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Easy Flavor-Packed Greek Chicken Bowls Recipe with Homemade Tzatziki

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A quick and easy Greek chicken bowl recipe featuring juicy marinated chicken thighs, fresh veggies, and a creamy homemade tzatziki sauce. Perfect for busy weeknights or meal prep with vibrant Mediterranean flavors.

Ingredients

Scale
  • 1 lb boneless, skinless chicken thighs
  • 3 tablespoons olive oil
  • 3 cloves garlic, minced
  • Juice of 1 lemon
  • 1 tablespoon dried oregano
  • 1 teaspoon smoked paprika
  • Salt and freshly ground black pepper, to taste
  • 1 cup Greek yogurt (full fat)
  • ½ English cucumber, grated and excess water squeezed out
  • 2 cloves garlic, minced
  • 1 tablespoon fresh dill, finely chopped
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt and pepper, to taste
  • 2 cups cooked rice or quinoa
  • 1 cup cherry tomatoes, halved
  • 1 cup cucumber, diced
  • ½ red onion, thinly sliced
  • ¼ cup Kalamata olives, pitted and halved
  • Feta cheese, crumbled (optional)
  • Fresh parsley or extra dill for garnish

Instructions

  1. In a large bowl, combine olive oil, minced garlic, lemon juice, oregano, smoked paprika, salt, and pepper. Add chicken thighs and toss until well coated. Cover and refrigerate for at least 20 minutes, ideally 1-2 hours.
  2. While the chicken marinates, grate the cucumber and squeeze out excess water using a fine mesh strainer or kitchen towel.
  3. In a bowl, mix Greek yogurt, garlic, lemon juice, olive oil, dill, salt, and pepper. Stir in the drained cucumber. Refrigerate until ready to serve.
  4. Prepare 2 cups of cooked rice or quinoa according to package instructions. Fluff with a fork and keep warm.
  5. Heat a non-stick skillet or grill pan over medium-high heat. Cook the marinated chicken thighs for 5-6 minutes per side until internal temperature reaches 165°F and chicken is browned. Cook in batches if necessary.
  6. While chicken cooks, halve cherry tomatoes, dice cucumber, thinly slice red onion, and pit and halve Kalamata olives.
  7. Divide cooked rice or quinoa into bowls. Top with sliced chicken, fresh veggies, olives, a dollop of tzatziki, crumbled feta, and fresh herbs.
  8. Drizzle a little olive oil over the bowl, add a squeeze of lemon if desired, and serve immediately.

Notes

Marinate chicken for at least 20 minutes, ideally 1-2 hours or overnight for best flavor. Squeeze cucumber well to avoid watery tzatziki. Use a meat thermometer to ensure chicken reaches 165°F. For crunch, toast pine nuts or sprinkle sumac. Cast iron skillet can be used for grill marks. Store tzatziki separately and consume within 3 days.

Nutrition

Keywords: Greek chicken bowls, tzatziki, Mediterranean recipe, easy chicken recipe, healthy dinner, meal prep, homemade tzatziki, chicken thighs, gluten-free, dairy-free option

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