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Greek Chicken Tzatziki Bowls
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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.
Course Main Course
Cuisine Greek, Mediterranean
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings 4
Calories 520kcal

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

  1. Let the Chicken Rest – Resting cooked chicken for a few minutes keeps it juicy and easier to slice.
  2. Drain the Cucumber – Squeeze out excess water from the grated cucumber for thick, creamy tzatziki.
  3. Use a Hot Pan – A preheated skillet gives the chicken a golden, flavorful sear.
  4. Prep Ahead – Marinate the chicken and make the tzatziki up to a day ahead for even better flavor.