Greek Chicken Tzatziki Bowls
These Greek Chicken Tzatziki Bowls are a fresh and flavorful meal prep favorite! Packed with grilled chicken, creamy tzatziki, and vibrant veggies — they’re perfect for lunch or dinner.
Equipment
- Grill or Skillet
- Mixing Bowls
Ingredients
Chicken Marinade
- 1.5 lbs boneless, skinless chicken breasts or thighs
- 1/2 cup plain Greek yogurt
- 2 tbsp olive oil
- 1 lemon juiced
- 3 cloves garlic minced
- 1 tbsp chopped fresh oregano or 1 tsp dried
- 1 tsp ground cumin
- salt and black pepper to taste
Tzatziki Sauce
- 1 cup plain Greek yogurt
- 1/2 cucumber grated and drained
- 1 tbsp lemon juice
- 1 tbsp olive oil
- 1 clove garlic minced
- 1 tbsp chopped fresh dill
- salt to taste
Bowls
- 2 cups cooked brown rice or quinoa
- 1 cup cherry tomatoes halved
- 1/2 red onion thinly sliced
- 1/2 cucumber diced
- 1/3 cup crumbled feta cheese
- 1/4 cup kalamata olives optional
- fresh parsley or dill for garnish
Instructions
- In a large bowl, whisk together yogurt, olive oil, lemon juice, garlic, oregano, cumin, salt, and pepper. Add chicken and toss to coat. Cover and marinate in the refrigerator for at least 1 hour (up to overnight for best flavor).
- To make tzatziki, combine yogurt, grated cucumber, lemon juice, olive oil, garlic, dill, and salt in a bowl. Stir until well blended. Chill until ready to serve.
- Heat a grill or skillet over medium-high heat. Remove chicken from marinade and cook for 5–6 minutes per side or until fully cooked and nicely charred. Let rest, then slice.
- Assemble the bowls: divide rice or quinoa among serving bowls. Top with sliced grilled chicken, tomatoes, red onion, cucumber, feta, and olives.
- Spoon tzatziki over the top and garnish with fresh herbs. Serve immediately.
Notes
You can make this ahead by prepping the chicken and sauce a day in advance. It also packs great for lunches!