Greek Chicken Bowls with Tzatziki Recipe

ByLucy
Jump to Recipe· 4.8 from 66 reviews

If you’re craving something fresh, flavorful, and totally satisfying, you have to try my Greek Chicken Bowls with Tzatziki Recipe. This recipe is one of my absolute favorites because it combines tender, juicy chicken with vibrant veggies, creamy homemade tzatziki, and a touch of tangy lemon that just makes every bite sing. It’s perfect for a weeknight dinner or meal prepping for the week ahead, and I promise once you make this, you’ll want to keep it in your regular dinner rotation.

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Why This Recipe Works

  • Balanced Flavors: The marinade’s lemon and honey combo perfectly balances tangy and sweet notes that compliment the chicken beautifully.
  • Fresh & Creamy Tzatziki: Making your own tzatziki adds a cool, garlicky kick that elevates the whole bowl instead of relying on store-bought sauces.
  • Versatile and Customizable: Whether you prefer rice, quinoa, or want to add or skip veggies, this bowl adapts easily to what you have on hand.
  • Quick & Easy Prep: Despite the layers of flavor, it comes together quickly—and the air fryer method makes cooking the chicken a breeze.
Greek Chicken Bowls with Tzatziki, Greek chicken bowls, healthy Greek chicken recipes, 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

Each ingredient plays a starring role in making these Greek Chicken Bowls with Tzatziki Recipe so satisfying. From the lemony chicken marinade to the refreshing crunch of cucumbers and the creamy feta, every piece complements the others for a well-rounded bowl you’ll look forward to every time. Here are some things to keep in mind when gathering your ingredients.

Greek Chicken Bowls with Tzatziki, Greek chicken bowls, healthy Greek chicken recipes, 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: Use small, thin breasts or pound to even thickness so they cook quickly and evenly, keeping the chicken juicy without drying out.
  • Olive oil: A staple in Mediterranean cooking, it adds richness and helps the marinade penetrate the meat.
  • Lemon zest & juice: Bring brightness and that signature Greek tang that wakes up the flavors.
  • Honey: Just a touch to balance the acidity in the marinade and promote caramelization during cooking.
  • Garlic powder, oregano, basil: Classic dried herbs to give the chicken an authentic Greek flavor without needing a million fresh herbs.
  • Rice or quinoa: Choose your favorite base; cooking in chicken broth and adding fresh herbs makes a simple grain feel special.
  • Fresh veggies (cucumber, tomatoes, romaine, red onion): Freshness and crunch are essential here—don’t skimp on these!
  • Feta cheese: A little salty and creamy, feta adds great contrast and ties the Mediterranean theme together.
  • Greek yogurt (for tzatziki): Use thick yogurt for a creamy, tangy dip that brings the whole bowl together.
  • Dill and garlic (for tzatziki): Fresh herbs and garlic punch up the traditional sauce in such a good way.
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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.

Make It Your Way

One of the things I love about this Greek Chicken Bowls with Tzatziki Recipe is how easy it is to tweak based on your mood, dietary needs, or what’s in your fridge. I often switch up the grains or toss in a few extra veggies depending on the season, and honestly, it’s just as delicious every time.

  • Variation: I tried swapping quinoa for rice the first time, and it instantly made it a bit heartier, perfect for cooler months. Feel free to experiment with farro or couscous too!
  • Vegetarian version: You can swap the chicken for crispy chickpeas or grilled halloumi cheese for a meatless but still protein-packed bowl.
  • Spice it up: Add extra red pepper flakes or a drizzle of harissa for some heat if you like it spicy.
  • Extra freshness: Fresh mint or parsley sprinkled on top can brighten this bowl in new and exciting ways.

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

Step 1: Whisk and Marinate that Chicken

First, whisk together olive oil, lemon zest and juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes in a bowl or ziplock bag. Then, pound the chicken breasts to about ½ inch thick—this helps them cook evenly and stay juicy. Add the chicken to the marinade and let it sit for at least 30 minutes, though I like to let it hang out for a couple of hours if I have the time. The lemon and herbs will sink in and give a bright, fresh flavor that’s hard to beat.

Step 2: Mix Up Your Tzatziki

While the chicken marinates, combine plain Greek yogurt, grated cucumber (squeeze out excess water if you can), lemon juice, olive oil, minced garlic, salt, and fresh dill. Stir it all together until creamy and flavorful. You can make this a few hours ahead and keep it chilled—the flavors blend beautifully over time.

Step 3: Prep Your Bowl Essentials

Cook your rice or quinoa (I like to use chicken broth instead of water for extra flavor) and toss in fresh herbs like parsley and chives along with a bit of lemon juice, salt, and pepper. Prep your veggies—halving grape tomatoes, dicing cucumbers, slicing red onion, and shredding romaine lettuce. This is when your bowl really starts to look inviting.

Step 4: Cook the Chicken Perfectly

I love using an air fryer for the chicken; it keeps it moist and gives a slight crisp without extra oil. Air fry at 380°F: cook one side for 7 minutes, then flip and cook another 3-4 minutes or until the internal temperature hits 165°F. Don’t have an air fryer? No problem! Use a skillet with a little olive oil or butter over medium-low heat—cook the chicken about 7-8 minutes per side until golden and cooked through. Remember, let the chicken rest for 5 minutes before slicing—that keeps it juicy and tender.

Step 5: Assemble and Enjoy

Layer your bowl starting with rice or quinoa, add your vibrant veggies and romaine, top with sliced chicken and a generous dollop of homemade tzatziki. I like to finish with a drizzle of olive oil and a squeeze of lemon juice—but feel free to add a lemon tahini dressing or even some kalamata olives if you’re a fan. Grab a fork and dig in!

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Tips from My Kitchen

  • Marinate Longer for More Flavor: If you can, let the chicken sit in the marinade for a few hours or even overnight—it really intensifies the flavor.
  • Pound the Chicken Thinly: This simple step helps the chicken cook evenly and prevents dryness.
  • Don’t Skip Letting Chicken Rest: Resting the meat for 5 minutes locks in the juices for a moist bite every time.
  • Squeeze the Cucumber for Tzatziki: Too much moisture can water down your sauce, so give the cucumber a good squeeze before mixing.

How to Serve Greek Chicken Bowls with Tzatziki Recipe

Greek Chicken Bowls with Tzatziki, Greek chicken bowls, healthy Greek chicken recipes, 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 these bowls with crumbled feta and sometimes a sprinkle of fresh dill or parsley. A little drizzle of good quality olive oil and a squeeze of lemon juice on top really bring everything together and add a little shine. If I’m feeling fancy, I add a few pitted kalamata olives or a dusting of smoked paprika for an extra flavor pop.

Side Dishes

These bowls are quite a complete meal, but if I’m serving company, I like to add a side of warm pita bread or a simple Greek salad full of cucumbers, tomatoes, and olives. Roasted lemon potatoes also make a fantastic complement for a heartier dinner.

Creative Ways to Present

For a casual gathering, I’ve set up a build-your-own Greek bowl bar with all the components laid out so everyone can customize. It’s a fun way to entertain without stress, and guests love mixing and matching toppings. For a more elegant meal, plating with fresh herb sprigs and lemon wedges adds a lovely touch.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken, rice, and veggies in separate airtight containers in the fridge to keep everything fresh. This way, the chicken stays tender instead of getting chewy, and the veggies don’t get soggy. The tzatziki keeps well for about three days—just give it a quick stir before serving.

Freezing

I don’t recommend freezing the whole assembled bowl because the fresh veggies and tzatziki don’t freeze well. However, the marinated raw chicken can be frozen before cooking—just thaw it overnight in the fridge and cook as directed. You can also freeze cooked rice or quinoa separately.

Reheating

To reheat leftovers, I warm the chicken and rice gently in the microwave or on the stove with a splash of water to keep the rice fluffy. Add fresh veggies and tzatziki cold when ready to eat to keep that fresh, crunchy contrast.

FAQs

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

    Absolutely! Chicken thighs are more forgiving and stay juicy even if slightly overcooked. Just follow the same marinade and cooking instructions, but cook a little longer if needed until the internal temperature reaches 165°F. They’ll add a richer flavor that’s equally delicious.

  2. Is there a dairy-free option for the tzatziki sauce?

    Yes! You can make a dairy-free tzatziki by using coconut or almond-based yogurt instead of Greek yogurt. Just make sure it’s plain and unsweetened for the best results. The flavor won’t be exactly the same but still fresh and tasty.

  3. How long can I marinate the chicken for?

    The chicken marinates best between 30 minutes and 4 hours. Beyond that, the lemon juice’s acidity can start to break down the meat texture too much, making it mushy. If you want to prep ahead, I’d recommend no more than overnight.

  4. Can I make the bowls completely ahead of time?

    It’s best to prep ingredients ahead but assemble the bowls just before serving. This prevents the veggies from getting soggy and keeps the tzatziki fresh and bright. Storing components separately ensures the best taste and texture.

Final Thoughts

This Greek Chicken Bowls with Tzatziki Recipe is one of those dishes I keep coming back to because it feels like a little Mediterranean getaway on a plate. It’s fresh, flavorful, and easy enough to throw together on a busy evening yet fancy enough to impress friends. I truly hope you enjoy making and eating it as much as I do—and remember, the magic is in the fresh ingredients and simple, thoughtful preparation.

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Greek Chicken Bowls with Tzatziki Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 66 reviews
  • Author: Lucy
  • 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 Lactose
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Description

Greek Chicken Bowls combine tender marinated chicken with fresh vegetables, grain base, and creamy homemade tzatziki sauce for a vibrant, healthy, and flavorful meal perfect for 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

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 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 chicken marinade.
  2. Marinate the chicken: Pound the chicken breasts to about 1/2 inch thickness. Place them in a shallow bowl or a ziplock bag with the marinade, ensuring they are fully coated. Let marinate in the refrigerator for at least 30 minutes or up to a few hours.
  3. Make the tzatziki sauce: Combine plain Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh chopped dill in a bowl. Mix well and set aside to allow flavors to meld.
  4. Prepare the bowl ingredients: Cook the rice or quinoa according to package instructions. Chop the tomatoes, cucumber, shred the romaine lettuce, and slice the red onion. Optionally, add pitted olives if desired.
  5. Cook the chicken: Preheat the air fryer to 380°F. Place the marinated chicken in the air fryer basket and cook for 7 minutes on one side. Flip and cook for an additional 4 minutes or until the internal temperature reaches 165°F. Alternatively, heat a skillet with oil or butter over medium-low heat, fry the chicken for 7-8 minutes on one side, then flip and cook until golden and temperature reaches 165°F.
  6. Rest and slice chicken: Remove the chicken from heat and let it rest for 5 minutes to retain juices, then slice it into strips.
  7. Assemble the bowls: Distribute the cooked rice or quinoa into bowls. Layer with shredded lettuce, tomatoes, cucumber, red onion, sliced chicken, and sprinkle with feta cheese. Add a generous dollop of tzatziki sauce. Optionally, drizzle olive oil and lemon juice or lemon tahini dressing on top for extra flavor.

Notes

  • For extra flavor, cook your rice or quinoa in chicken broth instead of water.
  • Add a squeeze of lemon juice, salt, pepper, and fresh chopped parsley or chives to the cooked grains to enhance taste.
  • Traditional Greek bowls include olives, feel free to add pitted olives to each bowl if you like.
  • If you don’t have an air fryer, cooking the chicken in a skillet is a great alternative.
  • Letting chicken rest after cooking ensures juicy, tender slices.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 450 kcal
  • Sugar: 7 g
  • Sodium: 650 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 35 g
  • Fiber: 4 g
  • Protein: 35 g
  • Cholesterol: 85 mg

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