Go Back Email Link
–+ servings
Greek Chicken Bowls on a plate with an easy greek salad, tzatziki dressing, all over rice.
Print Recipe
No ratings yet

Greek Chicken Bowls

Greek Chicken Bowls are a flavor-packed, quick dinner win! Juicy chicken bakes in just 12 minutes and pairs perfectly with a fresh salad, creamy tzatziki, and warm pita. Ideal for meal prep too!
Prep Time25 minutes
Cook Time12 minutes
Total Time37 minutes
Course: Dinner
Cuisine: Greek, Healthy
Keyword: greek chicken bowl, greek chicken bowl recipe, greek chicken bowls
Servings: 3 servings
Author: Chelsea Lords
Cost: $16.24

Equipment

  • Sheet pan (15" x 10")
  • Aluminum foil
  • Skewers preferably metal; if using wooden skewers, soak them in water first

Ingredients

Greek Chicken

  • 1.25 pounds boneless, skinless chicken thighs cut into 1-inch pieces; to use chicken breasts, see note 1
  • 1 teaspoon garlic powder
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon cornstarch
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon pepper
  • 1-1/2 teaspoons honey
  • 1 tablespoon olive oil
  • 1 large lemon optional

For Serving (Choose Your Faves)

  • Lemon rice or quinoa
  • Pita plus cooking spray
  • Greek salad or a couple veggies you like—cucumber, tomato, olives plus a drizzle of oil and red wine vinegar
  • Tzatziki sauce
  • Feta cheese optional
  • Fresh parsley optional
US - Metric

Instructions

  • If preparing rice or quinoa, start there. Follow recipe directions to prepare.
  • Prepare Tzatziki sauce and store in the fridge until ready to use. (Great made ahead of time.)
  • Position an oven rack 6 inches from the heat element. Preheat the broiler to high and let it fully heat up. Line a sheet pan with foil.
  • In a large bowl, combine the chicken pieces with corn starch, seasonings, and honey. Toss with tongs for even coating.
  • Drizzle oil over the chicken. Toss again to coat evenly.
  • Thread the chicken onto the skewers.
  • Place skewers, spaced apart, on prepared pan. Broil for 12 minutes or until chicken reaches an internal temperature of 160°F and has a golden exterior. Remove from oven, drizzle on lemon juice to taste. Add a tiny pinch of salt if needed.
  • While chicken is broiling, prepare the Greek salad or veggies.
  • Toast or warm pitas by charring on stovetop (see note 2).
  • Divide rice/quinoa among plates. Divide chicken, salad, and sauce. Add lemon wedge and enjoy!

Video

Notes

Note 1: Use boneless, skinless chicken thighs. Unfortunately, breasts won’t cook the same (they’ll dry out and become tough). Here’s how to cook with chicken breasts: You’ll need about 2 small boneless, skinless breasts (1 pound total).
  • How To Cook Breasts In A Skillet: Halve chicken breasts in half widthwise. Use a meat mallet/frying pan/your fist to give each piece a quick pound. (Don’t flatten; just make all the pieces fairly even in width.) Toss with seasoning mix and oil. Add 1 tbsp oil to a large skillet. Heat on high and once the skillet is heated, add chicken pieces in one layer. Cook for 2–4 minutes per side or until cooked through (thermometer registers 160°F/juices run clear); remove to a plate. Tent with foil and set aside to rest 5 minutes. Dice up and use in these bowls.
Note 2: To char pitas: Spray both sides of the pita with cooking spray (or brush lightly with oil) and char directly over the gas flames (at medium to medium-low heat) for a few seconds. Use tongs to flip until pitas are lightly charred.
Nutrition Note: Calories only account for the chicken as the base and toppings will vary.
Storage: Greek Chicken Bowls will stay fresh in the fridge for up to 4 days. Store the sauce, salad, and extras in separate containers.

Nutrition

Serving: 1serving | Calories: 99kcal | Carbohydrates: 3.1g | Protein: 9.3g | Fat: 5.4g | Cholesterol: 43.5mg | Sodium: 626.5mg | Fiber: 0.2g | Sugar: 1.5g