Greek chicken tzatziki bowls are loaded with juicy chicken and fresh mix-ins, all tossed in a creamy homemade tzatziki sauce for a quick lunch or easy weeknight meal. For something similar, chicken tzatziki salad is a perfect filling for sandwiches and wraps.
Key Ingredients
- Chicken Marinade: Coat the chicken in a flavorful combination of extra-virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, kosher salt, and coarse black pepper.
- Chicken: Marinate and grill boneless, skinless chicken breasts or chicken thighs, then cut them into bite-sized pieces to top the chicken tzatziki bowls. This recipe is a also great way to use leftover chicken from another meal, or store-bought rotisserie chicken.
- Greens: Build a fresh base for the bowl with salad greens and a handful of fresh herbs. Chopped dill, parsley, or mint leaves will brighten everything up.
- Rice: Don’t forget to include hearty grains, such as store-bought instant rice, yellow rice, basmati rice, or saffron rice.
- Mix-Ins: Pile on your favorite toppings. Petite tomatoes, such as grape or cherry tomatoes, Persian cucumbers, red onion, kalamata olives, and feta cheese, are my go-to.
- Tzatziki Sauce: Use store-bought tzatziki for convenience or make your own from scratch.
Make Your Own Tzatziki Sauce
In a small bowl, combine 1 cup plain Greek yogurt, ½ finely grated English cucumber (or 3-4 Persian cucumbers), 1 minced garlic clove, the juice of 1 lemon, 1 tablespoon fresh dill, and salt and black pepper to taste. Stir in 1 tablespoon extra-virgin olive oil, then cover and refrigerate until ready to use.
Additions and Substitutions
- Swap the protein. Replace grilled chicken with Adana kebabs, baked shrimp skewers, lamb meatballs, or Moroccan meatballs. Try roasted chickpeas, falafel gyro, or quinoa balls for a vegetarian option.
- No grill? Pan-sear the chicken in a grill pan over medium heat or bake the thin-cut chicken breast on a wire rack set over a baking sheet at 425°F (218℃) for 15-25 minutes, depending on thickness.
How to Make Chicken Tzatziki Bowls
The full recipe with measurements is in the recipe card below.
Step 1: For Chicken Breast: Place one chicken breast at a time in a gallon Ziplock bag. Use a meat mallet to pound the fillets into a ½-inch thickness. Transfer the chicken to a large bowl.
Step 2: In a small bowl, mix olive oil, lemon juice and zest, minced garlic, oregano, salt, and pepper. Pour over the chicken and toss to coat. Cover and marinate for at least 30 minutes, or 6–24 hours for maximum flavor.
Step 3: Remove the chicken from the fridge and let it sit at room temperature. Preheat the gas grill by setting all the burners to high heat for 10 minutes, then clean and oil the grates. Grill the chicken for 2–3 minutes per side, or until it reaches 165°F (74°C).
Step 4: Transfer the chicken to a cutting board to rest for 5-10 minutes. Then, cut the chicken into slices or cubes.
Tip
Check the doneness by inserting a food thermometer into the thickest part of the chicken; the safe internal temperature for chicken is 165°F (74°C).
Step 5: Combine salad and herbs in a large salad bowl or individual serving bowls. Add a scoop of cooked rice, diced tomatoes, cucumbers, and onions, and a couple of thick slices of feta cheese. Top with grilled chicken and a spoonful of tzatziki, or serve the sauce on the side.
Expert Tips
- Prep the chicken breast. (Skip this step if using chicken thighs.) Use a meat mallet to pound the fillets to ½-inch thickness to reduce cooking time and ensure even cooking.
- Marinate the chicken. Let the chicken marinate for at least 30 minutes, but I recommend 6 to 24 hours for the best flavor.
- Use room-temperature chicken. Remove the marinated chicken from the refrigerator and let it sit at room temperature for 30 minutes before grilling to ensure even cooking.
- Use a food thermometer. I recommend using a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Rest the chicken. Let the grilled chicken rest for 5-10 minutes, allowing the juices to redistribute to keep the chicken moist and tender.
If you enjoy Greek chicken bowls, try more Mediterranean recipes!
Serving Suggestions
Serve chicken tzatziki bowls with warm pita bread and lemon wedges, or pair them with Mediterranean sides like baba ganoush, dolmas, and butter bean hummus.
Build Your Own Bowl
Bowls are a go-to of mine because they’re quick, healthy, and you can mix and match the ingredients based on what you have on hand. Here are some ideas to get you started.
Start with a Base
- Mixed Greens
- Yellow Rice
- Saffron Rice
- Basmati Rice
- Quinoa
- Farro
- Cauliflower Rice
- Couscous
Pick Your Toppings
- Cucumbers
- Tomatoes
- Red Onions
- Feta Cheese
- Kalamata Olives
- Bell Peppers
- Avocado
- Goat Cheese
- Fresh Herbs
- Harissa Carrots
Choose a Sauce
- Tzatziki Sauce
- Yogurt Tahini Sauce
- Raita
- Yogurt Garlic Sauce
- Serrano Crema
- Dill Pickle Ranch Dressing
Meal Prep the Chicken Tzatziki Bowls
Keep the tzatziki sauce in a separate container until you’re ready to eat, so the ingredients in the bowls don’t lose their freshness. You can portion the chicken and veggies into airtight containers and keep them for up to 3–4 days. Assemble bowls just before eating to keep them fresh.
What To Do With Leftovers
- Refrigerate: Store leftover bowls (without tzatziki) in an airtight container in the fridge for up to 3 days. The tzatziki sauce will keep for about 4–5 days in the refrigerator. Stir the dressing before using.
- Repurpose: Use the leftover ingredients as a filling for a pita, warm naan, or a tortilla.
More Bowl Recipes:
Chicken Tzatziki Bowls
- Small Bowl
- 6 tablespoons extra-virgin olive oil
- lemon juice one lemon, plus one teaspoon of lemon zest
- 4 garlic cloves, minced
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 1 teaspoon coarse black pepper
- 1½ pounds chicken breast or thighs, pound to ½-inch thickness
- 2 cups mixed greens
- 1 cup herbs: dill, mint, parsley
- 2 cups cooked rice
- 1 cup cherry or grape tomatoes, finely diced
- 1 English cucumber, finely diced
- ¼ red onion, finely diced
- 3 ounces feta cheese, cut into slices
- ¼ cup tzatziki sauce
- For Chicken Breast: Place one chicken breast at a time in a gallon Ziplock bag. Use a meat mallet to pound the fillets into a ½-inch thickness. Transfer the chicken to a large bowl.
- In a small bowl, mix olive oil, lemon juice and zest, minced garlic, oregano, salt, and pepper. Pour over the chicken and toss to coat. Cover and marinate for at least 30 minutes, or 6–24 hours for maximum flavor.
- Remove the chicken from the fridge and let it sit at room temperature. Preheat the gas grill by setting all the burners to high heat for 10 minutes, then clean and oil the grates. Grill the chicken for 2–3 minutes per side, or until it reaches 165°F (74°C).Tip: Check the doneness by inserting a food thermometer into the thickest part of the chicken; the safe internal temperature for chicken is 165°F (74°C).
- Transfer the chicken to a cutting board to rest for 5-10 minutes. Then, cut the chicken into slices or cubes.
- Combine salad and herbs in a large salad bowl or individual serving bowls. Add a scoop of cooked rice, diced tomatoes, cucumbers, and onions, and a couple of thick slices of feta cheese. Top with grilled chicken and a spoonful of tzatziki, or serve the sauce on the side.
- Prep the chicken breast. (Skip this step if using chicken thighs.) Use a meat mallet to pound the fillets to ½-inch thickness to reduce cooking time and ensure even cooking.
- Marinate the chicken. Let the chicken marinate for at least 30 minutes, but I recommend 6 to 24 hours for the best flavor.
- Use room-temperature chicken. Remove the marinated chicken from the refrigerator and let it sit at room temperature for 30 minutes before grilling to ensure even cooking.
- Use a food thermometer. I recommend using a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).
- Rest the chicken. Let the grilled chicken rest for 5-10 minutes, allowing the juices to redistribute to keep the chicken moist and tender.