Greek Chicken Bowls with Tzatziki Recipe

ByJulia
Jump to Recipe· 4.7 from 32 reviews

If you’re craving a meal that’s bursting with fresh flavors, easy to throw together, and absolutely satisfying, you’re going to love my Greek Chicken Bowls with Tzatziki Recipe. This dish combines juicy, tangy marinated chicken with crisp veggies, creamy tzatziki, and a base of fluffy rice or quinoa—making it the perfect weeknight dinner or meal prep superstar. Trust me, once you try this, it’ll become one of your go-to meals for good reason!

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Why This Recipe Works

  • Balanced Flavors: The marinade perfectly blends citrus, herbs, and honey for a juicy, flavorful chicken that’s never dry.
  • Freshness & Creaminess: Crisp veggies and homemade tzatziki add crunch and cool creaminess that brighten up every bite.
  • Easy Meal Prep: Components like the chicken and tzatziki can be prepared ahead, making quick lunches or dinners a breeze.
  • Versatility: Whether you use rice or quinoa and add olives or other toppings, you can tweak it to fit your taste and pantry.
Greek Chicken Bowls with Tzatziki, Greek chicken bowls, Tzatziki chicken bowls, healthy Greek bowls, easy Greek dinner ideas - 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

The ingredients in this Greek Chicken Bowls with Tzatziki Recipe come together harmoniously to give you big flavor without any fuss. The marinade seals in tender juiciness while the veggies add fresh texture, and the homemade tzatziki is the creamy, tangy star that ties it all together. Here are some tips and highlights for choosing your ingredients:

Greek Chicken Bowls with Tzatziki, Greek chicken bowls, Tzatziki chicken bowls, healthy Greek bowls, easy Greek dinner ideas - 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 ensures quick, even cooking and juicy results every time.
  • Olive oil: Use a good-quality extra virgin for the marinade and tzatziki to boost flavor.
  • Lemon zest & juice: Fresh lemon juice adds brightness and zest gives a subtle citrus aroma—both are essential.
  • Honey: Adds a touch of sweetness to balance the lemon’s acidity and herbs.
  • Garlic powder and herbs (oregano, basil): These create that classic Greek flavor profile you’re craving.
  • Red pepper flakes: A pinch brings in subtle heat—you can always dial it back if you prefer mild.
  • Rice or quinoa: Either base works great and soaks up the flavors beautifully.
  • Veggies (tomatoes, cucumber, romaine, red onion): Fresh, crisp, and colorful—they add balance and nutrition.
  • Feta cheese: Adds the salty, creamy contrast that makes the bowl feel authentically Greek.
  • Greek yogurt and cucumber for tzatziki: Homemade tzatziki is so much better than store-bought—fresh, tangy, and garlicky with the perfect cucumber crunch.
  • Fresh dill: This herb really makes the tzatziki stand out—if you don’t have it, try mint or parsley as a substitute.
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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 sharing this Greek Chicken Bowls with Tzatziki Recipe because it’s so easy to make your own. Feel free to swap out veggies, adjust herbs, or swap the base depending on the season or what you’ve got in the fridge.

  • Variation: Once, I added chopped Kalamata olives and roasted red peppers to the bowl for a deeper flavor and my family devoured it. You should try it!
  • Grain Swap: Quinoa adds a lovely nuttiness if you want a gluten-free boost or more protein.
  • Vegetarian Version: Swap the chicken for grilled halloumi or falafel, and don’t skip the tzatziki—it’s a game changer.
  • Spice Level: If you prefer it milder, reduce or omit the red pepper flakes, or crank it up for more heat.

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

Step 1: Marinate the Chicken for Maximum Flavor

I like to start by whisking together olive oil, lemon zest and juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes. Then I pound the chicken breasts to about half an inch thickness—that makes sure they cook evenly and stay juicy. Toss the chicken in the marinade and let it hang out for at least 30 minutes, but if you have time, a couple of hours really amps up the flavor. I usually throw mine in a ziplock bag for easy cleanup.

Step 2: Whip Up the Fresh Tzatziki Sauce

While the chicken marinates, I mix plain Greek yogurt with grated cucumber, lemon juice, olive oil, minced garlic, salt, and freshly chopped dill. This tzatziki is my personal favorite because it’s creamy and tart, but not overpowering. Plus, it’s super simple to make ahead and just gets better once it chills.

Step 3: Prepare Your Base and Veggies

Cook your rice or quinoa according to package instructions. I like to cook mine with chicken broth and finish it with a squeeze of lemon, salt, pepper, and fresh herbs like parsley and chives—this little trick really elevates the bowl. Then chop up cucumbers, tomatoes, red onion, and shred some crisp romaine lettuce.

Step 4: Cook the Chicken to Perfection

If you have an air fryer, this is your new best friend! Preheat it to 380°F and cook the chicken for 7 minutes on one side, flip, and cook for 3-4 more minutes or until the internal temperature hits 165°F. No air fryer? No worries. Heat a skillet with oil over medium-low heat and cook the chicken for 7-8 minutes a side until golden and cooked through. Once done, let it rest for 5 minutes to lock in the juices, then slice it thinly.

Step 5: Assemble Your Bowl and Enjoy!

Time for the fun part! Start with your rice or quinoa base, layer on the shredded romaine, tomatoes, cucumbers, red onion, and sliced chicken. Dollop generous spoonfuls of tzatziki all over, sprinkle feta cheese, drizzle a bit of olive oil and a fresh squeeze of lemon juice for an extra zing. I sometimes add a drizzle of my lemon tahini dressing because who can resist?

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Pro Tips for Making Greek Chicken Bowls with Tzatziki Recipe

  • Even Chicken Thickness: Pounding the chicken breast ensures it cooks evenly without drying out, especially important for air frying or pan searing.
  • Make Tzatziki in Advance: It tastes best after a few hours in the fridge so the flavors meld beautifully.
  • Flavor Your Base: Cooking rice or quinoa in broth and adding fresh herbs makes the entire bowl pop with flavor.
  • Rest Chicken Before Slicing: Let it rest 5 minutes off the heat to lock juices—cutting too soon can make it dry.

How to Serve Greek Chicken Bowls with Tzatziki Recipe

Greek Chicken Bowls with Tzatziki, Greek chicken bowls, Tzatziki chicken bowls, healthy Greek bowls, easy Greek dinner ideas - 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 usually top mine with a sprinkle of crumbled feta for that salty contrast and extra fresh dill or parsley for color and an herbal lift. Sometimes a few lemon wedges on the side are perfect for those who want an extra citrus kick. Oh, and don’t forget a drizzle of olive oil to make it shine beautifully.

Side Dishes

Though the bowls are pretty perfect on their own, I love pairing them with warm pita bread or crispy roasted potatoes for added heartiness. A simple Greek salad or grilled veggies on the side also make a fresh, colorful accompaniment.

Creative Ways to Present

For a dinner party, I like to serve these bowls in shallow white bowls, layering everything neatly and finishing with edible flowers and a little microgreens for flair. Offering a DIY station with all the toppings let guests build their perfect bowl, which is always a big hit.

Make Ahead and Storage

Storing Leftovers

I store leftover chicken and tzatziki in separate airtight containers in the fridge—this helps everything stay fresh and flavors don’t blend prematurely. Keep the veggies and base fresh by storing them separately as well if possible.

Freezing

The marinated chicken freezes really well on its own before cooking—just thaw fully before cooking. I don’t recommend freezing the entire bowl since fresh veggies and tzatziki don’t freeze well, but cooked chicken and rice/quinoa freeze great if you want meal prep convenience.

Reheating

I typically reheat leftover chicken and grain in the microwave or oven, then add fresh veggies and tzatziki fresh right before eating to keep that bright, crisp contrast. Warming the chicken gently helps prevent drying it out.

FAQs

  1. Can I use other cuts of chicken for this recipe?

    Yes! While I prefer small chicken breasts pounded thin for even cooking, boneless skinless chicken thighs are also a tasty alternative and will be even juicier. Just adjust cooking time slightly and ensure the internal temperature reaches 165°F.

  2. Is there a vegetarian option for Greek Chicken Bowls with Tzatziki Recipe?

    Definitely! For a vegetarian twist, swap the chicken for grilled halloumi cheese, roasted chickpeas, or falafel. The tzatziki remains a delicious protein-rich topping that ties the whole bowl together.

  3. How long can I store leftovers?

    Stored properly in airtight containers, cooked chicken and tzatziki can last 3-4 days in the fridge. Store fresh veggies and grains separately to keep everything tasting fresh.

  4. Can I make the tzatziki without dill?

    Absolutely! If you don’t have fresh dill on hand, parsley or mint can be great substitutes. The flavor will be a bit different but still wonderfully fresh and creamy.

Final Thoughts

This Greek Chicken Bowls with Tzatziki Recipe is one of those dishes I keep coming back to because it’s just so vibrant, simple, and endlessly adaptable. Whether you’re cooking for the family, meal prepping for the week, or impressing friends, it delivers every time. I hope you enjoy making it as much as I do—and more importantly, savor every delicious bite with that homemade tzatziki that really sets it apart. Give it a try, and I promise you’ll be making it again soon!

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Greek Chicken Bowls with Tzatziki Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 32 reviews
  • Author: Julia
  • 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
Print Recipe

Description

Greek Chicken Bowls featuring marinated and air-fried chicken breast served over rice or quinoa with fresh veggies, feta, and homemade tzatziki sauce for a vibrant Mediterranean 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 marinade: Whisk together all ingredients for the chicken marinade to combine flavors thoroughly.
  2. Marinate chicken: Pound chicken breasts to about 1/2 inch thickness. Place in a shallow bowl or ziplock bag with the marinade, ensuring even coating. Let marinate for at least 30 minutes up to 1 hour or more for better flavor.
  3. Make tzatziki sauce: While chicken marinates, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill in a bowl and mix well. Set aside.
  4. Prepare base ingredients: Cook rice or quinoa as preferred. Chop and prepare tomatoes, cucumber, romaine lettuce, and red onion. Optionally add olives if desired for a traditional Greek flavor.
  5. Cook chicken: Preheat the air fryer to 380°F. Air fry chicken for 7 minutes on one side, flip and cook for an additional 4 minutes or until internal temperature reaches 165°F. Alternatively, fry chicken in a skillet with oil or butter over medium/low heat, cooking 7-8 minutes per side until golden and cooked through.
  6. Rest and slice chicken: Let cooked chicken rest for 5 minutes away from heat before slicing thinly for serving.
  7. Assemble bowls: In serving bowls, layer cooked rice or quinoa, vegetables, sliced chicken, and crumbled feta. Top with a generous dollop of tzatziki sauce. Drizzle with extra olive oil and lemon juice, or lemon tahini dressing if desired. Serve and enjoy!

Notes

  • Cooking rice or quinoa in chicken broth with lemon juice, salt, pepper, and fresh chopped parsley and chives adds extra flavor to the base.
  • Olives can be added to the bowl for a more traditional Greek taste.
  • If no air fryer is available, skillet frying is a great alternative to achieve a golden, cooked chicken breast.
  • Letting the chicken rest before slicing retains juices and keeps it moist.
  • The tzatziki sauce can be made ahead and refrigerated for convenience.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 550 kcal
  • Sugar: 10 g
  • Sodium: 700 mg
  • Fat: 20 g
  • Saturated Fat: 5 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 45 g
  • Fiber: 5 g
  • Protein: 40 g
  • Cholesterol: 85 mg

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