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Easy Flavor-Packed Greek Chicken Bowls Recipe with Homemade Tzatziki Sauce

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A quick and easy Greek chicken bowl recipe featuring juicy marinated chicken thighs, fresh veggies, fluffy rice or quinoa, and a creamy homemade tzatziki sauce. Perfect for weeknight dinners or impressing guests with bold Mediterranean flavors.

Ingredients

Scale
  • 1.5 lbs boneless, skinless chicken thighs (breasts can be used as substitute)
  • 3 cloves garlic, minced
  • 2 tablespoons extra-virgin olive oil
  • Juice of 1 lemon (about 2 tablespoons)
  • 1 tablespoon dried oregano
  • Salt and freshly ground black pepper to taste
  • 1 cup plain Greek yogurt (full-fat preferred)
  • 1/2 cucumber, grated and excess water squeezed out
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried dill)
  • 1 tablespoon fresh lemon juice
  • Salt to taste
  • 2 cups cooked rice or quinoa (brown rice recommended for fiber)
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 cup cucumber, diced
  • 1/2 cup Kalamata olives, pitted and halved
  • Optional: crumbled feta cheese for topping

Instructions

  1. Marinate the chicken: In a large bowl, combine minced garlic, olive oil, lemon juice, oregano, salt, and pepper. Add chicken thighs and toss to coat evenly. Cover and refrigerate for at least 1 hour (minimum 15 minutes if short on time).
  2. Prepare the tzatziki sauce: Grate cucumber and squeeze out excess water. In a small bowl, mix Greek yogurt, grated cucumber, minced garlic, dill, lemon juice, and salt. Refrigerate until ready to serve.
  3. Cook the rice or quinoa according to package instructions. Fluff with a fork and keep warm.
  4. Grill the chicken: Heat grill pan or outdoor grill over medium-high heat. Cook chicken thighs about 4-5 minutes per side until internal temperature reaches 165°F (74°C) and grill marks form.
  5. Prepare the veggies: Halve cherry tomatoes, thinly slice red onion, dice cucumber, and pit olives.
  6. Assemble the bowls: Place rice or quinoa as base in each bowl. Slice grilled chicken and arrange on top. Add veggies and olives. Spoon tzatziki sauce over and sprinkle with feta if desired.
  7. Serve immediately with lemon wedges on the side.

Notes

Marinate chicken for at least 1 hour for best flavor; 15 minutes minimum if short on time. Squeeze out excess water from cucumber to keep tzatziki thick. Let grilled chicken rest before slicing to retain juices. Avoid overcrowding grill for even cooking. For dairy-free tzatziki, use coconut yogurt and omit dill.

Nutrition

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

Find it online: https://sweetstirring.com/easy-flavor-packed-greek-chicken-bowls-recipe-with-homemade-tzatziki-sauce/