Healthy Greek Ground Chicken Bowls

Healthy Greek ground chicken bowl with fresh ingredients and spices
Jump to Recipe

An elegant bowl of Healthy Greek Ground Chicken Bowls marries bright citrus with savory, herb-scented meat and crisp vegetables. This refined take on a grain bowl balances lean ground chicken, tangy yogurt sauce, and briny olives for a composed, restaurant-worthy meal that is simple to assemble. For a contrasting spin on comfort bowls, see how spice and crunch play in the Bang Bang Ground Turkey Rice Bowls.

Why Make This Recipe

  • Effortless Yet Elegant: quick pan-seared ground chicken yields sophisticated flavor with minimal fuss.
  • Minimal Ingredients: pantry-friendly staples create a layered, balanced bowl.
  • Impressive Flavor: lemon, dill, garlic, and feta provide bright contrasts that lift the dish.

What elevates it above ordinary bowls is the interplay of textures — silky yogurt, tender crumbled chicken, and crunchy cucumber — and a finishing drizzle of extra-virgin olive oil that gives a glossy, aromatic sheen.

Ingredients

Base

  • 2 cups cooked quinoa or brown rice (fluffy, warm) — cooked according to package instructions.
  • 1 lb (450 g) ground chicken — preferably 93% lean for good browning.

Seasoning & Aromatics

  • 1 small yellow onion, finely diced (translucent when cooked).
  • 2 garlic cloves, minced (aromatic).
  • 1 tsp dried oregano.
  • 1/2 tsp ground cumin.
  • 1/2 tsp smoked paprika.
  • Salt and freshly cracked black pepper, to taste.
  • 1–2 tbsp extra-virgin olive oil for cooking (room temperature).

Sauce

  • 1 cup Greek yogurt, drained slightly for creaminess.
  • 1/2 cucumber, grated and squeezed dry.
  • 1 tbsp lemon juice, freshly squeezed.
  • 1 tbsp extra-virgin olive oil.
  • 1 tbsp fresh dill, finely chopped (or 1 tsp dried).
  • 1 small garlic clove, minced.
  • Salt and pepper to taste.

Toppings & Finish

  • 1 cup cherry tomatoes, halved.
  • 1 cup diced cucumber (for crunch).
  • 1/2 cup crumbled feta cheese.
  • 1/3 cup chopped Kalamata olives.
  • 2 tbsp chopped flat-leaf parsley.
  • Lemon wedges, for serving.
  • Precision notes: use fresh herbs finely chopped; drain yogurt briefly to avoid a watery sauce; pat grated cucumber dry before mixing.

(For meal prep inspiration, see our roundup of best chicken recipe ideas for healthy meal prep.)

How to Make Healthy Greek Ground Chicken Bowls:

  1. Prepare the base grains so they are warm and fluffy; keep covered.
  2. Heat 1 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add the diced onion and sauté until translucent and slightly golden (about 4–5 minutes).
  • Mini-tip: cook until the onions release a sweet aroma and edges caramelize for depth.
  1. Add garlic, oregano, cumin, and smoked paprika; stir 30 seconds until fragrant.
  • Sensory cue: the pan will fill with warm, herbaceous perfume.
  1. Push aromatics to the side, add another 1 tbsp olive oil if needed, then add the ground chicken. Break it into small pieces with a spatula and let it sear without crowding. Cook until well-browned and no longer pink (6–8 minutes).
  • Mini-tip: let the meat sit undisturbed 1–2 minutes between stirs to develop color and savory fond.
  1. Deglaze the pan with a splash of water or a squeeze of lemon to lift browned bits; scrape them into the chicken. Season with salt and pepper, adjust acidity with a touch more lemon if desired.
  • Professional tip: deglazing captures concentrated flavor from the fond.
  1. Meanwhile, make the yogurt sauce: combine drained Greek yogurt, grated cucumber, lemon juice, olive oil, dill, minced garlic, salt, and pepper. Stir until smooth; refrigerate briefly to let flavors meld.
  • Sensory cue: sauce should be creamy, bright, and cooling.
  1. Assemble bowls: mound warm grains, spoon a generous portion of ground chicken, arrange cucumber, tomatoes, olives, and feta around the meat. Drizzle yogurt sauce over the chicken and finish with chopped parsley and a lemon wedge.
  2. Serve immediately while grains are warm and the sauce remains cool for pleasing temperature contrast.

Healthy Greek Ground Chicken Bowls

How to Serve Healthy Greek Ground Chicken Bowls:

Present each bowl on a shallow porcelain dish. Mound the grain slightly off-center, nestle the warm crumbled chicken against a crescent of vegetables, and drizzle the yogurt sauce in a thin ribbon to reveal colors. Scatter feta and parsley last for visual brightness, and offer small spoons of extra olive oil and lemon wedges on the side for guests to customize.

How to Store Healthy Greek Ground Chicken Bowls:

  • Refrigerate components separately in airtight containers for up to 3–4 days: keep the sauce chilled, grains cool, and chicken in its own container.
  • To reheat, gently warm the chicken in a skillet over medium-low with a splash of water to retain moisture; reheat grains briefly in the microwave covered with a damp paper towel.
  • Avoid topping with yogurt until serving to preserve its silky texture and fresh flavor. For longer storage, freeze cooked chicken (without sauce) in a freezer-safe container up to 3 months; thaw overnight in the refrigerator before reheating.

Tips to Make Healthy Greek Ground Chicken Bowls:

  • Brown the chicken well: deeper color yields richer flavor.
  • Dry grated cucumber thoroughly for a thicker, non-watery yogurt sauce.
  • Add a pinch of lemon zest to the chicken just before serving to amplify brightness.
  • Use room-temperature olive oil for the finishing drizzle to shine and carry aromas.

Variation (if any):

  • Upgrade the protein: substitute ground lamb for a more indulgent, savory profile and finish with mint instead of dill.
  • Cheese alternative: sear slices of halloumi and place them atop the bowl for a golden, squeaky contrast.
  • Grain swap: replace quinoa with herbed couscous for a delicate, pearl-like base or serve wrapped in warm pita for an elevated gyro-style presentation.

FAQs

Can I make this recipe vegetarian?

Yes. Replace ground chicken with crumbled firm tofu or cooked lentils, season and sear to develop texture, then assemble identically for similar savory satisfaction.

Is the yogurt sauce the same as tzatziki?

It is a simplified tzatziki: strained Greek yogurt, cucumber, garlic, lemon, and dill. For a traditional tzatziki, add olive oil and adjust cucumber-to-yogurt ratio to your preference.

How spicy is this dish and can I add heat?

This version is mild. Add a pinch of Aleppo pepper, red pepper flakes, or a harissa drizzle for warm, layered heat without overwhelming the herbs.

Conclusion

This Healthy Greek Ground Chicken Bowls recipe combines refined technique with everyday ease: browned, herb-seasoned chicken, cooling yogurt, and crisp vegetables create a balanced, textured plate that feels considered yet approachable. The simplicity of ingredients lets each element shine, from the citrus lift to the briny accent of olives. If you enjoyed this composition, share it and leave a note about any personal twists. For a related, in-depth reference to this bowl, consult Healthy Greek Ground Chicken Bowls – Unbound Wellness. How would you make this dish your own?

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Healthy Greek Ground Chicken Bowls 2026 02 26 133535 800x800 1

Healthy Greek Ground Chicken Bowls

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: chef-ava
  • Total Time: 45 minutes
  • Yield: 4 servings 1x
  • Diet: Low Carb
Print Recipe

Description

A balanced and elegant bowl featuring spicy, herb-scented ground chicken, tangy yogurt sauce, and crisp vegetables.

Ingredients

Scale
  • 2 cups cooked quinoa or brown rice (fluffy, warm)
  • 1 lb ground chicken (preferably 93% lean)
  • 1 small yellow onion, finely diced
  • 2 garlic cloves, minced
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/2 tsp smoked paprika
  • Salt and freshly cracked black pepper, to taste
  • 1–2 tbsp extra-virgin olive oil for cooking
  • 1 cup Greek yogurt, drained slightly
  • 1/2 cucumber, grated and squeezed dry
  • 1 tbsp lemon juice, freshly squeezed
  • 1 tbsp extra-virgin olive oil
  • 1 tbsp fresh dill, finely chopped
  • 1 small garlic clove, minced
  • 1 cup cherry tomatoes, halved
  • 1 cup diced cucumber (for crunch)
  • 1/2 cup crumbled feta cheese
  • 1/3 cup chopped Kalamata olives
  • 2 tbsp chopped flat-leaf parsley
  • Lemon wedges, for serving

Instructions

  1. Prepare the base grains so they are warm and fluffy; keep covered.
  2. Heat 1 tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Add the diced onion and sauté until translucent and golden (about 4–5 minutes).
  3. Add garlic, oregano, cumin, and smoked paprika; stir for 30 seconds until fragrant.
  4. Push aromatics to the side, add another 1 tbsp olive oil if needed, then add the ground chicken. Cook until well-browned and no longer pink (6–8 minutes).
  5. Deglaze the pan with a splash of water or a squeeze of lemon to lift browned bits; scrape them into the chicken. Season with salt and pepper.
  6. Meanwhile, make the yogurt sauce: combine Greek yogurt, grated cucumber, lemon juice, olive oil, dill, minced garlic, salt, and pepper. Stir until smooth; refrigerate briefly.
  7. Assemble bowls: mound warm grains, spoon a generous portion of ground chicken, arrange cucumber, tomatoes, olives, and feta around the meat. Drizzle yogurt sauce over the chicken and finish with chopped parsley and a lemon wedge.

Notes

For meal prep, store components separately. Avoid adding yogurt until serving to preserve texture.

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Main Course
  • Method: Pan-Seared
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 serving
  • Calories: 400
  • Sugar: 6g
  • Sodium: 450mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 35g
  • Fiber: 4g
  • Protein: 30g
  • Cholesterol: 70mg

Leave a Comment

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star