts or pepitas.
Storage Tips
- Refrigerate: Store components separately for up to 4 days.
- Freeze: Cooked chicken freezes well for up to 3 months (thaw overnight before reheating).
- Reheat: Warm chicken in a skillet or microwave before assembling.
FAQs
Can I use yogurt instead of tzatziki?
Yes! Mix Greek yogurt with lemon, garlic, and dill for a quick substitute.
Is this gluten-free?
Yes, if using gluten-free grains and checking hummus/tzatziki labels.
Can I grill the chicken?
Absolutely! Grilled chicken adds a delicious smoky flavor.
Conclusion
These Greek Chicken Bowls are a foolproof way to enjoy a restaurant-quality meal at home—packed with flavor, texture, and nutrition. Perfect for busy weeknights or meal prep, they’re sure to become a staple in your kitchen. Give them a try, and don’t forget to tag us in your creations!
Homemade Vanilla Cake Recipe
Nothing beats the warm, comforting aroma of a freshly baked vanilla cake filling your kitchen. This homemade vanilla cake recipe delivers a tender, moist crumb with a rich, buttery flavor that’s perfect for birthdays, gatherings, or a cozy afternoon treat.
Its versatility makes it a go-to dessert for any occasion, easily dressed up with frosting or enjoyed plain with a cup of coffee. Simple ingredients and straightforward steps ensure even beginner bakers can create a showstopping cake that tastes as good as it looks. Ready to bake a dessert that’ll have everyone asking for seconds? Let’s dive in!
Ingredients
- 2 cups (240g) all-purpose flour: Provides structure for a sturdy yet tender cake.
- 1 ½ cups (300g) granulated sugar: Sweetens the cake and helps achieve a golden crust.
- ½ cup (1 stick or 113g) unsalted butter, softened: Adds rich flavor and moisture; room temperature ensures smooth mixing.
- 1 cup (240ml) whole milk, room temperature: Enhances tenderness and keeps the cake moist.
- 3 large eggs, room temperature: Bind the batter and add lightness; room temperature eggs blend better.
- 2 ½ tsp baking powder: Gives the cake its fluffy rise.
- ½ tsp salt: Balances sweetness and enhances flavors.
- 1 tbsp pure vanilla extract: The star ingredient, delivering a warm, aromatic depth. Use high-quality extract for the best flavor.
- Optional: Zest of 1 lemon: Adds a subtle, bright note to complement the vanilla.
Instructions
- Preheat the oven to 350°F (175°C). Grease two 8-inch round cake pans and line the bottoms with parchment paper for easy release. This ensures your cakes slide out perfectly without sticking.
- Mix dry ingredients. In a medium bowl, whisk together flour, baking powder, and salt. This evenly distributes the leavening agent for a consistent rise.
- Cream butter and sugar. In a large bowl, use an electric mixer to beat the softened butter and sugar until light and fluffy, about 2-3 minutes. This step incorporates air for a tender crumb.
- Add eggs and vanilla. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the vanilla extract and optional lemon zest, mixing until combined. The batter should smell heavenly and look smooth.
- Combine wet and dry ingredients. Add half the flour mixture to the butter mixture, mixing on low speed until just combined. Pour in the milk and mix, then add the remaining flour. Mix until smooth, but don’t overmix to avoid a dense cake.
- Divide and bake. Split the batter evenly between the prepared pans. Smooth the tops with a spatula. Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. The cakes should be golden and spring back when lightly pressed.
- Cool the cakes. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely before frosting. This prevents the frosting from melting.
Notes
Note: Room-temperature ingredients blend more evenly, creating a smoother batter and a fluffier cake. For the best vanilla flavor, avoid imitation extracts.