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Flavor-Packed Greek Chicken Bowl Recipe with Easy Creamy Tzatziki Sauce

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A quick and easy Greek chicken bowl featuring marinated grilled chicken paired with a creamy homemade tzatziki sauce, fresh veggies, and a base of rice or quinoa. Perfect for busy nights and casual gatherings.

Ingredients

Scale
  • 1 lb boneless, skinless chicken breasts (or thighs for juicier meat)
  • 3 tablespoons olive oil
  • 2 tablespoons fresh lemon juice
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika (optional)
  • Salt and black pepper, to taste
  • 1 cup Greek yogurt (full-fat or 2%)
  • 1/2 cucumber, grated and drained
  • 1 garlic clove, finely minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh lemon juice
  • Salt, to taste
  • 2 cups cooked rice or quinoa
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1/2 cup Kalamata olives, pitted and sliced
  • 1/2 cup crumbled feta cheese
  • Fresh parsley or mint leaves, for garnish

Instructions

  1. Marinate the Chicken: In a medium bowl, whisk together olive oil, lemon juice, minced garlic, oregano, smoked paprika, salt, and pepper. Add chicken breasts, ensuring each piece is well-coated. Cover and refrigerate for at least 20 minutes, or up to 2 hours for deeper flavor.
  2. Prepare the Tzatziki Sauce: Grate the cucumber using the fine side of the grater. Place grated cucumber in a sieve or cheesecloth and press or squeeze to remove excess water. In a bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, and salt. Mix well and refrigerate until ready to serve.
  3. Cook the Chicken: Heat a non-stick skillet or grill pan over medium-high heat. Once hot, add the marinated chicken. Cook about 5-6 minutes per side, depending on thickness, until internal temperature reaches 165°F (74°C) and juices run clear. Avoid flipping too often to get a nice sear. Rest chicken for a few minutes, then slice into strips.
  4. Prepare the Bowl Base and Toppings: While chicken cooks, slice cherry tomatoes, thinly slice red onion, and pit olives if needed. Warm cooked rice or quinoa if using leftovers.
  5. Assemble the Bowls: Divide rice/quinoa between bowls. Top with sliced chicken, tomatoes, onions, olives, and crumbled feta. Spoon generous dollops of creamy tzatziki over the top. Garnish with fresh parsley or mint leaves.

Notes

Drain grated cucumber thoroughly to avoid watery tzatziki. Marinate chicken at least 20 minutes for best flavor. Use a hot pan to get a nice sear and smoky flavor. Let chicken rest after cooking to keep it juicy. For a dairy-free tzatziki, substitute Greek yogurt with coconut or almond yogurt. Add sumac or za’atar for extra flavor. Store components separately for up to 3 days.

Nutrition

Keywords: Greek chicken bowl, tzatziki sauce, Mediterranean chicken, easy dinner, healthy chicken recipe, grilled chicken, creamy tzatziki, quick meals

Find it online: https://emmaoven.com/flavor-packed-greek-chicken-bowl-recipe-with-easy-creamy-tzatziki-sauce/