Easy Greek Chicken Bowls (great for meal prep!)

Name: Easy Greek Chicken Power Bowls (great for meal prep!)
Prep time: 10 min
Cook time: 60 min
Ingredients: 1.5 pound chicken breast or thighs (boneless and skinless); 2 tablespoons olive oil; 1 tablespoon lemon juice; 1 tablespoon red wine vinegar; 2 cloves garlic (minced); 1 teaspoon dried oregano; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1 cup plain Greek yogurt (dairy-free if preferred); 1/2 cucumber (grated and squeezed to remove excess water); 1-2 cloves garlic (minced); 1 tablespoon olive oil (optional); 1 tablespoon lemon juice; 1 teaspoon dried (or 1 tablespoon fresh dill); Salt and pepper to taste; 1 cup sorghum or quinoa (uncooked); 3 cups water or chicken broth (if using quinoa, use 2 cups of chicken broth); 1/2 teaspoon salt; 2 cups arugula; 1/4 cup pepperoncinics (chopped); 1/4 cup kalamata olives; 1 cups cherry tomatoes (halved); 1 large cucumber (diced); 1/2 red onion (chopped); 1/4 cup crumbled feta (or dairy-free feta); garnish fresh parsley or dill, lemon slice (chopped)

By Ashley McCrary

Published Jan 12, 2025 Updated Feb 14, 2025

MF GF

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If you’re looking for a wholesome, flavorful meal that’s perfect for meal prep or just a satisfying family dinner these Greek chicken bowls are going to be your new go-to recipe! They’re packed with goodness and Mediterranean flavors, vibrant ingredients, and a refreshing homemade tzatziki sauce.

Why You’ll Love This Easy Dinner Recipe
Ingredient Notes
How to Make this Greek Chicken Bowl Recipe
Expert Tips
Serving Tips
Storage Tips
Recipe FAQs
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Easy Greek Chicken Power Bowls (great for meal prep!) Recipe

Why You’ll Love This Easy Dinner Recipe

Just like my steak burrito bowl, buffalo chicken bowl, or chicken bacon ranch keto bowl, these Greek chicken bowls are a quick, flavorful meal that’s as easy to make as it is to love! And these chicken tzatziki bowls are a true celebration of Mediterranean food. The zesty marinated chicken pairs perfectly with the nutty sorghum, fresh veggies, and creamy tzatziki sauce for a balanced meal that’s as nutritious as it is delicious.

I love using sorghum in my bowls and salads because it’s one of the highest protein grains. Just one serving of cooked whole-grain sorghum offers nearly double the iron of a 3-ounce sirloin steak and 12 essential vitamins and minerals. Love!

This recipe uses fresh ingredients which makes every bite vibrant and so satisfying. These bowls are naturally gluten-free and can easily be made low carb by swapping the sorghum for cauliflower rice. These chicken bowls are so easy to throw together for a fresh and quick dinner or to meal prep – they taste even better the next day!

Ingredient Notes

Greek Chicken & Marinade

Chicken breast or thighs: The base protein for this dish, it soaks up all the Greek-inspired marinade flavors. If you want juicy chicken – thighs are the way to go.
Extra virgin olive oil: Helps the marinade coat the chicken evenly and keeps it tender while cooking. Avocado oil is a great alternative.
Lemon juice: Adds a bright, tangy flavor that’s key to Mediterranean dishes.
Red wine vinegar: Enhances the acidity in the marinade and tenderizes the chicken. White wine vinegar or apple cider vinegar can be used if needed.
Fresh garlic: Brings a punch of savory, aromatic flavor. Fresh garlic is best, but garlic powder can substitute in a pinch.
Dried oregano: Classic in Greek cuisine, it delivers earthy, herbal notes. Dried Italian seasoning can work if you don’t have oregano.
Paprika: Adds a subtle smokey warmth to the chicken. Smoked paprika or even chili powder can be swapped in for a twist.
Salt: Enhances the overall flavor.
Black pepper: Adds a mild heat and balances the marinade.

Tzatziki Sauce

Plain Greek yogurt: The creamy, tangy base of the sauce. Swap with a dairy-free version to keep it allergy-friendly.
Cucumber: Adds a refreshing crunch and lightness to the sauce. Grate and squeeze out any excess water before mixing it in.
Fresh garlic: Infuses the sauce with a bold, savory kick. Adjust the amount to your taste.
Olive oil: Optional but adds a silky richness to the sauce.
Lemon juice: Lends zesty brightness to balance the yogurt’s creaminess. Add a sprinkle of lemon zest for extra brightness!
Dried or fresh dill: The herbaceous flavor star of tzatziki, adding that signature taste.
Salt and black pepper: Elevate all the other flavors in the sauce!

Quinoa or Sorghum

Sorghum: Sorghum is a hearty, nutty whole grain that serves as the perfect base for the bowls.
Quinoa: This is a quicker option. This will cook in about 12-15 minutes, where sorghum has to cook for at least 1 hour.
Note: If you prefer you can use farro, white rice, or brown rice instead.
Water or chicken broth: The liquid for cooking the sorghum. Broth adds extra flavor, but water works just fine. You can use vegetable broth if preferred.
Salt: Brings out the natural nuttiness of the sorghum during cooking.

Bowls

Arugula: or greens of choice.
Kalamata olives: Adds a tangy and bitter flavor.
Pepperoncinis: can sub banana peppers.
Cherry tomatoes: Add a juicy pop of sweetness to balance the savory flavors.
Cucumber: Brings crunch and freshness to every bite.
Red onion: Adds a sharp, tangy bite to the bowls.
Crumbled feta cheese: Gives your bowl a salty tang. Swap for dairy-free feta to make it vegan.
Fresh parsley or dill, & a lemon slice: These are for garnish. The fresh herbs brighten up the dish and the lemon gives a little extra zing.

For exact ingredient amounts and instructions, see the printable recipe card below.

How to Make this Greek Chicken Bowl Recipe

Greek Chicken

Step 1: Make the Chicken: In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, garlic, oregano, paprika, salt, and black pepper. Pour the marinade over the chicken, making sure it’s evenly coated. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.

Step 2: Heat a large skillet or grill pan over medium-high heat. Cook the chicken for 5-7 minutes per side, or until fully cooked (internal temperature of 165°F). Remove from heat, let rest for a few minutes, and slice into strips.

Step 3: Make the Sorghum: Rinse the sorghum under cold water. In a medium saucepan, combine sorghum, water or chicken broth, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 50-60 minutes, or until tender. Drain any excess liquid and set aside.

Step 4: Make the Tzatziki Sauce: In a medium-large bowl, combine Greek yogurt, grated cucumber, minced garlic, olive oil, lemon juice, and dill. Season with salt and pepper to taste. Mix well and refrigerate until ready to serve.

Step 5: Assemble the Bowls: Divide the cooked sorghum into bowls as the base. Top with sliced chicken, cherry tomatoes, diced cucumber, red onion, Kalamata olives, and crumbled feta. Drizzle with tzatziki sauce and garnish with

Mac’s Pro Tip

Expert Tips

If you have the time, marinate the chicken overnight to make it even more flavorful!
Slice the chicken against the grain. This keeps the meat tender and easier to eat.
Cook the sorghum, chicken, and tzatziki sauce ahead of time for super quick assembly during the week.
Leftover rotisserie chicken is a great option for these bowls – especially if you’re in a hurry!

Serving Tips

You can serve these bowls warm or cold – they taste great both ways!
Sprinkle toasted pita chips or roasted chickpeas on top for added texture and crunch.
If you like sauce, drizzle with Greek dressing for an extra layer of tangy flavor.
These bowls are a meal all on their own but if you want to add a side try serving them with a side of pita bread, a Greek yogurt cucumber salad, or sauteed zucchini and squash.
Don’t forget dessert, y’all! Try my ooey gooey butter cake bars to end a delicious meal.

Mac’s Pro Tip

Storage Tips

Store each component separately in airtight containers in the fridge for up to 4 days.

Cooked chicken can be frozen for up to 3 months. Let it thaw in the fridge before reheating.

Reheat the chicken and sorghum in the microwave or stovetop, then assemble your bowl.

Recipe FAQs

Where can I buy sorghum?

You can find sorghum in the grains or gluten-free sections of stores like Whole Foods, Sprouts, or Walmart, as well as online at retailers like Amazon, Thrive Market, or Bob’s Red Mill. It’s also worth checking local farmers’ markets or health food stores for organic options!

How do I make this dairy-free?

Use a dairy-free yogurt for the tzatziki sauce and swap regular feta for a plant-based option.

Is there a low-carb option?

Swap the sorghum or quinoa for cauliflower rice to make the bowls lower in carbs.

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Easy Greek Chicken Bowls (great for meal prep!)

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Why You’ll Love This Easy Dinner Recipe