Chicken Tzatziki Bowl Recipe

close up overhead view of a chicken tzatziki bowl.

5 from 1 vote

This chicken tzatziki bowl has all the delicious Greek flavor of a gyro but in bowl form, making it the perfect lunch idea for busy workdays!

Prep Time15

Cook Time15

Marinade Time1

Total Time1 30

Course: Dinner, lunch, Main Course

Cuisine: Greek

Servings: bowls

Calories: 727kcal

Author: Becky Hardin

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

*If using thighs, add 2 minutes per side to the cook time.

**Use any cooked or leftover rice/grain. If I don't have leftovers, I use Instant rice for a quick option while assembling the bowls. For a low-carb option, use lettuce to make a salad instead.

Tips:

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.

Storage: Store chicken tzatziki bowls in an airtight container in the refrigerator for up to 3 days.

Nutrition