Greek Chicken Bowls with Tzatziki Recipe

BySarah
Jump to Recipe· 4.8 from 12 reviews

If you’re craving a fresh, vibrant meal that’s both healthy and bursting with flavor, you’re going to love this Greek Chicken Bowls with Tzatziki Recipe. It’s one of those go-to dishes I turn to when I want something satisfying but light, and it hits all the right notes: juicy, tangy chicken, crisp veggies, fluffy grains, and that cool, creamy tzatziki that just ties everything together in the best way. Stick around—I’ll walk you through every step so you can nail it in your own kitchen!

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Why This Recipe Works

  • Bright, Balanced Flavors: The lemon, honey, and herbs in the marinade create a perfect harmony of tangy and sweet that livens up the chicken.
  • Simple, Fresh Ingredients: This recipe relies on everyday ingredients you can find anywhere, making it easy to prep and delightfully fresh.
  • Versatile and Customizable: You can swap rice for quinoa or add olives, feta, or whatever veggies you love to make it your own.
  • Healthy and Filling: Packed with lean protein, fresh veggies, and wholesome grains, it’s steady and satisfying without weighing you down.
Greek Chicken Bowls with Tzatziki, Greek chicken bowls, healthy Greek chicken recipes, easy 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

Every ingredient here plays its part in crafting that classic Mediterranean vibe we all crave. The marinade brings the chicken to life, while the veggies add crunch and freshness. Don’t skimp on the fresh dill in the tzatziki—it’s a game-changer.

Greek Chicken Bowls with Tzatziki, Greek chicken bowls, healthy Greek chicken recipes, easy 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: Pounded evenly, they cook quickly and soak up the marinade beautifully for juicy results.
  • Olive oil: Adds richness and helps the marinade cling to the chicken.
  • Lemon zest and juice: Provide bright acidity that cuts through the richness and keeps things fresh.
  • Honey: Balances the tang and adds subtle sweetness.
  • Garlic powder, oregano, basil: Classic Greek herbs and spices that add that unmistakable Mediterranean flavor punch.
  • Red pepper flakes: Give just a little kick to wake up your taste buds.
  • Rice or quinoa: Your hearty base that soaks up all the delicious juices.
  • Romaine lettuce, tomatoes, cucumber, red onion: Fresh, crisp veggies that bring texture and cool contrast.
  • Feta cheese: Crumbly and salty for an extra layer of savory goodness.
  • Greek yogurt: The creamy star for the tzatziki, cooling down the spices and adding a tangy creaminess.
  • Fresh dill: The herb that makes tzatziki special—don’t skip it!
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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 that the Greek Chicken Bowls with Tzatziki Recipe is so easy to customize. Over the years, I’ve played around with different grains and added whatever fresh veggies I had on hand. You should totally do the same—make it your own.

  • Add olives: If you love that briny punch, add some Kalamata olives; they amp up the authentic Mediterranean vibe.
  • Swap grains: Quinoa adds nuttiness and extra protein, while rice keeps it simple and familiar.
  • Spice it up: For a little extra heat, sprinkle more red pepper flakes or add diced jalapeños to your bowls.
  • Go vegetarian: Replace the chicken with grilled halloumi or roasted chickpeas for a satisfying meatless version.

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

Step 1: Marinate Your Chicken Like a Pro

Start by whisking together olive oil, lemon zest and juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes. Don’t rush this part—the marinade is where all those bright, punchy flavors come from. I always pound the chicken breasts down to about half an inch thickness first. This not only helps the chicken cook evenly but also lets the marinade soak in better. Pop the chicken into a ziplock with your marinade, then refrigerate for at least 30 minutes—an hour or two if you have the time, but honestly, 30 minutes works fine when you’re in a hurry.

Step 2: Whip Up That Creamy Tzatziki

While your chicken’s marinating, mix together Greek yogurt, grated cucumber (tip: squeeze out the excess water so your tzatziki isn’t watery), lemon juice, olive oil, minced garlic, salt, and fresh dill. I like to make the tzatziki early and let it chill so the flavors meld together—plus, it’s a refreshing contrast to the warm chicken.

Step 3: Prep Your Rice and Veggies

Cook your rice or quinoa, then fluff it with a fork. I love cooking mine in chicken broth with a little lemon juice, salt, pepper, plus freshly chopped parsley and chives stirred in at the end—trust me, it makes a huge difference! Chop up your romaine, halve your grape tomatoes, dice some cucumber, and thinly slice a red onion. Feel free to add pitted olives if you’re a fan.

Step 4: Cook Your Chicken to Perfection

I use an air fryer set at 380°F for about 7 minutes on one side, then flip and cook 3-4 more minutes until juicy and cooked through (internal temperature of 165°F). If you don’t have an air fryer, a skillet works just as well—just cook over medium-low heat for 7-8 minutes per side until golden and cooked through. Let the chicken rest 5 minutes after cooking before slicing; this keeps it juicy.

Step 5: Assemble and Enjoy

Layer your bowls starting with the rice or quinoa, then the romaine and veggies, followed by slices of that perfectly cooked chicken. Dollop on generous spoonfuls of tzatziki, and if you feel fancy, drizzle some olive oil and additional lemon juice on top. I’ve even tried adding a lemon tahini dressing for an extra zing—it’s a crowd-pleaser. Sit down, dig in, and enjoy every vibrant bite!

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Pro Tips for Making Greek Chicken Bowls with Tzatziki Recipe

  • Pound Chicken Thin: This not only speeds up cooking but ensures every bite is tender and evenly coated in marinade.
  • Squeeze Your Cucumber: For tzatziki, wringing out the grated cucumber prevents watery sauce and keeps it creamy.
  • Rest Your Chicken: Letting it sit for 5 minutes post-cook helps juices redistribute for maximum flavor and moistness.
  • Use Fresh Herbs: Fresh dill in tzatziki makes all the difference—dried doesn’t quite pack the same punch.

How to Serve Greek Chicken Bowls with Tzatziki Recipe

Greek Chicken Bowls with Tzatziki, Greek chicken bowls, healthy Greek chicken recipes, easy 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’m all about fresh, simple garnishes here: a sprinkle of crumbled feta, a few extra dill sprigs on the tzatziki, and a wedge of lemon for squeezing on top. Sometimes I add toasted pine nuts or a scatter of chopped parsley for a little texture and freshness—these small touches make the bowl feel even more special.

Side Dishes

Since the bowls are pretty filling on their own, I like light sides like warm pita bread or a simple Greek salad with olives and red onions. For a heartier meal, roasted potatoes with lemon and oregano pair beautifully.

Creative Ways to Present

For entertaining, I’ve tried serving the components separately so everyone can build their own bowl—it always sparks fun conversations and happy bellies. I’ve also layered everything in clear mason jars for a make-ahead portable lunch option. Garnish with edible flowers once for a dinner party, and you’ll have your guests ooh-ing and aah-ing!

Make Ahead and Storage

Storing Leftovers

Leftover chicken and veggies keep really well in an airtight container in the fridge for up to 3 days. I store the tzatziki separately to prevent the bowl from getting soggy.

Freezing

I don’t usually freeze the bowls assembled because the veggies and tzatziki don’t freeze well. However, the marinated chicken (before cooking) freezes great—just thaw overnight in the fridge and cook as instructed.

Reheating

Reheat chicken gently in a skillet or oven to keep it juicy, then reassemble the bowl fresh. I avoid microwaving the tzatziki to preserve its creamy texture; just serve it cold.

FAQs

  1. Can I use other cuts of chicken in this Greek Chicken Bowls with Tzatziki Recipe?

    Absolutely! While I prefer small chicken breasts for even cooking and easy slicing, chicken thighs can also work great if you like them juicier and more flavorful. Just adjust the cooking time accordingly, since thighs take slightly longer.

  2. Is it necessary to use fresh dill in the tzatziki?

    Fresh dill really elevates the tzatziki with its bright, herbal note. Dried dill can work in a pinch, but it won’t be as vibrant. If you don’t have dill at all, try using fresh mint or parsley for a different but still delicious take.

  3. Can I make this recipe gluten-free?

    Yes, the recipe is naturally gluten-free as long as you stick to gluten-free grains like rice or quinoa. Just double-check ingredient labels—especially for any pre-made broths or spice blends—to be sure.

  4. How long will leftovers last in the fridge?

    Stored properly in airtight containers (tzatziki separate), leftovers should stay fresh for 3 to 4 days. Always give the leftovers a sniff and check texture before eating.

Final Thoughts

I genuinely love this Greek Chicken Bowls with Tzatziki Recipe because it’s simple to make, full of wholesome ingredients, and so flexible—you can dress it up or down depending on your mood and what’s in your fridge. Every time I make it, it feels a little like a small Mediterranean holiday at home, brightening up even a busy weeknight. So, if you want a recipe that brings fresh flavors, healthy eats, and happy bellies, give this one a shot. You’re going to crush it!

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Greek Chicken Bowls with Tzatziki Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 12 reviews
  • Author: Sarah
  • 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 fresh and flavorful Greek Chicken Bowl featuring marinated chicken breasts cooked to perfection, served over rice or quinoa with crisp veggies, tangy feta, and refreshing homemade tzatziki sauce.

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 chicken marinade: Whisk together olive oil, lemon zest, lemon juice, honey, garlic powder, dried oregano, dried basil, salt, black pepper, and red pepper flakes in a bowl to create the marinade.
  2. Marinate the chicken: Pound the chicken breasts to about 1/2 inch thickness, then place them in a shallow bowl or ziplock bag with the marinade. Let the chicken marinate for at least 30 minutes, up to 1 hour for optimal flavor.
  3. Make the tzatziki sauce: While the chicken marinates, combine plain Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh chopped dill in a bowl. Stir well and set aside to let the flavors meld.
  4. Prepare the bowl ingredients: Cook rice or quinoa according to package instructions. Chop or slice grape tomatoes, cucumber, romaine lettuce, and red onion. Optional: add pitted olives if desired.
  5. Cook the chicken: Preheat your air fryer to 380°F. Place the marinated chicken breasts in the air fryer basket and cook on one side for 7 minutes. Flip the chicken and cook for an additional 4 minutes or until the internal temperature reaches 165°F. Alternatively, cook the chicken in a skillet over medium-low heat with some oil or butter for 7-8 minutes per side until golden and fully cooked.
  6. Rest and slice chicken: Remove the chicken from the heat and let it rest for 5 minutes. Then slice the chicken into strips for serving.
  7. Assemble the Greek bowls: Divide the cooked rice or quinoa between bowls. Top with shredded romaine lettuce, grape tomatoes, cucumber, red onion, sliced chicken, and crumbled feta. Add a generous dollop of tzatziki. Optionally drizzle olive oil and lemon juice or your favorite lemon tahini dressing over the bowls. Serve and enjoy!

Notes

  • Cooking rice or quinoa in chicken broth and adding fresh lemon juice, salt, pepper, parsley, and chives enhances the flavor.
  • Feel free to add pitted olives for a more traditional Greek flavor.
  • If you don’t have an air fryer, stovetop pan-frying is a delicious alternative.
  • Marinating the chicken longer, up to a few hours, intensifies the taste.
  • Allow the chicken to rest after cooking to keep it juicy and tender before slicing.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450 kcal
  • Sugar: 8 g
  • Sodium: 600 mg
  • Fat: 18 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 13 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 5 g
  • Protein: 38 g
  • Cholesterol: 85 mg

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