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Refreshing Chicken Tzatziki Bowls

Refreshing Chicken Tzatziki Bowls

A light yet satisfying meal that bursts with vibrant Mediterranean flavors, combining tender marinated chicken with cool, creamy tzatziki, fresh vegetables, and fluffy rice for a complete and healthy dish that’s incredibly easy to whip up.
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Prep Time 15 minutes
Cook Time 8 minutes
Marinating Time 30 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Dinner, Lunch
Cuisine: Mediterranean
Ingredients Equipment Method Notes

Ingredients
  

Marinated Chicken
  • 1 pound boneless, skinless chicken breasts or thighs cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 1 teaspoon dried oregano
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon salt
  • 0.25 teaspoon black pepper
Tzatziki Sauce
  • 1 cup plain Greek yogurt full-fat or 2%
  • 0.5 cup grated cucumber squeezed dry
  • 1 tablespoon fresh dill chopped
  • 1 tablespoon fresh mint chopped (optional)
  • 1 clove garlic minced
  • 1 tablespoon lemon juice
  • 0.5 teaspoon salt
  • 0.25 teaspoon black pepper
Bowls
  • 2 cups cooked rice basmati, jasmine, or brown rice
  • 1 cup chopped cucumber
  • 1 cup halved cherry tomatoes
  • 0.5 cup finely chopped red onion
  • 0.25 cup Kalamata olives pitted and halved
  • fresh parsley chopped, for garnish
  • lemon wedges for serving

Equipment

  • Medium Bowl
  • Large Skillet or Grill Pan
  • Serving bowls

Method
 

  1. In a medium bowl, combine the chicken pieces, olive oil, lemon juice, dried oregano, garlic powder, salt, and black pepper. Toss to coat the chicken evenly. Let it marinate at room temperature for at least 15 minutes, or refrigerate for up to 4 hours.
    1 pound boneless, skinless chicken breasts or thighs, 2 tablespoons olive oil, 2 tablespoons lemon juice, 1 teaspoon dried oregano, 0.5 teaspoon garlic powder, 0.25 teaspoon salt, 0.25 teaspoon black pepper
  2. While the chicken is marinating, prepare the tzatziki. In a separate bowl, combine the Greek yogurt, grated and squeezed cucumber, chopped dill, chopped mint (if using), minced garlic, lemon juice, salt, and black pepper. Stir well until everything is thoroughly combined and creamy. Taste and adjust seasoning as needed.
    1 cup plain Greek yogurt, 0.5 cup grated cucumber, 1 tablespoon fresh dill, 1 tablespoon fresh mint, 1 clove garlic, 1 tablespoon lemon juice, 0.5 teaspoon salt, 0.25 teaspoon black pepper
  3. Heat a large skillet or grill pan over medium-high heat. Add the marinated chicken pieces in a single layer, ensuring not to crowd the pan. Cook for 6-8 minutes, flipping halfway through, until the chicken is cooked through and has a nice golden-brown sear. (Alternatively, grill the chicken on a preheated grill for 5-7 minutes per side, until cooked through).
    1 pound boneless, skinless chicken breasts or thighs
  4. Divide the cooked rice evenly among serving bowls.
    2 cups cooked rice
  5. Arrange the cooked chicken, chopped cucumber, cherry tomatoes, red onion, and Kalamata olives over the rice in each bowl.
    1 pound boneless, skinless chicken breasts or thighs, 1 cup chopped cucumber, 1 cup halved cherry tomatoes, 0.5 cup finely chopped red onion, 0.25 cup Kalamata olives
  6. Generously spoon the prepared tzatziki sauce over the chicken and vegetables. Garnish with fresh chopped parsley and serve immediately with lemon wedges on the side for an extra squeeze of brightness.
    1 cup plain Greek yogurt, fresh parsley, lemon wedges

Notes

The components can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat chicken and rice gently; serve vegetables cold.