Chicken Tzatziki Bowl Recipe – Easy Chicken Recipes

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If you love chicken gyros as much as I do, then I guarantee you’ll love this chicken tzatziki bowl. It’s has all the delicious flavor of a gyro but in bowl form, making it the perfect dinner for busy weeknights. I love that I can marinate the chicken and prep the veggies and rice ahead of time, so all I have to do is assemble these chicken tzatziki bowls the day of. So easy!

What’s in This Chicken Tzatziki Bowl Recipe?

These chicken tzatziki bowls start with a base of steamed white rice topped with fresh chopped veggies, creamy cheese, and marinated chicken. Finished off with creamy tzatziki sauce, they’re the ultimate Greek dinner.

  • Chicken: Boneless, skinless thighs are the traditional choice for these bowls, but chicken breasts also work.
  • Greek Yogurt: Tenderizes the chicken and adds moisture.
  • Garlic: Adds earthiness to the marinade.
  • Herbs + Spices: Oregano, dill, salt, coriander, parsley, and black pepper season the chicken and the veggies.
  • Lemon: A whole juiced and zested lemon adds freshness and acidity to the marinade, while lemon juice brightens up the veggies.
  • Veggies: Cucumber, red onion, and cherry tomatoes add freshness and crunch to the bowls.
  • Steamed Rice: Creates a hearty base for these bowls.
  • Feta Cheese: Adds creaminess and tanginess.
  • Tzatziki Sauce: Adds herbal flavor and a creamy texture.

Variations To Try

When I feel like having a lighter meal, I have found that swapping out the rice for chopped lettuce makes delicious salad bowls.

overhead view of a chicken tzatziki bowl with lettuce instead of rice.

How to Store and Reheat

Store leftover chicken tzatziki bowls in an airtight container in the refrigerator for up to 3 days. I recommend storing the veggies separately so you can reheat the rice and chicken in the microwave without heating the veggies. Add them and toss with cold tzatziki before serving.

three-quarters view of a chicken tzatziki bowl.

Notes from the Test Kitchen

To make your own tzatziki sauce, combine 1 cup of plain Greek yogurt, ½ of a shredded cucumber, 1 tablespoon of lemon juice, 1 tablespoon of olive oil, 1 grated clove of garlic, 1 tablespoon each of chopped fresh dill and chopped fresh mint, and a pinch of kosher salt. Mix well.

close up overhead view of a chicken tzatziki bowl.

Chicken Tzatziki Bowl Recipe

This chicken tzatziki bowl has all the delicious flavor of a gyro but in bowl form, making it the perfect dinner for busy weeknights.

Instructions

  • Add the Greek yogurt, ¼ cup olive oil, garlic, oregano, dill, lemon zest and juice, salt, coriander, and pepper to a large Ziplock bag. Squish the contents around to combine well, then place the chicken inside and massage the marinade around it, ensuring it’s completely coasted. Allow the chicken to marinate in the refrigerator for 1-24 hours.

    1½ pounds boneless, skinless chicken thighs, ½ cup plain Greek yogurt, 6 tablespoons olive oil, 4 cloves garlic, 1 tablespoon fresh oregano leaves, 2 teaspoons fresh dill, 1 lemon, 1 teaspoon kosher salt, ½ teaspoon ground coriander, ½ teaspoon ground black pepper

  • When ready to cook, set a grill pan or large skillet over medium-high heat. Heat the remaining 2 tablespoons of olive oil, then cook the chicken, in batches if necessary, for 6-8 minutes on each side, or until it reaches an internal temperature of 165°F.

  • Meanwhile, combine the cucumber, onion, tomatoes, dill, parsley, lemon juice, olive oil, salt, and pepper; set aside.

    1 English cucumber, ½ red onion, 8 ounces cherry tomatoes, 1 tablespoon chopped fresh parsley, ½ tablespoon chopped fresh dill, 1 tablespoon lemon juice, 1 teaspoon olive oil, ½ teaspoon kosher salt, ¼ teaspoon ground black pepper

  • To assemble, divide the rice (or chopped lettuce) into 4 bowls. Top with sliced cooked chicken, marinated vegetables, feta cheese, and tzatziki sauce. Serve with pita bread and lemon wedges, if desired.

    3 cups steamed white rice, ¾ cup crumbled feta cheese, ½ cup tzatziki sauce

Notes

Storage: Store chicken tzatziki bowls in an airtight container in the refrigerator for up to 3 days.

Nutrition Facts

Chicken Tzatziki Bowl Recipe

Amount Per Serving (1 bowl)

Calories 727
Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 10g63%

Trans Fat 0.03g

Polyunsaturated Fat 4g

Monounsaturated Fat 20g

Cholesterol 193mg64%

Sodium 1512mg66%

Potassium 832mg24%

Carbohydrates 48g16%

Fiber 3g13%

Sugar 6g7%

Protein 45g90%

Vitamin A 734IU15%

Vitamin C 28mg34%

Calcium 290mg29%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

How to Make a Chicken Tzatziki Bowl Step by Step

Marinate the Chicken: Add ½ cup of Greek yogurt, ¼ cup olive oil, 4 minced cloves of garlic, 1 tablespoon of fresh oregano, 2 teaspoons of fresh dill, the juice and zest of 1 lemon, 1 teaspoon of kosher salt, ½ teaspon of ground coriander, and ½ teaspoon of ground black pepper to a large Ziplock bag. Squish the contents around to combine well, then place 1½ pounds of boneless, skinless chicken thighs inside and massage the marinade around it, ensuring it’s completely coasted. Allow the chicken to marinate in the refrigerator for 1-24 hours.

marinated chicken in a ziplock bag.

Cook the Chicken: When ready to cook, set a grill pan or large skillet over medium-high heat. Heat the remaining 2 tablespoons of olive oil, then cook the chicken, in batches if necessary, for 6-8 minutes on each side, or until it reaches an internal temperature of 165°F.

chicken thighs cooking in a cast iron skillet.

Season the Veggies: Meanwhile, combine 1 thinly sliced English cucumber, ½ of a thinly sliced red onion, 8 ounces of halved cherry tomatoes, ½ tablespoon of chopped fresh dill, 1 tablespoon of chopped fresh parsley, 1 tablespoon of lemon juice, 1 teaspoon of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of ground black pepper; set aside.

tossed chopped veggies in a glass bowl.

Assemble the Bowls: To assemble, divide 3 cups of steamed white rice (or chopped lettuce) into 4 bowls. Top with the sliced cooked chicken, marinated vegetables, ¾ cup of crumbled feta cheese, and ½ cup of tzatziki sauce. Serve with pita bread and lemon wedges, if desired.

overhead view of a chicken tzatziki bowl.

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