Paleo Greek Chicken Bowls
These Paleo Greek Chicken Bowls are packed with tender marinated chicken thighs, pickled onions, homemade dairy free Tzatziki and lots of veggies! Perfect for meal prep and gluten free, paleo, and Whole30!
I love a good bowl packed with all sorts of goodness, and I think these Greek Chicken Bowls may take the cake as my new favorite! These bowls have a few different moving parts, but you can easily make the Pickled Onions & Tzatziki sauce ahead of time. This chicken marinade is so delicious and versatile. You could even just make the chicken and serve it with a couple of sides, instead.
What You Need to Make These Paleo Greek Chicken Bowls
For the chicken:
- 1.5 lbs boneless skinless chicken thighs – I love getting these from Butcher Box!
- Olive oil
- Minced garlic
- Apple cider vinegar or red wine vinegar
- thyme (fresh or dried)
- oregano (fresh or dried)
- parsley (fresh or dried)
For the Pickled Onions:
- 1 red onion
- apple cider vinegar
- Date syrup – this is just made from dates! Maple syrup is a good alternative as well, but not Whole30 compliant if you’re worried about that.
The Dairy Free Tzatziki Sauce is linked here!
Remaining bowl ingredients:
- Spinach or lettuce
- Cherry tomatoes
- black olives
- feta if you tolerate it!
How to Make These Paleo Greek Chicken Bowls
First, combine all of the chicken marinade ingredients and whisk them well. Pour them over the chicken thighs and place them in the fridge to marinate for a minimum of 30 mins (or overnight works too).
Make the pickled onions by first slicing up your onion super thin. Add your thinly-sliced onions to a glass or heat-tolerant bowl. Heat the water, apple cider vinegar, date syrup, and salt in a sauce pan until it is barely bubbling. Pour the mixture over the onions and use a fork to press them down/make sure they are coated. Let them sit on the counter for 30 minutes, mininum. They should be pickled enough to eat at this point! They can be made up to 2 days ahead of time and stored in the fridge for 1-2 weeks.
Make the Tzatziki sauce. Simply combine all of the ingredients and stir. You can make this ahead of time, or store it in the refrigerator for up to 5 days after making it.
Preheat the oven to 400. Line a baking sheet with foil or parchment paper. Place the chicken thighs on the sheet and discard any remaining marinade. Next, bake the chicken thighs for 25 minutes or until the internal temperature reaches 165. Let the chicken rest for 5 minutes after coming out of the oven, then dice it up.
Gather all of your ingredients and get ready to assemble your bowls. Combine the spinach or lettuce, tomatoes, cucumbers, olives, chicken, pickled onions, and Tzatziki sauce in a bowl and devour! Enjoy!
If you try these Paleo Greek Chicken Bowls, make sure to tag me on Instagram @maryswholelife so I can see your creations!
Paleo Greek Chicken Bowls
- 1.5-2 lbs boneless, skinless chicken thighs
- ½ cup olive oil
- 4 cloves minced garlic
- 2 tbsp apple cider vinegar or red wine vinegar
- 2 tsp fresh thyme, or 1 tsp dried
- 2 tsp fresh oregano, or 1 tsp dried
- 1 tbsp chopped fresh parsley, or 1.5 tsp dried
- 1 tsp sea salt
- ½ tsp pepper
- 1 large red onion, sliced very thin
- ½ cup apple cider vinegar
- ½ cup water
- 1 tsp sea salt
- 2 tsp date syrup, or maple syrup (not Whole30)
- 1 batch Dairy Free Tzatziki Sauce
- Lettuce or Spinach
- Cherry Tomatoes , sliced
- Cucumber, diced
- Black olives, sliced
- Cauliflower rice, (optional but delicious)
- First, combine all of the chicken marinade ingredients. Place the chicken thighs in a shallow dish or a plastic bag and pour the marinade over top. Let them marinate for a minimum of 30 minutes (or overnight).
- Make the pickled onions. Combine the apple cider vinegar, water, salt, and date syrup in a small sauce pan and bring it almost to a boil. Place your thinly-sliced onion in a glass bowl/container (or another heat-resistant container) and pour the mixture over top. Use a fork to press the sliced onions down into the mixture to coat them. Let them sit on the counter for 30 minutes or more. You can store these in the fridge for 1-2 weeks!
- Make the Tzatziki sauce. Combine all of the ingredients and stir well. You can make this up to 2 days ahead of time and store in the fridge for up to 5 days.
- Preheat the oven to 400. Line a baking sheet with parchment paper or foil. Place the chicken thighs on the baking sheet and discard any remaining marinade. Bake them for 25-30 minutes or until their internal temp reaches 165 and they are crisped to your liking. Let them rest for 5 minutes after they come out of the oven, then dice them up.
- Assemble your bowls! Add some spinach or lettuce, tomatoes, cucumber, olives, pickled onions, chicken, and tzatziki sauce to each bowl. Enjoy!