Easy Greek Chicken Bowls (great for meal prep!)

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.

Prep Time10

Cook Time1

Marinate Chicken30

Course: Dinner/Quick Meals, Lunch/Salad

Cuisine: Greek

Diet: Gluten Free

Method: Stovetop

Servings: servings

Ingredients

Greek Chicken & Marinade

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

Tzatziki Sauce

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

Sorghum or Quinoa

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

Bowls

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

Instructions

Greek 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, ensuring it is evenly coated. Let it marinate for at least 30 minutes or up to 2 hours in the refrigerator.
Heat a skillet or grill pan over medium 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.

Sorghum or Quinoa

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. Note For Quinoa: cook for 12-15 minutes. Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork and serve.

Tzatziki Sauce

In a medium 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.

Assembling 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

Notes

- 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!
- Can sub brown rice or cauliflower rice in place of the sorghum or quinoa.

Nutrition