Greek Chicken Bowls with Tzatziki Recipe

ByTaylor
Jump to Recipe· 4.6 from 62 reviews

If you’re craving something fresh, vibrant, and packed with flavor, you’re in the right place! I’m excited to share my Greek Chicken Bowls with Tzatziki Recipe — a colorful, wholesome meal that instantly transports you to sunny Mediterranean shores. Whether it’s a busy weeknight or a lazy weekend, this bowl is easy to pull together and will honestly make you feel like you’re treating yourself to something special.

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Why This Recipe Works

  • Balanced Flavors: The juicy, marinated chicken pairs perfectly with tangy tzatziki, bright veggies, and a touch of honey to create an irresistible harmony.
  • Quick & Flexible: This recipe comes together quickly, especially if you marinate the chicken ahead – perfect for busy cooks who don’t want to sacrifice flavor.
  • Customizable Bowls: You can easily swap rice for quinoa, add olives, or even throw in your favorite herbs to make it your own.
  • Tzatziki Freshness: Homemade tzatziki adds that cool, creamy note that ties everything together better than anything store-bought.
Greek Chicken Bowls with Tzatziki, Greek Chicken Bowls, Mediterranean Chicken Bowls, Healthy Chicken Bowls, Easy Greek Chicken Dinner - A close-up of a cooked chicken piece with a golden brown and slightly crispy surface, sprinkled with red and black spices, lying on a black grill pan with grill lines showing beneath. The texture of the chicken's skin looks tender and seasoned, with a few charred spots giving it a grilled appearance. The background shows parts of other similarly cooked chicken pieces on the grill pan. photo taken with an iphone --ar 2:3 --v 7 this …

Ingredients & Why They Work

Let’s talk ingredients — these flavors were chosen not only because they taste amazing together but because each adds its own magic. From the herby oregano in the marinade to the crispness of fresh cucumbers in the tzatziki, every piece plays a part.

Greek Chicken Bowls with Tzatziki, Greek Chicken Bowls, Mediterranean Chicken Bowls, Healthy Chicken Bowls, Easy Greek Chicken Dinner - Flat lay of small raw chicken breasts, a small bowl of vibrant olive oil, a whole lemon with bright yellow zest, a small white bowl of golden honey, a small white bowl of dried oregano and basil mixed, a small white bowl of coarse salt and cracked black pepper, a small white bowl of red pepper flakes, a simple mound of cooked white rice, a small white bowl of halved red grape tomatoes, a small white bowl of diced fresh cucumber, a neatly stacked pile of shredded romaine lettuce leaves, a small white bowl with thinly sliced red onion, a small white bowl of crumbled white feta cheese, a small white bowl of thick plain Greek yogurt, a small white bowl of grated cucumber, a small white bowl of minced garlic, and fresh sprigs of dill placed thoughtfully, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997
  • Chicken breasts: I prefer small boneless breasts because they cook evenly and slice up beautifully for bowls.
  • Olive oil: A good quality olive oil brings richness and helps the chicken marinade soak in.
  • Lemon zest & juice: Citrus is essential here — it brightens the chicken and the tzatziki, making the whole dish pop.
  • Honey: Just a touch to balance the tang and spices with a hint of sweetness.
  • Garlic powder and dried herbs (oregano, basil): Oregano is classic Greek and really makes the chicken sing, plus basil adds a subtle fragrance.
  • Red pepper flakes: Adds a gentle kick — I never leave this out unless I’m serving picky eaters.
  • Cooked rice or quinoa: Your base! I love quinoa for the nuttiness, but fluffy rice is perfect if you want comfort food vibes.
  • Cherry tomatoes, cucumber, romaine, red onion: Fresh veggies give the bowls crunch, coolness, and color — all important for the vibe.
  • Feta cheese: Crumbled salty goodness that’s a must for a Greek bowl experience.
  • Plain Greek yogurt: Thick and tangy, the base of your tzatziki.
  • Fresh dill: This herb is the soul of tzatziki — don’t skip it unless you’re absolutely out.
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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

I love how versatile this Greek Chicken Bowls with Tzatziki Recipe is! Over time, I’ve played around with different veggies and grain bases — and you should too. Don’t hesitate to make it your own.

  • Variation: Sometimes, I swap chicken breasts for thighs because the extra fat keeps the meat juicy and tender.
  • Dietary Mods: You can easily make this gluten-free by sticking with quinoa or rice and ensuring your spices and sauces are allergy-friendly.
  • Seasonal Swaps: In summer, I add roasted red peppers or fresh peas for a sweet burst; in cooler months, roasted zucchini or eggplant works beautifully.

Step-by-Step: How I Make Greek Chicken Bowls with Tzatziki Recipe

Step 1: Marinate Like a Pro

Start by whisking together olive oil, lemon zest and juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes for the chicken marinade. I always pound my chicken breasts to about half an inch thick — it makes them cook evenly and stay juicy. Pop the chicken into a shallow dish or ziplock bag with the marinade, then let it sit for at least 30 minutes. The longer you let those flavors soak in (up to a few hours), the better it tastes. Trust me, it’s worth the wait!

Step 2: Whip Up the Tzatziki

While the chicken marinates, grate your cucumber and squeeze out the excess moisture — this prevents watery tzatziki. Then in a bowl, combine the Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and plenty of fresh dill. Stir it all together and set it aside to chill. This sauce is cool, creamy, and the perfect contrast to the warm chicken.

Step 3: Prepare the Base and Veggies

Cook your rice or quinoa ahead of time — I like to cook my grains in chicken broth and toss in some fresh parsley, chives, lemon juice, salt, and pepper for extra flavor. While that’s cooking, chop your romaine, halve the cherry tomatoes, dice the cucumber, and slice the red onion. Freshness here is key to balancing the richness.

Step 4: Cook the Chicken

My favorite way is using an air fryer: preheat it to 380°F, place the chicken inside, and air fry for 7 minutes on one side, then flip and cook for 3-4 more minutes until the internal temp reads 165°F. If you don’t have an air fryer, no worries — a skillet with oil or butter on medium-low heat works great. Cook each side 7-8 minutes till golden and cooked through. After cooking, let the chicken rest five minutes before slicing so the juices redistribute. This little step makes all the difference for juicy meat.

Step 5: Assemble Your Bowls

Layer your base of rice or quinoa, then pile on the veggies, followed by the juicy sliced chicken. Dollop the tzatziki on top or on the side, and don’t forget a sprinkle of crumbled feta! I like to finish with an extra drizzle of olive oil and a squeeze of fresh lemon juice — it brightens everything perfectly. You can also try a drizzle of lemon tahini dressing if you want to mix things up. Enjoy every bite!

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Pro Tips for Making Greek Chicken Bowls with Tzatziki Recipe

  • Marinate Longer for Deeper Flavor: I learned that even an hour in the fridge transforms the chicken from good to wow-worthy.
  • Drain the Cucumber Well: Squeezing excess water from the cucumber for tzatziki keeps your sauce thick and creamy without becoming runny.
  • Rest Your Chicken: Let your cooked chicken rest before slicing so it stays juicy and tender inside.
  • Customize Grain and Veggies: Don’t be shy about swapping rice for quinoa, or adding olives and roasted veggies to keep the bowls exciting every time.

How to Serve Greek Chicken Bowls with Tzatziki Recipe

Greek Chicken Bowls with Tzatziki, Greek Chicken Bowls, Mediterranean Chicken Bowls, Healthy Chicken Bowls, Easy Greek Chicken Dinner - The dish shows a white bowl filled with several layers starting with a bed of finely chopped green lettuce at the bottom. On top of the lettuce, there are thin slices of purple onion scattered along with some red pepper flakes and small pieces of fresh green herbs. The main layer is made of evenly sliced cooked chicken pieces, lightly browned on the edges and laid neatly in a row across the bowl. Crumbled white cheese is sprinkled generously all over the chicken and vegetables. A lemon wedge sits on the edge near the lettuce. The bowl is placed on a white marbled surface with some scattered red pepper flakes and herbs around it. A gold spoon rests inside the bowl near the chicken. photo taken with an iphone --ar 2:3 --v 7

Garnishes

For garnishes, I’m all about simplicity and flavor — crumbled feta and fresh dill are non-negotiable. Sometimes I toss on a few Kalamata olives for authentic Greek vibes, but only if everyone’s on board (not everyone loves the briney hit!). A sprinkle of chopped parsley or a quick drizzle of good olive oil finishes it off beautifully.

Side Dishes

If you want to turn your Greek Chicken Bowls with Tzatziki Recipe into a feast, consider pairing it with warm pita bread or a simple Greek salad. Another favorite here is roasted cauliflower with lemon and garlic — the flavors complement each other perfectly.

Creative Ways to Present

For special occasions, I like serving the chicken sliced over a bed of colorful veggies and grains on a large platter with little bowls of tzatziki and toppings on the side. It becomes a fun “build your own” bowl setup that guests love because everyone tailors their bowl exactly how they want it.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken, grains, and veggies separately in airtight containers in the fridge to keep everything fresh as long as possible—usually about 3-4 days. The tzatziki I keep chilled in a small container because it’s best fresh but holds up well for a few days too.

Freezing

While I haven’t frozen the whole bowl together, I do freeze marinated chicken portions ahead of time for quick future meals. Just thaw overnight in the fridge before cooking. The tzatziki doesn’t freeze well, so I always make that fresh.

Reheating

To reheat leftovers, pop the chicken in a skillet over medium heat until warm and slightly crisp on the edges, which I love. Grain and veggies heat quickly in the microwave or on the stovetop – just avoid overcooking to keep everything vibrant. Add fresh tzatziki right before serving.

FAQs

  1. Can I use chicken thighs instead of breasts for this Greek Chicken Bowls with Tzatziki Recipe?

    Absolutely! Chicken thighs are a great alternative if you prefer a juicier, more flavorful cut. Just adjust your cooking time slightly as thighs can take a minute longer, and keep an eye on internal temperature to hit that safe 165°F.

  2. How do I make sure my tzatziki isn’t watery?

    The key is to grate your cucumber and then squeeze out as much moisture as possible using a clean kitchen towel or paper towels before mixing it into the yogurt. This helps keep the tzatziki creamy and thick instead of watery.

  3. Can I prepare the bowls ahead of time?

    You can prep most components like marinating the chicken, chopping veggies, and making tzatziki ahead. I recommend storing ingredients separately and assembling right before serving for the freshest taste and texture.

  4. What’s the best grain to use in Greek Chicken Bowls with Tzatziki Recipe?

    Rice and quinoa are both fantastic choices! I love quinoa for its nutty flavor and extra protein, but rice offers a softer, comforting base. Use whatever you prefer or have on hand.

  5. Can I make the tzatziki dairy-free?

    Yes! You can substitute plain dairy-free yogurt alternatives made from coconut, almond, or cashew milk. Just be sure to adjust seasoning as some plant-based yogurts are less tangy.

Final Thoughts

I truly love this Greek Chicken Bowls with Tzatziki Recipe because it’s fresh, satisfying, and packs that authentic Mediterranean vibe in every bite. Honestly, it’s become a go-to in my kitchen when I want a meal that feels special without a lot of fuss. I promise if you give it a try, you’ll find yourself making it again and again. So grab your ingredients, put on some good music, and dive into this bowl of happiness — your taste buds will thank you!

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Greek Chicken Bowls with Tzatziki Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 62 reviews
  • Author: Taylor
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 40 minutes
  • Yield: 4 servings
  • Category: Main Course
  • Method: Air Frying
  • Cuisine: Greek
  • Diet: Low Fat
Print Recipe

Description

A flavorful and healthy Greek Chicken Bowl recipe featuring marinated chicken breasts cooked to perfection, served over a bed of rice or quinoa with fresh veggies and a creamy homemade tzatziki sauce. Ideal for a nutritious lunch or dinner that’s easy to prepare and bursting with Mediterranean flavors.

Ingredients

Chicken Marinade

  • 4 small chicken breasts about 1 1/4 pounds
  • 1/4 cup olive oil
  • 1 tablespoon lemon zest
  • 2 tablespoons lemon juice
  • 2 tablespoons honey
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons dried oregano
  • 1 1/2 teaspoons dried basil
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon red pepper flakes

Bowl Ingredients

  • 2 cups cooked rice or quinoa
  • 2 cups halved grape or cherry tomatoes
  • 2 cups diced or chopped cucumber
  • 4 cups shredded romaine lettuce
  • 1 cup sliced red onion
  • 1/2 cup feta cheese

Tzatziki Sauce

  • 1 cup plain Greek yogurt
  • 1/2 cup grated cucumber
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic
  • 1/4 teaspoon salt or to taste
  • 1 tablespoon fresh chopped dill

Instructions

  1. Prepare the marinade. Whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes until fully combined.
  2. Marinate the chicken. Pound the chicken breasts to about 1/2 inch thick, then place them in a shallow bowl or ziplock bag. Pour the marinade over the chicken, making sure each piece is coated. Let it marinate for at least 30 minutes, preferably up to an hour or more for deeper flavor.
  3. Make the tzatziki sauce. In a separate bowl, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill. Mix well and set aside to let flavors meld.
  4. Prepare the base ingredients. Cook rice or quinoa as preferred. Chop and prepare the vegetables: halved tomatoes, diced cucumber, shredded romaine lettuce, sliced red onion. Optionally, add pitted olives if desired.
  5. Cook the chicken. Preheat the air fryer to 380°F. Air fry the chicken breasts on one side for 7 minutes, then flip and cook for an additional 4 minutes or until the internal temperature reaches 165°F. Alternatively, heat a skillet over medium-low heat with oil or butter and cook chicken on one side for 8 minutes, then flip and cook until golden and cooked through to the same temperature.
  6. Rest and slice chicken. Remove chicken from heat and let it rest for 5 minutes to retain juices. Then slice it into strips or bite-sized pieces.
  7. Assemble the bowls. Divide the cooked rice or quinoa into bowls, top with shredded lettuce, tomatoes, cucumber, red onion, feta cheese, and sliced chicken. Add a generous dollop of tzatziki sauce, and drizzle with olive oil and lemon juice. Serve immediately and enjoy!

Notes

  • For extra flavor, cook the rice or quinoa in chicken broth instead of water.
  • Add a squeeze of fresh lemon juice, salt, pepper, and chopped fresh parsley and chives to the cooked rice or quinoa before assembling bowls.
  • You can include pitted olives in the bowls for a more traditional Greek taste.
  • If you don’t have an air fryer, skillet cooking over medium-low heat is an excellent alternative.
  • Marinating the chicken longer than 30 minutes, up to a few hours, will result in even more flavorful meat.

Nutrition

  • Serving Size: 1 serving
  • Calories: 450 kcal
  • Sugar: 8 g
  • Sodium: 700 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 5 g
  • Protein: 35 g
  • Cholesterol: 85 mg

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