Greek Chicken Bowls with Tzatziki Recipe

ByLily
Jump to Recipe· 4.5 from 12 reviews

If you’re craving a fresh, vibrant meal that’s bursting with Mediterranean flavors, you’re going to love this Greek Chicken Bowls with Tzatziki Recipe. It’s easy enough for a weeknight dinner but fancy enough to impress guests, and I promise you’ll want to make it again and again. Trust me, once you get a taste of that juicy, lemony chicken paired with the cool, creamy tzatziki and crisp veggies, you’ll be hooked!

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Why This Recipe Works

  • Balanced Flavors: The lemon and honey marinade delivers the perfect sweet and tangy punch, bringing the chicken to life.
  • Simple, Fresh Ingredients: Fresh veggies and tzatziki keep the bowls light but satisfying, perfect for any season.
  • Versatile Cooking Methods: Whether you use an air fryer or skillet, cooking chicken to juicy perfection is straightforward.
  • Customizable Bowls: You can mix and match grains, veggies, or even swap the chicken for tofu to fit your taste and diet.
Greek Chicken Bowls with Tzatziki, Greek chicken bowls, Mediterranean chicken bowls, healthy Greek lunch, 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

This Greek Chicken Bowls with Tzatziki Recipe combines ingredients that bring together freshness, richness, and that classic Mediterranean zing. Each component plays its part, and knowing what each does will help you shop smart and nail the flavor every time.

Greek Chicken Bowls with Tzatziki, Greek chicken bowls, Mediterranean chicken bowls, healthy Greek lunch, 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: I prefer small breasts because they marinate and cook evenly without drying out.
  • Olive Oil: Adds richness and helps everything meld together during marination.
  • Lemon Zest & Juice: Brightens the dish with citrus notes that cut through the richness of the chicken and yogurt.
  • Honey: Provides a natural touch of sweetness balancing the tart lemon.
  • Garlic Powder, Oregano & Basil: These dried herbs bring that unmistakable Greek flavor; if you can, use fresh oregano for more punch.
  • Salt, Black Pepper & Red Pepper Flakes: Essential seasonings that amp up flavor and add a little heat.
  • Cooked Rice or Quinoa: I love rice for its simplicity, but quinoa adds a nutty texture and protein boost.
  • Grape or Cherry Tomatoes: Their natural sweetness and juiciness are the perfect fresh counterpoint.
  • Cucumber: Adds crunch and pairs perfectly with the creamy tzatziki sauce.
  • Romaine Lettuce: The base for fresh greens that hold up well under the bowl’s toppings.
  • Red Onion: Sharpness that adds depth; I often soak it in cold water briefly to mellow the bite.
  • Feta Cheese: Salty and creamy, the finishing touch for real Greek vibes.
  • Plain Greek Yogurt: The creamy base of the tzatziki, thick and tangy.
  • Grated Cucumber: Adds moisture and freshness to the tzatziki — don’t skip draining excess water to keep it thick.
  • Fresh Dill: Bright and aromatic; it makes the tzatziki sing.
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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 best things about the Greek Chicken Bowls with Tzatziki Recipe is how easy it is to tailor to your likes. Over time, I’ve found a few tweaks that make it just right for me—and I’m excited to share options so you can make it your own too.

  • Variation: I sometimes swap chicken breasts for thighs when I want juicier, more flavorful meat—just adjust cooking time accordingly.
  • Vegetarian Option: Use grilled halloumi or marinated tofu instead of chicken, and it’s just as delicious.
  • Grains: Quinoa is my go-to when I want more protein, but couscous or even cauliflower rice work great if you want low-carb.
  • Extra Veggies: Roasted bell peppers, kalamata olives (if you’re a fan), or artichoke hearts add even more Greek authenticity and vibrant color.

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

Step 1: Marinate the Chicken to Perfection

Start by whisking together olive oil, lemon zest and juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes. I like to pound the chicken breasts to an even ½ inch thickness—it helps them cook evenly and speeds up the marinating process. Toss the chicken in the marinade, either in a shallow dish or a zipper bag, and let it soak up those flavors for at least 30 minutes. Longer is better—even a couple of hours if you have time. This is the step where your chicken gets all its magic!

Step 2: Whip Up the Tzatziki

While your chicken marinates, mix the plain Greek yogurt with grated cucumber (make sure you squeeze out excess water so the tzatziki isn’t runny), lemon juice, olive oil, minced garlic, salt, and fresh dill. This sauce is *so* simple but brings that cool, tangy freshness you’ll love biting into. Let it rest in the fridge so the flavors meld while you prep the rest.

Step 3: Prep Your Bowls

Cook your rice or quinoa and prep your veggies while the sauce sets. I like to cook mine in chicken broth for extra flavor, then toss in a bit of fresh parsley, chives, lemon juice, salt, and pepper. Chop the romaine, halve your cherry tomatoes, dice cucumbers, and slice red onion. My only “no” here is olives—I’m not a big fan, but if you love them, definitely add a handful!

Step 4: Cook the Chicken

If you have an air fryer, it’s hands down the easiest way: preheat to 380°F, cook chicken on one side for 7 minutes, flip, then finish for 3-4 minutes until it hits 165°F inside. No air fryer? No problem—I use a skillet with a little oil over medium-low heat, cooking 7-8 minutes per side until golden and cooked through. Let the chicken rest outside of the heat for 5 minutes to keep it juicy, then slice it into strips.

Step 5: Assemble Your Bowls & Enjoy!

Layer your rice or quinoa at the base, then add lettuce, tomatoes, cucumbers, onions, and sliced chicken on top. Dollop the creamy tzatziki generously over everything — it’s the star of the show! I always finish with a drizzle of extra olive oil and a squeeze of lemon juice to take it up a notch. Sometimes, I throw on some crumbled feta or add a splash of my homemade lemon tahini dressing for variety. Enjoy every bite!

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Tips from My Kitchen

  • Pound for Tenderness: Even thickness means juicy chicken that cooks evenly—don’t skip this easy step.
  • Drain the Cucumber Well: For the tzatziki, pressing the grated cucumber with a paper towel or cheesecloth keeps it creamy, not watery.
  • Rest Your Meat: Let chicken sit after cooking to lock in juices—this makes all the difference.
  • Customize the Heat: Adjust red pepper flakes to suit your spice tolerance; I like to keep a little flicker of heat.

How to Serve Greek Chicken Bowls with Tzatziki Recipe

Greek Chicken Bowls with Tzatziki, Greek chicken bowls, Mediterranean chicken bowls, healthy Greek lunch, 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

I love topping these bowls with a sprinkle of crumbled feta for that salty tang, plus fresh dill or parsley if I have it on hand. A few twists of freshly cracked black pepper and a light drizzle of olive oil bring out all the flavors beautifully. Sometimes, I toss on some roasted pine nuts for extra crunch—they’re an underrated delight!

Side Dishes

For sides, a warm pita bread or freshly baked flatbread is perfect for scooping up the tzatziki and chicken. A simple Greek salad with olives, cucumber, tomato, and feta works wonderfully if you want more veggies on the side. Roasted potatoes tossed with oregano pair nicely too for a heartier meal.

Creative Ways to Present

For gatherings, I like to build a DIY Greek bowl station with all the toppings laid out for guests—grilled veggies, olives, different dressings, and multiple grain options make it fun and interactive. Serving tzatziki in those small mini bowls on the side keeps everything fresh and pretty on the plate. For date night, plating the chicken slices fanned over a neat mound of rice with a drizzle of extra virgin olive oil makes for an elegant presentation.

Make Ahead and Storage

Storing Leftovers

I usually store leftover chicken and veggies separately from the rice to keep textures fresh. Use airtight containers and keep the tzatziki in its own small jar. This way, when you’re ready to dig in again, everything tastes just as good as freshly made.

Freezing

While I don’t recommend freezing the fresh veggie components or tzatziki, the marinated chicken freezes really well pre-cooked. I portion it out into freezer bags and thaw overnight in the fridge before reheating. This has saved me on busy nights when I want a fast, wholesome meal.

Reheating

To keep chicken juicy, I reheat it gently in a skillet over medium-low heat with a splash of water or broth, covering it to trap moisture. Avoid microwaving if you can—it tends to dry the meat out. For the rice, a quick toss in a pan or microwave with a moist paper towel works great. Add tzatziki fresh after reheating!

FAQs

  1. Can I make Greek Chicken Bowls with Tzatziki Recipe ahead of time?

    Absolutely! You can marinate the chicken up to 24 hours ahead, prep your veggies, and even make the tzatziki sauce a day or two before. Just store everything separately for best freshness.

  2. What if I don’t have an air fryer?

    No worries—cook the chicken in a skillet over medium-low heat with a bit of oil or butter. Just watch the cooking time closely and flip when nicely golden to ensure it’s moist and tender.

  3. How do I keep the tzatziki thick and not watery?

    The key is draining the grated cucumber well before mixing it into the yogurt—either with a fine mesh sieve or wrapped in a clean kitchen towel. This helps keep the sauce creamy and perfect for drizzling.

  4. Can I use other proteins instead of chicken?

    Definitely! Grilled shrimp, lamb, or even crispy baked tofu work beautifully and bring great variety to your Greek chicken bowls experience.

  5. What sides go best with Greek Chicken Bowls with Tzatziki Recipe?

    Classic Greek salad, warm pita bread, or roasted potatoes are fabulous choices that complement the flavors and textures of this bowl.

Final Thoughts

This Greek Chicken Bowls with Tzatziki Recipe is one of those dishes I genuinely look forward to making because it’s both comforting and refreshing. It’s simple but feels elevated with homemade tzatziki and that flavorful lemon-honey chicken. I hope you find it as satisfying and versatile as I do—whether it’s a quick solo dinner or a meal to share with family. Give it a try, and I’m sure it’ll become a staple in your kitchen like it did in mine!

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Greek Chicken Bowls with Tzatziki Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 12 reviews
  • Author: Lily
  • 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

A fresh and flavorful Greek Chicken Bowl recipe featuring marinated chicken breasts cooked to juicy perfection, served over a bed of rice or quinoa with crisp vegetables, tangy tzatziki sauce, and a sprinkle of feta cheese for a wholesome Mediterranean-inspired meal.

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 ingredients for the chicken marinade in a bowl until well combined.
  2. Marinate the chicken: Pound the chicken breasts to about 1/2 inch thick and place them in a shallow bowl or ziplock bag with the marinade. Let them marinate for at least 30 minutes, or up to 1 hour for best flavor infusion.
  3. Make the tzatziki: While the chicken marinates, combine all tzatziki ingredients in a separate bowl and set aside to chill and let flavors meld.
  4. Prep the base and vegetables: Cook the rice or quinoa as directed. Chop and prepare the tomatoes, cucumber, romaine lettuce, and red onion. Optionally, add pitted olives if desired.
  5. Cook the chicken: Preheat an air fryer to 380°F and air fry the chicken breasts on one side for 7 minutes, then flip and cook for an additional 4 minutes or until internal temperature reaches 165°F. If no air fryer is available, heat a skillet over medium-low heat with a little oil or butter and cook chicken on one side for 8 minutes, then flip and cook 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 into strips.
  7. Assemble the bowls: Divide the cooked rice or quinoa among bowls, top with shredded lettuce, chopped vegetables, sliced chicken, and a dollop of tzatziki. Drizzle with olive oil and lemon juice for extra brightness and optionally add lemon tahini dressing. Serve immediately and enjoy!

Notes

  • Cook the rice or quinoa in chicken broth for enhanced flavor and add lemon juice, salt, pepper, fresh chopped parsley, and chives for a vibrant base.
  • You can substitute chicken breasts with chicken thighs for juicier meat.
  • Add pitted olives to the bowl for a more traditional Greek flavor.
  • Letting the chicken marinate longer, up to a few hours, will deepen the flavor.
  • If you prefer a spicier bowl, increase the red pepper flakes in the marinade.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 480 kcal
  • Sugar: 8 g
  • Sodium: 670 mg
  • Fat: 18 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: forty one g
  • Fiber: 4 g
  • Protein: 38 g
  • Cholesterol: 90 mg

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