Chicken Tzatziki Bowls
These bowls combine tender lemon-herb chicken, fluffy rice or quinoa, crisp Mediterranean veggies, and creamy homemade tzatziki sauce. It’s like a deconstructed gyro — light, refreshing, and bursting with Greek-inspired flavors.
Time
Prep: 20 minutes
Cook: 15 minutes
Total: 50–60 minutes
Servings: 4
Ingredients
For the Chicken:
1 lb (450 g) boneless, skinless chicken breasts or thighs
3 tbsp extra-virgin olive oil
3 cloves garlic, minced
1 lemon (zest + juice)
1 tsp dried oregano (or 1 tbsp fresh)
½ tsp salt
¼ tsp black pepper
For the Tzatziki Sauce:
1 cup plain Greek yogurt
1 small cucumber, grated and excess water squeezed out
1 tbsp lemon juice
1 small garlic clove, grated
1 tbsp fresh dill or parsley, chopped
Salt to taste
For the Bowls:
2 cups cooked rice, quinoa, or couscous
1 cup cherry tomatoes, halved
1 cup cucumber, diced
½ cup red onion, thinly sliced
½ cup Kalamata olives, pitted (optional)
Fresh parsley or dill for garnish
Instructions
1. Marinate the Chicken
Slice chicken into strips.
In a bowl, combine olive oil, garlic, lemon zest and juice, oregano, salt, and pepper.
Toss chicken in the marinade and refrigerate for at least 30 minutes.
2. Make the Tzatziki
Mix yogurt, grated cucumber, lemon juice, garlic, and dill.
Add salt to taste, then chill until ready to serve.
3. Cook the Chicken
Heat a grill pan or skillet over medium-high heat.
Cook chicken for 4–6 minutes per side until golden and fully cooked. Rest for 5 minutes, then slice.
4. Assemble the Bowls
Divide rice (or grain of choice) among 4 bowls.
Top with chicken, tomatoes, cucumber, red onion, and olives.
Spoon tzatziki over the top and garnish with parsley or dill.
Notes & Tips
Swap rice with cauliflower rice for a lower-carb option.
You can meal-prep the chicken and tzatziki up to 3 days ahead.
For extra flavor, add a sprinkle of feta cheese.
Nutritional information
Calories: 430 kcal
Protein: 33 g
Carbs: 38 g
Fat: 16 g
Fiber: 4 g
Sodium: 550 mg