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Fresh Greek Chicken Bowls Easy Recipe with Creamy Homemade Tzatziki

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A quick and easy Greek chicken bowl featuring marinated chicken, fresh veggies, and a creamy homemade tzatziki sauce that brings bright, fresh flavors together in under 30 minutes.

Ingredients

Scale
  • 2 large boneless, skinless chicken breasts (about 1 lb / 450g), sliced into strips
  • 3 tablespoons olive oil (extra virgin preferred)
  • Juice of 1 lemon (freshly squeezed)
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano (or 1 tablespoon fresh, chopped)
  • Salt and freshly ground black pepper, to taste
  • 1 cup Greek yogurt (full-fat recommended)
  • 1/2 large cucumber, grated and excess water squeezed out
  • 2 cloves garlic, finely minced
  • 1 tablespoon fresh dill, chopped (or 1 teaspoon dried)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • Salt, to taste
  • 2 cups cooked rice, quinoa, or couscous
  • 1 cup cherry tomatoes, halved
  • 1/2 red onion, thinly sliced
  • 1 cup cucumber, diced
  • 1/4 cup Kalamata olives, pitted and halved
  • 1/4 cup crumbled feta cheese (optional)
  • Fresh parsley or mint leaves for garnish

Instructions

  1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, oregano, salt, and pepper. Add the sliced chicken breasts and toss until well coated. Cover and let it sit at room temperature for 10–15 minutes (or up to 2 hours in the fridge).
  2. While the chicken marinates, grate the cucumber using a box grater. Place the grated cucumber in a fine mesh sieve or wrap it in a clean kitchen towel and squeeze out as much water as possible.
  3. In a medium bowl, combine Greek yogurt, grated cucumber, minced garlic, chopped dill, lemon juice, olive oil, and salt. Mix well. Taste and adjust seasoning if needed. Chill in the fridge until ready to serve.
  4. Heat a skillet or grill pan over medium-high heat. Add the marinated chicken in a single layer, cooking for 4–5 minutes per side until golden brown and cooked through (internal temperature 165°F / 74°C). Avoid overcrowding the pan.
  5. While the chicken cooks, prepare the fresh veggies: halve cherry tomatoes, thinly slice red onion, dice cucumber, and halve Kalamata olives. Warm the cooked rice or quinoa if using.
  6. Divide the rice/quinoa between bowls. Top with cooked chicken strips, fresh vegetables, Kalamata olives, and a generous dollop of the creamy homemade tzatziki. Sprinkle crumbled feta and fresh herbs like parsley or mint on top.
  7. Serve immediately while the chicken is warm and the tzatziki is cool and refreshing.

Notes

Marinate chicken for 10-15 minutes for best flavor without mushiness; longer marinating should be refrigerated. Squeeze cucumber thoroughly to avoid watery tzatziki. Use a hot pan for a good sear and avoid overcrowding. Warm grains before assembling for better flavor absorption. Substitute coconut yogurt for dairy-free tzatziki and quinoa or rice for gluten-free bowls.

Nutrition

Keywords: Greek chicken bowl, tzatziki, homemade tzatziki, chicken marinade, quick dinner, healthy chicken recipe, Mediterranean bowl, easy chicken recipe

Find it online: https://avabowls.com/fresh-greek-chicken-bowls-easy-recipe-with-creamy-homemade-tzatziki/