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Greek Chicken Bowls with Tzatziki Recipe

ByMadison
Jump to Recipe· 4.6 from 4 reviews

If you’re looking for a meal that’s bright, fresh, and downright delicious, you have to try my Greek Chicken Bowls with Tzatziki Recipe. This dish is packed with juicy, lemony chicken, crisp veggies, and a creamy homemade tzatziki that ties everything together beautifully. Whether you’re cooking for a family dinner or meal prepping for the week, this bowl makes healthy eating feel like a real treat!

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Why This Recipe Works

  • Balanced Flavors: The tangy lemon and herbs perfectly complement the savory chicken and fresh veggies.
  • Freshness in Every Bite: Crisp cucumbers, juicy tomatoes, and crunchy romaine add great texture contrasts.
  • Easy Homemade Tzatziki: Creamy, garlicky, and refreshing, the tzatziki pulls the whole bowl together beautifully.
  • Versatility: You can make it with rice, quinoa, or your favorite grain, and swap veggies to suit what you like or have on hand.
Greek Chicken Bowls with Tzatziki, Greek chicken bowls, healthy Greek bowls, homemade tzatziki sauce, Mediterranean chicken bowls - 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

The heart of the Greek Chicken Bowls with Tzatziki Recipe lies in fresh, bright ingredients that bring Mediterranean vibes to your table. Each component adds structure, flavor, or a creamy touch—plus, they’re easy to find at the grocery store. A quick tip: to keep your chicken juicy and flavorful, don’t skip the marinade time!

Greek Chicken Bowls with Tzatziki, Greek chicken bowls, healthy Greek bowls, homemade tzatziki sauce, Mediterranean chicken bowls - 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 opt for small, thin chicken breasts to soak up the marinade evenly and cook quickly.
  • Olive oil: Adds richness and helps tenderize the chicken during marinating and cooking.
  • Lemon zest and juice: The citrus brightens the chicken’s flavor and balances the richness.
  • Honey: Just a touch to mellow the acidity and create a subtle caramelization on the chicken.
  • Garlic powder and minced garlic: Garlic flavor in both the marinade and tzatziki adds a savory depth.
  • Dried oregano and basil: These classic Mediterranean herbs bring authentic flavor with minimal effort.
  • Salt, black pepper, and red pepper flakes: Seasoning is key—these give your chicken that punch without overpowering.
  • Rice or quinoa: I like quinoa for added protein, but classic rice works perfectly; cooking it in chicken broth ups the flavor game.
  • Grape or cherry tomatoes: Their burst of sweetness complements the savory chicken and herbs beautifully.
  • Cucumber: Adds crunch and freshness inside the bowl and the tzatziki sauce.
  • Romaine lettuce: For a crisp base to hold everything together.
  • Red onion: Thin slices provide a mild bite and lovely color contrast.
  • Feta cheese: Salty, creamy, and quintessentially Greek—this is a must!
  • Plain Greek yogurt: The base for the tzatziki, creamy and perfect for cooling the spice and tang.
  • Fresh dill: Bright, herbaceous notes in the tzatziki that tie all flavors together.
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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 flexible this Greek Chicken Bowls with Tzatziki Recipe is—you can easily adjust it to fit your cravings or what’s in season. Don’t be afraid to experiment a bit! Over time, you’ll find your perfect combo.

  • Adding Olives: Personally, I’m not a huge olive fan, but a lot of folks swear by adding kalamata olives for that briny punch. Give it a try if you like a little saltiness!
  • Switch up the Grain: Quinoa is higher in protein and offers a nuttier flavor, while rice keeps things classic and comforting.
  • Veggie Variations: Roasted peppers, shredded carrots, or even grilled zucchini make great swaps if you want to mix up the textures.
  • Spice Level: If you prefer milder flavors, reduce red pepper flakes, or add more if you like a little heat.

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

Step 1: Marinate the Chicken for Maximum Flavor

I start by whisking up the marinade—olive oil, lemon zest, juice, honey, garlic powder, oregano, basil, salt, pepper, and just a pinch of red pepper flakes. Pounding the chicken breasts to about half an inch thick ensures they cook evenly without drying out. Then, I pop them into a shallow dish with the marinade or a ziplock bag. Letting them soak for at least 30 minutes, or preferably up to a couple of hours, really amps up the flavor and makes the chicken super tender.

Step 2: Whip Up the Fresh Tzatziki Sauce

While the chicken is soaking, I grate cucumber, squeeze out any excess moisture, and mix it with Greek yogurt, lemon juice, olive oil, fresh minced garlic, salt, and chopped dill. This comes together in just a few minutes, and it’s worth the effort because homemade tzatziki tastes so much better than store-bought. Plus, it’s a fabulous cooling sauce for the chicken and veggies.

Step 3: Prepare the Base and Veggies

Next, I cook rice or quinoa (I like to cook mine in chicken broth for extra flavor). For more zing, I throw in lemon juice, salt, pepper, fresh parsley, and chives while it’s still warm. Then I chop up romaine lettuce, slice red onions thinly, and halve those sweet grape tomatoes and crunchy cucumber. Having all these fresh ingredients prepped makes assembling the bowl a breeze.

Step 4: Cook the Chicken Perfectly

I air fry the chicken at 380°F—7 minutes on the first side, then flip for another 3-4 minutes until the internal temperature hits 165°F. Don’t have an air fryer? No worries—just sear the chicken on a skillet over medium-low heat, 7-8 minutes per side, until golden and cooked through. Then I let it rest for 5 minutes to lock in those juices before slicing.

Step 5: Assemble Your Greek Chicken Bowls

Now for the fun part: building your bowl! I start with a base of lemony rice or quinoa, layer on romaine, tomatoes, cucumber, red onion, and sliced chicken. Then I dollop a generous scoop of tzatziki on top and sprinkle crumbled feta. A little drizzle of olive oil and extra lemon juice finishes it perfectly. Tip: if you want even more flavor, try a drizzle of lemon tahini dressing—it’s a game-changer!

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Pro Tips for Making Greek Chicken Bowls with Tzatziki Recipe

  • Pound It Thin: This ensures your chicken cooks evenly and stays juicy without drying out.
  • Don’t Rush the Marinade: At least 30 minutes is crucial, but a couple of hours really deepens the flavor.
  • Drain the Cucumber for Tzatziki: I always squeeze out extra water from the grated cucumber to keep the sauce thick and creamy.
  • Rest Your Chicken: Let the cooked chicken rest before slicing to lock in those delicious juices.

How to Serve Greek Chicken Bowls with Tzatziki Recipe

Greek Chicken Bowls with Tzatziki, Greek chicken bowls, healthy Greek bowls, homemade tzatziki sauce, Mediterranean chicken bowls - 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

I love finishing my bowls with a sprinkle of fresh chopped parsley and extra crumbled feta for an extra punch. Sometimes I add a few lemon wedges on the side—it brightens the whole dish if you want a fresh squeeze right before eating. And if you’re feeling fancy, just a sprinkle of smoked paprika or sumac really elevates things.

Side Dishes

These bowls can totally stand alone, but I like pairing them with warm pita bread or some soft, garlicky hummus for dipping. A light Greek salad or grilled veggies round out the meal beautifully when company’s over.

Creative Ways to Present

For special occasions, I’ve arranged the bowls in a big communal platter so everyone can build their own. Layer the cooked grains, chicken, veggies, and sauces in separate bowls around the table. It’s a fun and interactive way to enjoy Greek Chicken Bowls with Tzatziki Recipe!

Make Ahead and Storage

Storing Leftovers

I like to store leftover chicken, grains, and veggies separately in airtight containers to keep everything fresh. The tzatziki keeps well on its own for up to 3 days in the fridge. When it’s time for leftovers, you’ll be glad you kept things separate so the ingredients don’t get soggy.

Freezing

I usually freeze the cooked chicken and grains if I want to keep meals on hand longer. Tzatziki doesn’t freeze well because the texture changes, so I make a fresh batch when reheating.

Reheating

To reheat, gently warm the chicken and grains in a skillet or microwave (covered) to avoid drying out. Add fresh veggies and dollop with chilled tzatziki just before serving to keep that refreshing contrast. Trust me, it tastes almost as good as fresh!

FAQs

  1. Can I use chicken thighs instead of chicken breasts?

    Absolutely! Chicken thighs will be a bit juicier and have more flavor thanks to the higher fat content. Just adjust the cooking time slightly—thighs may need an extra couple of minutes depending on thickness. The marinade works wonderfully on any cut.

  2. Is there a vegan version of this Greek Chicken Bowls with Tzatziki Recipe?

    Yes! You can swap the chicken for grilled or roasted seasoned tofu or tempeh. For tzatziki, use a dairy-free yogurt alternative like coconut or almond yogurt and fresh cucumber. Load up on the veggies and you’ve got a tasty vegan-friendly bowl.

  3. How long can I marinate the chicken for?

    You can marinate the chicken for as little as 30 minutes or up to about 4 hours. Beyond that, the acid from lemon juice can begin to break down the meat’s texture and make it mushy. For best results, aim for 1-2 hours.

  4. Can I make the tzatziki sauce ahead of time?

    Yes! Tzatziki is great made a few hours to a day ahead, as long as you drain the cucumber well to avoid watery sauce. Just keep it covered in the fridge, and give it a quick stir before serving.

Final Thoughts

This Greek Chicken Bowls with Tzatziki Recipe has become one of my go-to weeknight meals because it’s simple, satisfying, and always hits the spot. I find it’s that perfect balance of fresh and comforting that makes everyone happy at the table. I’m excited for you to try it—I think you’ll love how effortlessly it combines bright, herby flavors with wholesome ingredients. So grab your apron, get that marinade going, and let me know how it turns out for you!

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Greek Chicken Bowls with Tzatziki Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 4 reviews
  • Author: Madison
  • 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
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Description

This Greek Chicken Bowl recipe features tender marinated chicken breasts cooked to juicy perfection and served over a bed of rice or quinoa with fresh vegetables, feta cheese, and a creamy homemade tzatziki sauce. A refreshing and flavorful Mediterranean-inspired dish perfect for a healthy lunch or dinner.

Ingredients

Chicken

  • 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

  • 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

  • 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 all the ingredients for the chicken marinade including olive oil, lemon zest, lemon juice, honey, garlic powder, dried oregano, dried basil, salt, black pepper, and red pepper flakes until well combined.
  2. Marinate the chicken: Pound the chicken breasts to about 1/2 inch thickness and place them in a shallow bowl or ziplock bag with the marinade. Let them marinate for at least 30 minutes or up to a few hours for best flavor.
  3. Make the tzatziki sauce: While the chicken marinates, combine the Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and chopped dill in a bowl. Mix well and set aside.
  4. Prep the grains and veggies: Cook your choice of rice or quinoa and prepare the salad ingredients by halving tomatoes, dicing cucumbers, shredding romaine lettuce, and slicing red onions. Optionally add olives if desired.
  5. Cook the chicken: Preheat your air fryer to 380°F. Place the marinated chicken breasts in the air fryer and cook one side for 7 minutes. Flip and cook the other side for 4 minutes or until the internal temperature reaches 165°F. If you don’t have an air fryer, heat a skillet with olive oil or butter over medium-low heat and fry chicken for 7-8 minutes per side until golden and cooked through.
  6. Rest and slice the chicken: Remove the chicken from heat and let it rest for 5 minutes. Then slice the chicken into strips.
  7. Assemble the bowls: Fill bowls with rice or quinoa, topped with romaine, tomatoes, cucumbers, red onions, sliced chicken, and a sprinkle of feta cheese. Add a generous dollop of tzatziki sauce. Drizzle with olive oil and lemon juice if desired. Serve and enjoy!

Notes

  • For extra flavor, cook the rice or quinoa in chicken broth instead of water.
  • Add fresh chopped parsley and chives to the cooked grains along with lemon juice, salt, and pepper for a bright taste.
  • You can include pitted olives in the bowl for a more traditional Greek flavor.
  • Allowing the chicken to marinate longer will deepen the flavor and tenderness.
  • If you prefer, replace chicken breasts with thighs using the same marinade and cooking method.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450 kcal
  • Sugar: 8 g
  • Sodium: 650 mg
  • Fat: 15 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 40 g
  • Fiber: 5 g
  • Protein: 38 g
  • Cholesterol: 85 mg

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