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Home » Recipes » Dinner

Greek Chicken Bowls

Published: Aug 26, 2024 · Modified: Aug 26, 2024 by Megan

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These Greek Chicken Bowls with Zucchini Noodles make a perfect no fail meal! A zippy cucumber and tomato Greek salad with zucchini noodles is served up topped with marinated Greek chicken. It's light, fresh and filling and suitable for Paleo + Low Carb + Gluten Free + Low Calorie diets.

Greek chicken bowls with sliced marinated chicken and tomato salad on top of zucchini noodles in a green bowl.

Let me tell you! This Greek Chicken Bowl with Zucchini Noodles is a meal to get excited about! It's perfect for the grill in summer but also 100% adaptable to cooking inside in a grill pan. I love this indoor grill pan because it gives that tasty grill flavor on your stove.

I usually marinate my greek chicken overnight so the flavors really marry. You can also freeze the chicken and marinade in a plastic bag then thaw when you're ready to make it. It works like a charm and a great way to plan ahead!

Pair the grilled chicken with zucchini noodles and Greek salad. The meal is fresh and light, yet super filling. Let me know if you give it a whirl!

If you love chicken and zucchini recipes you've got to try this chicken piccata with zucchini noodles, my healthy chicken alfredo, and chicken cacciatore!

Jump to:
  • Why You Will Love This Mediterranean Chicken Bowl
  • Ingredients
  • Variations
  • How to Make Greek Chicken Bowls
  • Storing Tips
  • Serving Suggestions
  • Expert Tips
  • Recipe FAQs
  • More Easy Zucchini Recipes
  • Greek Bowl with Chicken and Zucchini

Why You Will Love This Mediterranean Chicken Bowl

  • Adaptable for Indoors or Outdoors. There's nothing quite like grilling in the summertime but I love that it works just as well inside when it's either too hot or too cold for the grill.
  • Low Carb Greek Chicken Bowls. Zucchini noodles make the perfect low carb base for these bowls yet still manage to be a satisfying and delicious meal.
  • Whole Food Ingredients: This dish combines easy to find ingredients and focuses on fresh vegetables, healthy fats, protein, and some seasonings.

Ingredients

Ingredients to make greek chicken bowls with zucchini noodles on the counter before making.
  • Chicken breasts: Use boneless and skinless breasts for less prep plus they're the healthiest option. If you prefer chicken thighs, they will work as well but make sure they are skinless and boneless too. They may require a slightly longer cooking time.
  • Extra virgin olive oil: You will need just a bit for cooking the chicken and a quick vinaigrette for the salad. It also gives a unique flavor that I think works really well with the seasonings.
  • Lemon juice: I highly recommend freshly squeezed for both the marinade and the salad. You can use bottled lemon juice in a pinch but fresh tastes much better.
  • Herbs: To keep things simple dried parsley and oregano make an easy way to spice the chicken and the oregano also seasons the vegetables.
  • Garlic: The flavor of freshly minced garlic is best!
  • Salad veggies: Cherry tomatoes, cucumber, and red onion make up the simple Greek salad for these bowls. Feel free to use heirloom or roma tomatoes instead.
  • Red wine vinegar: Boosts the acidity of the dressing for the vegetables.
  • Zucchini: Choose fresh medium sized zucchini for the best flavor. Their smaller size also makes them a bit easier to cut into spirals than large zucchini. I serve the zucchini raw in this meal as it adds a nice crunch to the meal! The warm chicken also softens it a bit.

Variations

  • Rotisserie Chicken: If time is short and you need a simple solution, use shredded rotisserie chicken or shredded chicken to make this healthy chicken bowl instead.
  • Swap the Chicken: This bowl will also work with shrimp or your favorite fish. Marinate it the same way and cook on the indoor or outdoor grill. These will likely cook in less time than the chicken so cook appropriately.
  • Vegetarian: Instead of a chicken Mediterranean bowl, you can use marinate some chickpeas and skip the grill, or marinate some tofu instead that works great on the grill.
  • Different Veggies: Feel free to swap the zucchini for another type of vegetable noodle or swap it for broccoli slaw.

How to Make Greek Chicken Bowls

Mixing the marinade for the chicken in a bowl.

Step 1: Make the marinade. Combine the the lemon juice, olive oil, parsley, oregano, minced garlic, salt and pepper in a bowl and whisk together.

Chicken with marinade in a bowl.

Step 2: Marinate the chicken. Add the chicken to the bowl. Turn it around coating it generously with the marinade. Place it in the refrigerator at least 20 minutes.

Tomatoes, cucumbers, and red onions in a bowl with seasonings added on top.

Step 3: Prep the salad. Add all the vegetables to medium bowl. Add the quick vinaigrette ingredients.

Vegetables are mixed together for serving.

Step 4: Mix it up. Stir to coat all the veggies with the dressing. Place the bowl in the refrigerator until it's time to eat. At the same time, spiralize the zucchini using a spiralizer.

PRO TIP: Remove the chicken from the refrigerator about 10-15 minutes before cooking it and let it sit at room temperature.

Raw chicken breasts are added to a skillet grill pan.

Step 5: Cook. Place the chicken on a preheated grill pan or outdoor grill.

Chicken cooking in a skillet with the browned side facing up.

Step 6: Flip. Cook the chicken 7-8 minutes on the first side and then flip it over and cook another 5 minutes.

PRO TIP: Let the chicken sit for 8-10 minutes before slicing it. This helps it absorb its juices so it's more moist.

Greek chicken bowl on the table in a green bowl and another one to the side as well as a Greek salad in a wooden bowl.

Step 7: Assemble the bowls. Prepare the bowls with a layer of zucchini noodles on the bottom topped with the sliced chicken and Greek salad. Garnish with mint leaves as desired.

Storing Tips

  • Store components separately. If you have leftovers you will want to keep everything in separate containers so that they will last longer. The zucchini noodles and Greek salad are best enjoyed within 2-3 days while the chicken will last for up to 4 days. If the zucchini noodles are already mixed with the dressing they are best consumed within 24 hours but will likely soften a great deal during storage.
  • Freezing. Store leftover chicken in the freezer for up to three months. The zucchini and salad aren't suitable for freezing.
  • Make Ahead. The salad and vegetables are best made no more than 1 day ahead of time. You can marinate the chicken overnight but I don't recommend marinating it for longer than 12 hours. If you want to marinate and freeze the chicken to use later on that method works great and you can store the chicken for up to three months.

Serving Suggestions

This dish is meant to be a meal on it's own! It's perfect for a light lunch and it even travels great if you need to take it with you to work or school. It also makes the perfect light yet satisfying dinner on hot summer days and can work as a side dish as well for cookouts and barbecues.

If you're looking for some carbohydrates to bulk up your meal, serve it with some healthy potato salad recipe or macaroni salad with greek yogurt on the side.

I've been known to serve this dish for company too! Serve up with some healthy hot shrimp dip for everyone to snack on when they arrive.

A slice of healthy cauliflower bread or gluten free honey oat bread makes a tasty addition!

Expert Tips

  • Marinate the Chicken. While you can get away with just 20 minutes for marinating, the longer you can let it sit the more flavor it will absorb. Overnight is best. You can also toss the chicken in a plastic bag with the marinade and freeze.
  • Let the Chicken Sit. Let it sit at room temperature for 10-15 minutes BEFORE cooking so it doesn't get tough during cooking, and then let it rest for about 10 minutes AFTER cooking to keep all the juices inside the chicken.
  • Grilling the Chicken. Avoid moving the chicken after adding it to the grill pan or grill until you are ready to flip it. This will ensure you get nice even grill marks on the chicken.
  • Zucchini. I served the zucchini raw in this dish. When you top it with the warm chicken, it softenes the zucchini noodles a bit. If you prefer cooked zucchini, simply sauté it in a pan for a few minutes with a little olive oil.

Recipe FAQs

How do I know when my chicken is done?

You can slice into the chicken and check that the juices run clear but the most reliable method is to use a thermometer. Chicken should be cooked to a minimum temperature of 165° F before eating it.

How long can you marinate chicken in the fridge?

Avoid marinating it for longer than 24 hours as the ingredients in the marinade may begin to break down the fibers and turn the chicken to mush.

What can I use instead of a spiralizer?

If you don't have a spiralizer, I'd highly recommend getting one but if that's not possible you can use a vegetable peeler to make thin ribbons instead or you can use a mandoline to slice it thinly and then slice those into thin strips.

A bowl of Greek chicken with zoodles and a tomato cucumber salad on the table.

More Easy Zucchini Recipes

  • two zucchini boats stuffed with ground turkey on a brown plate with a fork
    Healthy Zucchini Taco Boats
  • EASY Whole30 Lemon Garlic Scallops Zucchini Noodles with sautéed zucchini noodles. One pan and 10 minutes is what you need for this healthy, low carb meal. Paleo + Whole30 + Low Carb + Low Calorie + Gluten Free
    Whole30 Lemon Garlic Scallops with Zucchini Noodles {Paleo, Low Cal, GF}
  • Shrimp Pesto Zucchini Noodles! Traditional spaghetti is replaced with low carb zucchini noodles. A lighter and healthier spin on spaghetti paired with skillet baked shrimp and homemade spinach walnut pesto. High in protein and healthy fat, this easy 30-minute meal is perfect for a quick lunch or dinner. Low Carb + Paleo + Gluten Free + Low Calorie
    Shrimp Pesto Zucchini Noodles {Low Carb, GF, Paleo, Low Cal}
  • Savory Paleo Carrot Zucchini Meatloaf! A classic recipe gets a healthy makeover as a leaner, low carb, protein-packed meal. Bonus, all veggies included! Great for meal prepping for lunch or dinner! Gluten Free + Low Calorie + Paleo
    Zucchini & Carrot Gluten-Free Meatloaf

If you tried this Greek Bowl Recipe with Chicken or any other recipe on my website, please please leave a 🌟 star rating and let me know how you go in the 📝 comments below.

Greek chicken bowls on the table with a a wooden bowl of more salad to the side.

Greek Bowl with Chicken and Zucchini

Megan Olson
These Greek Chicken Bowls with Zucchini Noodles make a perfect no fail meal! A zippy cucumber and tomato Greek salad with zucchini noodles is served up topped with marinated Greek chicken. It's light, fresh and filling and suitable for Paleo + Low Carb + Gluten Free + Low Calorie diets.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dinner, Lunch
Cuisine Greek
Servings 4 servings
Calories 306 kcal

Ingredients
 
 

For the Chicken:

  • 4 boneless skinless chicken breasts
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2 teaspoons parsley
  • 1 tablespoon oregano
  • ½ tablespoon minced garlic

For the Greek Salad:

  • 1 cup cherry tomatoes sliced in half
  • 1 cup cucumber diced
  • ¼ cup red onion diced
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon lemon juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon oregano

For the Zucchini Noodles:

  • 2 zucchini
  • Optional: mint for garnish

Instructions
 

  • In a large bowl, whisk together the lemon juice, olive oil, parsley, oregano, minced garlic, salt and pepper for the chicken. Add the chicken to the bowl, coating it generously with the ingredients.
  • Place in the refrigerator 20 minutes (minimum)* to marinade.
  • While the chicken marinades, prepare the Greek salad by combining all ingredients in a medium sized bowl. Place in the refrigerator until it's time to eat.
  • Spiralize the zucchini using a spiralizer.
  • Remove the chicken from the refrigerator and let it sit at room temperature 10-15 minutes.
  • While the chicken is coming to room temperature, preheat a grill or grill pan to medium heat. When ready, place the chicken on it. If using a regular outdoor grill, reduce the heat to medium-low. If using a grill pan, keep the heat at medium.
  • Cook the chicken 7-8 minutes then flip and cook another 5 minutes. Check that the chicken is cooked through by making a slice in it.
  • Remove the chicken from the grill, let it sit 8-10 minutes before slicing. This will help it absorb its juices.
  • Prepare the bowls by layering the zucchini noodles on the bottom of a bowl, topping with the sliced chicken and Greek salad. Garnish with mint leaves as desired.

Notes

  • Marinate the Chicken. While you can get away with just 20 minutes for marinating, the longer you can let it sit the more flavor it will absorb. Overnight is best. You can also toss the chicken in a plastic bag with the marinade and freeze.
  • Let the Chicken Sit. Let it sit at room temperature for 10-15 minutes BEFORE cooking so it doesn't get tough during cooking, and then let it rest for about 10 minutes AFTER cooking to keep all the juices inside the chicken.
  • Grilling the Chicken. Avoid moving the chicken after adding it to the grill pan or grill until you are ready to flip it. This will ensure you get nice even grill marks on the chicken.
  • Zucchini. Serve the zucchini raw like I did or you can lightly sauce it in a pan to soften it.

Nutrition

Serving: 1servingCalories: 306kcalCarbohydrates: 15.2gProtein: 26.8gFat: 15.2gSaturated Fat: 3.1gCholesterol: 90mgSodium: 400.3mgFiber: 4.6gSugar: 9.9g
Tried this Recipe? Let me know!Let us know how it was!

About Megan

Megan is a certified nutrition practitioner, author, freelance food photographer and fitness instructor living in Phoenix, Arizona. On her blog, Skinny Fitalicious she shares EASY, gluten free recipes for weight loss. Follow Megan on Facebook, Twitter, Pinterest and Instagram for the latest updates.

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    5 from 1 vote

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    Recipe Rating




  1. DESI INDIAN TADKA says

    October 10, 2017 at 9:58 am

    i loved this recipe and my family members really liked it.

    Reply
  2. Shalini says

    August 29, 2017 at 6:53 am

    Congratulations!! on your graduation for nutrition practitioner. Chicken recipe looking so delicious, thanks for sharing.

    Reply
    • Megan says

      August 29, 2017 at 8:18 am

      Thanks Shalini!

      Reply
  3. Emily @ Pizza & Pull-Ups says

    August 29, 2017 at 6:10 am

    That's such a cute story for how you guys met. Glad this year is being better to you!

    Reply
    • Megan says

      August 29, 2017 at 8:17 am

      I know, it gives me goose bumps every time I tell it.

      Reply
  4. Kelli @ Hungry Hobby says

    August 28, 2017 at 9:21 am

    AWWWWWW You've COME so far in this last year! I'm so proud of you for everything you've done this year! On a side note? Too hot to grill outside???? No such thing! ha ha jk

    Reply
    • Megan says

      August 28, 2017 at 12:13 pm

      AWWWWWW thank you!

      Reply

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Megan is a nutritionist, author of the Low Calorie Cookbook and podcast host of the Dish On Ditching Diets. Megan helps women over 35 stop dieting, heal their relationship with food and lose weight sustainably. Megan lost 80 pounds herself. Here you get healthy, lower calorie recipes!

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