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Greek Chicken Bowls with Tzatziki Recipe

ByCaroline
Jump to Recipe·5 from 9 reviews

If you’re craving a meal that’s fresh, vibrant, and downright satisfying, then you have to try my Greek Chicken Bowls with Tzatziki Recipe. It’s one of those dishes that balances juicy, lemony chicken with crisp veggies and that creamy, garlicky tzatziki that just makes your taste buds dance. Trust me, this bowl is fan-freaking-tastic, and once you make it, you’ll want to add it to your weekly rotation.

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Why This Recipe Works

  • Perfect balance of flavors: The lemon, garlic, and honey marinade gives the chicken just the right tang and touch of sweetness without overpowering.
  • Fresh, crunchy veggies: Romaine, cucumbers, and tomatoes add vibrant texture that contrasts beautifully with the tender chicken.
  • Classic tzatziki sauce: Creamy Greek yogurt combined with fresh grated cucumber and dill elevates the bowl with authentic Mediterranean charm.
  • Easy and customizable: Whether you air fry or pan-fry, use rice or quinoa, this recipe fits your kitchen and your taste buds.
Greek Chicken Bowls with Tzatziki ,Greek Chicken Bowls ,Healthy Greek Chicken Bowls ,Garlic Lemon Chicken Bowls ,Fresh Mediterranean Chicken Bowls - 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

These ingredients come together like a little Mediterranean party in your bowl. Each element plays a key role, so picking fresh produce and quality basics makes a big difference. Don’t rush the marinade step — it’s what makes the chicken sing!

Greek Chicken Bowls with Tzatziki ,Greek Chicken Bowls ,Healthy Greek Chicken Bowls ,Garlic Lemon Chicken Bowls ,Fresh Mediterranean Chicken Bowls - 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 quicker and cook evenly; pounding them to an even thickness ensures juicy results.
  • Olive oil: Use a good-quality extra virgin olive oil for richer flavor in both the marinade and tzatziki.
  • Lemon zest and juice: Fresh lemon is essential — it brightens everything up and brings that unmistakable Greek sunshine to the dish.
  • Honey: Adds a subtle sweetness that balances the acidity of the lemon and the savoriness of the herbs.
  • Garlic powder, dried oregano, basil, salt, pepper & red pepper flakes: These spices give the chicken that classic earthy, herbal aroma with just a touch of heat.
  • Rice or quinoa: Both work beautifully; quinoa adds nuttiness and extra protein if you want a healthier spin.
  • Grape tomatoes and cucumbers: Juicy, fresh veggies give the bowl its crunch and freshness; halving small tomatoes helps distribute their sweetness.
  • Romaine lettuce: Use shredded romaine for a fresh, crispy base that holds up well against the saucy chicken and tzatziki.
  • Red onion: Thinly sliced for a sharp bite that cuts through the creamy tzatziki nicely.
  • Feta cheese: Adds a salty tang that’s signature in Greek cooking—crumbled rather than chopped for perfect bites.
  • Plain Greek yogurt: Thick, creamy, and tangy — the heart of tzatziki.
  • Grated cucumber: Be sure to squeeze out excess liquid after grating so your tzatziki isn’t watery.
  • Fresh dill: This herb makes the tzatziki truly authentic and aromatic.
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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 my favorite things about the Greek Chicken Bowls with Tzatziki Recipe is how flexible it is. You can easily swap ingredients, spice things up or tone it down depending on your mood or what’s in your fridge. I often tweak the herbs or swap rice for quinoa when I want an extra protein boost.

  • Add olives: I usually skip olives because I’m not a big fan, but adding pitted Kalamata olives really amps up the authentic flavor if that’s your jam.
  • Make it vegetarian: Swap the chicken for roasted chickpeas or falafel for a plant-based twist that’s just as satisfying.
  • Spice variation: I sometimes add smoked paprika or cumin for a deeper smoky flavor that plays well with the lemon.
  • Meal prep champion: This bowl is a dream for prepping ahead — just keep the tzatziki separate until serving to keep everything fresh.

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

Step 1: Whisk and Marinate the Chicken

Start by whisking together olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, pepper, and red pepper flakes in a bowl. Once mixed, lay your chicken breasts out and pound them gently to about ½ inch thickness—this helps them cook evenly and soak up that marinade goodness. Plop the chicken in a shallow bowl or ziplock bag with the marinade and let it chill out for at least 30 minutes. Longer is better if you have the time — I like to pop mine in the fridge for about an hour for max flavor.

Step 2: Prep the Refreshing Tzatziki Sauce

While the chicken is marinating, combine Greek yogurt, grated cucumber (don’t forget to squeeze out the moisture), lemon juice, olive oil, minced garlic, salt, and fresh dill in a bowl. Stir it up and set it in the fridge to let those flavors meld. This sauce is what really brings the whole bowl to life — and it’s a game-changer.

Step 3: Get Your Veggies and Grains Ready

Cook your rice or quinoa and set it aside — I love cooking mine in chicken broth and then tossing in lemon juice, salt, freshly chopped parsley, and chives for an extra pop of flavor. Meanwhile, halve grape tomatoes, dice cucumber, shred romaine lettuce, and slice red onion thinly. The prep might take a bit of time, but it’s worth every minute for the freshness it brings.

Step 4: Cook the Chicken to Perfection

If you’ve got an air fryer, it’s your best friend for this recipe. Preheat it to 380°F and air fry the chicken for 7 minutes on one side, flip it, and cook for an additional 3-4 minutes until the internal temperature hits 165°F. No air fryer? No problem. Heat a skillet with some olive oil or butter over medium-low heat; cook the chicken about 7-8 minutes per side until golden and cooked through. Let the chicken rest for five minutes before slicing — this keeps it juicy and tender.

Step 5: Assemble Your Greek Chicken Bowls with Tzatziki Recipe

Layer your cooked rice or quinoa at the base, add shredded romaine, then load up with tomatoes, cucumber, red onion, and sliced chicken. Dollop generously with that dreamy tzatziki sauce, then sprinkle feta cheese on top. For the final touch, I like to drizzle a little olive oil and a squeeze of fresh lemon juice over everything — it brightens all the flavors like magic. If you’re feeling adventurous, lemon tahini dressing also pairs beautifully here.

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Tips from My Kitchen

  • Even Thickness Matters: Pounding the chicken to uniform thickness means it cooks evenly and stays tender instead of drying out.
  • Squeeze That Cucumber: When making tzatziki, be sure to squeeze out excess moisture from grated cucumber to avoid watery sauce.
  • Rest Before Slicing: Letting the chicken rest after cooking keeps all those juices locked in for a juicy, flavorful bite.
  • Air Fryer Shortcut: Using an air fryer speeds up cooking time without sacrificing that perfect golden crust.

How to Serve Greek Chicken Bowls with Tzatziki Recipe

Greek Chicken Bowls with Tzatziki ,Greek Chicken Bowls ,Healthy Greek Chicken Bowls ,Garlic Lemon Chicken Bowls ,Fresh Mediterranean Chicken Bowls - 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 keep the garnishes simple but fresh. A little extra crumbled feta and a sprinkle of fresh dill or parsley really take this dish up a notch. Sometimes I add thin lemon wedges on the side so you or your guests can add a little extra zing at the table.

Side Dishes

To keep things light, I like pairing these bowls with warm pita bread or some crispy roasted potatoes if I’m feeling a bit heartier. A simple Greek salad on the side or some marinated olives works great too if you want an all-around Mediterranean feast.

Creative Ways to Present

For a party or special family dinner, I’ve served this recipe in mini mason jars layered so each person has their own little Greek bowl to dig into. It’s fun and keeps everything neat. I’ve also spread the ingredients on a large platter buffet-style for guests to build their own bowls — always a hit!

Make Ahead and Storage

Storing Leftovers

I store leftover chicken, veggies, and grains separately in airtight containers and keep the tzatziki in its own little jar so it stays fresh. This way, the lettuce doesn’t get soggy, and everything tastes like it’s freshly made when you reassemble your bowl.

Freezing

I’ve frozen the cooked marinated chicken before, but I don’t recommend freezing the assembled bowls or the tzatziki since the textures suffer. Freeze the chicken alone for up to 2 months and thaw in the fridge before reheating.

Reheating

The best way to reheat leftover chicken is in a skillet over medium heat, or briefly in the air fryer to bring back that perfect crisp crust. Avoid the microwave if you can, as it dries the chicken out. Warm the rice or quinoa separately and assemble everything fresh for the best experience.

FAQs

  1. Can I use chicken thighs instead of chicken breasts in the Greek Chicken Bowls with Tzatziki Recipe?

    Absolutely! Chicken thighs bring a bit more juiciness and flavor due to their higher fat content. Just adjust the cooking time when using thighs — they may need a few extra minutes to reach the safe internal temperature of 165°F. Marinating works just as well, and the spices will coat them beautifully.

  2. Is it okay to prepare the tzatziki sauce a day ahead?

    Yes, making tzatziki ahead is actually a great idea! Making it a few hours or even the day before helps the flavors meld together wonderfully. Just make sure to store it covered in the fridge and give it a good stir before serving as it might thicken or separate slightly.

  3. What can I substitute for Greek yogurt if I don’t have it?

    If you don’t have Greek yogurt, you can use plain regular yogurt strained through a cheesecloth or coffee filter for a few hours to thicken it. Alternatively, a dairy-free yogurt works if you want a vegan or dairy-free version, but the texture and tanginess will be a bit different.

  4. Can I make these bowls gluten-free?

    Yes! This entire recipe is naturally gluten-free as long as you choose gluten-free grains like rice or quinoa and avoid adding any gluten-containing dressings. Double-check your spices and any store-bought ingredients to be safe, but this is a great naturally gluten-free meal.

Final Thoughts

This Greek Chicken Bowls with Tzatziki Recipe has really become one of my go-to meals for busy weeknights or casual get-togethers. I love how it feels a little indulgent but is packed full of wholesome ingredients. It’s the kind of recipe that feels like a warm hug on a plate, and I can’t wait for you to try it out and make it your own. So grab those lemons and chicken breasts, and let’s bring a taste of Greece to your kitchen tonight!

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Greek Chicken Bowls with Tzatziki Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 9 reviews
  • Author: Caroline
  • 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

This Greek Chicken Bowl recipe features tender marinated chicken breasts air fried to perfection and served over a bed of rice or quinoa with fresh veggies and homemade tzatziki sauce. It’s a vibrant and healthy Mediterranean-inspired meal that’s easy to prepare and full of bold flavors.

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 including olive oil, lemon zest, lemon juice, honey, garlic powder, oregano, basil, salt, black pepper, and red pepper flakes until well combined.
  2. Marinate the chicken: Pound the chicken breasts to an even thickness of about 1/2 inch. Place the chicken in a shallow bowl or ziplock bag and pour the marinade over it. Let it marinate for at least 30 minutes and up to a few hours to absorb the flavors.
  3. Make the tzatziki: While the chicken marinates, combine Greek yogurt, grated cucumber, lemon juice, olive oil, minced garlic, salt, and fresh dill in a bowl. Mix well and set aside to let flavors meld.
  4. Prep the rice and veggies: Cook the rice or quinoa as preferred. Dice or chop the cucumbers, halve the grape tomatoes, slice the red onion, and shred the romaine lettuce. Optionally, season the cooked grains with lemon juice, salt, pepper, fresh parsley, and chives for extra flavor.
  5. Cook the chicken: Preheat your air fryer to 380°F. Air fry the chicken breasts on one side for 7 minutes, then flip and cook for an additional 4 minutes or until the internal temperature reaches 165°F. If you don’t have an air fryer, heat a skillet with oil or butter over medium-low heat and fry the chicken for 8 minutes on one side, 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 away from the heat source to lock in juices. Slice the chicken breasts into strips.
  7. Assemble the bowls: Arrange the rice or quinoa in bowls, then top with romaine lettuce, tomatoes, cucumbers, red onions, sliced chicken, and crumbled feta. Add a generous dollop of tzatziki on top. Drizzle with olive oil and lemon juice or optional lemon tahini dressing. Serve immediately and enjoy!

Notes

  • Cook the rice or quinoa in chicken broth instead of water for extra flavor.
  • Add lemon juice, salt, pepper, fresh chopped parsley, and chives to the cooked grains to brighten the bowl.
  • You can add pitted olives to the bowl for a more traditional Greek touch if you like.
  • If you don’t have an air fryer, stovetop pan-frying the chicken works great as an alternative.
  • Allowing the chicken to rest after cooking ensures it remains juicy and tender.

Nutrition

  • Serving Size: 1 bowl
  • Calories: 480 kcal
  • Sugar: 9 g
  • Sodium: 650 mg
  • Fat: 22 g
  • Saturated Fat: 6 g
  • Unsaturated Fat: 14 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 5 g
  • Protein: 38 g
  • Cholesterol: 85 mg

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