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Easy Flavor-Packed Greek Chicken Bowl Recipe with Homemade Tzatziki

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A quick and easy Greek chicken bowl featuring marinated chicken thighs, fresh veggies, and homemade tzatziki sauce, perfect for weeknight dinners or casual gatherings.

Ingredients

Scale
  • 1½ pounds boneless, skinless chicken thighs (or breasts for leaner option)
  • 3 tablespoons fresh lemon juice
  • 3 cloves garlic, minced
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon dried oregano
  • 1 teaspoon ground cumin (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup Greek yogurt, full-fat
  • ½ cucumber, finely grated and drained
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste
  • 2 cups cooked rice or quinoa (white, brown, or cauliflower rice for low carb)
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and sliced
  • 1 cup crumbled feta cheese (optional)
  • Fresh parsley or mint, chopped, for garnish

Instructions

  1. In a medium bowl, whisk together lemon juice, minced garlic, olive oil, oregano, cumin (if using), salt, and pepper. Add chicken thighs and toss to coat thoroughly. Cover and marinate in the fridge for at least 30 minutes, ideally up to 2 hours.
  2. Grate the cucumber using the fine side of a grater. Place grated cucumber in a clean kitchen towel and squeeze out excess moisture.
  3. In a small bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir well and refrigerate until ready to serve.
  4. Heat a large skillet or grill pan over medium-high heat. Add marinated chicken in a single layer and cook for about 5-6 minutes per side (about 12 minutes total for thighs, less for breasts) until browned and internal temperature reaches 165°F (74°C). Remove from heat and let rest for 5 minutes before slicing.
  5. Fluff cooked rice or quinoa with a fork and divide between bowls. Arrange cherry tomatoes, diced cucumber, red onion slices, olives, and crumbled feta on top of the grains.
  6. Slice rested chicken into strips and place on each bowl. Spoon chilled tzatziki over the top or serve on the side. Garnish with fresh parsley or mint.
  7. Serve immediately, optionally with warm pita bread or a squeeze of extra lemon.

Notes

Marinate chicken for at least 30 minutes for best flavor; up to 2 hours is ideal. Drain cucumber thoroughly to avoid watery tzatziki. Let cooked chicken rest 5 minutes before slicing to lock in juices. Use fresh lemon juice for brightness. Adjust cooking time for chicken breasts as they cook faster. Store tzatziki separately when storing leftovers.

Nutrition

Keywords: Greek chicken bowl, tzatziki, easy dinner, healthy chicken recipe, Mediterranean, weeknight meal, homemade tzatziki, chicken thighs, fresh herbs

Find it online: https://flurpchef.com/easy-flavor-packed-greek-chicken-bowl-recipe-with-homemade-tzatziki/