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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.

Loaded Greek chicken bowl

Why These Bowls are So Good

  • There’s a ton of delicious flavor, mouth-pleasing texture, and nutritious ingredients in these Greek chicken bowls. Your mouth won’t know what hit it! Tender, baked chicken that’s seasoned beautifully with a touch of oregano, garlic, salt, and olive oil. Tangy, bright, lemony rice. Creamy tzatziki, crispy breaded artichoke hearts, a refreshing salad of cucumbers, tomatoes, and red onions. You’d never believe a meal that tastes this good could be so good for you!
  • These are pretty nutritious already, but if you’re looking to meet the needs of a specialty diet, odds are good you can make this one work for you. With a few simple swaps, you can make it totally gluten-free, impressively low carb, or 100% paleo-friendly.
  • Meal prep is one of my favorite things ever, and Greek chicken bowls are a perfect meal prep option. Everything refrigerates really well and it all tastes even better the next day – especially the tzatziki.

Chef’s Tips

  • If you’re planning to refrigerate the bowls and eat them later in the week, you might want to store the salad and tzatziki separate from the chicken, rice, and artichoke hearts, so you don’t have to reheat those components in order to reheat the rest. You could also enjoy the Greek chicken bowls cold if you want, no judgment here.
  • To keep the artichoke hearts crispy when you reheat them, pop them in the oven or even the air fryer for a few minutes, rather than using the microwave.
  • If you notice some separation in the tzatziki after a day or two in the fridge, don’t worry. The cucumber will release moisture as it sits, which combined with the Greek yogurt can look a little funky. Just give it a quick stir and you’re good to go!
Two Greek chicken bowls

More Delicious + Nutritious Recipes

Recipe By: Cheryl Malik
5 from 2 votes

Loaded Greek Chicken Bowls

Prep 20 minutes
Cook 45 minutes
Total 1 hour 5 minutes
Packed with flavor, these loaded Greek chicken bowls are perfect for dinner or meal prep.
4 bowls


  • Paper towels
  • Oven
  • 2 baking sheets or pans 1 optional, see instructions
  • Pastry brush
  • internal meat thermometer
  • 2 medium bowls
  • 2 small bowls
  • Large bowl
  • 3 mixing spoons or silicone spatulas
  • Plate
  • Medium skillet optional, see instructions
  • Serving bowls or meal prep containers


For the Chicken

For the Cucumber & Tomato Salad

  • 1 cup diced cucumber
  • 1 cup sliced grape tomatoes
  • one quarter of one red onion thinly sliced
  • ¼ cup chopped parsley
  • 1 tablespoon freshly squeezed lemon juice
  • 1 tablespoon olive oil

For the Rice

  • 3 cups cooked rice
  • 1 tablespoon freshly squeezed lemon juice
  • 2 tablespoons parsley
  • 1 tablespoon olive oil 

For the Artichoke Hearts

  • 2 large eggs
  • 1 cup breadcrumbs see Notes
  • 1 14-ounce can quartered artichoke hearts drained

For the Tzatziki

  • 1 cup Greek yogurt
  • one quarter of one cucumber peeled, grated
  • ½ tablespoon chopped fresh dill
  • 1 large clove garlic mince
  • 1 ½ tablespoons olive oil
  • ½ tablespoon vinegar
  • ½ teaspoon salt more or less to taste


  • Prep cucumber by gently squeezing out as much moisture as possible with paper towels. After squeezing out moisture, sprinkle salt liberally over diced and grated cucumber, then wrap each in paper towels and set aside to sweat until ready to use.

For the Chicken

  • Preheat oven to 425º. Brush chicken with olive oil. Sprinkle with seasonings and salt. Bake chicken 18 minutes or until internal temperature is 160º.
  • Place chicken breasts on baking sheet. Use pastry brush to lightly brush chicken with olive oil, then flip chicken and brush olive oil on other side. Liberally season both sides of each chicken breast with oregano, garlic powder, and salt.
  • Place baking sheet in preheated oven. Bake chicken breasts 18 to 20 minutes, or until internal temperature of chicken reaches 160° Fahrenheit.
  • When chicken is fully cooked, remove baking sheet from oven and set chicken aside to rest.

For the Cucumber & Tomato Salad

  • Quickly rinse diced cucumber under running water to remove any excess salt, then pat cucumber dry with paper towels.
  • Add cucumber, grape tomatoes, red onion, parsley, lemon juice, and olive oil to medium mixing bowl. Stir well until ingredients are thoroughly incorporated, then set salad aside.

For the Rice

  • Add cooked rice, lemon juice, parsley, and olive oil to large bowl. Stir well until ingredients are thoroughly incorporated, then set rice aside.

For the Tzatziki

  • Quickly rinse grated cucumber under running water to remove any excess salt, then pat cucumber dry with paper towels.
  • Add diced cucumber, Greek yogurt, fresh dill, minced garlic, olive oil, vinegar, and salt to medium mixing bowl. Stir well until ingredients are fully combined and incorporated, then place bowl in refrigerator until ready to serve.

For the Artichoke Hearts (2 Ways)

  • 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.
  • Crack 2 large eggs directly into small bowl. Use fork or whisk to scramble eggs until mixture is pale yellow in color and no longer streaky. Set egg mixture aside.
  • Add breadcrumbs to second small bowl. Set aside.
  • One by one, dip artichoke hearts in egg mixture, then dredge artichoke hearts through breadcrumbs, gently pressing on hearts to coat thoroughly. Shake off any excess breadcrumbs and set aside. Repeat until all artichoke hearts have been breaded, then bake or pan-fry artichokes based on preference – see Notes for instructions.

To Assemble the Bowls

  • Divide rice evenly among serving bowls or meal prep containers. Layer baked chicken on top of rice, then add cucumber salad, tzatziki, artichoke hearts, and kalamata olives to taste. Serve immediately, or let all components cool completely then cover container and refrigerate until ready to eat.
  • To Bake Artichoke Hearts: Place breaded artichoke hearts on baking sheet in one even layer. Place baking sheet in preheated oven and bake 15 to 18 minutes, until artichoke hearts are warmed through and breading is golden brown.
  • To Pan-Fry Artichoke Hearts: Heat medium skillet over medium heat. When pan is hot, add neutral cooking oil and swirl pan to coat bottom with thin layer of oil. When oil is hot, place artichoke hearts in skillet in one even layer, working in batches as needed to not overcrowd skillet. Pan-fry artichoke hearts until golden brown on bottom, then carefully flip artichoke hearts and pan-fry until golden brown on other side. Transfer to plate lined with paper towels and repeat until all artichoke hearts have been fried.
  • Make it Paleo: Use almond flour instead of breadcrumbs. Use cooked cauliflower rice instead of traditional rice. Use unsweetened dairy-free yogurt instead of Greek yogurt. 
  • Make it Gluten Free: Use almond flour or gluten-free breadcrumbs for the artichoke hearts.
  • Make it Low Carb: Use almond flour instead of breadcrumbs, and cooked cauliflower rice instead of traditional rice.

Approximate Information for One Serving

Serving Size: 1bowlCalories: 758calProtein: 36gFat: 38gSaturated Fat: 6gTrans Fat: 0.02gCholesterol: 150mgSodium: 1844mgPotassium: 837mgTotal Carbs: 68gFiber: 8gSugar: 7gNet Carbs: 60gVitamin A: 2131IUVitamin C: 40mgCalcium: 208mgIron: 5mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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  1. My family loved this meal!! It takes some prep time but is well worth it in the end. I only altered by adding a little lemon juice to the Tzatziki, as I felt it needed a little something. Great recipe! Thanks!!5 stars

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