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Easy Flavor-Packed Greek Chicken Bowls Recipe with Homemade Tzatziki

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A quick and easy Greek chicken bowl recipe featuring tender, flavorful marinated chicken and creamy homemade tzatziki, perfect for weeknight dinners or meal prep.

Ingredients

Scale
  • 1 ½ lbs boneless, skinless chicken breasts or thighs
  • 3 cloves garlic, minced
  • 3 tablespoons olive oil
  • Juice of 1 lemon
  • 1 tablespoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • ½ teaspoon smoked paprika (optional)
  • 1 cup Greek yogurt (full-fat)
  • ½ cucumber, finely grated and drained
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 cups cooked rice or quinoa
  • 1 cup cherry tomatoes, halved
  • 1 small red onion, thinly sliced
  • 1 cup chopped cucumber
  • ½ cup crumbled feta cheese (optional)
  • Fresh parsley or extra dill for garnish
  • Olives (optional)

Instructions

  1. In a medium bowl, combine minced garlic, olive oil, lemon juice, oregano, smoked paprika, salt, and pepper. Whisk until blended.
  2. Add chicken pieces to marinade, toss to coat evenly, cover and refrigerate for at least 20 minutes up to 2 hours.
  3. Grate cucumber finely and drain thoroughly using a colander or kitchen towel.
  4. In a bowl, mix Greek yogurt, drained cucumber, minced garlic, fresh dill, lemon juice, olive oil, salt, and pepper. Stir well and refrigerate until serving.
  5. Heat skillet or grill pan over medium-high heat. Cook chicken pieces 5-7 minutes per side until internal temperature reaches 165°F and juices run clear.
  6. Warm rice or quinoa according to package instructions.
  7. Slice cherry tomatoes, cucumber, and red onion thinly. Crumble feta cheese and chop fresh parsley or dill.
  8. Assemble bowls starting with rice or quinoa, then chicken, fresh veggies, a dollop of tzatziki, crumbled feta, olives if using, and garnish with fresh herbs.
  9. Serve immediately.

Notes

Drain grated cucumber thoroughly to prevent watery tzatziki. Marinate chicken for at least 20 minutes but no longer than 2 hours to avoid texture changes. Cook chicken in batches if needed to avoid steaming. Slice chicken against the grain for tenderness. Rest chicken a few minutes after cooking to retain juiciness.

Nutrition

Keywords: Greek chicken bowls, homemade tzatziki, easy dinner, Mediterranean recipe, chicken marinade, healthy meal, meal prep

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