The Best Greek Chicken Bowls Recipe

I made these Greek Chicken Bowls on one of those evenings where my brain said “salad” but my soul said “something warm and comforting or I might lose it.”

I had chicken in the fridge that was definitely judging me, a lemon rolling around the counter, and zero desire to cook anything complicated.

This started as a “let’s just throw some stuff in a bowl and see what happens” situation. I almost forgot to marinate the chicken.

I absolutely forgot to rinse the quinoa the first time I ever made this. And yet somehow, this bowl showed up tasting like I knew what I was doing.

That’s kind of how this recipe became a repeat in my kitchen. It forgave my laziness. It survived my distractions. And it made me feel like I had my life together, at least for dinner.

Why I Keep Making This Dish (The Real Reasons)

• Hard to Ruin: I’ve overcooked the chicken, under-seasoned the quinoa, and eyeballed everything. Still good.
• Feels Healthy Enough: I eat this and convince myself I’m making responsible life choices.
• Comfort Without a Nap: Filling, but I can still function afterward.
• Meal Prep Magic: One cooking session, several calm meals later.
• Looks Impressive: Bowls automatically feel fancy. No one needs to know how casual this really was.
• Flavor Does the Heavy Lifting: Lemon and garlic show up and do most of the work.
• Customizable Mood Food: I can tweak this depending on how dramatic my day was.

Tips I Learned the Hard Way

1. Don’t Skip the Marinade: I once tried to rush it. The chicken noticed.
2. Scrape Off Extra Marinade: Too much in the pan equals soggy sadness instead of browning.
3. Rinse the Quinoa Really Well: I ignored this once. Bitter regrets followed.
4. Go Easy on the Sauce at First: You can always add more. You can’t take it back.
5. Taste the Salad Before Serving: Herbs have opinions. Listen to them.
6. Let the Chicken Rest: Cutting it too fast makes all the juice run away.
7. Dry Quinoa Is Better Here: Slightly drier quinoa holds up better under all the toppings.
8. Salt Slowly: Especially if your Greek seasoning already brought its own salt to the party.

The Best Greek Chicken Bowls Recipe

This is my go-to Greek Chicken Bowls situation when I want food that feels fresh but still comforting. Juicy lemony chicken, fluffy quinoa, a crunchy cucumber-tomato salad, and a creamy sauce that somehow tastes fancy even though I made it while wearing house slippers.

It’s one of those meals that looks impressive, forgives mistakes, and keeps you fed for days. Basically, a very reliable dinner friend.

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Prep Time 20 minutes mins

Cook Time 30 minutes mins

Total Time 50 minutes mins

Servings: 4

Calories: 621

Ingredients Method Notes

Ingredients

  

For the chicken

• 2 pounds boneless skinless chicken thighs
• 4 tablespoons extra-virgin olive oil plus a little more for cooking
• 3 garlic cloves pressed or grated
• Zest and juice of 1 lemon
• 1 tablespoon dried oregano
• 1 tablespoon Greek seasoning
• 1 teaspoon freshly ground black pepper
• 2 teaspoons kosher salt only if your Greek seasoning is not salty
• If you can’t find Greek seasoning a mix of dried parsley, basil, and extra oregano works just fine.

For the sauce

• 1 cup cottage cheese
• 1/4 cup chopped chives
• 2 tablespoons lemon juice
• 2 tablespoons red wine vinegar
• 3 garlic cloves pressed or grated
• 2 teaspoons kosher salt
• 3 to 4 tablespoons water to thin it out

For the cucumber-tomato salad

• 1 cup peeled and sliced cucumber
• 1/2 cup cherry tomatoes halved
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons red wine vinegar
• 1 tablespoon finely chopped chives
• 1 tablespoon finely chopped dill
• 1 tablespoon finely chopped parsley
• Kosher salt and freshly ground black pepper
• You can adjust the herbs however you like. More of one less of another. No rules here.

For the bowls

• 1 cup uncooked quinoa
• 2 cups chicken bone broth
• Iceberg or romaine lettuce finely shredded
• Marinated red onions
• Finely chopped chives optional
• Finely chopped dill optional
• Finely chopped parsley optional
• 2 tablespoons chili crisp optional

Method

 

Marinate the chicken

1. In a small bowl or container, mix the olive oil, garlic, lemon zest, lemon juice, oregano, Greek seasoning, and black pepper. Add the chicken thighs to a large container, sprinkle with salt if needed, then pour the marinade over everything. Toss until the chicken is fully coated. Cover and let it hang out while you make the rest of the bowl.

Make the sauce

1. Add the cottage cheese, chives, lemon juice, red wine vinegar, garlic, and salt to a blender or a jar if you’re using an immersion blender. Blend until smooth. Add a few tablespoons of water to loosen it up and blend again until creamy. Stick it in the fridge until you’re ready to eat.

Make the cucumber-tomato salad

1. Add the cucumber, tomatoes, olive oil, red wine vinegar, chives, dill, and parsley to a bowl. Toss everything together, then season with a pinch of salt and pepper. Taste it and adjust if needed. Set aside.

Cook the quinoa

1. Rinse the quinoa really well. Add it to a medium pot with the chicken broth and bring it to a boil. Cover, lower the heat, and cook for 15 to 20 minutes, following the package directions. I like mine a little drier, so I usually let it cook about 10 minutes longer. Turn off the heat and let it sit covered until serving time.

Cook the chicken

1. Heat 2 tablespoons of olive oil in a large pan over medium-high heat. Scrape off some of the extra marinade from the chicken and place the thighs in the hot pan. Cook for about 5 minutes until browned, flip, and cook another 5 minutes until the chicken is cooked through and hits 165°F. Remove to a plate and repeat if you’re cooking in batches, wiping the pan and adding more oil as needed.

Build the bowls

1. Start with quinoa, add lettuce, sliced chicken, cucumber-tomato salad, and marinated red onions. Drizzle with the sauce and finish with herbs or chili crisp if you’re feeling bold. Eat immediately and feel proud of yourself.
   

Notes

This Greek Chicken Bowl is proof that food doesn’t need to be perfect to be good. It just needs to show up, taste decent, and make the day feel slightly less annoying.

If something goes wrong, congratulations.

You’re cooking like a real person. And if it turns out great, even better. Either way, you eat well tonight. That’s a win.

 

 

 

Variations You Can Mess Around With

• Spicy Mood: Add chili crisp and pretend you planned it.
• Lazy Version: Use rotisserie chicken. I won’t tell.
• Extra Greens: Toss spinach or arugula into the bowl for bonus crunch.
• Different Grain: Rice or farro works if quinoa isn’t your thing.
• Dairy-Free Sauce: Swap the cottage cheese for a dairy-free yogurt.
• More Veggies: Roasted peppers or zucchini slide right in.
• Herb Chaos: Use whatever herbs you forgot about in the fridge.
• Wrap It Up: Stuff everything into a pita and call it a day.

How I Like to Serve This

1. Weeknight Dinner: Everything in one bowl, eaten standing at the counter.
2. Friends Are Over: Laid out buffet-style so it looks intentional.
3. Meal Prep Lunch: Packed neatly, eaten messily.
4. Post-Gym Hunger: Bigger bowl, extra sauce, no shame.
5. Leftover Night: Somehow better the next day.
6. Solo Dinner: Straight from the pan to the plate. Minimal dishes.

Storage, Leftovers, and Next-Day Thoughts

• Fridge Friendly: Keeps well for three to four days.
• Store Separately: Bowls stay happier when things don’t get soggy.
• Reheat Gently: Microwave in short bursts unless you enjoy rubbery chicken.
• Cold Is Fine Too: I’ve eaten this straight from the fridge. No regrets.
• Next-Day Upgrade: Flavors mellow out and get cozy overnight.
• Sauce Thickens: Just stir in a little water or lemon juice.

FAQs (Real Questions People Actually Ask)

Can I make this ahead of time?
Yes. It’s basically designed for that.

What if I don’t have Greek seasoning?
Use oregano, parsley, basil, or whatever dried herbs you trust.

Is the sauce supposed to be thick?
Yes, but not paste-like. Add water until it feels friendly.

Can I use chicken breast instead?
You can. Just don’t overcook it. It won’t forgive you like thighs do.

Can I freeze this?
The chicken and quinoa freeze fine. The sauce and salad do not love freezing.

Why does my quinoa taste weird?
Probably wasn’t rinsed enough. We’ve all been there.

Can I skip the herbs?
You can, but they add personality. Just saying.

Is it supposed to look messy?
Yes. Bowls are supposed to look like life. A little chaotic.