Oh, you have to try my Greek Chicken Bowl with Tzatziki – it’s my go-to when I want something fresh, flavorful, and fuss-free! I fell in love with this dish during a trip to Santorini years ago, and I’ve been obsessed with recreating that perfect balance of juicy chicken, crisp veggies, and creamy tzatziki ever since. What I love most is how easily it comes together – just toss some Mediterranean-spiced chicken on the grill, pile it over fluffy quinoa with all the fresh toppings, and drizzle with that dreamy garlicky yogurt sauce. It’s healthy eating that actually satisfies, packed with bright flavors that’ll make you feel like you’re dining seaside in Greece!

Ingredients for Greek Chicken Bowl with Tzatziki

Okay, let’s gather our Greek flavor squad! Here’s everything you’ll need to build these incredible bowls. I’m pretty particular about my ingredients – trust me, the little details make all the difference here.

• 2 boneless, skinless chicken breasts (about 1 lb total) – I always pound them slightly for even cooking
• 1 tbsp good olive oil (the fruity Greek kind if you have it!)
• 1 tsp dried oregano (rub it between your fingers to wake up the flavor)
• 1 tsp garlic powder (or 2 fresh cloves, minced, if you’re feeling fancy)
• 1/2 tsp each of salt and freshly ground black pepper
• 1 cup cooked quinoa or rice (I prefer the nuttiness of quinoa)
• 1/2 English cucumber, diced (about 1 cup – leave the skin on for color)
• 1/2 cup cherry tomatoes, halved (I go for the sweetest ones I can find)
• 1/4 red onion, thinly sliced (soak in cold water for 5 minutes if you want less bite)
• 1/4 cup kalamata olives, pitted (don’t skip these – they’re little flavor bombs)
• 1/4 cup crumbled feta cheese (buy the block and crumble it yourself for best texture)
• 1/2 cup tzatziki sauce (homemade or store-bought – I’ll never tell!)
• Fresh parsley leaves for garnish (about 2 tbsp chopped)

How to Make Greek Chicken Bowl with Tzatziki

Alright, let’s turn these ingredients into the most crave-worthy Greek chicken bowl you’ve ever had! I’ve made this so many times I could probably do it in my sleep, but I still follow these steps religiously because they guarantee perfect results every single time.

Cooking the Chicken

First things first – get your grill or a heavy skillet screaming hot over medium-high heat. While that’s heating, rub your chicken breasts all over with olive oil, then sprinkle them generously with the oregano, garlic powder, salt, and pepper. Really massage those seasonings in – we want every bite packed with flavor!

When your cooking surface is properly hot (a drop of water should sizzle and evaporate immediately), lay those chicken breasts down. Resist the urge to move them around! Let them develop a beautiful golden crust – about 6-7 minutes per side depending on thickness. They’re done when they hit 165°F internally, but don’t worry if you don’t have a thermometer – just cut into the thickest part to check for doneness. Then comes the hardest part: let them rest for 5 full minutes before slicing. I know, I know – but this keeps all those delicious juices locked in!

Assembling the Bowl

Now for the fun part – building your masterpiece! Start with a generous scoop of warm quinoa or rice as your base. Then artfully arrange your sliced chicken on one side – I like to fan mine out for a pretty presentation. Scatter the cucumber, tomatoes, red onion, and olives around the bowl, letting all those vibrant colors shine through.

Here’s my pro tip: crumble the feta cheese with your fingers instead of just sprinkling it – you’ll get those perfect rustic chunks. Finish with a generous drizzle of tzatziki (don’t be shy!) and a sprinkle of fresh parsley. The contrast of the cool, creamy sauce against the warm chicken and grains? Absolute perfection!

Why You’ll Love This Greek Chicken Bowl with Tzatziki

Listen, I’m not exaggerating when I say this bowl checks ALL the boxes – it’s become my weekly obsession for so many delicious reasons:

• Weeknight superhero: From fridge to table in 30 minutes flat – even faster if you prep the veggies ahead!
• Health that tastes amazing: Packed with lean protein, whole grains, and fresh veggies – but you’d never guess it’s good for you.
• Flavor explosion: That magical combo of garlicky chicken, briny olives, and cool tzatziki will have you licking the bowl.
• Your bowl, your rules: Swap quinoa for couscous, add roasted red peppers, go heavy on the feta – make it yours!
• Meal prep MVP: The components keep beautifully for lunches all week (just store tzatziki separately).

Seriously, one bite and you’ll be hooked just like I was!

Tips for the Best Greek Chicken Bowl with Tzatziki

After making this bowl more times than I can count, I’ve picked up some foolproof tricks that take it from good to “oh-my-gosh-I-need-this-every-day” amazing:

• Marinate magic: If you’ve got 30 extra minutes, let the seasoned chicken sit at room temperature before cooking – it makes it unbelievably juicy.
• Herb power: Toss a handful of fresh dill or mint into your tzatziki for an extra flavor boost that screams “Greek islands!”
• Spice it up: Add a pinch of red pepper flakes to your chicken rub if you like a little heat dancing with those Mediterranean flavors.
• Cucumber trick: Salt your diced cucumber lightly and let it drain in a colander for 5 minutes to prevent watery tzatziki.
• Warm your pita: If serving with pita, quickly toast it in a dry pan – that slight char takes it next level!

Little touches make all the difference – try one (or all!) of these next time!

Ingredient Substitutions

Life happens, and sometimes you need to improvise – here are my favorite no-stress swaps that still keep that authentic Greek vibe:

• Grain game: Couscous or bulgur wheat works beautifully instead of quinoa. Even cauliflower rice keeps it low-carb!
• Tzatziki shortcut: Plain Greek yogurt with a squeeze of lemon and minced garlic makes a quick stand-in sauce.
• Dairy-free? Use coconut yogurt in the tzatziki and skip the feta (or try vegan feta alternatives).
• Veggie variations: Roasted red peppers or artichoke hearts add gorgeous color if tomatoes aren’t your thing.
• Protein swap: Grilled shrimp or chickpeas make fabulous chicken alternatives for my vegetarian friends.

The beauty of this bowl is how adaptable it is – make it work for you!

Serving Suggestions for Greek Chicken Bowl with Tzatziki

While these bowls are perfect on their own, I love rounding out the meal with a few authentic Greek touches! Warm pita wedges are a must for scooping up leftovers (I always fight for the crispy edges). A simple Greek salad with romaine and pepperoncini makes a refreshing side. For colder nights, I’ll roast some lemon-oregano potatoes – their crispy edges pair magically with the cool tzatziki. And don’t forget a chilled glass of Assyrtiko wine if you’re feeling fancy!

Storage and Reheating

Here’s how I keep my Greek chicken bowls tasting fresh – because let’s be honest, leftovers never last long in my house! Store components separately in airtight containers for up to 3 days (tzatziki goes in its own little jar). When reheating, microwave the chicken and quinoa together, then add cold toppings – microwaving tzatziki makes it weepy and sad. My trick? Let everything come to room temp first for the best texture!

Nutritional Information

Just a quick note – these numbers are estimates that’ll vary slightly based on your exact ingredients (like how generous you are with that feta!). Per serving, you’re looking at:

• 450 calories
• 35g protein (hello, muscle fuel!)
• 18g fat (mostly the good-for-you kind from olive oil and feta)
• 35g carbs (with 5g fiber to keep you full)

Not too shabby for a meal that tastes like vacation in every bite!

Frequently Asked Questions

I get so many questions about my Greek Chicken Bowl with Tzatziki – here are the ones that pop up most often from friends and readers!

Can I make components ahead for meal prep?
Absolutely! Cook the chicken and quinoa up to 3 days in advance (they reheat beautifully). Prep all veggies and store them separately. Just wait to assemble until you’re ready to eat so nothing gets soggy – and always keep the tzatziki in its own container in the fridge.

What’s the best dairy-free tzatziki alternative?
I swear by coconut yogurt mixed with grated cucumber, lemon juice, garlic, and dill. It’s surprisingly close to the real deal! Almond milk yogurt works too, but coconut gives that perfect creamy texture.

Can I use chicken thighs instead of breasts?
Oh, definitely! Thighs stay juicier and absorb those Mediterranean flavors like a dream. Just cook them a few minutes longer (until they hit 175°F). The richer flavor actually pairs amazingly with the tzatziki.

How do I keep my bowl from getting watery?
Two tricks: salt your diced cucumber and let it drain before adding, and always store/reheat components separately. If making ahead, put the tzatziki on the side and drizzle just before eating.

Now that you’re armed with all my secrets, I can’t wait for you to try this recipe! Tag me on Instagram with your gorgeous bowl creations – I love seeing how everyone makes it their own!

Juicy Greek Chicken Bowl with Tzatziki in Just 30 Minutes

---

• Author: Christina R. Jones
• Total Time: 30 minutes
• Yield: 2 servings 1x
• Diet: Low Fat

Print Recipe

Pin Recipe

Description

A flavorful Greek-inspired chicken bowl with tzatziki sauce, packed with fresh ingredients for a healthy meal.

---

Ingredients

Scale 1x2x3x

• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tsp dried oregano
• 1 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 cup cooked quinoa or rice
• 1/2 cucumber, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 red onion, thinly sliced
• 1/4 cup kalamata olives
• 1/4 cup crumbled feta cheese
• 1/2 cup tzatziki sauce
• Fresh parsley for garnish

---

Instructions

1. Preheat your grill or skillet over medium-high heat.
2. Rub chicken with olive oil, oregano, garlic powder, salt, and black pepper.
3. Cook chicken for 6-7 minutes per side until fully cooked. Let rest for 5 minutes before slicing.
4. Assemble bowls with quinoa or rice as the base.
5. Top with sliced chicken, cucumber, tomatoes, red onion, olives, and feta cheese.
6. Drizzle with tzatziki sauce and garnish with fresh parsley.

Notes

• Use Greek yogurt for homemade tzatziki for the best flavor.
• Marinate chicken for 30 minutes for extra tenderness.
• Swap quinoa for couscous or bulgur if preferred.
• Store leftovers in an airtight container for up to 3 days.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Main Dish
• Method: Grilling
• Cuisine: Greek

Nutrition

• Serving Size: 1 bowl
• Calories: 450
• Sugar: 5g
• Sodium: 800mg
• Fat: 18g
• Saturated Fat: 5g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 5g
• Protein: 35g
• Cholesterol: 90mg

Keywords: Greek chicken bowl, tzatziki bowl, healthy meal, Mediterranean diet