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Greek Chicken Bowls

Updated: Dec 27, 2023

I don’t have a Cava nearby, so I had to improvise!

This Greek chicken bowl has lemon-herb chicken, brown basmati rice, and roasted vegetables (I used cauliflower, red bell pepper, red and white onions, and zucchini).

Top with pickled onions and tzatziki sauce for extra color and flavor!

You can use store-bought tzatziki, or make it yourself with the recipe below.

Lemon-Herb Chicken Marinade

1/4 cup olive oil

2-3 cloves of garlic, minced

1 Tablespoon lemon zest

1 lemon, juiced

1/2 Tablespoon thyme

1/2 Tablespoon oregano

1/2 Tablespoon fresh parsley, chopped

1/2 Tablespoon fresh rosemary, chopped

1/2 teaspoon salt

1/2 teaspoon pepper

2 lbs chicken breast or thighs

Let chicken marinate for at least an hour in the fridge.

In an oven safe skillet, sear the chicken for 3-5 minutes on each side.

Place in a 400 degree oven until it reaches an internal temp of 165.

Roasted Vegetables

Cut all vegetables into similar sizes. Place on a foil lined baking sheet and coat generously with olive oil, salt, and pepper. Roast in a 400 degree oven for 20-30 minutes.

Tzatziki Sauce

1/2 medium English cucumber, grated* (using the end with large holes)

1 cup plain Greek yogurt (like Chobani, Siggis, or Fage)

1 garlic clove, finely minced

1 Tablespoons lemon juice

1/2 Tablespoon olive oil

1 Tablespoon dried dill

1/4 teaspoon fine sea salt

1/8 teaspoon freshly ground black pepper

*Grate the cucumber onto a paper towel, then squeeze out as much water as possible before mixing with the rest of the ingredients. This should also be made ahead if possible - the longer it sits, the better it gets!

Quick Pickled Onions

1/2-1 medium red onion, very thinly sliced

1/2 cup water

1/4 cup distilled white vinegar

1/4 cup apple cider vinegar (or additional white vinegar)

1 1/2 tablespoons maple syrup or honey

1 1/2 teaspoons fine sea salt

1/4 teaspoon red pepper flakes (optional, for heat)

Pack as many onions as possible into a pint mason jar.

Place the open jar in the sink.

In a small saucepan, combine the rest of the ingredients and bring to a simmer. Once bubbling, pour the mixture over the onions.

Release air bubbles from the bottom of the jar using a butter knife. Seal the jar. Allow the onions to cool on the counter for at least 1 hour before serving. These onions keep for 3 weeks in the fridge!


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