Our Greek chicken bowl features juicy chicken thighs served with toasted pita, tzatziki sauce, tomatoes, and olives. The chicken is tender and aromatic, marinated in extra virgin olive oil, mustard, lemon, and fresh herbs. This bowl is simple to prepare and can be a quick dinner, lunch, or the star of your barbecue Sunday.
If you love our Greek Chicken Bowl you will also love this Lamb Burger Bowl, Chicken Meatballs With Lemon Rice or Chicken Chops!
Why this recipe sings
Here is what you need
- Chicken— Thighs, skinless, and boneless are my favorites. I find them juicy and less prone to drying out. If you prefer using chicken breasts, cut them into bite-size pieces before marinating.
- Extra virgin olive oil, sea salt, and freshly ground pepper
for the marinade
- Mustard— I love Dijon because it is spicy and has great flavor, but any mustard will do great.
- Lemon— Juiced and zested, adds a bright, fresh note.
- Honey— Apart from the slight sweetness, honey caramelizes and gives a nice char to the chicken.
- Fresh herbs— Use the leaves from 2-3 sprigs of fresh oregano, thyme or rosemary. If fresh herbs are unavailable, use dried oregano or thyme.
for serving
- Tzatziki sauce— You can make your own using our fabulous recipe or buy it from the store. I like the Cedar’s Brand classic tzatziki.
- Greek pita bread— I love homemade Greek pita bread, it never disappoints. Naan bread is also great to use.
- Olives— Classic Greek Kalamata olives or the ones of your preference.
- Onion— Thinly sliced onion is a fresh, zingy note to the chicken.
- Tomatoes— Whether you choose cherry or regular size, you’ll get juicy, ripe, flavorful tomatoes. When they are out of season, I love using Campari tomatoes.
for serving
- Tzatziki sauce— You can make your own using our fabulous recipe or buy it from the store. I like the Cedar’s Brand classic tzatziki.
- Greek pita bread— I love homemade Greek pita bread, it never disappoints. Naan bread is also great to use.
- Olives— Classic Greek Kalamata olives or the ones of your preference.
- Onion— Thinly sliced onion is a fresh, zingy note to the chicken.
- Tomatoes— Whether you choose cherry or regular size, you’ll get juicy, ripe, flavorful tomatoes. When they are out of season, I love using Campari tomatoes.
How to make our Greek chicken bowls
- Add all the marinade ingredients and plenty of freshly ground pepper in a food processor and pulse until smooth.
- Place the chicken pieces in a bowl and pour over the marinade. Mix well and marinate chicken from 15 minutes to an hour.
Cook chicken in batches
- Place a skillet over medium-high heat. Add a couple of tablespoons of olive oil. Add three to four chicken pieces when the oil is hot but not burning. Cook for 4-5 minutes per side or until juices run clean. Transfer chicken pieces to a platter and cover with aluminum foil, while you finish cooking the rest.
- Season the chicken to taste with sea salt as it comes out of the pan and on the platter.
- While the chicken is cooking cut the cherry tomatoes in half and slice the onion. Preheat the oven to 200°C / 390°F
- Brush a bit of olive oil on each side of the pitas, place them on a baking sheet, and warm them in the oven while the chicken cooks.
Serve
When chicken is ready, serve 2-3 pieces in bowls with cut-up pitas, tomatoes, olives, and a generous dollop of tzatziki sauce. Drizzle tomatoes with olive oil and season with sea salt.
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Greek Chicken Bowl
Our Greek chicken bowl features juicy chicken thighs served with toasted pita, tzatziki sauce, tomatoes, and olives.
Ingredients
- 2 lbs chicken thighs skinless and boneless
- sea salt
- freshly ground pepper
Marinade ingredients
- ¼ cup extra virgin olive oil plus more for cooking
- ¼ Dijon mustard
- 1 lemon juiced and zested
- 1 tablespoon honey
- 2-3 sprigs fresh oregano, thyme or rosemary only the leaves and soft parts
Instructions
Marinate
- Add all the marinade ingredients and plenty of freshly ground pepper in a food processor and pulse until smooth.
- Place the chicken pieces in a bowl and pour over the marinade. Mix well and marinate chicken from 15 minutes to an hour.
Cook chicken in batches
- Place a skillet over medium hight heat. Add a couple of tablespoons of olive oil. When the oil is hot but not burning, add three to four chicken pieces.Cook for 4-5 minutes per side or until juices run clean.Transfer chicken pieces to a platter and cover with aluminum foil, while you finish cooking the rest.Season the chicken to taste with sea salt as it comes out of the pan and on the platter.
- Preheat the oven to 200°C / 390°F
- While the chicken is cooking cut the cherry tomatoes in half and slice the onion.
- Brush a bit of olive oil on each side of the pitas, place them on a baking sheet, and warm them in the oven while the chicken cooks.
Serve
- When chicken is ready, serve 2-3 pieces in bowls with cut-up pitas, tomatoes, some olives, and a generous dollop of tzatziki sauce.
Notes
The nutritional analysis is only an estimate based on available ingredients and the recipe’s preparation.
Nutrition
Calories: 635kcalCarbohydrates: 6gProtein: 37gFat: 51gSaturated Fat: 12gPolyunsaturated Fat: 9gMonounsaturated Fat: 25gTrans Fat: 0.2gCholesterol: 222mgSodium: 176mgPotassium: 480mgFiber: 0.4gSugar: 4gVitamin A: 194IUVitamin C: 0.05mgCalcium: 35mgIron: 2mg
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