If you love chicken gyros as much as I do, then I guarantee you’ll love this chicken tzatziki bowl. It has all the delicious Greek flavors of a gyro but in bowl form, making it the perfect lunch for busy workdays. I love that I can marinate the chicken with tzatziki sauce ahead of time. I can also prep the veggies and rice ahead, so all I have to do is assemble quickly before eating. So easy!
Tzatziki Chicken
These Greek-inspired bowls start with the most delicious marinated Tzatziki chicken breasts. The creamy Tzatziki sauce-marinade combo is made with Greek yogurt, dill, lemon, and simple spices. It infuses tons of flavor to the seared chicken!
To make the bowls, I use a base of steamed rice, then top it with plenty of fresh chopped veggies, creamy feta cheese, and the chicken. Finished off with more tzatziki, these bowls are one of my favorite meal prep lunches, and my whole family loves them too!
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Homemade Tzatziki Sauce
To make your own tzatziki sauce, combine 1 cup of plain Greek yogurt, ½ of a shredded cucumber, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1 grated clove of garlic, 1 tablespoon each of chopped fresh dill and chopped fresh mint, and a pinch of kosher salt. Mix well.
Chicken Tzatziki Bowl Recipe
Ingredients
For the Chicken:
- 1½ pounds boneless, skinless chicken breasts (or thighs*)
- ½ cup plain Greek yogurt
- 6 tablespoons olive oil (divided: ¼ cup + 2 tablespoons)
- 4 cloves garlic (minced)
- 1 tablespoon fresh oregano leaves (or ½ tablespoon dried)
- 2 teaspoons chopped fresh dill (or ½ teaspoon dried)
- 1 lemon (zested and juiced)
- 1 teaspoon kosher salt (or to taste)
- ½ teaspoon ground coriander
- ½ teaspoon ground black pepper (or to taste)
For the Bowls:
- 1 English cucumber (thinly sliced)
- ½ red onion (thinly sliced)
- 8 ounces cherry tomatoes (halved)
- 1 tablespoon chopped fresh parsley
- ½ tablespoon chopped fresh dill
- 1 tablespoon lemon juice
- 1 teaspoon olive oil
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon ground black pepper (or to taste)
For Serving:
- 3 cups cooked white rice (**)
- ¾ cup crumbled feta cheese
- ½ cup tzatziki sauce
Instructions
- Add the Greek yogurt, ¼ cup olive oil, garlic, oregano, dill, lemon zest and juice, salt, coriander, and pepper to a large Ziplock bag. Squish the contents around to combine well, then place the chicken inside and massage the marinade around it, ensuring it’s completely coasted. Allow the chicken to marinate in the refrigerator for 1-24 hours.1½ pounds boneless, skinless chicken breasts, ½ cup plain Greek yogurt, 6 tablespoons olive oil, 4 cloves garlic, 1 tablespoon fresh oregano leaves, 2 teaspoons chopped fresh dill, 1 lemon, 1 teaspoon kosher salt, ½ teaspoon ground coriander, ½ teaspoon ground black pepper
- When ready to cook, set a grill pan or large skillet over medium-high heat. Heat the remaining 2 tablespoons of olive oil, then cook the chicken, in batches if necessary, for 6-8 minutes on each side, or until it reaches an internal temperature of 165°F.
- Meanwhile, combine the cucumber, onion, tomatoes, dill, parsley, lemon juice, olive oil, salt, and pepper; set aside.1 English cucumber, ½ red onion, 8 ounces cherry tomatoes, 1 tablespoon chopped fresh parsley, ½ tablespoon chopped fresh dill, 1 tablespoon lemon juice, 1 teaspoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper
- To assemble, divide the rice (or chopped lettuce) into 4 bowls. Top with sliced cooked chicken, marinated vegetables, feta cheese, and tzatziki sauce. Serve with pita bread and lemon wedges, if desired.3 cups cooked white rice, ¾ cup crumbled feta cheese, ½ cup tzatziki sauce
Notes
- I recommend giving the chicken at least 1 hour to marinate in the Tzatziki. For maximum flavor, marinate it overnight (up to 24 hours).
- The Tzatziki chicken can be cooked on the stovetop (as instructed), grilled, or baked in the oven.
- The chicken can be eaten cold straight from the fridge after storing. Or be sure to warm it up fully to 165F when reheating.
Note: Water, salt, pepper, oil, and broth are not counted as ingredients on this site.
How to Make Chicken Tzatziki Bowls Step by Step
Prep the Chicken: Gather the list of tzatziki marinade ingredients and the chicken. Mince the garlic, chop the herbs, and juice and zest the lemon.
Make the Marinade: Add ½ cup of Greek yogurt, ¼ cup of olive oil, 4 minced cloves of garlic, 1 tablespoon of fresh oregano, 2 teaspoons of fresh dill, the juice and zest of 1 lemon, 1 teaspoon of kosher salt, ½ teaspoon of ground coriander, and ½ teaspoon of ground black pepper to a large resealable bag.
Marinate the Chicken: Squish the contents around to combine well, then place 1½ pounds of boneless, skinless chicken breasts in the bag. Massage the marinade around the chicken, ensuring it’s completely coated. Allow the chicken to marinate in the refrigerator for at least 1 hour, or up to 24 hours.
Prep the Bowls: When ready to cook the chicken and prep the Greek bowls; take the marinated chicken out of the fridge to sit while gathering the rest of the ingredients. Slice, chop, and prep the veggies. This is also a good time to cook any rice/grain you’d like to use if you don’t have any leftovers.
Cook the Chicken: When ready to cook, set a grill pan or large skillet over medium-high heat. Heat the remaining 2 tablespoons of olive oil, then cook the chicken, in batches if necessary, for 6-8 minutes on each side, or until it reaches an internal temperature of 165°F.
Season the Veggies: Meanwhile, in a large bowl, combine 1 thinly sliced English cucumber, ½ of a thinly sliced red onion, 8 ounces of halved cherry tomatoes, ½ tablespoon of chopped fresh dill, 1 tablespoon of chopped fresh parsley, 1 tablespoon of lemon juice, 1 teaspoon of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper.
Assemble the Bowls: To assemble, divide 3 cups of steamed white rice (or chopped lettuce for a low carb option) into 4 bowls. Top with the sliced cooked chicken, seasoned vegetables, ¾ cup of crumbled feta cheese, and ½ cup of tzatziki sauce. Serve Greek chicken bowls with pita bread and lemon wedges, if desired.
How to Store and Reheat
Store leftover chicken tzatziki bowls in an airtight container in the refrigerator for up to 3 days. I recommend storing the veggies separately so you can reheat the rice and chicken in the microwave without heating the veggies. Add them and toss with cold tzatziki before serving.
More Easy Lunch Ideas to Try!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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