Loaded Grilled Chicken Tzatziki Bowl
This colorful bowl layers grilled Greek-style chicken, cool cucumber tzatziki, charred vegetables, and nutty rice or quinoa into one balanced meal. It’s everything you love about a classic gyro — reimagined as a hearty Mediterranean power bowl bursting with fresh herbs, lemon, and creamy textures.
Prep time: 20 minutes
Marinate time: 30 minutes
Cook time: 20 minutes
Total time: 50 minutes
Serves:3–4
Ingredients
For the Grilled Chicken
1 ½ lbs (700 g) boneless, skinless chicken breasts or thighs
3 tbsp olive oil
2 tbsp fresh lemon juice
1 tsp lemon zest
3 cloves garlic, minced
1 ½ tsp dried oregano
½ tsp ground cumin
½ tsp salt
¼ tsp black pepper
For the Tzatziki Sauce
1 cup Greek yogurt
½ English cucumber, grated and water squeezed out
1 clove garlic, minced
1 tbsp fresh dill, chopped
1 tbsp lemon juice
1 tsp olive oil
Salt and pepper, to taste
For the Bowl Base
2 cups cooked rice, lemon rice, or quinoa
½ cup cherry tomatoes, halved
½ cup cucumber, diced
¼ cup red onion, thinly sliced
¼ cup kalamata olives, sliced
¼ cup crumbled feta cheese
½ avocado, sliced
Handful fresh parsley or mint, chopped
Optional Add-Ons
Roasted chickpeas for crunch
Pickled red onions
Hummus drizzle or spicy harissa for extra flavor
Instructions
1. Marinate and Grill the Chicken
In a bowl, whisk olive oil, lemon juice, zest, garlic, oregano, cumin, salt, and pepper.
Add chicken and coat evenly. Marinate for 30 minutes to 2 hours in the fridge.
Preheat a grill or grill pan to medium-high heat.
Grill chicken for 5–6 minutes per side until golden and cooked through.
Let rest for 5 minutes, then slice into strips.
2. Make the Tzatziki
Combine Greek yogurt, cucumber, garlic, dill, lemon juice, olive oil, salt, and pepper in a small bowl.
Stir well and refrigerate until ready to serve.
3. Assemble the Bowls
Start with a base of rice or quinoa.
Add grilled chicken, tomatoes, cucumber, red onion, olives, and feta.
Top generously with tzatziki and a drizzle of olive oil.
Sprinkle with fresh herbs and serve with lemon wedges on the side.
Notes & Tips
Add roasted peppers, zucchini, or eggplant for extra veggies.
You can swap rice for cauliflower rice or farro for a lighter or heartier base.
To meal prep: store components separately and assemble just before eating.
For a creamy twist, drizzle a bit of tahini sauce or Greek yogurt dressing over the top.
Serving Suggestions
Pair with:
Warm pita bread or flatbread
Greek lemon potato wedges
Fresh mint lemonade or cucumber water
Nutritional Information
Calories: ~540 kcal
Protein: 42 g
Carbohydrates: 36 g
Fat: 23 g
Fiber: 3 g
Calcium: 20% DV