Easy Greek Chicken Bowls with Rotisserie Chicken (Meal Prep!)
I love a weekday lunch or dinner shortcut that still leaves room for fresh ingredients and plenty of flavor.
These Greek chicken bowls start with rotisserie chicken, which means you can spend your time putting the bowls together instead of cooking. Very much my kind of recipe.
You’ll need about 3 cups of cooked chicken for 6 generous bowls, so one large rotisserie chicken should cover it. Shred the chicken while it’s still warm, it’s much easier to shred.
I love to prep these for a full week of lunches and I genuinely look forward to them on Thursday. Just keep the crunchy topping and dressing separate!
No rotisserie chicken? Leftover baked chicken or grilled chicken works. My Greek sheet pan chicken is perfect sliced over these bowls.
Ingredients You’ll Need
Full ingredient amounts are listed in the recipe card below!
- Rotisserie chicken: shredded or chopped, warm or cold. This is the shortcut that saves you the marinade.
- Quick-cooking quinoa: I use the microwavable pouches from Path of Life or Seeds of Change. They take about 90 seconds and taste great. Plain cooked quinoa or rice works too.
- Chickpeas: One can, drained and rinsed. Pat them dry so they crisp up instead of steaming.
- Pita chips: I used Simple Mills, but any brand works.
- English cucumber and cherry tomatoes: Cut into half moons and halved.
- Pickled red onions. These add a bright, tangy bite. My quick pickled onions take 15 minutes.
- Feta and fresh herbs: Crumbled feta, plus lots of parsley and dill. The dill is what makes it taste like a Greek bowl, so be generous.
- Lemon tahini dressing: Tahini, fresh lemon juice, olive oil, a little honey, garlic, salt, and ice water.
How to Make Greek Chicken Bowls
Step 1. Crisp the chickpeas: Heat a little oil in a large skillet over medium heat. Cook the chickpeas for 5 minutes, then add the crushed pita and seasonings. Cook another 5 to 8 minutes, until they’re deep golden and rattle around the pan.
Step 2. Start the dressing: Whisk the tahini, lemon juice, olive oil, honey, garlic, and salt. It’ll get thick and a little clumpy at first. That’s totally normal! Keep whisking as you add ice water, a tablespoon at a time, until it’s smooth, creamy, and pourable.
Step 3. Build your bowls: Microwave the quinoa according to the package directions and divide it among 4 bowls. Arrange the chicken, cucumber, tomatoes, pickled onions, and feta on top, then add the crispy chickpeas and herbs. Drizzle with dressing and finish with a handful of crushed pita chips.
Lemon Tahini Dressing for Greek Chicken Bowls
Most Greek bowls come with tzatziki, and I love tzatziki! But for these bowls I wanted something brighter that holds up in the fridge all week, and lemon tahini is it. It’s creamy, nutty, and super lemony, with a touch of honey so it doesn’t taste bitter.
Got leftover tahini? Use it in my one pan tahini ginger salmon or a batch of tahini brownies.
If your crew is team tzatziki, go for it. Store-bought tzatziki works great with everything else in the bowl.
How to Meal Prep Greek Chicken Bowls
These are one of my favorite lunches to prep ahead. The trick is keeping the wet stuff and the crunchy stuff apart.
Pack the containers: add quinoa, chicken, cucumber, tomatoes, pickled onions, feta, and herbs to each container.
Keep the crunch separate: Store the crispy chickpeas and extra pita chips in their own airtight container at room temperature, then sprinkle them on right before eating. If they sit on the bowl in the fridge, they’ll go soft.
Dress right before serving: Keep the dressing in a small jar or container. It may thicken in the fridge, so stir in a splash of water to loosen it.
How long they last: The assembled bowls (without dressing and crunch) keep in the fridge for 3 to 4 days. They’re delicious cold, or you can warm the quinoa and chicken first if you’d like.
Want another lunch to rotate in? My grinder salad jars are made for prepping ahead too.
More Greek Recipes
- Sheet Pan Greek Chicken Gyros
- Greek Chicken Meatballs with Whipped Feta
- Instant Pot Greek Chicken and Rice
- Greek Salmon with Fresh Greek Salad
- Viral Ground Chicken Doner Kebab
Greek Chicken Bowls
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Ingredients
Lemon Tahini Dressing
- 1/3 cup tahini
- 1/4 cup fresh lemon juice
- 1 Tablespoon extra virgin olive oil
- 1 teaspoon honey
- 1 small garlic clove finely grated
- 1/2 teaspoon kosher salt
- 3-5 Tablespoons ice water
Bowls
- Avocado oil spray or olive oil to taste
- 1 (15 oz) can chickpeas drained and rinsed
- 15-20 pita chips lightly crushed, I used Simple Mills pita crackers
- 1 teaspoon oregano
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 2 (10 oz) packages microwave quinoa blend I use Path of Life or Seeds of Change
- 3 cups shredded rotisserie chicken abou t1 large rotisserie chicken
- 1 English cucumber cut into half moons
- 1 pint cherry tomatoes halved
- 1/2 cup pickled red onions
- 3/4 cup crumbled feta
- 1/2 cup fresh parsley roughly chopped
- 1/4 cup fresh dill roughly chopped
Instructions
- Spray a large skillet with nonstick spray or drizzle with olive oil over medium heat. Add the chickpeas and cook for 5 minutes, stirring frequently. Add the crushed pita, oregano, garlic powder, and salt. Continue to cook for 5-8 minutes, until the chickpeas are crisp and everything is golden brown.1 (15 oz) can chickpeas, 15-20 pita chips, 1 teaspoon oregano, 1 teaspoon garlic powder, 1/2 teaspoon kosher salt, Avocado oil spray or olive oil to taste
- Whisk together the dressing ingredients, except the water, until smooth. Whisk constantly as you pour in a few Tablespoons of ice water until it reaches a pouring consistency. Taste and adjust salt or lemon juice.1/3 cup tahini, 1/4 cup fresh lemon juice, 1 Tablespoon extra virgin olive oil, 1 teaspoon honey, 1 small garlic clove, 1/2 teaspoon kosher salt, 3-5 Tablespoons ice water
- Microwave the quinoa according to the package directions.2 (10 oz) packages microwave quinoa blend
- Divide the quinoa among 4 bowls or meal prep containers. Arrange the chicken, cucumber, tomatoes, pickled red onion, feta.3 cups shredded rotisserie chicken, 1 English cucumber, 1 pint cherry tomatoes, 1/2 cup pickled red onions, 3/4 cup crumbled feta
- Add parsley, dill and the crunchy chickpeas and pita crackers. Drizzle generously with lemon tahini dressing. Serve right away with the dressing or store and refrigerate for meal prep and dress right before serving.1/2 cup fresh parsley, 1/4 cup fresh dill
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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