Lemon Herb Greek Chicken Bowls

You want something bright, fast, and actually satisfying for dinner—no soggy salad or sad microwave mystery meat. I’ve been making these Lemon Herb Greek Chicken Bowls on repeat, and they hit that perfect balance between fresh and comforting every single time.

I started experimenting with lemony chicken a few years ago after trying a version on vacation and deciding my kitchen deserved a permanent upgrade. This recipe keeps things simple, packs flavor, and plays nicely with meal prep. If you like Mediterranean vibes but don’t want to fuss, you’ll get a lot out of this. For a similar twist with dill, check out Mediterranean lemon-dill chicken bowls—they share the same sunny spirit.

Why You’ll Love This Recipe

• Quick to make: You can throw it together in under 30 minutes if the chicken’s already cooked.
• Balanced nutrition: Protein + veggies + whole grains = real meal energy.
• Fresh flavors: Lemon, oregano, and garlic brighten without overpowering.
• Meal-prep friendly: Assemble multiple bowls for the week and thank yourself later.
• Versatile: Swap quinoa for rice, chicken for chickpeas—no one judges.

Ever wondered why lemon and oregano hit so well together? They cut through the richness and keep everything tasting lively instead of heavy. FYI, this bowl works equally well warm or slightly chilled.

Ingredients You’ll Need

• 2 cups cooked quinoa or brown rice
• 2 chicken breasts, grilled and sliced
• 1 cup cherry tomatoes, halved
• 1 cucumber, diced
• 1 bell pepper, diced
• 1 cup spinach or arugula
• 1/2 cup feta cheese, crumbled
• 4 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 teaspoon dried oregano
• Salt and pepper to taste

For Tzatziki:

• 1 cup Greek yogurt
• 1 cucumber (grated)
• 2 cloves garlic (minced)
• 1 tablespoon lemon juice
• Salt to taste

Bold tip: use fresh lemon juice if you can—bottled works, but fresh lifts the whole dish.

Ingredient and Method

I keep this short so you don’t scroll forever. The Ingredient list sits above (handy, right?), and the Method below walks you through fast, no-nonsense steps. I promise the technique stays friendly even if you don’t cook daily.

How to Make (Step-by-Step)

STEP 1

In a large bowl, combine olive oil, lemon juice, dried oregano, salt, and pepper to make the dressing. Whisk until the oil and lemon integrate into a glossy, tangy dressing.

STEP 2

Toss the grilled chicken, cherry tomatoes, cucumber, bell pepper, and spinach or arugula in the dressing. Mix gently so everything gets coated without bruising the greens.

STEP 3

Divide the cooked quinoa or brown rice into serving bowls. Use warm grain if you want cozy bowls, or chilled if you prefer a fresher bite.

STEP 4

Top each bowl with the chicken and veggie mixture, and sprinkle feta cheese over the top. Don’t be shy with the feta—its saltiness makes the lemon sing.

STEP 5

To prepare tzatziki, mix Greek yogurt, grated cucumber, minced garlic, lemon juice, and salt in a small bowl. Taste and adjust for garlic and salt; tzatziki should be bright but creamy.

STEP 6

Serve the bowls topped with tzatziki. Add an extra squeeze of lemon if you like things zippy.

Pro Tips for the Best Results

• Marinate the chicken for at least 30 minutes if you have time; it soaks up lemon and oregano beautifully.
• Grill or pan-sear: a quick high-heat sear creates char and flavor—don’t crowd the pan.
• Salt the cucumbers lightly and let them sit for 10 minutes to draw out excess water if you like less sogginess.
• Make tzatziki ahead; it mellows and improves after 30 minutes in the fridge.
• Swap proteins: try rotisserie chicken or chickpeas for a vegetarian option.
• I sometimes add a sprinkle of smoked paprika because I like tiny surprises. IMO it’s worth a try.

Looking for a totally different bowl vibe next week? You might enjoy this Cuban chicken black bean rice bowls—great for when you want bolder spices.

Fun Variations & Topping Ideas

Variations:

• Vegetarian: Skip chicken, roast chickpeas with paprika and cumin, and keep everything else the same.
• Low-carb: Replace quinoa/rice with cauliflower rice.
• Spicy: Add red pepper flakes to the dressing or mix chipotle into the yogurt.

Toppings:

• Toasted pine nuts or almonds for crunch.
• Olives for briny pop.
• Fresh herbs: dill, parsley, or mint elevate freshness.
• Hot sauce if you like to play with fire.

Storing and Reheating

Store components separately in airtight containers. Keep grains and chicken together and tzatziki and greens apart to avoid soggy bowls. Refrigerate for up to 3–4 days.

To reheat:

• Microwave the grain and chicken covered for 60–90 seconds, stirring halfway.
• Let it cool slightly before adding greens and tzatziki. Don’t microwave the tzatziki—trust me, cold yogurt loses its mojo.

Leftover ideas

Don’t let leftovers get boring. You can:

• Turn the bowl into a pita wrap with warmed flatbread.
• Add a fried egg on top for breakfast-forward protein.
• Toss everything into a big salad with extra lemon and call it lunch.

Frequently Asked Questions (FAQ)

Can I use chicken thighs instead of breasts?

Yes. Chicken thighs stay juicier and handle longer grill times well. I often use thighs when I plan to reheat—less chance of drying out.

Is quinoa better than brown rice here?

No single choice fits all. Quinoa cooks faster and adds a nuttier texture, while brown rice gives a chewier, heartier base. Use what you prefer or have on hand.

How long does tzatziki stay fresh?

Tzatziki stays good for about 3–4 days in the fridge. The cucumber releases water over time, so give it a stir before serving.

Can I meal prep these for the week?

Absolutely. Prep grains and chicken, chop veggies, and store tzatziki separately. Assemble bowls just before eating for best freshness.

Conclusion

This recipe gives you bright lemon-herb flavor, easy assembly, and real-meal satisfaction without drama. Try it for a weeknight dinner or a weekend meal-prep win—your future self will thank you. If you want another take on Greek-style bowls, check out this handy guide: Greek Chicken Bowls – Eat With Clarity.

Loved the recipe or tweaked it into something wild? Leave a comment and a rating—I read them and I actually care. Go on, make dinner interesting tonight. 😉