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There’s something incredibly satisfying about a meal that feels both vibrant and deeply nourishing, and these Greek Chicken Bowls with Tzatziki are exactly that. Picture this: tender, herb-marinated chicken nestled on a bed of fluffy lemon rice, surrounded by crisp cucumbers, juicy tomatoes, briny Kalamata olives, and creamy feta cheese. The whole glorious situation is then drizzled with a generous amount of cool, garlicky homemade tzatziki. It’s the kind of meal that makes you feel good from the inside out, and honestly, it’s a total crowd-pleaser. Whether you’re meal-prepping for a busy week ahead or looking for a stunning yet simple dinner to impress guests, this recipe delivers. The best part? It’s really all about assembly. You get to play with textures and flavors, building your perfect bite every single time. The bright, fresh ingredients sing together in harmony, creating a taste of the Mediterranean sunshine right in your own kitchen.

Why You’ll Love This Greek Chicken Bowls with Tzatziki

It’s a complete meal in one bowl. You get your protein, your carbs, and a whole rainbow of fresh veggies all layered together beautifully. No need to worry about side dishes—everything you need is right here.
The homemade tzatziki is a game-changer. It’s cool, creamy, and packed with fresh dill and garlic. It ties all the elements together and adds a refreshing zing that you just can’t get from a store-bought version.
Endlessly customizable to your taste. Not a fan of olives? Swap them for peppercinis. Want to add some greens? A handful of spinach works wonderfully. This bowl is your canvas, and you’re the artist.
Perfect for make-ahead meals. Every component can be prepared in advance. Just store them separately in the fridge and assemble your bowl in minutes for a quick lunch or dinner that feels anything but rushed.

Ingredients & Tools

For the Chicken & Marinade: 2 boneless, skinless chicken breasts, 3 tbsp olive oil, 2 tbsp fresh lemon juice, 2 cloves garlic (minced), 1 tsp dried oregano, 1/2 tsp dried thyme, 1/2 tsp salt, 1/4 tsp black pepper
For the Lemon Rice: 1 cup long-grain white rice (like jasmine or basmati), 2 cups chicken broth, 1 tbsp olive oil, Zest of 1 lemon, 2 tbsp fresh lemon juice, 1/4 tsp salt
For the Tzatziki Sauce: 1 cup full-fat Greek yogurt, 1/2 English cucumber (grated and squeezed dry), 1 clove garlic (minced), 1 tbsp fresh lemon juice, 1 tbsp fresh dill (chopped), 1 tbsp extra virgin olive oil, 1/4 tsp salt
For the Bowl Assembly: 1 large cucumber (diced), 1 cup cherry tomatoes (halved), 1/2 cup Kalamata olives (pitted), 1/2 cup crumbled feta cheese, 1/4 cup red onion (thinly sliced)

Tools: A large skillet or grill pan, a medium saucepan with a lid, a box grater, a few mixing bowls, and a sharp knife.

Using fresh herbs and a good quality Greek yogurt for the tzatziki honestly makes all the difference here. The flavors are so much brighter and more authentic. And don’t skip the step of squeezing the liquid out of the grated cucumber—it keeps your sauce perfectly thick and creamy, not watery.

Nutrition (per serving)

Calories: 580 kcal
Protein: 35 g
Fat: 25 g
Carbohydrates: 50 g
Fiber: 4 g

Serves: 4 | Prep Time: 25 minutes | Cook Time: 20 minutes | Total Time: 45 minutes

Before You Start: Tips & Ingredient Notes

Marinating time matters. Even 30 minutes will infuse the chicken with wonderful flavor, but if you have the time, letting it marinate for a few hours (or even overnight) will make it incredibly tender and juicy.
Don’t rush the tzatziki. Making the tzatziki sauce first and letting it sit in the fridge while you cook everything else allows the flavors to meld beautifully. That resting time is its secret weapon.
Get your rice right. Rinsing your rice until the water runs clear removes excess starch and prevents it from becoming gummy. Fluffing it with a fork after cooking, rather than stirring, keeps the grains separate and light.
Embrace the squeeze. When you grate the cucumber for the tzatziki, you must squeeze out as much liquid as possible using your hands or a clean kitchen towel. This one step is crucial for a thick, dip-able sauce and not a runny mess.

How to Make Greek Chicken Bowls with Tzatziki

Step 1: Make the Tzatziki Sauce. Start by preparing your tzatziki so it has time to chill. Grate half of an English cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or a few layers of paper towels and squeeze firmly over the sink to remove all the excess water. You’ll be surprised how much liquid comes out! In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, lemon juice, chopped dill, olive oil, and salt. Stir everything together until it’s well incorporated. Give it a taste and adjust the seasoning if needed—sometimes another pinch of salt or a squeeze of lemon really makes it pop. Cover the bowl and pop it in the refrigerator.

Step 2: Marinate the Chicken. In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. This is your simple but powerful marinade. Add the chicken breasts to the bowl and turn them over a few times, making sure they’re completely coated in the mixture. You can let this sit on the counter for 20-30 minutes while you prepare other components, or cover it and refrigerate for longer. The acid in the lemon juice will start to tenderize the chicken, promising a more flavorful result.

Step 3: Cook the Lemon Rice. Now, let’s move on to the rice. Rinse your rice under cold water in a fine-mesh strainer until the water runs clear—this is the key to fluffy, not sticky, rice. In a medium saucepan, heat one tablespoon of olive oil over medium heat. Add the rinsed rice and stir it for about a minute until it looks slightly translucent. This toasts the grains a little. Pour in the chicken broth, add the lemon zest, lemon juice, and salt. Bring it to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes. After that, remove it from the heat and let it sit, still covered, for another 10 minutes. No peeking!

Step 4: Cook the Chicken. While the rice is resting, cook your chicken. Heat a large skillet or grill pan over medium-high heat. You want it nice and hot. Remove the chicken from the marinade, letting any excess drip off, and place it in the hot pan. Cook for about 6-8 minutes per side, depending on thickness, until the chicken is golden brown on the outside and cooked through (the internal temperature should reach 165°F). The aroma of the herbs and garlic will be absolutely incredible. Transfer the chicken to a cutting board and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute, keeping the meat moist.

Step 5: Prepare the Fresh Toppings. This is the easy, no-cook part. Dice your remaining cucumber, halve the cherry tomatoes, thinly slice the red onion, and have your Kalamata olives and crumbled feta ready to go. Arranging these in little piles makes the final assembly so much faster and more fun. By now, your kitchen should be filled with the most amazing smells.

Step 6: Assemble Your Bowls. The final act! Fluff the rested lemon rice with a fork and divide it evenly among four bowls. Slice the rested chicken against the grain into strips and arrange it over the rice. Now, artfully arrange the diced cucumber, tomatoes, red onion, and olives around the bowl. Generously sprinkle with the crumbled feta cheese. The final, glorious touch is a huge dollop (or several) of the chilled tzatziki sauce right on top. You can drizzle a little extra olive oil over everything if you’re feeling fancy.

Serving Suggestions

Complementary Dishes

Simple Greek Salad — If you want to double down on the fresh veggie crunch, a classic Greek salad with extra peppers and red onion on the side is a perfect match.
Warm Pita Bread or Pita Chips — Perfect for scooping up any leftover tzatziki and rice from the bottom of the bowl. It turns the meal into a more interactive, hands-on experience.
Lemon-Garlic Roasted Potatoes — For a truly epic feast, add these crispy, herby potatoes. They share the same flavor profile and add a wonderful, hearty element.

Drinks

A Crisp White Wine — A glass of chilled Assyrtiko or Sauvignon Blanc cuts through the richness of the tzatziki and complements the lemon and herbs beautifully.
Sparkling Water with Lemon — A non-alcoholic option that’s just as refreshing. The bubbles and citrus are a perfect palate cleanser between bites.
Mint Iced Tea — The cool, herbal notes of mint echo the fresh dill in the tzatziki and make for a wonderfully soothing beverage.

Something Sweet

Baklava — The classic choice. The honey, nuts, and flaky phyllo pastry provide a sweet, rich, and texturally contrasting end to the meal.
Greek Yogurt with Honey and Walnuts — A simple, light dessert that continues the theme. It feels like a natural extension of the dinner itself.
Lemon Sorbet — Incredibly refreshing and bright. It cleanses the palate and provides a tangy, sweet finish that feels just right.

Top Mistakes to Avoid

Mistake: Not squeezing the cucumber for the tzatziki. This is the number one reason for a watery, sad sauce. That extra moisture will dilute the yogurt and all the lovely flavors, so squeeze with conviction!
Mistake: Overcooking the chicken. Chicken breasts can go from juicy to dry and tough in a matter of minutes. Use a meat thermometer if you have one—165°F is your target. Letting it rest after cooking is non-negotiable.
Mistake: Stirring the rice while it’s cooking. I know it’s tempting to check on it, but lifting the lid lets out precious steam and disturbs the cooking process. Trust the timer and let it do its thing.
Mistake: Using low-fat yogurt for the tzatziki. Full-fat Greek yogurt gives you a creamier, richer texture and a much better mouthfeel. The low-fat versions can be a bit tangy and sometimes grainy.

Expert Tips

Tip: Score the chicken breasts. Before marinating, use a sharp knife to make a few shallow slashes on each chicken breast. This helps the marinade penetrate deeper and allows for more even cooking.
Tip: Toast your rice. That quick minute of toasting the rinsed rice in the pot with oil before adding the liquid? It adds a subtle nutty flavor and helps keep the grains from clumping together.
Tip: Make it a sheet pan meal. Short on time? Chop the chicken into bite-sized pieces after marinating, toss the veggies (except the fresh ones for assembly) in oil and herbs, and roast everything on a sheet pan at 400°F for 15-20 minutes. So easy.
Tip: Let the onion mellow. If raw red onion is a bit too pungent for you, soak the sliced onion in a bowl of cold water with a splash of vinegar or lemon juice for 10 minutes. This tames the sharp bite perfectly.

FAQs

Can I make this recipe ahead of time?
Absolutely, it’s a fantastic make-ahead meal! You can prepare all the components—the cooked chicken, lemon rice, tzatziki, and chopped veggies—and store them separately in airtight containers in the fridge for up to 3-4 days. The flavors often meld and get even better. Just assemble your bowls when you’re ready to eat. The tzatziki might thicken up in the fridge, so you can give it a quick stir and, if needed, add a tiny splash of water or lemon juice to loosen it.

What can I use instead of chicken?
This bowl is very adaptable! For a vegetarian version, chickpeas are a wonderful substitute. Just toss a can of drained and rinsed chickpeas in the same marinade (skip the marinating time) and roast them until slightly crispy. You could also use shrimp, which cooks very quickly, or even thinly sliced steak like flank or skirt steak for a different protein twist.

My tzatziki is too runny. How can I fix it?
The most common culprit is not removing enough moisture from the cucumber. If your sauce is already made and too thin, you can try straining it through a fine-mesh sieve or cheesecloth for a little while. For next time, remember to really wring out that grated cucumber. You can also try adding a bit more Greek yogurt to thicken it up.

Can I use dried dill instead of fresh?
You can, but the flavor will be different. Fresh dill has a bright, grassy flavor that’s central to authentic tzatziki, while dried dill is much more muted. If you must substitute, use about one-third the amount of dried dill (so 1 tsp for 1 tbsp fresh), but I highly recommend seeking out the fresh stuff for the best result.

Is there a way to make this gluten-free?
Yes, this recipe is naturally gluten-free! Just double-check the labels on your chicken broth and Greek yogurt to ensure no gluten-containing additives have been used. All the other core ingredients—the chicken, rice, vegetables, and spices—are naturally free of gluten.

Greek Chicken Bowls With Tzatziki

Cost Level $$

Category New Years Eve Recipes

Difficulty High

Cuisine Greek, mediterranean

Servings 4

Total Time 45 minutes

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Make these easy Greek Chicken Bowls with Tzatziki for a fresh, healthy, and complete meal. Perfect for dinner or meal prep. Get the recipe now!

Ingredients

For the Chicken & Marinade:

2 boneless, skinless chicken breasts
3 tbsp olive oil
2 tbsp fresh lemon juice
2 cloves garlic (minced)
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper

For the Lemon Rice:

1 cup long-grain white rice (like jasmine or basmati)
2 cups chicken broth
1 tbsp olive oil
Zest of 1 lemon
2 tbsp fresh lemon juice
1/4 tsp salt

For the Tzatziki Sauce:

1 cup full-fat Greek yogurt
1/2 English cucumber (grated and squeezed dry)
1 clove garlic (minced)
1 tbsp fresh lemon juice
1 tbsp fresh dill (chopped)
1 tbsp extra virgin olive oil
1/4 tsp salt

For the Bowl Assembly:

1 large cucumber (diced)
1 cup cherry tomatoes (halved)
1/2 cup Kalamata olives (pitted)
1/2 cup crumbled feta cheese
1/4 cup red onion (thinly sliced)

Instructions

01
Make the Tzatziki Sauce. Start by preparing your tzatziki so it has time to chill. Grate half of an English cucumber using the large holes of a box grater. Place the grated cucumber in a clean kitchen towel or a few layers of paper towels and squeeze firmly over the sink to remove all the excess water. You’ll be surprised how much liquid comes out! In a medium bowl, combine the squeezed cucumber, Greek yogurt, minced garlic, lemon juice, chopped dill, olive oil, and salt. Stir everything together until it’s well incorporated. Give it a taste and adjust the seasoning if needed—sometimes another pinch of salt or a squeeze of lemon really makes it pop. Cover the bowl and pop it in the refrigerator.
02
Marinate the Chicken. In a separate bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, thyme, salt, and pepper. This is your simple but powerful marinade. Add the chicken breasts to the bowl and turn them over a few times, making sure they’re completely coated in the mixture. You can let this sit on the counter for 20-30 minutes while you prepare other components, or cover it and refrigerate for longer. The acid in the lemon juice will start to tenderize the chicken, promising a more flavorful result.
03
Cook the Lemon Rice. Now, let’s move on to the rice. Rinse your rice under cold water in a fine-mesh strainer until the water runs clear—this is the key to fluffy, not sticky, rice. In a medium saucepan, heat one tablespoon of olive oil over medium heat. Add the rinsed rice and stir it for about a minute until it looks slightly translucent. This toasts the grains a little. Pour in the chicken broth, add the lemon zest, lemon juice, and salt. Bring it to a boil, then immediately reduce the heat to low, cover with a tight-fitting lid, and simmer for 15-18 minutes. After that, remove it from the heat and let it sit, still covered, for another 10 minutes. No peeking!
04
Cook the Chicken. While the rice is resting, cook your chicken. Heat a large skillet or grill pan over medium-high heat. You want it nice and hot. Remove the chicken from the marinade, letting any excess drip off, and place it in the hot pan. Cook for about 6-8 minutes per side, depending on thickness, until the chicken is golden brown on the outside and cooked through (the internal temperature should reach 165°F). The aroma of the herbs and garlic will be absolutely incredible. Transfer the chicken to a cutting board and let it rest for at least 5 minutes before slicing. This allows the juices to redistribute, keeping the meat moist.
05
Prepare the Fresh Toppings. This is the easy, no-cook part. Dice your remaining cucumber, halve the cherry tomatoes, thinly slice the red onion, and have your Kalamata olives and crumbled feta ready to go. Arranging these in little piles makes the final assembly so much faster and more fun. By now, your kitchen should be filled with the most amazing smells.
06
Assemble Your Bowls. The final act! Fluff the rested lemon rice with a fork and divide it evenly among four bowls. Slice the rested chicken against the grain into strips and arrange it over the rice. Now, artfully arrange the diced cucumber, tomatoes, red onion, and olives around the bowl. Generously sprinkle with the crumbled feta cheese. The final, glorious touch is a huge dollop (or several) of the chilled tzatziki sauce right on top. You can drizzle a little extra olive oil over everything if you’re feeling fancy.