These vibrant Greek ground chicken bowls are my go-to weeknight dinner when I’m craving Mediterranean flavors! They’re packed with protein, fresh vegetables, and topped with creamy dairy-free tzatziki. Best of all, they come together in just 25 minutes.
I discovered this recipe during one of those busy weeks when I needed something healthy, satisfying, and quick. Ground chicken became my secret weapon for easy weeknight meals. Unlike whole chicken pieces that require lengthy prep time, ground chicken cooks in minutes and absorbs flavors beautifully.
What sets these Greek chicken bowls apart is the combination of three distinct components. The seasoned ground chicken provides lean protein with Mediterranean herbs. The fresh Greek salsa adds crunch and brightness with cucumber, red onion, and kalamata olives. Finally, the dairy-free tzatziki brings everything together with its cool, creamy texture.
Why Ground Chicken Works So Well
Ground chicken is incredibly versatile and budget-friendly. It cooks faster than whole chicken pieces, making it perfect for busy schedules. You can season it countless ways – from Italian to Mexican to these Greek flavors I’m sharing today.
I love how ground chicken absorbs the garlic, oregano, and fresh lemon juice in this recipe. The herbs transform simple protein into something restaurant-worthy. Plus, it’s naturally lean, making these bowls a healthy dinner option.
The Perfect Meal Prep Solution
These bowls are fantastic for meal prep too! I often make a double batch on Sunday. The components store separately in the refrigerator for up to four days. When I’m ready to eat, I simply reheat the chicken and assemble fresh bowls.
The Greek salsa actually improves after sitting overnight. The flavors meld together beautifully. The tzatziki stays fresh for several days when stored properly in an airtight container.
Recipe Ingredients
| Component | Ingredient | Quantity | Notes |
|---|---|---|---|
| Greek Salsa | Cucumber, diced | ½ medium | Remove seeds for less moisture |
| Red onion, diced | ¼ medium | Soak in cold water to reduce bite | |
| Kalamata olives, sliced | ¼ cup | Pitted and sliced | |
| Fresh dill, chopped | 2 tsp | Fresh is essential here | |
| Fresh parsley, chopped | 1 tbsp | Flat-leaf preferred | |
| Lemon juice | ½ lemon | Fresh squeezed only | |
| Salt and pepper | To taste | Adjust to preference | |
| Tzatziki | Coconut yogurt | 1 cup | Culina brand recommended |
| Cucumber, diced | 3 tbsp | Pat dry with paper towels | |
| Fresh dill | 2 tsp | Finely chopped | |
| Garlic powder | 1 tsp | Or 2 fresh cloves, minced | |
| Salt | Pinch | Start small, taste and adjust | |
| Lemon juice | ¼ lemon | Fresh squeezed | |
| Chicken Bowls | Olive oil | 2 tsp | Extra virgin preferred |
| Ground chicken | 1 lb | 93/7 lean works best | |
| Garlic powder | 2 tsp | Or 4 fresh cloves, minced | |
| Onion powder | 1 tsp | Adds depth of flavor | |
| Dried oregano | 1 tsp | Greek oregano if available | |
| Dried dill | 1 tsp | Complements fresh herbs | |
| Fresh parsley | 1 tbsp | Chopped, for brightness | |
| Lemon juice | ½ lemon | Fresh squeezed essential | |
| Salt and pepper | To taste | Omit pepper for AIP diet | |
| Rice or cauliflower rice | For serving | Choose based on dietary needs |
Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes | Servings: 4 | Difficulty: Easy
Step-by-Step Instructions & Tips
How to Make Greek Ground Chicken Bowls
Step 1: Prepare the Greek Salsa Start by dicing the cucumber into small, uniform pieces. I like to remove the seeds to prevent excess moisture. Place diced cucumber in a medium bowl.
Add the diced red onion, sliced kalamata olives, fresh dill, and parsley. Squeeze fresh lemon juice over everything. Season with salt and pepper to taste.
Gently toss all ingredients together. Set aside to let flavors meld while you prepare the other components. The salsa gets better as it sits!
Step 2: Make the Tzatziki In a separate bowl, combine the coconut yogurt with diced cucumber. Make sure to pat the cucumber dry with paper towels first. Excess moisture will thin the tzatziki.
Add fresh dill, garlic powder, a pinch of salt, and fresh lemon juice. Stir until well combined. Taste and adjust seasonings as needed.
The tzatziki should be thick and creamy. If it seems too thin, add more coconut yogurt. If too thick, add a tiny bit more lemon juice.
Step 3: Cook the Ground Chicken Heat olive oil in a large skillet over medium-high heat. Once hot, add the ground chicken. Break it up with a wooden spoon as it cooks.
Cook for about 5-6 minutes, stirring frequently, until the chicken is mostly cooked through. Season with garlic powder, onion powder, oregano, and dill.
Add fresh parsley and squeeze lemon juice over the chicken. Season with salt and pepper. Continue cooking for another 2-3 minutes until completely cooked through.
The chicken should be golden brown and fragrant. Taste and adjust seasonings if needed.
Step 4: Assemble the Bowls Prepare your base – either cooked rice or cauliflower rice works perfectly. I often use a combination of both for extra nutrients.
Divide the rice among four bowls. Top each with a portion of the seasoned ground chicken. Add a generous scoop of the Greek salsa.
Finish with a dollop of tzatziki. I like to drizzle a little extra lemon juice and sprinkle fresh herbs on top.
Pro Tips for Success
Choose the Right Ground Chicken: I prefer 93/7 lean ground chicken. It has enough fat to stay moist but isn’t greasy. Avoid extra lean varieties as they can become dry.
Don’t Skip the Fresh Herbs: Fresh dill and parsley make a huge difference in this recipe. Dried herbs work in the chicken, but fresh herbs in the salsa and tzatziki are essential for authentic Greek flavor.
Prep Components Separately: The beauty of bowl meals is customization. Keep components separate until serving so everyone can build their perfect bowl.
Let Flavors Develop: The Greek salsa tastes better after sitting for 15-20 minutes. The salt draws out vegetable juices, creating a light dressing.
Storage and Meal Prep Tips
Store leftover components separately in airtight containers in the refrigerator. The cooked chicken keeps for up to four days. Reheat gently in the microwave or on the stovetop.
The Greek salsa stays fresh for 3-4 days. Drain any excess liquid before serving. The tzatziki keeps for up to five days and actually improves in flavor.
For meal prep, portion everything into glass containers. Keep the tzatziki and salsa separate from the warm chicken to maintain freshness.
Substitutions and Modifications
Dairy-Free: This recipe is already dairy-free using coconut yogurt. Make sure your chosen brand is thick and creamy.
AIP-Friendly: Omit black pepper and use compliant seasonings. The recipe works perfectly for the autoimmune protocol diet.
Low-Carb: Serve over cauliflower rice or spiralized vegetables instead of regular rice. Add extra vegetables to bulk up the bowls.
Make it Spicy: Add a pinch of red pepper flakes to the chicken while cooking, or serve with hot sauce on the side.
FAQs & Final Thoughts
Frequently Asked Questions
Q: Can I use ground turkey instead of chicken? A: Absolutely! Ground turkey works perfectly in this recipe. Use the same seasonings and cooking method. Turkey tends to be slightly leaner, so watch it carefully to avoid overcooking.
Q: What if I can’t find coconut yogurt? A: Greek yogurt works wonderfully if you’re not dairy-free. Use plain, full-fat Greek yogurt for the creamiest tzatziki. You could also try cashew-based yogurt alternatives.
Q: How do I keep the cucumber salsa from getting watery? A: Remove the cucumber seeds and salt the diced cucumber lightly. Let it sit for 10 minutes, then pat dry with paper towels before mixing with other ingredients. This removes excess moisture.
Q: Can I make this recipe ahead of time? A: Yes! All components can be prepared up to 3 days in advance. Store them separately and assemble just before serving. The flavors actually improve after a day in the refrigerator.
Q: What other vegetables can I add to the bowls? A: Cherry tomatoes, roasted red peppers, or diced bell peppers work beautifully. You could also add cucumber ribbons, shredded lettuce, or roasted vegetables like zucchini or eggplant.
Q: Is this recipe gluten-free? A: Yes, when served over rice or cauliflower rice, this recipe is naturally gluten-free. Just double-check that your seasonings and coconut yogurt don’t contain gluten-containing additives.
Why This Recipe Works
These Greek ground chicken bowls hit every note I want in a weeknight dinner. They’re healthy, satisfying, and full of fresh Mediterranean flavors. The combination of protein, vegetables, and healthy fats keeps me satisfied for hours.
The recipe is incredibly flexible too. You can adjust seasonings to your taste, swap vegetables, or change the base. It’s perfect for families with different dietary needs.
My Final Thoughts
This recipe has become a regular in my meal rotation. It’s one of those dishes that feels special enough for guests but easy enough for busy Tuesday nights. The fresh herbs and bright lemon juice make it taste like summer, regardless of the season.
I love how the different textures and flavors work together. The tender, seasoned chicken pairs beautifully with the crunchy salsa and creamy tzatziki. Every bite is balanced and satisfying.
The next time you’re craving Mediterranean flavors but short on time, give these Greek ground chicken bowls a try. They’re proof that healthy, delicious dinners don’t have to be complicated. Sometimes the simplest recipes are the most satisfying.
Nutritional Benefits: Each serving provides approximately 25-30 grams of protein, plus healthy fats from olives and olive oil. The vegetables add fiber, vitamins, and minerals while keeping calories reasonable.
Perfect Pairings: Serve with warm pita bread, hummus, or a simple Greek village salad for a complete Mediterranean feast. A crisp white wine or sparkling water with lemon complements the fresh flavors perfectly.
Other Greek-Inspired Recipes to Try
If you love these Mediterranean flavors, consider trying Greek lemon chicken soup, roasted Greek vegetables, or traditional Greek salad. The herb combinations and bright citrus flavors work beautifully in many different applications.
The key to authentic Greek flavors is using fresh herbs, good olive oil, and plenty of lemon juice. Don’t be afraid to be generous with these ingredients – they’re what make the difference between good and extraordinary.
Greek Ground Chicken Bowls
Ingredients
- Greek Salsa:
- ½ cucumber diced
- ¼ red onion diced
- ¼ cup kalamata olives sliced
- Salt and pepper to taste
- Juice half a lemon
- 2 tsp fresh dill chopped
- 1 tbsp fresh parsley chopped
- Tzatziki:
- 1 cup coconut yogurt Culina brand recommended
- 3 tbsp cucumber diced
- 2 tsp fresh dill
- 1 tsp garlic powder
- Pinch of salt
- Juice of ¼ lemon
- Chicken Bowls:
- 2 tsp olive oil
- 1 lb ground chicken
- 2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp dried oregano
- 1 tsp dill
- 1 tbsp parsley
- Juice of ½ lemon
- Salt and pepper to taste omit pepper for AIP
- Rice or cauliflower rice to serve
