Grilled Greek Chicken Bowls



  • 1 pound boneless skinless chicken breasts (2 large breasts)
  • 3 tablespoons olive oil
  • Zest of 1 lemon
  • 2 tablespoons lemon juice
  • 2 cloves garlic minced
  • 1 tablespoon Cavenders All Purpose Greek Seasoning
  • Royal Oak Charcoal

Greek Bowls:

  • 2 cups cooked rice
  • 2 cups tomatoes halved
  • 2 cups chopped cucumber
  • 1 cup kalamata olives sliced (Optional)
  • 1/2 red onion sliced
  • 1 cup tzatziki sauce
  • 1/2 cup crumbled feta cheese
  • Lemon wedges for serving
  • 2 teaspoons Fresh dill

Fuel & Equipment



1. In a gallon-size Ziploc bag, combine chicken breasts, olive oil, lemon zest, lemon juice, and All Purpose Greek Seasoning.

2. Marinate for at least 30 minutes to 1 hour.

3. Fire up your grill using Royal Oak Tumbleweeds to start a chimney full of Royal Oak Natural Briquettes.

4. Once cherry red, pour the briquettes on 50 percent of the charcoal grill.

5. Remove the chicken from the bag and discard the marinade.

6. Sear chicken over coals for a minute on each side.

7. Place chicken on the other side of the grill and slow cook for 15 minutes or until food-safe temperature of 165 degrees.

8. Remove the chicken from the grill and let rest for 5 minutes before slicing. Dice Chicken to Prep for the bowls.

Greek bowls:

1. Divide the rice to distribute into bowls.

2. Top with grilled chicken, tomatoes, cucumber, olives, red onion, tzatziki sauce, and feta cheese.

3. Add a squeeze of fresh lemon juice over the top.

4. Garnish with dill and Enjoy!

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