If you want a light meal that doesn’t skimp on flavor, these Greek Chicken Zoodle Bowls are a perfect choice. Juicy, garlic-and-herb marinated chicken is grilled and served over a bed of tender, sautéed zucchini noodles, then topped with a bright cucumber-and-tomato salsa. Fresh, vibrant Mediterranean flavors come together quickly—under 30 minutes of active cooking, plus a short marinade—and the result is a healthy, satisfying bowl that’s low-carb and gluten-free.
Make dinner light and flavorful!
This recipe blends two popular inspirations—Greek tacos and bruschetta grilled chicken zoodle bowls—into a single, streamlined dinner. Whether you need a low-carb weeknight meal, an easy gluten-free lunch, or a fresh summer meal-prep option, these bowls deliver bold Mediterranean flavor with minimal effort.
I wanted to highlight the tomato-cucumber salsa I love from my Greek tacos, so I combined that bright relish with garlicky, lemon-herb chicken and zucchini noodles. The chicken marinates briefly while you prepare the salsa and spiralize the zucchini, and then everything comes together quickly on the stove and grill.
Key ingredients
Below are the main ingredients and a few notes to help with substitutions or shopping. The full ingredient list with measurements appears in the recipe card further down.
- Chicken – Boneless, skinless chicken breasts are used here, but boneless chicken thighs will also work. Aim for about 2 pounds total (four average-sized breasts). If the breasts are very thick, slice them through the middle to create thinner cutlets so they cook evenly and absorb the marinade better.
- Lemon – Use the zest and juice of a fresh lemon in both the marinade and the salsa for bright acidity. Fresh lemon zest adds essential aromatic oils that lift the whole dish.
- Zucchini – Choose larger zucchini for easier spiralizing. Two large zucchinis yield about four cups of zoodles, enough for four bowls once sautéed.
Instructions
Below is an easy, step-by-step overview to guide you through making these bowls at home. For the specific ingredient amounts and full recipe card, see the recipe section below.
Grill the marinated chicken while you sauté the zoodles. Slice the cooked chicken and assemble bowls by layering the zoodles, chicken, and a generous scoop of cucumber-tomato salsa. Finish with optional feta, fresh mint, and a lemon wedge to squeeze over each bowl. For extra creaminess, add a spoonful of hummus, tzatziki, or a spicy feta dip.
More zoodle recipes
If you enjoy zucchini noodles, consider trying other zoodle-based bowls and mains such as bruschetta grilled chicken zoodles, pesto-baked salmon with zoodles, or a vegan Pad Thai made with zoodles. Zoodles are a versatile, low-carb substitute for pasta and pair well with many Mediterranean and Asian flavors.
Greek Chicken Zoodle Bowls
Ingredients
Greek Chicken
- 1/4 cup olive oil
- 4 cloves garlic, crushed
- 2 teaspoons dried oregano
- 1 teaspoon lemon zest
- 2 tablespoons lemon juice
- 2 teaspoons dried parsley
- 1/2 teaspoon kosher salt
- 1 teaspoon black pepper
- 4 boneless, skinless chicken breasts (about 2 pounds)
Cucumber Tomato Salsa
- 1/2 cup red onion, diced
- 1 cup cherry tomatoes, quartered
- 1 cup cucumber, diced
- 1 tablespoon olive oil
- 2 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/2 teaspoon kosher salt
Zoodles
- 1 tablespoon olive oil
- 2 large zucchinis, spiralized into about 4 cups zoodles
Optional Toppings
- 1/2 cup feta cheese crumbles
- 1 tablespoon fresh mint, chopped
- 1 lemon, cut into 4 wedges
Instructions
- In a large bowl combine the olive oil, crushed garlic, dried oregano, lemon zest, lemon juice, parsley, kosher salt and black pepper to make the marinade.
- Add the chicken breasts, toss to coat, and refrigerate for at least 10 minutes to let the flavors meld.
- While the chicken marinates, prepare the tomato-cucumber salsa: place the red onion, cherry tomatoes and diced cucumber in a bowl.
- Whisk together the olive oil, red wine vinegar, lemon juice, oregano, black pepper and kosher salt for the salsa dressing, then pour over the vegetables and toss to combine.
- Heat a grill or grill pan to medium. Remove the chicken from the marinade and grill until cooked through, about 10–12 minutes per side depending on thickness.
- While the chicken grills, spiralize the zucchini. Heat 1 tablespoon olive oil in a large skillet over medium heat and sauté the zoodles 3–5 minutes just until tender; avoid overcooking so they keep some bite.
- Divide the warm zoodles among four bowls. Slice the grilled chicken and place on top of the zoodles.
- Spoon the cucumber-tomato salsa over the chicken and zoodles. Sprinkle with feta and chopped mint if using, and serve each bowl with a lemon wedge to squeeze over the top.
Notes & Tips
- If you prefer not to use an outdoor grill, a grill pan or indoor electric grill works well—just preheat and cook until the chicken reaches a safe internal temperature.
- This recipe is excellent for meal prep. Store components separately in airtight containers so zoodles stay firm and the salsa remains fresh; reheat the chicken and briefly warm the zoodles before serving.
- No spiralizer? You can dice the zucchini and sauté it for a different texture, or use a julienne peeler to create thin strips.
- To make this vegetarian, replace the chicken with grilled halloumi, marinated tempeh, or a roasted chickpea and vegetable mix and follow the same assembly method.