Greek Chicken Tzatziki Bowls

Introduction

Close your eyes and imagine the bright herbal aroma of fresh parsley and oregano, the cool tang of lemon-laced Greek yogurt, the juicy pop of cherry tomatoes, and warm, golden chicken bites resting on a bed of nutty quinoa. Each forkful is a contrast of temperatures and textures — cooling tzatziki against the warm, slightly crisp-edged chicken; the supple chew of quinoa; the crunchy snap of cucumber and red onion. It’s as comforting as a weekday dinner and as celebratory as a weekend gathering.

This bowl is perfect for busy weeknights when you want something wholesome and fast, for casual summer lunches that celebrate fresh produce, or for potlucks where people love customizable bowls. If you want more ideas or alternate versions, take a look at this similar Greek Chicken Bowls recipe for inspiration.

At a Glance

• Prep Time: 10 minutes active (plus 30 minutes marinating)
• Cook Time: 12–15 minutes
• Total Time: 55 minutes (including marinating and quinoa cooking)
• Servings: 4 bowls
• Difficulty Level: Easy — great for beginner to intermediate cooks

Nutrition Highlights

Estimated nutrition per serving (recipe divided into 4 servings). These are approximate values based on ingredient nutrient profiles from USDA FoodData Central and standard portion data; use them as a guideline and adjust for specific brands or swaps.

• Calories: ~445 kcal
• Protein: ~46 g
• Carbohydrates: ~27 g
• Fat: ~15 g
• Fiber: ~3.8 g
• Sodium: variable (approx. 600–900 mg depending on added salt and olive/olive brine)

Notes: Values above use 1 cup plain 2% Greek yogurt and 2 cups cooked quinoa as listed. For lower sodium or fat, use nonfat Greek yogurt and reduce or omit added salt and olives. For more detailed nutrient guidance, consult government or clinical resources such as the USDA FoodData Central or CDC nutrition pages.

Why You’ll Love It

This recipe delivers on several fronts:

• Flavor & Texture: The creamy, citrus-accented tzatziki cools and brightens each bite while oregano-seasoned chicken gives savory depth.
• Ease & Speed: Minimal ingredients and a simple marinade mean you can have a full, balanced bowl on the table in under an hour.
• Health Benefits: Lean chicken and yogurt provide high-quality protein; quinoa contributes complex carbs and fiber, making this a satisfying, balanced meal.
• Social & Seasonal: These bowls scale well for gatherings—you can grill a larger batch of chicken—and the fresh vegetables make them especially appealing in spring and summer.

Method & Process

Ingredients

• 1 cup Greek yogurt
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pound chicken breast, diced
• 2 tablespoons olive oil
• 2 cups cooked quinoa
• 1 cucumber, diced
• 1 pint cherry tomatoes, halved
• 1/4 red onion, sliced
• 1/4 cup Kalamata olives, sliced
• Fresh parsley, for garnish

Optional ingredients and substitutions:

• Swap quinoa for brown rice, farro, or cauliflower rice (for lower carbs).
• Use nonfat Greek yogurt to reduce fat and calories.
• Substitute chicken thighs for deeper flavor (increase cook time slightly).
• Add crumbled feta for extra tang (adds salt/fat).
• For a gluten-free bowl, ensure quinoa or grain of choice is certified gluten-free.

Step-by-step Instructions

1. Preheat the oven to 400°F (if finishing chicken in the oven) or heat a skillet over medium-high heat for stovetop cooking.
2. In a bowl, combine Greek yogurt, lemon juice, minced garlic, dried oregano, salt, and black pepper. Whisk until smooth.
3. Add the diced chicken breast to the yogurt mixture and toss to coat thoroughly. Marinate for at least 30 minutes (or up to 4 hours) in the refrigerator.
4. Meanwhile, prepare the quinoa according to package instructions and set aside warm. (For tips on getting fluffy quinoa, see this guide: quinoa cooking tips and tricks.)
5. Heat olive oil in a skillet over medium-high heat. Remove chicken from the marinade (shake off excess) and add to the skillet in a single layer. Cook 4–6 minutes, stirring occasionally, until pieces are browned and cooked through (internal temperature should reach 165°F).
6. If the chicken browns too quickly before cooking through, transfer skillet to the preheated oven for 4–6 minutes to finish (optional).
7. While the chicken cooks, dice the cucumber, halve the cherry tomatoes, slice the red onion, and slice the Kalamata olives.
8. Assemble bowls by dividing the cooked quinoa among four bowls. Top with cooked chicken, diced cucumber, halved cherry tomatoes, sliced red onion, and Kalamata olives.
9. Spoon extra tzatziki over each bowl (reserve a little for serving) and garnish with fresh parsley.
10. Serve immediately and enjoy.

Practical tips:

• Don’t overmix the yogurt marinade once the chicken is added—coat gently to keep the yogurt from thinning excessively.
• Check chicken doneness with a meat thermometer for best results (165°F safe internal temp).
• If you prefer a chunkier tzatziki, drain grated cucumber briefly in a paper towel before adding.

Best Pairings

• Light sides: a simple arugula salad with lemon vinaigrette, or steamed green beans tossed with olive oil and lemon.
• Breads: warm pita or grilled flatbread for scooping.
• Drinks: a crisp white wine (Assyrtiko or Sauvignon Blanc) or iced herbal tea.
• For a more casual meal: serve alongside roasted sweet potatoes or as lettuce wraps for a low-carb option.

Serving suggestions:

• Serve tzatziki on the side so guests can add their preferred amount.
• Offer toppings like crumbled feta, toasted pine nuts, or a drizzle of extra virgin olive oil.
• Convert into a handheld: spoon filling into warmed pita and fold for a chicken tzatziki sandwich.

Storage Instructions

• Room temperature: Do not leave perishable assembled bowls at room temperature for more than 2 hours (per USDA food safety guidance).
• Refrigeration: Store components separately in airtight containers for best quality. Cooked chicken and tzatziki can be refrigerated for up to 3–4 days. Quinoa and chopped vegetables will keep for 3–4 days as well.
• Freezer: Cooked chicken can be frozen for up to 2–3 months in a freezer-safe container; yogurt-based tzatziki does not freeze well (texture will separate). Quinoa can be frozen up to 2 months, though texture may change slightly.

Chef’s Advice

• Best chicken cuts: Use boneless, skinless chicken breast for lean protein and even dicing. If you prefer more flavor and juiciness, use chicken thighs but expect slightly higher fat and longer cooking time.
• Texture keys: Pat chicken pieces dry before browning to encourage caramelization and avoid steaming.
• Seasoning cues: If the chicken tastes flat after cooking, squeeze a little fresh lemon over the finished bowl to brighten it immediately.
• Tzatziki consistency: If your tzatziki becomes watery (common with cucumber), drain grated cucumber in a fine sieve or press in a towel before mixing, or chill the sauce to let it firm up.

Creative Twists

• Mediterranean Bowl With Feta & Herbs: Add crumbled feta, chopped mint, and a drizzle of extra virgin olive oil. Swap kalamata olives for green olives for a different briny note.
• Spicy Tzatziki Chicken Bowl: Stir 1 teaspoon smoked paprika and 1/2 teaspoon cayenne into the chicken marinade and top bowls with pickled jalapeños for heat.
• Vegan Version: Replace chicken with marinated and roasted chickpeas or grilled tofu; use coconut or almond-based yogurt thickened with a spoonful of silken tofu as a tzatziki-style dressing (note: not traditional, but tasty).
• Low-Carb Option: Substitute cauliflower rice for quinoa and serve with extra leafy greens.

Common Questions & Answers

Q: Can I make the tzatziki ahead of time?
A: Yes — make tzatziki a day ahead to let flavors meld. Keep refrigerated and stir before serving; drain excess liquid if it separates.

Q: What if I don’t have Greek yogurt?
A: Use plain yogurt that has been strained through a cheesecloth for 1–2 hours to thicken, or use labneh if available.

Q: How can I reduce sodium?
A: Omit the added 1/2 teaspoon salt in the marinade, rinse or reduce the olives, and choose low-sodium yogurt and chicken when possible.

Q: Is this recipe meal-prep friendly?
A: Yes — store components separately in meal-prep containers for up to 4 days and assemble just before eating to preserve texture.

Q: Can I grill the chicken?
A: Absolutely. Thread marinated chicken onto skewers or grill in a basket over medium-high heat, 3–4 minutes per side, until 165°F.

Conclusion

Try this Greek Chicken Tzatziki Bowls recipe when you want a meal that’s both nourishing and celebratory — it’s easy to scale, full of texture contrasts, and invites personalization. If you’re hunting for more plated bowl inspiration, check out Half Baked Harvest’s Chicken Tzatziki Bowls for a vibrant spin, or compare approaches with the cucumber-forward version at Kalefornia Kravings’ Tzatziki Chicken Bowls with Cucumber Salad. I’d love to hear how your bowls turn out — share photos, tweaks, and questions in the comments so we can build a community of bowl lovers.