Greek Chicken Tzatziki Bowls Recipe

Introduction

Greek Chicken Tzatziki Bowls are a vibrant and satisfying meal, combining tender marinated chicken with fresh vegetables, creamy tzatziki, and rich tahini sauce. This dish is perfect for a quick, healthy lunch or dinner that’s bursting with Mediterranean flavors.

Ingredients

• 1/3 cup full-fat plain Greek yogurt
• 1/4 cup extra virgin olive oil
• 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed
• 6 garlic cloves, chopped
• 2 shallots, chopped
• 1 tablespoon smoked paprika
• 1 tablespoon chopped fresh oregano
• Chili flakes, Kosher salt, and black pepper, to taste
• 2 Persian cucumbers, chopped
• 1 avocado, diced
• 2 tablespoons lemon juice
• 1/4 cup fresh dill, chopped
• 6 ounces crumbled feta cheese
• 1–2 cups tzatziki sauce
• Lettuce, peperoncini, onion, tomatoes, and pitas, for serving
• 1/2 cup tahini
• 2 teaspoons grated ginger
• 1 clove garlic, grated
• 2 teaspoons tamari
• 1 tablespoon lemon juice
• 2 teaspoons honey

Instructions

1. Step 1: In a bowl, combine the Greek yogurt, olive oil, cubed chicken, chopped garlic, shallots, smoked paprika, fresh oregano, chili flakes, and a generous pinch of Kosher salt and black pepper. Mix well and let the chicken marinate for 15 minutes at room temperature or up to overnight in the refrigerator.
2. Step 2: Preheat your oven to 425°F (220°C). Arrange the marinated chicken pieces on a baking sheet in a single layer. Bake for 15 minutes, then toss the chicken and bake for an additional 5 to 10 minutes until fully cooked.
3. Step 3: Switch the oven to broil and broil the chicken for 1 to 2 minutes to get a slight char on the edges. Keep a close eye to avoid burning.
4. Step 4: While the chicken cooks, combine the chopped Persian cucumbers, diced avocado, lemon juice, fresh dill, and season with salt and pepper in a bowl. Set aside.
5. Step 5: To make the tahini sauce, combine tahini, grated ginger, grated garlic, tamari, lemon juice, honey, and 1/4 cup water in a blender. Blend until smooth. Add more water if needed to reach your preferred consistency, and season with salt to taste.
6. Step 6: To assemble each bowl, start with a base of lettuce. Add the roasted chicken, cucumber and avocado mixture, crumbled feta cheese, and any additional toppings like peperoncini, onion, tomatoes, or pita bread.
7. Step 7: Add a few dollops of tzatziki sauce over the top, then drizzle with the tahini sauce for a rich, flavorful finish. Serve immediately and enjoy!

Tips & Variations

• For extra flavor, marinate the chicken overnight to allow the spices and yogurt to tenderize the meat fully.
• Use Greek yogurt from whole milk for the creamiest, richest marinade and tzatziki sauce.
• Swap chicken thighs for chicken breasts for a leaner option, or try lamb for a more traditional Greek taste.
• Add olives or roasted red peppers to your bowl for added color and flavor.
• If you prefer a spicy kick, sprinkle extra chili flakes on the finished dish.

Storage

Store leftover chicken, cucumber mixture, and sauces separately in airtight containers in the refrigerator for up to 3 days. Reheat the chicken in the oven or microwave until warmed through. Assemble bowls just before serving to keep the vegetables fresh and the pita crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute the Greek yogurt and feta with dairy-free yogurt and omit the cheese, or use a plant-based cheese alternative. Also, check that your tahini sauce ingredients are compatible with your dietary needs.

Is it necessary to broil the chicken at the end?

Broiling at the end adds a nice char and extra flavor to the chicken, but you can skip this step if you prefer a softer texture or want to avoid using the broiler. The chicken will still be delicious if baked through properly.

Greek Chicken Tzatziki Bowls Recipe

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★★★★★

4.8 from 107 reviews

• Author: Sophie
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Low Fat

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Description

These Greek Chicken Tzatziki Bowls offer a vibrant and flavorful meal featuring marinated and oven-baked chicken served with fresh cucumber and avocado salad, crumbled feta, and creamy homemade tahini and tzatziki sauces. Perfect for a wholesome Mediterranean-inspired lunch or dinner.

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Ingredients

Scale 1x2x3x

For the Chicken Marinade

• 1/3 cup full-fat plain Greek yogurt
• 1/4 cup extra virgin olive oil
• 1 1/2 pounds boneless skinless chicken breasts or thighs, cubed
• 6 garlic cloves, chopped
• 2 shallots, chopped
• 1 tablespoon smoked paprika
• 1 tablespoon chopped fresh oregano
• Chili flakes, to taste
• Kosher salt, to taste
• Black pepper, to taste

For the Cucumber & Avocado Salad

• 2 Persian cucumbers, chopped
• 1 avocado, diced
• 2 tablespoons lemon juice
• 1/4 cup fresh dill, chopped
• Salt and pepper, to taste

For the Tahini Sauce

• 1/2 cup tahini
• 2 teaspoons grated ginger
• 1 clove garlic, grated
• 2 teaspoons tamari (gluten-free soy sauce)
• 1 tablespoon lemon juice
• 2 teaspoons honey
• 1/4 cup water (plus more as needed)
• Salt, to taste

For Serving

• 1–2 cups Tzatziki sauce
• Lettuce
• Peperoncini peppers
• Onion slices
• Tomatoes
• Pita bread
• 6 ounces crumbled feta cheese

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Instructions

1. Marinate the chicken: In a large bowl, combine Greek yogurt, olive oil, cubed chicken, chopped garlic, shallots, smoked paprika, fresh oregano, chili flakes, kosher salt, and black pepper. Mix well to coat the chicken evenly. Cover and let marinate for at least 15 minutes at room temperature or refrigerate overnight for deeper flavor.
2. Bake the chicken: Preheat your oven to 425°F (220°C). Arrange the marinated chicken pieces on a baking sheet in a single layer. Bake for 15 minutes, then toss the chicken to ensure even cooking and bake for an additional 5 to 10 minutes until fully cooked through and juices run clear.
3. Broil the chicken: Switch the oven setting to broil. Broil the chicken for 1 to 2 minutes until the edges develop a slight char for an extra smoky flavor. Keep a close eye to prevent burning.
4. Prepare cucumber and avocado salad: Meanwhile, in a mixing bowl, combine chopped Persian cucumbers, diced avocado, lemon juice, fresh dill, salt, and pepper. Toss gently to combine and set aside.
5. Make the tahini sauce: In a blender, combine tahini, grated ginger, grated garlic, tamari, lemon juice, honey, and 1/4 cup water. Blend until smooth. Add more water if needed to achieve desired consistency. Season with salt to taste and blend briefly to combine.
6. Assemble the bowls: In serving bowls, arrange a bed of fresh lettuce. Top with the warm baked chicken, cucumber and avocado salad, crumbled feta cheese, and other toppings such as peperoncini, onion slices, and tomatoes. Add a few dollops of tzatziki sauce and drizzle the prepared tahini sauce over the bowl. Serve with pita bread on the side.

Notes

• Marinating the chicken overnight enhances the flavor and tenderness.
• Use full-fat Greek yogurt for creamier marinade and better moisture retention.
• If Persian cucumbers are unavailable, use English cucumbers as a substitute.
• Tamari can be substituted with low-sodium soy sauce if gluten is not a concern.
• Adjust the amount of chili flakes according to your spice preference.
• Leftover chicken can be refrigerated for up to 3 days and used for salads or wraps.
• For a vegetarian option, substitute grilled halloumi or roasted chickpeas instead of chicken.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Dish
• Method: Baking
• Cuisine: Greek

Keywords: Greek chicken bowls, Tzatziki bowl, Mediterranean chicken recipe, grilled Greek chicken, healthy Greek dinner, baked chicken recipe, tahini sauce, cucumber avocado salad