Greek Chicken Bowls

5 from 10 reviews



For the chicken

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • juice of 1/2 lemon
  • 2 teaspoons oregano
  • 2 teaspoons dried thyme
  • 1 teaspoon salt
  • 1 teaspoon garlic powder

For the bowls

  • 4 tablespoons olive oil, divided
  • 12 ounces frozen cauliflower rice
  • 1 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1 english cucumber, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1/4 red onion, thinly sliced
  • juice of 1/2 lemon
  • 1 tablespoon minced fresh dill
  • 1 tablespoon minced fresh mint
  • pinch of flake salt
  • pinch of black pepper
  • basil leaves
  • 3 tablespoons pitted kalamata olives
  • 2 tablespoons capers
  • 1/4 cup pickle slices
  • 1 avocado, sliced

For the tzaziki

  • 56 ounces almond milk greek yogurt
  • 1/3 grated english cucumber
  • juice of 1 lemon
  • 3 tablespoons minced fresh dill
  • 2 garlic cloves, minced
  • hefty pinch of salt and pepper, to taste


  1. Preheat oven to 375 degrees F. Line a baking sheet with parchment paper. Place the chicken on the baking sheet, drizzle with olive oil and lemon juice, then sprinkle with oregano, thyme, salt, and garlic powder on top. Place in the oven to bake for 20-25 minutes until internal temperature of the chicken reaches 165 degrees. 
  2. While the chicken bakes, add 2 tablespoons of olive oil to a large sauté pan over medium heat. Add salt and garlic powder and cook cauliflower rice for 10 minutes, until cooked through.
  3. In a large bowl, add cucumber, bell peppers, red onion, dill, mint, olive oil, and lemon juice. Top with flake salt and black pepper, then toss to combined. 
  4. Lastly, place all ingredients for the tzaziki sauce in a bowl, mix until combined.
  5. To build your bowl, add the cauliflower rice, slice up chicken and place on top of rice, add the veggies, then top with basil leaves, olive, capers, and pickles, then pour tzaziki on top and add sliced avocado before serving!