Greek Chicken Bowls

These Greek Chicken Bowls are packed with juicy marinated chicken and creamy fresh veggies — a fresh and protein-rich gluten-free dinner that’s perfect for meal prep or a weeknight dinner your gut (and your taste buds) will thank you for.

Hi kids— you always love this one. This Greek Chicken Bowl is one of those meals that tastes even better the next day (if there are leftovers!). The marinade brings big flavor to the chicken, and the bowl is super flexible. Add whatever fresh veggies you like — bell peppers, tomatoes, cucumbers — and skip or add extras like hummus, homemade Tzatziki, quinoa, or pita depending on what you have on hand or want.

If you’re in a rush, my little shortcut is using the Greek Freak Mediterranean Blend instead of measuring all the individual spices. And don't stress if you skip the tzatziki or feta — it’s great either way. Make this once and you’ll be making it again and again.

Quick Facts

Servings	Prep Time	Cook Time	Total Time
4	15 mins	20 mins	35 mins

Calories	Protein	Fat	Carbs
343	26.7g	23.5g	8.7g

Ingredients

For the Greek Chicken Marinade:

• 1½ lbs boneless skinless chicken breasts

• 3 tablespoons olive oil

• 1 tablespoon Balsamic Vinegar

• 1 tablespoon lemon juice (fresh or jarred)

• 3 garlic cloves, minced (or 3 tablespoons jarred minced garlic)

• 1 teaspoon oregano

• 1/2 teaspoon each: cumin, basil, onion powder, salt, sugar

• 1/4 teaspoon each: black pepper and paprika

Quick Tip: If you don't have time or are short on ingredients, you can substitute Greek Freak Mediterranean Blend for the dried spices (oregano, cumin, basil, onion powder, salt, sugar, black pepper, and paprika).

For the Bowls:

• 1 cup grape tomatoes, halved

• 2 cups+ chopped romaine lettuces

• 1 cup cucumber, cut or diced

• ½ cup red onion, thinly sliced or diced

• 1 cup red, yellow or orange bell peppers

• Optional Ingredients:

  • ¼ cup GF crumbled feta (optional)

  • ½ cup kalamata olives (optional)

  • Homemade Tzatziki Dressing (optional)

  • Hummus (optional- I love Sabra!)

  • Cooked Quinoa (optional)

  • Optional: BFree GF Pita Bread (optional)
    

Directions

1. Prepare the marinade: In a small bowl or mixing cup, combine olive oil, balsamic vinegar, lemon juice, garlic, and all the spices. Stir well.
   

2. Marinate the chicken: Slice large chicken breasts in half, length-wise, to ensure even cooking times and no undercooked centers. Place chicken breasts in a tightly sealed Ziplock bag. Pour in marinade and tightly seal. Refrigerate for 4–8 hours.
   

3. Cook the chicken: Grill, pan-sear, or bake the chicken until fully cooked and browned. Rest 5 minutes, then slice. To bake, preheat oven to 400°. Spray 9x13 Pyrex baking dish. Arrange breasts in one layer. Place parchment paper over breasts and tuck under edges so it's snug. Bake 30-33 minutes until 165°.
   

4. Assemble the bowls: Start with a base of your favorite greens or quinoa (optional), then layer on tomatoes, cucumber, red onion, and bell peppers. Top with sliced chicken.
   

5. Optional extras: Add tzatziki, hummus, feta olives, quinoa, or GF pita if desired. Serve warm or cold.
   

Inspired By

This recipe is adapted from Carlsbad Cravings Greek Chicken Marinade: https://carlsbadcravings.com/greek-chicken-marinade-recipe/