By Bring Greek Chicken Bowls with Tzatziki Sauce to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Greek Chicken Bowls with Tzatziki Sauce captures the essence of drinks while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Greek Chicken Bowls with Tzatziki Sauce becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Chicken:
2 lbs boneless, skinless chicken breasts or thighs
1 tablespoon olive oil
1 teaspoon oregano
1/2 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon red pepper flakes (optional)
For the Tzatziki Sauce:
1 cup Greek yogurt
1/4 cup chopped cucumber
2 cloves garlic, minced
2 tablespoons chopped fresh dill
1 tablespoon lemon juice
1 teaspoon olive oil
Salt and pepper to taste
For the Bowls:
2 cups cooked rice or quinoa
1 red bell pepper, sliced and grilled
1/2 red onion, sliced and grilled
1/4 cup crumbled feta cheese
Fresh parsley, for garnish
PREPARATION STEPS
1. Prepare the Chicken:
In a large bowl, combine the olive oil, oregano, garlic powder, salt, black pepper, and red pepper flakes (if using). Mix well.
Add the chicken to the bowl and toss to coat evenly with the marinade. Let it marinate for at least 30 minutes (or up to 2 hours in the refrigerator for more flavor).
2. Cook the Chicken:
Preheat a grill or skillet over medium-high heat. Cook the marinated chicken for about 6-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C). Remove from heat and let it rest for a few minutes before slicing.
3. Make the Tzatziki Sauce:
In a medium bowl, combine the Greek yogurt, chopped cucumber, minced garlic, chopped dill, lemon juice, olive oil, and salt and pepper to taste. Mix until well combined. Adjust seasoning as needed.
4. Grill the Vegetables:
While the chicken is cooking, grill the sliced red bell pepper and red onion until tender and slightly charred, about 3-4 minutes per side.
5. Assemble the Bowls:
In serving bowls, layer the cooked rice or quinoa, sliced grilled chicken, grilled red bell pepper, and grilled red onion.
Drizzle with tzatziki sauce and sprinkle with crumbled feta cheese. Garnish with fresh parsley.
6. Serve:
Enjoy your Greek Chicken Bowls with Tzatziki Sauce warm! These bowls are perfect for meal prep or a healthy weeknight dinner.
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 10 min | Cook: 0 min | Total: 10 min | Servings: 2 | Calories: ~150 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Breakfast pastries; Light snacks; Fruit salad
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
