Greek Chicken Bowls

Greek Chicken Bowls are made with yogurt-marinated chicken, roasted red peppers, feta, olives, crisp veggies, and vinaigrette. It's fresh, flexible, and easy!

Course Chicken Dinner

Cuisine Greek

Keyword greek chicken recipes

Prep Time 30

Cook Time 10

Marinating Time 1

Total Time 1 40

Servings - 8 servings

Calories 706kcal

Author Kathleen

Ingredients

Greek Yogurt Chicken Marinade

3/4 cup plain Greek yogurt
2 tablespoons olive oil
2 tablespoons red wine vinegar
1 tablespoon garlic, minced
1 1/2 teaspoons dried oregano
1/2 teaspoon paprika
3/4 teaspoon fine salt
1/2 teaspoon black pepper

Chicken

2 pounds chicken breasts or thighs boneless and skinless

Marinated Red Peppers + Vinaigrette

4 red bell pepper sliced
2/3 cups olive oil
1/4 cup fresh basil, juiellened
1 tablespoon freezed dried oregano
1/4 cup red wine vinegar
1/4 cup balsamic vinegar
1 tablespoon garlic, very finely minced or grated
2 teaspoons maple syrup
1/4 teaspoon fine salt
pinch black pepper

Bowls

1 recipe Yogurt Marinated Chicken, from above
1 recipe marinated peppers, from above
2-3 cups cooked rice, white, brown, or Greek rice
2 heads lettuce, chopped
1/4 head green cabbage, finely chopped
1/4 heap purple cabbage, finely chopped
1-2 large English cucumber, diced
8-12 ounces cherry tomatoes, quartered
1/2 cup red onion, thinly sliced
1/2 cup pepperoncini
1/2 cup Kalamata olives sliced
6 ounces feta cheese, crumbled
Tzatziki sauce for serving

US Customary - Metric

Instructions

Marinate the chicken.

Place marinade ingredients into a gallon-sized resealable plastic bag. Use your fingers to mix the marinade ingredients.
Add chicken pieces, close the bag, and mix with fingers outside the bag until the chicken is coated—place in refrigerator for at least 1 hour, or overnight

Char The Peppers

Place peppers (4) on a grill, or a baking sheet under a broiler, until the skins are charred and wrinkly, about 20-25 minutes at 400°F (204ºC), turning once or twice so each side gets charred.
When charred, place peppers in a covered container, or closed resealable bag, for at least 10 minutes to steam and continue to cook. The skins will peel off more easily with this extra resting time.
Peel the skins off each pepper, remove the tops, and the seeds.

Marinated Red Peppers Vinaigrette

While the peppers are roasting, add the vinaigrette ingredients to a quart-sized glass jar. Stir to mix. Set aside.
Place the peeled roasted peppers on a cutting board and cut into 1/2-inch cubes. Place the cubed roasted red peppers into the vinaigrette.
Stir to distribute the peppers, cover, and marinate at room temperature for at least 30 minutes or until ready to serve the Gyro Bowl.

Cook the chicken.

Add 2 tablespoons olive oil to a large skillet or grill pan and heat, over medium-high heat. Remove chicken from the marinade, scraping off excess yogurt.
Cook for 5–7 minutes per side, or until nicely browned and the internal temperature reaches 165°F.
Let rest for 5 minutes, then slice.

Assemble the bowls.

Divide rice among bowls. Top with sliced chicken, lettuce, both cabbage, tomatoes, cucumber, red onion, pepperoncini, roasted red peppers, olives, and feta.
Finish with a generous spoonful of tzatziki.

Notes

Why scrape the marinade? Yogurt marinades tenderize beautifully, but excess yogurt prevents browning. Scraping it off gives you golden edges and better flavor.
Keep the pan hot. Crowding cools the skillet and leads to pale chicken — batch cooking is worth it here.
Balance the bowl. If your peppers are very tangy, add a touch more rice or tzatziki to mellow things out.
Don’t skip the lemon. A final squeeze wakes up every single flavor in the bowl.

Nutrition