Chicken Tzatziki Bowl Recipe

What’s in This Chicken Tzatziki Bowl Recipe?

These chicken tzatziki bowls start with a base of steamed white rice topped with fresh chopped veggies, creamy cheese, and marinated chicken. Finished off with creamy tzatziki sauce, they’re the ultimate Greek dinner.

Chicken: Boneless, skinless thighs are the traditional choice for these bowls, but chicken breasts also work. Greek Yogurt: Tenderizes the chicken and adds moisture. Garlic: Adds earthiness to the marinade. Herbs + Spices: Oregano, dill, salt, coriander, parsley, and black pepper season the chicken and the veggies. Lemon: A whole juiced and zested lemon adds freshness and acidity to the marinade, while lemon juice brightens up the veggies. Veggies: Cucumber, red onion, and cherry tomatoes add freshness and crunch to the bowls. Steamed Rice: Creates a hearty base for these bowls. Feta Cheese: Adds creaminess and tanginess. Tzatziki Sauce: Adds herbal flavor and a creamy texture.

Variations To Try

When I feel like having a lighter meal, I have found that swapping out the rice for chopped lettuce makes delicious salad bowls.

How to Store and Reheat

Store leftover chicken tzatziki bowls in an airtight container in the refrigerator for up to 3 days. This is one of my favorite meal prep recipes with chicken! 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.

Notes from the Test Kitchen

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.

How to Make a Chicken Tzatziki Bowl Step by Step

Marinate the Chicken: Add ½ cup of Greek yogurt, ¼ cup 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 teaspon of ground coriander, and ½ teaspoon of ground black pepper to a large Ziplock bag. Squish the contents around to combine well, then place 1½ pounds of boneless, skinless chicken thighs inside and massage the marinade around it, ensuring it’s completely coasted. Allow the chicken to marinate in the refrigerator for 1-24 hours. 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, 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; set aside. Assemble the Bowls: To assemble, divide 3 cups of steamed white rice (or chopped lettuce) into 4 bowls. Top with the sliced cooked chicken, marinated vegetables, ¾ cup of crumbled feta cheese, and ½ cup of tzatziki sauce. Serve with pita bread and lemon wedges, if desired.