High Protein Greek Chicken Bowls
High Protein Greek Chicken Bowls layer lemon oregano chicken with rice, crisp vegetables, feta, and creamy homemade tzatziki. They are a practical protein-focused dinner or meal prep lunch that stays fresh when the components are stored separately.
Equipment
- Large mixing bowl
- Box grater
- Clean kitchen towel
- Large skillet
- Cutting Board
- Chef's Knife
Ingredients
- 1 lb chicken cut into 1-inch pieces
- 1/3 cup olive oil for marinade
- 1 tbsp lemon zest from about 1 large lemon
- 2 tbsp lemon juice for marinade
- 2 1/2 tbsp honey
- 1 1/2 tsp garlic powder
- 2 tsp dried oregano
- 1 1/2 tsp dried basil
- 1 tsp salt for marinade
- 1/4 tsp black pepper
- 1/2 tsp red pepper flakes
- 1 cup plain full-fat Greek yogurt
- 3/4 cup cucumber grated and squeezed dry
- 1 tbsp lemon juice for tzatziki
- 1 tbsp olive oil for tzatziki
- 1 tsp garlic minced
- 1/4 tsp salt for tzatziki
- 1 1/2 tbsp fresh dill chopped
- 2 cups cooked rice
- 2 cups tomatoes halved or diced
- 2 cups cucumber diced into 1/2-inch pieces
- 4 cups lettuce chopped
- 1 cup onion thinly sliced
- 3/4 cup feta crumbled
Instructions
- Combine the chicken with olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes.
- Let the chicken marinate while you prepare the vegetables and stir together the tzatziki sauce.
- Mix Greek yogurt, squeezed grated cucumber, lemon juice, olive oil, minced garlic, salt, and dill until creamy.
- Cook the marinated chicken in a hot skillet until browned and the thickest pieces reach 165°F.
- Divide the cooked rice, tomatoes, diced cucumber, lettuce, onion, and feta between four bowls.
- Top the bowls with hot chicken and tzatziki, then serve right away or pack components separately for meal prep.
Notes
Storage: Keep chicken and rice refrigerated in airtight containers for up to 4 days, and store vegetables and sauce separately for the best texture.
Reheating: Warm chicken and rice until steaming, then add the lettuce, cucumber, tomatoes, feta, and tzatziki after heating.
Freezing: Freeze cooked chicken for up to 2 months. Rice can also be frozen, but fresh vegetables and tzatziki are best made fresh.
Best Tips: Cut the chicken evenly, squeeze the cucumber dry, and avoid crowding the skillet so the chicken browns instead of steaming.
Meal Prep: Portion the rice and chicken together, then pack the vegetables, feta, and tzatziki in separate containers until serving.
Variations: Swap rice for quinoa, cauliflower rice, or extra lettuce, or add roasted zucchini, peppers, olives, or chickpeas.
Sauce Tips: Stir the tzatziki before serving and add a small squeeze of lemon if it tastes flat after chilling.