Print

Flavorful Greek Chicken Bowl Recipe with Easy Creamy Tzatziki Sauce

Greek chicken bowl - featured image
Print Recipe

A quick and easy Greek chicken bowl featuring smoky grilled chicken, fresh veggies, and a creamy homemade tzatziki sauce. Perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450 g), sliced into strips
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice (about 1 lemon)
  • 3 garlic cloves, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • 1 teaspoon smoked paprika
  • ½ teaspoon ground cumin (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup Greek yogurt (full-fat)
  • ½ cucumber, peeled and grated
  • 2 garlic cloves, minced
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon extra virgin olive oil
  • Salt and black pepper, to taste
  • 2 cups cooked brown rice or quinoa
  • 1 cup cherry tomatoes, halved
  • ½ red onion, thinly sliced
  • ½ cup Kalamata olives, pitted and halved
  • Fresh parsley or mint leaves for garnish
  • Optional: crumbled feta cheese

Instructions

  1. In a large bowl, combine 3 tablespoons olive oil, lemon juice, minced garlic, oregano, smoked paprika, cumin, salt, and pepper. Add the sliced chicken breasts and toss until well coated. Cover and refrigerate for at least 30 minutes, ideally 1–2 hours.
  2. Peel and grate half a cucumber. Place grated cucumber in a clean kitchen towel and squeeze out excess moisture. In a medium bowl, mix Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, salt, and pepper. Stir well, then cover and chill in the fridge.
  3. Prepare 2 cups of brown rice or quinoa according to package instructions. Fluff with a fork when done.
  4. Heat a grill pan or cast iron skillet over medium-high heat. Add marinated chicken strips in a single layer. Cook for about 4–5 minutes per side until cooked through and charred. Internal temperature should reach 165°F (74°C).
  5. While chicken cooks, halve cherry tomatoes, thinly slice red onion, and halve Kalamata olives. Set aside.
  6. Divide cooked rice or quinoa into bowls. Top with grilled chicken strips, cherry tomatoes, red onion, Kalamata olives, and a generous dollop of tzatziki sauce. Garnish with fresh parsley or mint and feta cheese if using.
  7. Drizzle a little extra olive oil or a squeeze of lemon over the bowl if desired. Serve immediately.

Notes

Marinate chicken for at least 30 minutes for best flavor; squeezing cucumber well is key to avoid watery tzatziki. Let chicken rest after cooking to keep it juicy. Tzatziki can be made ahead and chilled to meld flavors. Use a grill pan for char marks or a skillet if unavailable.

Nutrition

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

Find it online: https://twirltaste.com/flavorful-greek-chicken-bowl-recipe-with-easy-creamy-tzatziki-sauce/