These Greek chicken bowls are layered with toasted pearl couscous, Greek yogurt marinated chicken, tomato cucumber salad, crispy chickpeas, feta cheese, and homemade tzatziki! They're perfect for meal prep or easy weeknight dinners!
This is one of those recipes that does require some prep work, but then you have everything ready to go for lunches or dinners later in the week!

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Why You'll Love These Greek Chicken Bowls
Perfect for meal prep! All the components of these Greek chicken bowls can be made in advance and easily assembled for lunch or dinner!
Easy and customizable! I've included my favorite toppings, but you can make a ton of easy swaps to suit your tastes! Also, you don't have to make a bowl! You can wrap the fillings in a tortilla to make chicken wraps or swap out the rice for lettuce for a hearty salad!
Healthy and filling! These chicken bowls are packed with protein and veggies for a filling but delicious meal.
Ingredient Notes
There are so many delicious options for topping these Greek chicken bowls!
The best thing about this recipe is that you don't need every single ingredient in order to make delicious chicken bowls! You can easily mix and match your toppings based on what you have on hand!

Greek yogurt chicken - The star of the show is the Greek yogurt marinated chicken! The spiced Greek yogurt makes the chicken super moist, tender, and full of flavor!
Toasted pearl couscous - You can use any type of grain for the base of these chicken bowls (rice, quinoa, farro, bulgur wheat, etc.) but I love toasted pearl couscous! It's technically a type of tiny pasta that's higher in protein that rice and so delicious! It's sometimes called Israeli couscous but don't confuse it for instant couscous which has much smaller pieces.
Tomato cucumber salad - I love a simple tomato cucumber salad with Kalamata olive and red onion! It's light, fresh and a healthy addition to the grain bowls!
Crispy chickpeas - These are optional, but crispy chickpeas add some flavor, crunch, and extra protein!
Dips - I love topping this Greek chicken bowl with homemade tzatziki or hummus, but you could also do toum (creamy garlic dip) or baba ganoush (roasted eggplant dip)!
Bread - Pita bread or pita chips are great side for this chicken bowl, but I also love making my homemade sourdough naan!
The complete list of ingredients and amounts is located in the recipe card below.
More Topping Ideas
- Orzo salad
- Pickled red onions
- Sliced avocado
- Lettuce or arugula
- Roasted zucchini or bell peppers
- Crumbled feta cheese
- Tahini dressing
Greek Yogurt Chicken Skewers
This Greek yogurt chicken is one of my favorite simple recipes! It's delicious in these grain bowls, but you can also use it for salads or wraps!
Marinating the chicken in Greek yogurt gently tenderizes the meat and gives it more time to soak in the flavor from all the spices! It's crazy moist and flavorful and reheats well.


- Chicken - I prefer chicken breasts but this recipe would also be great with chicken thighs!
- Greek Yogurt - I love marinating chicken in Greek yogurt because it adds a slight tang and helps keep the chicken moist. But you can also use plain full-fat yogurt or even buttermilk to get the same flavor.
- Olive oil
- Lemon juice
- Garlic
- Spices - I use a combination of spices like cumin, turmeric, smoked paprika, and cayenne for this Greek style chicken. But you can easily adjust the seasonings to your liking!
- Fresh oregano - I love fresh herbs but you can substitute dried oregano in the marinade!
In a small bowl, whisk together all of the marinade ingredients (taste and adjust seasonings if desired).
Cut the chicken into 2-3 inches pieces and add to the marinade. Gently toss making sure each piece is fully coated.
Marinate for a minimum of 2 hours but up to 24 hours. I like to prep the chicken and let it marinate in the fridge overnight.



Add the chicken pieces to skewers (I prefer using metal skewers, but if using wooden skewers, soak them in water for at least 30 minutes so they don't catch on fire). Gently shake any excess marinade off the chicken pieces, but don't remove all of it.
I like to cook the skewers on the grill so they get nice and charred with some delicious smoky flavor! But you can also roast the chicken in the oven! I like to broil for the last 2-3 minute so you can still get some charred pieces. Chicken breasts are cooked through when the internal temperature reaches 165°F.



Grill - Preheat grill to 400-450°F. Then cook the chicken skewers for 6-8 minutes on each side.
Bake - Line a baking sheet with aluminum foil for easy clean up. Roast at 425°F degrees for 18-20 minutes or until cooked through. Then switch to broil for 2-3 minutes so that the edges can get a little crispy.
If you want to bake the chicken, you can leave the chicken breasts whole if desired. You just may need to add a few extra minutes to the cooking time.
Toasted Pearl Couscous
This toasted pearl couscous is hearty, chewy and makes a great base for grain bowls! I like to mix in some crispy shallots and mint, but those are completely optional!


- Pearl couscous - Pearl couscous (also known as Israeli couscous) is techicnally a type of tiny pasta that has a texture similar to orzo when cooked.
- Vegetable stock - I always use my homemade vegetable stock for the best flavor!! You can also use store bought vegetable stock, chicken stock, or even water.
- Shallot & Garlic - This is optional, but I like making some crispy shallots and garlic to mix into the couscous!
- Cumin
- Fresh mint
In a large skillet, melt the butter over medium-high heat then add in the sliced shallots and garlic. Sauté for 5-7 minutes or until golden brown and crispy. Remove from the pan and set aside.


Add in the couscous and toast for 3-5 minutes or until nice and golden. Make sure to stir frequently so it doesn't burn.
Add in the vegetable stock, cumin, salt, and pepper and bring to a simmer. Reduce the heat and cover with a tight fitting lid. Simmer for 10-15 minutes or until the liquid is absorbed and the couscous is cooked through.
Remove from the heat and stir in the crispy shallots and fresh mint.


Homemade Tzatziki
Homemade tzatziki is my favorite topping for these Greek chicken bowls! It's creamy, tangy, and super easy to make from scratch!


- Greek yogurt - Whole milk Greek yogurt is best because it's nice and thick and already has a natural tanginess.
- Cucumber - I like using small cucumbers for tzatziki because they have the least amount of water and the flavor is more concentrated.
- Olive oil
- Lemon juice
- Garlic
- Fresh mint - I love the flavor of fresh mint in tzatziki, but fresh dill is a more traditional option!
Finely grate the cucumber (I just use a box grater), then gently squeeze out any excess water and discard the liquid.
In a large bowl, mix together the Greek yogurt, strained cucumber, garlic, olive oil, lemon juice, and mint. Season with salt and pepper to taste!
Cover and chill for at least 30 minutes to let the flavors come together!
Assemble The Greek Chicken Bowls
Place the toasted pearl couscous into the bowl, then layer with the Greek yogurt chicken, tomato cucumber salad, and crispy chickpeas. Then top with crumbled feta and homemade tzatziki!
Serve with warm pita or sourdough naan!
If you have leftovers, I recommend storing all the components separately and assembling right before you're ready to eat, for best results!

Recipe FAQ's
Store leftovers in airtight containers in the fridge for up to 5 days. Reheat the couscous and chicken in the microwave for 1-2 minutes, then add all the veggies and tzatziki on top!
The best part of a yogurt marinade is that isn't very acidic and slowly tenderizes the chicken, so it can marinate for up to 24 hours!
Absolutely! Just be aware that thighs might take longer than breasts to cook through.

Tips for Success!
For best results I always recommend using weight measurements (especially when baking) because it's the most accurate. Kitchen scales are super affordable and also reduce the number of dishes you have to do! However, all my recipes also include US customary measurements for convince. Use this chart to convert measurements for common ingredients!
Substitutions: In all my recipes, I've included substitutions that I know will work, but I cannot guarantee results if you substitute ingredients that I have not recommended. [For example, granulated sugar and honey are indeed both sweeteners but they have very different properties so they can not always be swapped 1:1. Using honey in a cookie recipe that calls for granulated sugar will yield a giant mess.] In the recipe card you'll find links to the specific ingredients/brands that I use.
A note on salt: I almost exclusively use Diamond Crystal Kosher Salt because it's the best all-purpose salt for cooking and baking. If you're not using kosher salt, consult this handy guide for a conversion chart! When in doubt, if you're using table salt just reduce the amount by half for baked goods. When cooking, I prefer to under-salt because you can always add more! If you've over-salted, adding a little bit of acid (like lemon juice) can help.
More Recipes You Might Like!
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Recipe Card

Greek Chicken Bowls with Toasted Pearl Couscous
Special Equipment
- grill
Ingredients
Greek Chicken Skewers
- 3 large chicken breasts
- 1 cup plain full-fat Greek yogurt
- ¼ cup olive oil
- 2 tablespoons lemon juice
- 3 cloves garlic, minced or pressed
- 1 teaspoon oregano
- 1 teaspoon smoked paprika
- ½ teaspoon turmeric
- 1 teaspoon cumin
- ¼ teaspoon cayenne
- 2 teaspoons kosher salt
Toasted Pearl Couscous
- 2 tablespoons unsalted butter
- 1 large shallot, sliced
- 2 cloves garlic, sliced
- 2 cups pearl couscous
- 2 ½ cups vegetable stock, or water
- 1 teaspoon cumin
- 1 teaspoon kosher salt
- 2 teaspoons fresh mint
Tzatziki
- 1 cup plain full-fat Greek yogurt
- 1 small cucumber, finely grated
- 2 cloves garlic, minced or pressed
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 2 tablespoons fresh mint, or dill
- salt and pepper, to taste
Serve With
- tomato cucumber salad
- crispy chickpeas
- hummus
- pita or naan
- crumbled feta
- arugula
Instructions
Greek Chicken Skewers
- In a small bowl, whisk together all of the marinade ingredients (taste and adjust seasonings if desired).
- Cut the chicken into 2-3 inches pieces and add to the marinade. Gently toss making sure each piece is fully coated.
- Marinate for a minimum of 2 hours but up to 24 hours. I like to prep the chicken and let it marinate in the fridge overnight.
- Add the chicken pieces to skewers (I prefer using metal skewers, but if using wooden skewers, soak them in water for at least 30 minutes so they don't catch on fire). Gently shake any excess marinade off the chicken pieces, but don't remove all of it.
- I like to cook the skewers on the grill so they get nice and charred with some delicious smoky flavor! But you can also roast the chicken in the oven! I like to broil for the last 2-3 minute so you can still get some charred pieces. Chicken breasts are cooked through when the internal temperature reaches 165°F.
- Grill - Preheat grill to 400-450°F. Then cook the chicken skewers for 6-8 minutes on each side. Bake - Line a baking sheet with aluminum foil for easy clean up. Roast at 425°F degrees for 18-20 minutes or until cooked through. Then switch to broil for 2-3 minutes so that the edges can get a little crispy. If you want to bake the chicken, you can leave the chicken breasts whole if desired. You just may need to add a few extra minutes to the cooking time.
Toasted Pearl Couscous
- In a large skillet, melt the butter over medium-high heat then add in the sliced shallots and garlic. Sauté for 5-7 minutes or until golden brown and crispy. Remove from the pan and set aside.
- Add in the couscous and toast for 3-5 minutes or until nice and golden. Make sure to stir frequently so it doesn't burn.
- Add in the vegetable stock, cumin, salt, and pepper and bring to a simmer. Reduce the heat and cover with a tight fitting lid. Simmer for 10-15 minutes or until the liquid is absorbed and the couscous is cooked through.
- Remove from the heat and stir in the crispy shallots and fresh mint.
Tzatziki
- Finely grate the cucumber (I just use a box grater), then gently squeeze out any excess water and discard the liquid.
- In a large bowl, mix together the Greek yogurt, strained cucumber, garlic, olive oil, lemon juice, and mint. Season with salt and pepper to taste!
- Cover and chill for at least 30 minutes to let the flavors come together!
Assemble the Bowls
- Place the toasted pearl couscous into the bowl, then layer with the Greek yogurt chicken, tomato cucumber salad, and crispy chickpeas. Then top with crumbled feta and homemade tzatziki!
- Serve with warm pita or sourdough naan!
- If you have leftovers, I recommend storing all the components separately and assembling right before you're ready to eat, for best results!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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