These Greek Chicken Bowls make meal prep easy! They’re loaded with juicy marinated chicken, chickpeas, cucumbers, tomatoes, onions, lettuce, olives, feta, and the BEST homemade dressing!

Be sure to try my Chicken Lettuce Wraps and Burrito Bowls next!

Overhead view of Greek Chicken Bowls in a white bowl with vegetables, olives, feta, and chickpeas.

Greek Chicken Bowls

These Greek Chicken Bowls are absolutely amazing. The chicken is marinated and seared to perfection before the skillet is deglazed with a little wine, which enhances all of the flavors in the dressing. From there we add fresh garlic and make the best homemade dressing to drizzle all over the top, it’s a glossy flavor bomb that makes this recipe better than all the rest! 

This also makes the best meal prep recipe for a busy week. Check out my step-by-step photos below to see how it comes together and don’t miss my PRO tips below that!

How to Make It

Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.

Tenderize and season the chicken. Marinate it in Greek dressing while you measure out the remaining ingredients. Sear in olive oil, let rest for 10 minutes, then cut into strips.

 

Process shots of chicken being marinated, seared, and sliced.

Deglaze the skillet with wine and add garlic. Reduce the wine by half, then add the dressing ingredients. Bring to a boil until thickened, then remove from heat and chill in the fridge while you assemble the bowls.

Process shots of making a dressing for Greek Chicken Bowls.

Arrange the lettuce in the middle of the bowl and top with chicken. Add the chickpeas followed by the onions, lemons, tomatoes, cucumbers, olives, feta, and sliced pita bread. Sprinkle with parsley and drizzle with dressing. Serve!

Step by step photos of how a Greek Chicken Bowl is assembled.

Pro Tips

  • My Homemade Greek Dressing makes the exact amount needed for this recipe and it’s so delicious. (Farmer Boy “new recipe” Greek Dressing is good too!)
  • Wine: Pinot, Chardonnay, Pinot Grigio, and Sauvignon Blanc are great wine options to deglaze the pan with. If you don’t cook with wine, cook the garlic in 2 tbsp. of butter instead of wine for 2-3 minutes, then proceed as outlined.
  • English cucumbers are ideal for this recipe. They’re sweeter, smoother, and have thinner skin, which means you don’t have to peel them. They also have thinner seeds and less water content.
  • Hummus makes a great addition to these bowls as well as Plain Greek Yogurt.
  • This recipe is a great meal prep idea, all of the components can all be prepared ahead of time and served cold from the fridge.

Storage

  • Store in an airtight container and refrigerate for up to 4 days.

Greek Chicken Bowls with chicken, chickpeas, onions, cucumbers, tomatoes, feta, olives, and more.

 

Tools For This Recipe

(Amazon affiliate links*)- Check out all of my kitchen essentials here.

*As an Amazon Associate, I earn from qualifying purchases.

Try These Next

Get My Free E-Book! 

Tried This Recipe?

Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐

Greek Chicken Bowls with Tomatoes, Cucumbers, Chickpeas, Olives, Feta, Homemade Dressing, and more.

Greek Chicken Bowls

Prep Time: 25 minutes
Cook Time: 15 minutes
Total Time: 40 minutes
5 from 3 ratings
Servings: 4 bowls
Tap or hover to scale
Print Pin Save Review
These Greek Chicken Bowls are an easy meal prep recipe that can be made fully ahead of time! They're loaded with juicy marinated chicken, cucumbers, tomatoes, olives, feta, chickpeas, and homemade dressing.

Ingredients

US Customary - Metric

Chicken Bowls

  • 1 ¼ lbs. boneless/skinless chicken breasts
  • Salt/pepper, to taste
  • 1 teaspoon EACH: dried oregano, dried dill
  • 1/3 cup Greek salad dressing
  • 1/3 cup dry white wine, see notes
  • 3 cloves garlic, minced
  • 1 (16 oz.) can chickpeas, drained and rinsed
  • 1 cup cherry tomatoes, halved or quartered
  • 1 small English cucumber, diced
  • 2 cups iceberg lettuce
  • ¼ cup red onions, sliced
  • ¾ cup olives, kalamata, green, and/or black
  • 1 cup feta cheese, crumbled
  • 1 lemon, sliced
  • 2 slices mini Pita bread, toasted and sliced.
  • Fresh parsley, roughly chopped.

Sauce/Dressing

  • 2/3 cup Greek Salad Dressing
  • ½ cup chicken broth
  • 2 tablespoons honey
  • 1 tablespoon lemon juice
  • 1 teaspoon mustard powder
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon cornstarch

Instructions

  • Slice the chicken in half lengthwise to create 2-3 thinner slices. Cover with saran wrap and use the textured side of a meat mallet to pound it to ½ inch thick. Pat completely dry and season each side with salt, pepper, oregano, and dill.
  • Place 1/3 cup of Greek dressing in a gallon freezer bag and add the chicken. Seal out excess air and marinate at room temperature for 20-30 minutes. Meanwhile, whisk together the sauce/dressing ingredients and set aside. (Make sure the liquid isn’t warm so that it doesn’t activate the cornstarch.) Measure out the remaining ingredients before beginning.
  • Heat the oil over medium-high heat. Add the chicken and sear until golden and cooked through, 3-4 minutes per side. Set aside and turn the heat off. Let the chicken rest for 10 minutes, then cut into strips. Use a paper towel to wipe any black spots from the skillet but leave the brown bits for more flavor.
  • Add the wine to the same skillet used to cook the chicken and set the heat to medium. Use a silicone spatula to “clean” the bottom and sides of the skillet. Add the garlic and reduce the wine by half, about 3 minutes.
  • Add the sauce/dressing mixture and bring it to a boil. Once thickened, remove from heat and transfer to a serving container. Refrigerate while you assemble the bowls. (It’s okay if it’s not fully cooled for serving, unless you prefer it that way.)
  • Arrange the lettuce in the middle of four bowls and top with the chicken. Arrange the chickpeas, vegetables, olives, feta, lemon slices, and pita bread around the outside. Stir the sauce/dressing and drizzle it over the salad. Sprinkle with parsley and serve.

Notes

Pro Tips:
  • My Homemade Greek Dressing makes the exact amount needed for this recipe and it's so delicious. Half is used to marinade the chicken and the other half is used to make the sauce.
  • Wine: Pinot, Chardonnay, Pinot Grigio, and Sauvignon Blanc are great wine options to deglaze the pan with. If you don't cook with wine, cook the garlic in 2 tbsp. of butter instead of wine for 2-3 minutes, then proceed as outlined.
  • English cucumbers are ideal for this recipe. They’re sweeter, smoother, and have thinner skin, which means you don’t have to peel them. They also have thinner seeds and less water content.
  • Hummus makes a great addition to these bowls as well as Plain Greek Yogurt.
  • This recipe is a great meal prep idea, all of the components can all be prepared ahead of time and served cold from the fridge.
  • Be sure to try my traditional Greek Salad recipe next!
Storage:
  • Store in an airtight container and refrigerate for up to 4 days.
Nutritional information is an estimate and is per bowl. This recipe makes 4 Greek Chicken Bowls.

Nutrition

Calories: 641kcal, Carbohydrates: 47g, Protein: 44g, Fat: 31g, Saturated Fat: 8g, Polyunsaturated Fat: 9g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 125mg, Sodium: 2609mg, Potassium: 1125mg, Fiber: 8g, Sugar: 20g, Vitamin A: 797IU, Vitamin C: 31mg, Calcium: 304mg, Iron: 4mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Salad
Cuisine: American, Greek
Author: Stephanie