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Flavorful Greek Chicken Bowls Recipe with Easy Homemade Tzatziki Sauce

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A quick and easy Greek chicken bowl recipe featuring juicy herb-marinated chicken, fresh veggies, and a creamy homemade tzatziki sauce. Perfect for busy weeknights or meal prep with vibrant Mediterranean flavors.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs
  • 3 tablespoons extra virgin olive oil
  • Juice of 1 large lemon
  • 3 garlic cloves, minced
  • 2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • Salt and freshly cracked black pepper to taste
  • 1 cup Greek yogurt (full-fat or 2%)
  • 1 small English cucumber, grated and drained
  • 1 tablespoon fresh dill, chopped
  • 1 garlic clove, minced
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon extra virgin olive oil
  • Salt to taste
  • 3 cups cooked rice or quinoa
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced
  • 1/4 cup Kalamata olives, pitted
  • 1/4 cup red onion slices (optional)
  • 1/2 cup feta cheese, crumbled
  • Fresh parsley or mint leaves for garnish

Instructions

  1. Prepare the chicken marinade: In a medium bowl, combine 3 tablespoons olive oil, juice of one lemon, minced garlic, dried oregano, ground cumin, salt, and pepper. Whisk until well blended.
  2. Marinate the chicken: Place chicken breasts or thighs in the marinade. Toss to coat thoroughly. Cover and refrigerate for at least 20 minutes, up to 2 hours.
  3. Make the tzatziki sauce: Grate the cucumber and drain excess moisture using a fine mesh sieve or cheesecloth. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, and salt. Stir until smooth and adjust seasoning.
  4. Cook the chicken: Heat a non-stick skillet or grill pan over medium-high heat. Cook chicken 5-6 minutes per side until cooked through and browned. Internal temperature should reach 165°F. Let rest 5 minutes before slicing.
  5. Prepare the bowls: Warm cooked rice or quinoa. Slice cherry tomatoes, cucumbers, and red onions. Pit and halve Kalamata olives if needed.
  6. Assemble: In each bowl, layer rice or quinoa, sliced chicken, fresh vegetables, olives, and a generous dollop of tzatziki sauce. Sprinkle crumbled feta and garnish with parsley or mint leaves. Serve immediately.

Notes

Drain grated cucumber thoroughly to avoid watery tzatziki. Marinate chicken at least 20 minutes for best flavor. Slice chicken against the grain for tenderness. Stir in a teaspoon of cold water or olive oil if tzatziki thickens after sitting.

Nutrition

Keywords: Greek chicken bowls, tzatziki sauce, Mediterranean chicken, easy dinner, healthy chicken recipe, homemade tzatziki, quick chicken bowl

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