I’m so excited to share my Greek Chicken Salad Bowl recipe with you! Think bright lemony chicken, fresh veggies, creamy tzatziki, and a base of rice or quinoa — all in one bowl. It’s easy to make, great for meal prep, and perfect when you want a healthy, satisfying meal.
Level: Easy
Total Time: 1 hour 10 minutes (includes marinating)
Prep Time: 20 minutes
Cook Time: 20 minutes
Marinate Time: 30–120 minutes
Yield: 4 bowls
Course: Main Course
Cuisine: Mediterranean / Greek-inspired
I love meals that feel fresh but actually take very little thought to prep — this Greek Chicken Salad Bowl is exactly that. We marinate simple chicken in lemon, olive oil, and herbs, cook it quickly (air fryer or skillet), and build bowls with rice (or quinoa), crunchy cucumbers, juicy tomatoes, red onion, romaine, and feta. A quick homemade tzatziki pulls everything together. It’s colorful, balanced, and easy to change to suit what you have on hand.
This recipe is great for a weekday dinner or making ahead for lunches. You can make it dairy-free by swapping the tzatziki and feta for plant-based versions, or turn it into a low-carb salad by skipping the grain.
How to Make Greek Chicken Salad Bowl
Here’s the simple plan — marinate the chicken, make the tzatziki, cook the grain and veggies, cook the chicken, then assemble bowls. Everything is straightforward; I’ll explain why each step matters so your readers understand.
• Marinate chicken in lemon, olive oil, garlic, honey, oregano, basil, and spices.
• Make quick tzatziki with Greek yogurt, grated cucumber, garlic, lemon, dill, and olive oil.
• Cook rice or quinoa and prep the veggies (tomato, cucumber, red onion, romaine).
• Cook the chicken in an air fryer or skillet until 165°F; let it rest, then slice.
• Build bowls with grain, veggies, sliced chicken, feta, and a dollop of tzatziki. Drizzle olive oil and lemon if you like.
Ingredients
Chicken & Marinade
• 4 small boneless, skinless chicken breasts (about 1¼ lb total)
• ¼ cup olive oil
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 2 tablespoons honey
• 1 teaspoon garlic powder (or 1 clove fresh garlic, minced)
• 1½ teaspoons dried oregano
• 1½ teaspoons dried basil
• 1 teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional, for a touch of heat)
Bowl Components
• 2 cups cooked rice or quinoa (cook ahead or follow package directions)
• 2 cups halved grape or cherry tomatoes
• 2 cups diced cucumber
• 4 cups shredded romaine lettuce
• 1 cup thinly sliced red onion (or pickled red onion for milder flavor)
• ½ cup crumbled feta cheese (use dairy-free feta for dairy-free version)
Tzatziki Sauce
• 1 cup plain Greek yogurt (use plant-based plain yogurt for dairy-free)
• ½ cup grated cucumber (squeeze out excess water)
• 1 tablespoon lemon juice
• 1 tablespoon olive oil
• 1 teaspoon minced garlic
• ¼ teaspoon salt, or to taste
• 1 tablespoon fresh chopped dill (or 1 tsp dried dill)
Directions
- Make the marinade: In a bowl, whisk olive oil, lemon zest, lemon juice, honey, garlic powder (or minced garlic), oregano, basil, salt, pepper, and red pepper flakes.
- Marinate the chicken: Pound breasts to about ½ inch thick so they cook evenly. Place chicken in a shallow dish or zip-top bag and pour marinade over. Refrigerate at least 30 minutes, up to a few hours. The acid (lemon) and oil help flavor and tenderize the meat.
- Prepare tzatziki: Grate the cucumber, press or squeeze out excess liquid with a paper towel, then mix with yogurt, lemon juice, olive oil, garlic, salt, and dill. Taste and adjust salt or lemon. Chill until ready to serve.
- Cook the grain and prep veggies: Cook rice or quinoa while chicken marinates. Chop tomatoes, cucumber, shred lettuce, and slice red onion. Keep everything ready for quick assembly.
- Cook the chicken (air fryer method): Preheat air fryer to 380°F. Air fry chicken on one side 7 minutes, flip, then cook 3–4 more minutes until internal temperature reaches 165°F.
Or (skillet method): Heat 1–2 tablespoons olive oil or butter in a skillet over medium-low heat. Cook each side 7–8 minutes until golden and 165°F inside. - Rest and slice: Let the chicken rest 5 minutes (this keeps it juicy), then slice thinly.
- Assemble bowls: Divide rice/quinoa among bowls. Add romaine, cucumbers, tomatoes, red onion, and sliced chicken. Spoon tzatziki on top, sprinkle feta, and optionally drizzle a little extra olive oil and lemon juice. Serve.
Process Details
• Why pound the chicken? Even thickness means even cooking. Thin breasts cook faster and stay tender.
• Why squeeze the cucumber? Grated cucumber holds water; squeezing prevents tzatziki and bowls from getting watery.
• Marinade timing: 30 minutes gives noticeable flavor; longer (up to a few hours) deepens taste. Don’t marinate overnight in very acidic mixes, as texture can get soft.
• Resting meat: Resting lets the juices redistribute so slices are moist. A 5-minute rest is enough.
• Temperature is the goal: Use an instant-read thermometer if you have one — 165°F is the safe internal temp for chicken.
Tips for Success
• Meal prep: Cook the grain and make tzatziki at the start of the week. Marinated raw chicken stores up to 2 days; cooked chicken keeps about 3 days.
• Cold bowls vs. warm bowls: Quinoa tastes great cold; rice is nicer warm — decide whether you’ll reheat or eat cold when prepping.
• Veg swaps: Add olives, roasted red peppers, or sliced avocado. If you like more crunch, add chopped bell pepper.
• Dairy-free: Use plain plant-based yogurt for tzatziki and dairy-free feta or skip the cheese.
• Less salt: Taste the tzatziki and salad before adding extra salt — feta and jarred ingredients can add sodium.
Serving Ideas
• Serve with warm pita or toasted flatbread to scoop the bowl.
• Add a side of lemony orzo or a simple cucumber salad for extra freshness.
• For a lighter meal, skip the grain and serve everything over extra lettuce for a big Greek salad.
• Turn leftovers into a wrap: fold bowl ingredients into a tortilla for lunch the next day.
Storage & Freezing
• Refrigerator: Store components separately for best texture — cooked chicken (3–4 days), tzatziki (3–4 days), grains (3–4 days), and veggies (2–3 days). Assembled bowls also keep about 2 days but will be best if grains and sauce are stored separately.
• Freezing: Cooked chicken can be frozen (in portions) for up to 2 months. Tzatziki does not freeze well because yogurt changes texture when thawed.
Nutrition Info (Approximate per Serving)
• Calories: ~600 (varies with grain choice and amounts)
• Protein: ~40 g
• Carbohydrates: ~38 g
• Fat: ~27 g
• Fiber: ~4 g
• Sugar: ~11 g
(These are rough estimates based on the ingredient proportions listed. Exact values depend on your products and portion sizes.)
This Greek Chicken Salad Bowl is one of my favorite make-ahead meals — bright, satisfying, and easy to customize. It’s great for busy weeks, and the components store well so you can mix-and-match lunches or dinners quickly. I hope you enjoy building these bowls as much as I do — happy cooking!
