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Easy Flavor-Packed 5-Ingredient Greek Chicken Bowl

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A quick and simple Greek chicken bowl recipe featuring juicy marinated chicken, creamy Greek yogurt, and fresh cucumber served over rice or quinoa. Perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 pound (450 grams) boneless, skinless chicken breasts
  • ½ cup (120 ml) plain full-fat Greek yogurt
  • 2 tablespoons freshly squeezed lemon juice
  • 1 teaspoon dried oregano
  • 1 medium cucumber, diced
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced (optional)
  • 2 cups (400 grams) cooked rice or quinoa
  • Salt and pepper to taste

Instructions

  1. In a mixing bowl, combine Greek yogurt, lemon juice, dried oregano, minced garlic, olive oil, salt, and pepper. Add chicken breasts and coat well. Marinate for at least 15 minutes or up to 1 hour.
  2. Cook 2 cups of rice or quinoa according to package instructions. Dice cucumber and set aside.
  3. Heat a non-stick skillet or grill pan over medium-high heat. Add marinated chicken, shaking off excess marinade. Cook 5-6 minutes per side until internal temperature reaches 165°F (74°C).
  4. Remove chicken from pan and let rest for 5 minutes. Slice into strips.
  5. Divide rice or quinoa among four bowls. Top with sliced chicken and diced cucumber. Optionally, add a dollop of Greek yogurt or tzatziki, drizzle olive oil, and sprinkle oregano or black pepper.

Notes

Marinate chicken for at least 15 minutes to tenderize and flavor. Use a meat thermometer to ensure chicken reaches 165°F. Let chicken rest before slicing to keep it juicy. Slice against the grain for tenderness. Adjust seasoning to taste. Use quinoa for gluten-free or brown rice for added fiber. Optional garlic adds savory depth.

Nutrition

Keywords: Greek chicken bowl, easy Greek recipe, 5-ingredient chicken, quick dinner, meal prep, healthy chicken bowl

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