These Greek chicken bowls are positively loaded with goodness! With tender Greek-seasoned chicken, lemony rice, authentic tzatziki, quick cucumber-tomato salad, and breaded artichoke hearts, this recipe makes for a delish dinner or even meal prep.
Why These Bowls are So Good
- These Greek chicken bowls are totally packed with flavor and texture. Warm, perfectly seasoned chicken with tangy rice, creamy tzatziki, fresh veggies, and crunchy breaded artichokes make for an incredibly delicious dinner.
- These bowls are easy to make gluten-free, low carb, and paleo.
- This recipe can easily be made ahead of time and stored for a delicious and healthy meal prep.
How To Make
- Preheat oven to 425º. Brush the chicken breasts with olive oil and sprinkle with seasonings and salt. Bake until internal temperature is 160º, about 18 minutes.
- To make the cucumber and tomato salad, mix all the salad ingredients together in a bowl. Place to the side until ready to use.
- For the tzatziki, place the grated cucumbers on a paper towel to drain. Mix all the ingredients in a bowl and place in refrigerator until ready to use.
- To make the artichoke hearts, crack the eggs into a small bowl and mix with a fork. Dip the artichoke hearts in egg and then another bowl with almond flour or breadcrumbs and toss to coat. You can either bake or pan fry them.
- To bake the artichoke hearts, place on a baking sheet and bake for 15-18 minutes.
- To pan-fry the artichoke hearts, heat a medium skillet over medium heat and add a thin layer of neutral oil. When the oil is hot, add the artichoke hearts in a single layer. Cook until they are golden brown and then flip. Cook on the other side until that is also golden brown. Transfer to a plate and cook the remaining artichoke hearts.
- Split the ingredients between four bowls. Add the rice as the base to each bowl and top with chicken, artichokes, salad, and olives.
Top Tips For Making These Bowls
- For paleo, make sure to use almond flour instead of breadcrumbs for the artichoke hearts and cauliflower rice instead of cooked white rice. Also, use unsweetened dairy-free yogurt, like Kite Hill, in the tzatziki.
- For gluten-free, use gluten-free breadcrumbs or almond flour for the artichoke hearts.
- If you would like to keep your bowls low carb, use almond flour. And if you’re counting grams of net carbs, make sure you bookmark our Net Carb Calculator to easily calculate carbs for a keto or low carb diet.
More Healthy Recipes
- BBQ Jackfruit Sandwiches
- Vegan Cookie Dough
- BBQ Chicken Bowls with Sweet Potatoes and Coleslaw (Whole30)
- Simple Asian Cucumber Salad
- Loaded Burger Bowls with “Special Sauce” (Whole30, Paleo, Low Carb)
- Steak Taco Bowls (Street Taco Style, Whole30, Paleo)
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Loaded Greek Chicken Bowls
Cucumber & tomato salad
- 1 cup cucumber quartered and sliced
- 1 cup grape tomatoes sliced
- 1/4 red onion halved and sliced
- 1/4 cup parsley
- 1 tablespoon lemon
- 1 tablespoon olive oil
- 3 cups cooked rice
- 1 tablespoon lemon
- 2 tablespoon parsley
- 1 tablespoon olive oil
- 2 eggs
- 1 cup almond flour or breadcrumbs
- can artichoke hearts drained
- 1 cup Greek yogurt
- 1/4 cucumber peeled and grated
- 1/2 tablespoon fresh dill chopped
- 1 clove garlic large, minced
- 1 1/2 tablespoon olive oil
- 1/2 tablespoon vinegar
- 1/2 teaspoon salt
- Preheat oven to 425º. Brush chicken with olive oil. Sprinkle with seasonings and salt. Bake chicken 18 minutes or until internal temperature is 160º.
- To make cucumber and tomato salad, mix all ingredients together in a bowl until combined. Place to the side until ready to use.
- For tzatziki, place grated cucumbers on paper towel to drain. Mix all ingredients in a bowl and place in refrigerator until ready to use.
- For artichoke hearts, crack eggs into small bowl and mix with fork. Dip artichoke hearts in egg. Transfer to another bowl with almond flour or breadcrumbs and toss to coat. Either bake or pan fry.
- To bake artichoke hearts, lace on baking sheet and bake 15-18 minutes.
- To pan fry artichoke hearts, heat a medium skillet over medium heat and add thin layer of neutral oil. When oil is hot, add artichoke hearts in a single layer, being careful not to overcrowd. Cook until golden brown on the bottom side. Carefully flip and cook on the other side until golden brown. Transfer to a plate and finish cooking remaining artichoke hearts.
- Split ingredients between four bowls. Add rice as base to each bowl and top with chicken, artichokes, salad, and olives. Serve.
- Paleo: Use almond flour for the artichoke hearts, cauliflower rice instead of cooked white, and unsweetened dairy-free yogurt for the tzatziki.
- Gluten-free: Use gluten-free breadcrumbs or almond flour for the artichoke hearts.
- Low carb: Use almond flour for artichoke hearts.
Cheryl Malik is the recipe developer, writer, and photographer behind the healthy, flavorful, family friendly recipes at 40 Aprons. She’s been a blogger for 10+ years and is known for her delicious recipes and detailed recipe instructions. Cheryl is a mom of three who lives in Memphis, TN.