Greek Chicken Tzatziki Bowls
This Greek Chicken Tzatziki Bowl is a fresh, vibrant, and protein-packed dish that’s perfect for lunch or dinner. With juicy grilled chicken, fluffy rice, crisp veggies, and creamy homemade tzatziki sauce, every bite is loaded with Mediterranean flavor.
I came up with this recipe after a summer trip to Santorini, where every meal felt like sunshine in a bowl.
Inspired by the simple yet flavorful ingredients used in Greek cooking, I wanted to recreate that same freshness at home.
These bowls quickly became a weekly staple—easy to prep, family-approved, and full of wholesome ingredients.
Whether you’re meal prepping or hosting a casual dinner, these bowls bring the taste of the Mediterranean straight to your kitchen.
Why you’ll love this
- Fresh and Flavorful – Bursting with zesty lemon, garlic, herbs, and creamy tzatziki that makes each bite irresistible.
- Great for Meal Prep – Make ahead and store in the fridge for easy lunches or dinners throughout the week.
- Healthy and Balanced – Packed with lean protein, healthy fats, and fiber-rich veggies.
- Customizable – Easily swap in your favorite grains, veggies, or make it vegetarian.
Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Cuisines: Greek, Mediterranean
Servings: 4 bowls
Estimated Cost: $18
Equipment:
- Grill pan or skillet
- Mixing bowls
- Cutting board
- Knife
- Measuring spoons
- Tongs
Ingredients
For the Chicken:
- 1.5 lbs boneless, skinless chicken thighs or breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves, minced
- 1 tsp dried oregano
- 1/2 tsp ground cumin
- Salt and pepper to taste
For the Tzatziki Sauce:
- 1 cup plain Greek yogurt
- 1/2 cucumber, grated and drained
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 garlic clove, minced
- 1 tbsp chopped fresh dill (or 1 tsp dried)
- Salt to taste
For the Bowls:
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, chopped
- 1/2 red onion, thinly sliced
- 1/2 cup kalamata olives
- 1/4 cup crumbled feta cheese
- Fresh parsley or dill, for garnish
- Lemon wedges, for serving
Step-by-Step Instructions
- Marinate the Chicken:
In a bowl, combine olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add chicken and toss to coat. Let it marinate for at least 20 minutes (or up to overnight in the fridge). - Make the Tzatziki Sauce:
In a bowl, mix Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, and a pinch of salt. Chill in the fridge while you cook the chicken. - Cook the Chicken:
Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 6–7 minutes per side or until golden and cooked through. Let rest for a few minutes, then slice. - Assemble the Bowls:
Divide rice or quinoa between four bowls. Top with sliced chicken, tomatoes, cucumber, red onion, olives, and feta. Spoon tzatziki sauce generously on top. Garnish with parsley and serve with lemon wedges.
Nutrition Facts (Per Serving – Approximate)
- Calories: 520
- Protein: 38g
- Carbohydrates: 35g
- Fat: 26g
- Fiber: 4g
- Sugar: 5g
Tips for Success
- Let the Chicken Rest – Resting cooked chicken for a few minutes keeps it juicy and easier to slice.
- Drain the Cucumber – Squeeze out excess water from the grated cucumber for thick, creamy tzatziki.
- Use a Hot Pan – A preheated skillet gives the chicken a golden, flavorful sear.
- Prep Ahead – Marinate the chicken and make the tzatziki up to a day ahead for even better flavor.
Greek Chicken Tzatziki Bowls
Ingredients
For the Chicken
- 1.5 lbs boneless skinless chicken thighs or breasts
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 3 garlic cloves minced
- 1 tsp dried oregano
- ½ tsp ground cumin
- Salt and pepper to taste
For the Tzatziki Sauce
- 1 cup plain Greek yogurt
- ½ cucumber grated and drained
- 1 tbsp olive oil
- 1 tbsp lemon juice
- 1 garlic clove minced
- 1 tbsp chopped fresh dill or 1 tsp dried
- Salt to taste
For the Bowls
- 2 cups cooked rice or quinoa
- 1 cup cherry tomatoes halved
- 1 cup cucumber chopped
- ½ red onion thinly sliced
- ½ cup kalamata olives
- ¼ cup crumbled feta cheese
- Fresh parsley or dill for garnish
- Lemon wedges for serving
Instructions
- In a bowl, combine olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add chicken and toss to coat. Let it marinate for at least 20 minutes (or up to overnight in the fridge).
- In a bowl, mix Greek yogurt, grated cucumber, olive oil, lemon juice, garlic, dill, and a pinch of salt. Chill in the fridge while you cook the chicken.
- Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 6–7 minutes per side or until golden and cooked through. Let rest for a few minutes, then slice.
- Divide rice or quinoa between four bowls. Top with sliced chicken, tomatoes, cucumber, red onion, olives, and feta. Spoon tzatziki sauce generously on top. Garnish with parsley and serve with lemon wedges.
Notes
- Let the Chicken Rest – Resting cooked chicken for a few minutes keeps it juicy and easier to slice.
- Drain the Cucumber – Squeeze out excess water from the grated cucumber for thick, creamy tzatziki.
- Use a Hot Pan – A preheated skillet gives the chicken a golden, flavorful sear.
- Prep Ahead – Marinate the chicken and make the tzatziki up to a day ahead for even better flavor.
Common Questions
Can I use store-bought tzatziki?
Yes! While homemade has a fresher flavor, store-bought works great for convenience.
Can I make it vegetarian?
Absolutely—swap the chicken for grilled tofu or chickpeas for a plant-based version.
How long does it keep in the fridge?
The components keep well separately for up to 4 days. Assemble when ready to eat.
What other grains can I use?
Try couscous, bulgur, or farro for a different texture and taste.
Thanks for stopping by!
I hope this Greek Chicken Tzatziki Bowl brings some Mediterranean magic to your table.
Enjoy every bite—and happy cooking!
