Fresh, flavorful, and protein-packed Greek Chicken Bowls perfect for clean eating and meal prep. Featuring juicy lemon-oregano chicken, crisp veggies, and creamy homemade tzatziki.
For the Chicken:
1.5–2 lbs chicken breast or thighs
3 tbsp olive oil
Juice and zest of 1 lemon
3 garlic cloves, minced
2 tsp dried oregano
Salt and pepper
For the Tzatziki:
1 cup plain Greek yogurt
1/2 cucumber, grated and drained
1 garlic clove, grated
1 tbsp olive oil
Juice of 1/2 lemon
1 tbsp chopped fresh dill
Salt to taste
For the Salad:
1 cup chopped cucumber
1 cup cherry tomatoes, halved
1/4 red onion, thinly sliced
2 tbsp chopped parsley
Juice of 1/2 lemon
Olive oil drizzle
Salt & pepper
For the Bowls:
Cooked brown rice, quinoa, or cauliflower rice
Chopped greens (romaine, spinach, arugula)
Crumbled feta (optional)
Kalamata olives (optional)
Marinate chicken in olive oil, lemon, garlic, oregano, salt, and pepper for 30 min.
Grill or pan-sear chicken until cooked through. Let rest and slice.
Mix all tzatziki ingredients and chill.
Toss salad ingredients with lemon, oil, salt, and herbs.
Assemble bowls with grain/greens, chicken, salad, tzatziki, and toppings.
Great for meal prep — keeps 3–4 days refrigerated.
Serve warm or chilled.
Use tofu or chickpeas for a plant-based version.