Greek Lemon Chicken Pita Bowls with Minted Feta Sauce
These Greek Lemon Chicken Pita Bowls are fresh, vibrant, and full of classic Mediterranean flavor. Tender chicken is marinated in lemon, garlic, and oregano, then cooked until golden and juicy. It’s layered over fluffy rice or tucked alongside warm pita, then finished with crisp vegetables and a creamy minted feta sauce that brings everything together.
This is the kind of meal that feels wholesome and satisfying without being heavy. It works beautifully for meal prep, family dinners, or casual entertaining.
Prep Time: 20 minutes
Marinate Time: 20–60 minutes (optional but recommended)
Cook Time: 15 minutes
Total Time: About 45 minutes
Ingredients
For the Chicken
1½ lbs (680 g) boneless, skinless chicken breasts, cut into cubes
3 tablespoons olive oil
3 tablespoons fresh lemon juice
3 garlic cloves, minced
1½ teaspoons dried oregano
1 teaspoon salt
½ teaspoon black pepper
For the Minted Feta Sauce
1 cup Greek yogurt
1 tablespoon olive oil
1½ tablespoons fresh lemon juice
1 garlic clove, minced
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh dill or mint, finely chopped
½ cup crumbled feta cheese
Salt and black pepper, to taste
For the Bowls
3 cups cooked rice (or couscous, quinoa, or chopped lettuce)
4 small pita breads, warmed
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red onion, thinly sliced
½ cup crumbled feta cheese
2 tablespoons fresh parsley, for garnish
Instructions
Marinate the Chicken: In a large bowl, whisk together olive oil, lemon juice, garlic, oregano, salt, and pepper. Add chicken cubes and toss to coat. Cover and marinate for at least 20 minutes.
Prepare the Sauce: In a medium bowl, mix Greek yogurt, olive oil, lemon juice, garlic, parsley, dill or mint, and feta. Season with salt and pepper. Refrigerate until ready to use.
Heat a Skillet: Place a large skillet over medium-high heat and add a drizzle of olive oil if needed.
Cook the Chicken: Add marinated chicken in a single layer. Cook 4–5 minutes per side, turning occasionally, until golden and fully cooked (internal temperature 165°F / 74°C).
Rest the Chicken: Remove from heat and let rest for 5 minutes to retain juices.
Warm the Pita: Heat pita bread in a dry skillet or oven at 350°F (175°C) for 2–3 minutes until soft.
Assemble the Base: Divide cooked rice or chosen base among serving bowls.
Add Chicken: Spoon warm lemon chicken over the rice.
Layer Vegetables: Add cherry tomatoes, cucumber, and red onion around the bowl.
Finish and Serve: Drizzle generously with minted feta sauce, sprinkle extra feta and parsley, and serve with warm pita on the side.
Tips
Cut chicken evenly for consistent cooking.
Marinate at least 20 minutes for better flavor penetration.
Avoid overcrowding the pan to ensure browning.
Let the chicken rest before slicing or serving.
Use full-fat Greek yogurt for a richer sauce.
Chop herbs finely so they blend smoothly into the sauce.
Adjust lemon juice to taste after chilling the sauce.
For extra char, cook chicken on a grill pan.
Prep vegetables just before serving for freshness.
Double the sauce. It works great as a dip or sandwich spread.
Variations
Grilled Version: Skewer chicken and grill outdoors.
Low-Carb Bowl: Replace rice with chopped romaine or cauliflower rice.
Spicy Twist: Add chili flakes to the marinade.
Mediterranean Additions: Include olives and roasted red peppers.
Creamier Sauce: Blend sauce for smoother texture.
Herb Swap: Use only mint for a brighter flavor profile.
Whole Grain Base: Serve over farro or brown rice.
Chicken Thigh Option: Substitute boneless thighs for extra juiciness.
Lemon Zest Boost: Add zest to both marinade and sauce.
Meal Prep Style: Store ingredients separately and assemble fresh.
Q&A
Can I make this ahead of time?
Yes. Chicken and sauce can be prepared up to 3 days in advance.
How do I store leftovers?
Keep components separate in airtight containers in the refrigerator.
Can I freeze the chicken?
Yes. Freeze cooked chicken for up to 2 months.
Is the sauce very tangy?
It has a fresh lemon flavor, but you can reduce lemon juice if preferred.
Can I use dried herbs instead of fresh?
Yes, but reduce quantity by half since dried herbs are stronger.
What rice works best?
Jasmine, basmati, or long-grain white rice work well.
Can I bake the chicken instead?
Yes. Bake at 400°F (200°C) for 18–22 minutes.
Is this good for meal prep?
Excellent. It reheats well and stays flavorful.
Can I make it dairy-free?
Use dairy-free yogurt and omit feta or use plant-based feta.
What pairs well on the side?
A simple Greek-style salad or roasted vegetables.
Nutrition
(Approximate per serving)
Calories: 520–580
Protein: 40 g
Carbohydrates: 45 g
Fat: 22 g
Fiber: 4 g
Sugar: 6 g
Values vary depending on base and portion size.
Conclusion
Greek Lemon Chicken Pita Bowls with Minted Feta Sauce bring together bright citrus, savory herbs, creamy feta, and crisp vegetables in one balanced, satisfying meal. It’s fresh without feeling light, hearty without being heavy.
Once you make it, you’ll appreciate how versatile and adaptable it is. Whether served in bowls, wrapped in pita, or plated family-style, it’s a recipe that fits easily into your regular rotation.