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Greek Chicken Bowls Recipe Easy Flavor-Packed Healthy Meal with Tzatziki

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Flavor-packed Greek chicken bowls with herb-infused chicken and creamy tzatziki sauce, balanced with fresh veggies and grains for a healthy, satisfying meal.

Ingredients

Scale
  • 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 3 garlic cloves, minced
  • 1 tablespoon dried oregano (or 2 tablespoons fresh, finely chopped)
  • 1 teaspoon ground cumin
  • Salt and freshly ground black pepper, to taste
  • 1 cup Greek yogurt, full-fat or 2%
  • 1/2 cucumber, peeled and grated, excess water squeezed out
  • 2 garlic cloves, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • Salt and pepper, to taste
  • 2 cups cooked rice or quinoa (white, brown, or cauliflower rice for low-carb option)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 cup cucumber, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • Optional: Feta cheese crumbles
  • Fresh parsley or extra dill for garnish

Instructions

  1. In a large bowl, combine olive oil, lemon juice, minced garlic, oregano, cumin, salt, and pepper. Add chicken pieces and toss to coat evenly. Cover and refrigerate for at least 20 minutes, up to 2 hours.
  2. Grate cucumber and squeeze out excess moisture. In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, salt, and pepper. Stir well and refrigerate until ready to serve.
  3. Prepare rice or quinoa according to package instructions. Rinse rice under cold water before cooking for fluffiness. Set aside once cooked.
  4. Heat a large skillet or grill pan over medium-high heat. Add marinated chicken pieces in a single layer. Cook 4-5 minutes per side until golden brown and cooked through (internal temp 165°F). Avoid moving chicken too much for a good sear.
  5. Divide cooked rice/quinoa among bowls. Top with grilled chicken, cherry tomatoes, cucumber, red onion, Kalamata olives, and optional feta. Spoon tzatziki over everything. Garnish with fresh parsley or dill.

Notes

Do not marinate chicken longer than 2 hours to avoid ‘cooking’ the meat with lemon juice. Remove excess water from cucumber to prevent watery tzatziki. Cook chicken in batches to avoid overcrowding the pan. For low-carb, use cauliflower rice or mixed greens. Tzatziki tastes best after chilling at least 30 minutes.

Nutrition

Keywords: Greek chicken bowls, tzatziki, healthy meal, Mediterranean, grilled chicken, easy recipe, quick dinner, protein bowl

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