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Flavorful Greek Chicken Bowls Recipe with Easy Creamy Tzatziki Sauce

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A quick and easy Greek chicken bowl featuring herb-marinated chicken, fresh veggies, and a creamy homemade tzatziki sauce. Perfect for weeknights or casual gatherings, this dish balances bright, fresh flavors with satisfying textures.

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
  • 1 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • Salt and freshly ground black pepper to taste
  • 1 cup full-fat Greek yogurt
  • 1/2 medium cucumber, finely grated and drained
  • 1 garlic clove, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper to taste
  • 2 cups cooked quinoa or rice
  • 1 cup cherry tomatoes, halved
  • 1/2 cup Kalamata olives, pitted and halved
  • 1 medium cucumber, diced
  • 1 small red onion, thinly sliced
  • 1/2 cup crumbled feta cheese (optional)
  • Fresh parsley or mint for garnish

Instructions

  1. In a medium bowl, whisk together 3 tablespoons olive oil, lemon juice from 1 lemon, minced garlic, oregano, cumin, salt, and pepper. Add the chicken breasts or thighs, turning to coat well. Cover and refrigerate for at least 20 minutes, or up to 2 hours for more flavor.
  2. While the chicken marinates, grate the cucumber using a fine grater. Place grated cucumber in a clean kitchen towel and squeeze out excess moisture. In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir well and refrigerate until ready to serve.
  3. Heat a non-stick skillet or grill pan over medium-high heat. Once hot, add the marinated chicken pieces. Cook for about 5-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred on the outside. Transfer to a plate and let rest for 5 minutes before slicing.
  4. While the chicken cooks, dice the cucumber and slice the red onion thinly. Halve the cherry tomatoes and olives. If using, crumble the feta cheese. Warm the cooked quinoa or rice if needed.
  5. Divide the quinoa or rice evenly among four bowls. Top with sliced chicken, tomatoes, cucumbers, red onion, olives, and crumbled feta. Spoon generous dollops of the creamy tzatziki over each bowl, and garnish with fresh parsley or mint.
  6. Give everything a gentle toss before digging in or serve as is for presentation. Optionally, drizzle extra virgin olive oil over the top.

Notes

Marinate chicken for at least 20 minutes for best flavor. Drain grated cucumber well to avoid watery tzatziki. Let cooked chicken rest 5 minutes before slicing. Cook chicken in batches if needed to avoid overcrowding pan. Tzatziki can be made up to 24 hours ahead and kept refrigerated. For dairy-free, substitute Greek yogurt with coconut yogurt and omit feta cheese.

Nutrition

Keywords: Greek chicken bowl, tzatziki sauce, easy Greek recipe, healthy chicken bowl, Mediterranean chicken, quick dinner, creamy tzatziki, herb marinated chicken

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