Greek Chicken Bowls with Tzatziki Recipe

ByAmanda
Jump to Recipe· 4.8 from 8 reviews

Hey friend, if you’re looking for a dinner that’s fresh, flavorful, and downright satisfying, you’re going to love this Greek Chicken Bowls with Tzatziki Recipe. It’s one of those meals I keep coming back to because it’s easy to make, packed with bright Mediterranean flavors, and feels both healthy and indulgent at the same time. Trust me, once you try it, you’ll want to make it your go-to weeknight dinner too!

🤎

Why This Recipe Works

  • Balanced Flavors: The lemon, oregano, and garlic marinade perfectly infuse the chicken with classic Greek taste without overpowering it.
  • Fresh & Creamy Contrast: Cool, tangy tzatziki sauce brings a refreshing creaminess that pairs beautifully with the warm, savory chicken.
  • Simple Prep with Big Impact: Minimal ingredients and fuss, yet the layering of textures and colors makes it look and taste like a restaurant dish.
  • Flexible & Nourishing: You can swap rice for quinoa or add extra veggies to suit your taste and dietary needs.
Greek Chicken Bowls with Tzatziki, Greek chicken bowls, Tzatziki chicken recipe, Mediterranean chicken bowls, easy Greek 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

These ingredients come together like a dream for Greek Chicken Bowls with Tzatziki Recipe. Each one adds its own charm — from tender chicken marinated in citrus and herbs to crisp veggies and creamy tzatziki. I always recommend fresh produce and full-fat Greek yogurt for the best flavor and texture.

Greek Chicken Bowls with Tzatziki, Greek chicken bowls, Tzatziki chicken recipe, Mediterranean chicken bowls, easy Greek 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: Pounding them to an even thickness lets them cook uniformly and stay juicy.
  • Olive oil: Use a good quality extra virgin—you’ll taste the difference in marinade and dressing.
  • Lemon zest & juice: That bright citrus kick is essential for authentic Greek flavor.
  • Honey: Balances the acidity with a touch of natural sweetness.
  • Garlic powder: Adds a mellow, savory depth without overpowering.
  • Dried oregano & basil: Classic Mediterranean herbs bring earthiness and aroma.
  • Salt, pepper, red pepper flakes: Seasoning is everything—don’t be shy here.
  • Rice or quinoa: A wholesome base; quinoa adds extra protein and nuttiness.
  • Grape or cherry tomatoes: Their juicy burst complements the savory chicken nicely.
  • Cucumber: Crunchy freshness that echoes the cooling tzatziki.
  • Romaine lettuce: Adds light crispness and volume to the bowl.
  • Red onion: Thin slices bring a subtle bite.
  • Feta cheese: Salty, creamy topping that’s totally non-negotiable in Greek food.
  • Plain Greek yogurt: The base of your tzatziki. Thick and creamy is key.
  • Grated cucumber: Adds moisture and fresh flavor to tzatziki.
  • Minced garlic & fresh dill: Elevate that tzatziki to full-on deliciousness.
📝
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

One of my favorite things about this Greek Chicken Bowls with Tzatziki Recipe is how easy it is to make your own. Don’t hesitate to swap out ingredients or add extras that you love to make it your own signature bowl.

  • Add Kalamata olives: I usually leave them out because I’m not a fan, but if you love that briny pop, they make a perfect addition.
  • Swap quinoa for rice: Quinoa adds protein and a nutty flavor, which I adore for a more wholesome bowl.
  • Make it spicy: If you love heat, sprinkle extra red pepper flakes or toss some sliced jalapeños into the bowl.
  • Try grilled veggies: Roasted bell peppers, zucchini, and eggplant can make it feel more like a Mediterranean feast.
  • Herb twist: Experiment with fresh mint or parsley in your tzatziki for a unique freshness.

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

Step 1: Whisk Together the Marinade

I start by mixing olive oil, lemon zest and juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes in a bowl. This marinade hits all the right notes—bright, savory, and a little sweet. Whisk until it’s well combined.

Step 2: Prepare the Chicken

Next, I pound the chicken breasts so they’re about a half-inch thick—this step is key for even cooking and juiciness. Then I toss the chicken in the marinade, either a shallow dish or a ziplock bag works great, and stick it in the fridge. At least 30 minutes, but a couple hours really lets the flavors soak in.

Step 3: Make the Tzatziki Sauce

While the chicken marinates, I grate the cucumber and squeeze out any excess moisture—this keeps the sauce from being too watery. Then I mix the cucumber with Greek yogurt, lemon juice, olive oil, minced garlic, salt, and fresh dill. Pop it in the fridge until you’re ready to serve; the flavors deepen nicely if it chills a bit.

Step 4: Prep the Veggies & Grain

I usually cook rice or quinoa ahead so it’s ready to go. Toss halved grape tomatoes, diced cucumbers, shredded romaine, and thinly sliced red onion into bowls. Feel free to add pitted olives here if you like them!

Step 5: Cook the Chicken

When you’re ready to cook, preheat your air fryer to 380°F. I air fry the chicken for 7 minutes on one side, then flip and cook another 3-4 minutes until it hits 165°F internal. Don’t have an air fryer? No worries. A skillet over medium-low heat with a little oil works just as well—cook about 7-8 minutes per side until golden and cooked through.

Step 6: Rest and Slice

After cooking, I let the chicken rest for 5 minutes on a cutting board before slicing—this keeps it juicy. Then slice thinly and it’s ready to go into your bowls.

Step 7: Assemble Your Greek Chicken Bowls with Tzatziki Recipe

Layer your bowls with the rice or quinoa base, then the fresh veggies, topped with the sliced chicken and a generous dollop of tzatziki. I usually drizzle some olive oil and extra lemon juice on top for brightness—sometimes I even add a bit of lemon tahini dressing if I’m feeling fancy. Dig in and enjoy!

💡

Pro Tips for Making Greek Chicken Bowls with Tzatziki Recipe

  • Pound for Juicy Chicken: Flattening the breasts ensures even cooking so the chicken stays tender and juicy every time.
  • Grate & Drain Cucumber: Squeeze out cucumber water before adding to tzatziki to avoid a watery sauce.
  • Marinate Longer if Possible: Even 30 minutes helps, but a couple hours marinating overnight amps up the flavor beautifully.
  • Use a Meat Thermometer: To avoid guessing, check the internal temp; 165°F means perfectly cooked, juicy chicken.

How to Serve Greek Chicken Bowls with Tzatziki Recipe

Greek Chicken Bowls with Tzatziki, Greek chicken bowls, Tzatziki chicken recipe, Mediterranean chicken bowls, easy Greek 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

Whenever I serve these bowls, I love topping them with a bit more crumbled feta, a sprinkle of fresh chopped dill or parsley, and a few lemon wedges on the side. Sometimes I add a drizzle of good olive oil or a pinch of sumac for a subtle zing. These simple garnishes elevate the whole experience and look so inviting.

Side Dishes

Keep it light and Mediterranean by pairing these bowls with a simple Greek salad or warm pita bread on the side. Roasted lemon potatoes or a light couscous salad also complement the flavors beautifully.

Creative Ways to Present

For a special occasion, I sometimes serve these bowls in mini mason jars or on a large platter so everyone can assemble their own. Adding colorful layers makes it visually stunning. You could even turn this into a mezze-style spread with hummus, dolmas, and grilled veggies for an authentic Mediterranean feast.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken, tzatziki, and veggies separately in airtight containers in the fridge. This keeps everything fresh and prevents sogginess—especially important if you’re saving the bowl for lunch the next day.

Freezing

The marinated chicken freezes really well uncooked. I portion it out and freeze it for a quick meal later. Just thaw overnight in the fridge and cook as directed. I don’t recommend freezing the tzatziki or fresh veggies, as their texture changes when thawed.

Reheating

Reheat leftover chicken gently in a skillet or oven at low heat to keep it moist. I avoid microwaving because it can dry out the chicken. Add fresh tzatziki and veggies cold when serving to keep that refreshing contrast.

FAQs

  1. Can I use chicken thighs instead of breasts?

    Absolutely! Chicken thighs are juicier and more forgiving if you like dark meat. Just adjust the cooking time slightly, and pound them gently if they’re uneven in thickness.

  2. What can I substitute for Greek yogurt in the tzatziki?

    If you prefer dairy-free or just don’t have Greek yogurt, try a thick coconut yogurt or a blend of silken tofu with lemon juice and garlic for a creamy alternative, keeping in mind the flavor will change slightly.

  3. How long can I marinate the chicken?

    Ideally, marinate for at least 30 minutes, but no more than 8 hours. The acid from the lemon juice can start to “cook” the chicken if left too long and change the texture.

  4. Can I make this recipe vegan?

    For a vegan version, swap the chicken for grilled tofu or chickpeas, and use a dairy-free tzatziki made from coconut or almond yogurt mixed with cucumber, garlic, and lemon.

  5. What’s the best way to cook the chicken if I don’t have an air fryer or skillet?

    You can grill the marinated chicken breasts for a lovely smoky flavor. Just cook over medium heat for 5-7 minutes per side until fully cooked through.

Final Thoughts

This Greek Chicken Bowls with Tzatziki Recipe is truly a winner in my kitchen. It’s one of those meals that feels thoughtful and special but without hours of work. I love how versatile it is—you can keep it simple during the week or dress it up for guests. Plus, the bright lemon-herb chicken paired with creamy tzatziki and fresh veggies is just unbeatable. Give it a try and I promise it will quickly become a favorite you’ll crave again and again.

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Greek Chicken Bowls with Tzatziki Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 8 reviews
  • Author: Amanda
  • 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: Gluten Free
Print Recipe

Description

This Greek Chicken Bowl recipe features juicy marinated chicken breasts cooked to perfection, served over a bed of fluffy rice or quinoa with fresh vegetables, tangy feta, and a creamy homemade tzatziki sauce. It’s a vibrant and healthy meal perfect for lunch or dinner, bursting with Mediterranean flavors.

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 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, 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 for even cooking. Place them in a shallow bowl or ziplock bag and pour the marinade over the chicken. Let it marinate for at least 30 minutes, ideally up to 1 hour for optimal flavor.
  3. Make the Tzatziki Sauce: While the chicken marinates, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill in a bowl. Mix well and set aside in the refrigerator to chill.
  4. Prep the Bowl Ingredients: Cook rice or quinoa according to package instructions. Prepare and chop the vegetables: halved tomatoes, diced cucumber, shredded romaine lettuce, and sliced red onion. Optional: add pitted olives if desired.
  5. Cook the Chicken: Preheat the air fryer to 380°F. Cook 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. If you do not have an air fryer, heat a skillet over medium-low heat with a little oil or butter and cook the chicken for 7-8 minutes per side until golden brown and fully cooked.
  6. Rest and Slice the Chicken: Remove the chicken from heat and let it rest for 5 minutes to retain juices. Then slice the chicken into strips.
  7. Assemble the Bowls: Divide the cooked rice or quinoa into four bowls. Top each with shredded lettuce, tomatoes, cucumber, red onion, sliced chicken, and crumbled feta. Add a generous dollop of tzatziki sauce. Finish with a drizzle of olive oil and lemon juice or optional lemon tahini dressing for extra flavor.

Notes

  • For extra flavor, cook the rice or quinoa in chicken broth and add lemon juice, salt, pepper, fresh chopped parsley, and chives after cooking.
  • Feel free to add pitted olives to your bowls for a more traditional Greek flavor.
  • If you don’t have an air fryer, pan-frying the chicken on medium-low heat is a great alternative.
  • Letting the chicken rest before slicing ensures juicier meat.
  • The tzatziki sauce can be prepared ahead and refrigerated for several hours or overnight to enhance the flavors.

Nutrition

  • Serving Size: 1 bowl (approximately 450 grams)
  • Calories: 520 kcal
  • Sugar: 8 g
  • Sodium: 680 mg
  • Fat: 22 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Protein: 38 g
  • Cholesterol: 90 mg

You Might Also Like These Recipes

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star